New Regent Cafe
638 Pacific Ave, San Francisco, CA 94133 · Chinatown · Restaurant
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Mostly clean — 3 of 11 passed, one prior failure
2025-06-13 Pass w/ Conditions Reinspection 5 violations CRITICAL ▾
113969, 113971 - Ensure all food employees are utilizing appropriate hair restraints when handling food
114259, 114259.1, 114259.4, 114259.5 - Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only approved methods. Remove all evidence of the infestat
1114149-114149.3, 114252, 114252.1 - Provide exhaust hoods to remove toxic gases, heat, grease, vapors, and smoke and be approved by the local building department. Canopy-type hoods shall extend 6 inc
114087, 114089, 114090, 114094, 114094.5, 114365.2 - Discontinue misbranding foods to mislead consumers
113953(c), 114163(a)(3), 114189, 114192.1, 114195, 114279 - Immediately provide hot running potable water of at least 120°F or greater for the entire food preparation facility
2025-05-28 Pass w/ Conditions Routine 12 violations CRITICAL ▾
114259, 114259.1, 114259.4, 114259.5 - Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only approved methods. Remove all evidence of the infestat
114130-114130.5, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182 - Ensure all equipment is approved, properly installed, clean, and maintained in
114143(d), 114266, 114268, 114268.1, 114271, 114272 - Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other t
113953(c), 114163(a)(3), 114189, 114192.1, 114195, 114279 - Immediately provide hot running potable water of at least 120°F or greater for the entire food preparation facility
113953, 113953.1, 113953.2, 114067(f) - Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times. Maintain all handwash sinks unobstructed and accessible
113996, 113998, 114037, 114429, 114429.3, 114429.5 - Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above. Immediately discontinue storing PHF at room temperature
113980, 113984 (a, b, d, e, f), 113986, 114060, 114067 (a, d, e), 114069, 114073, 114077, 114089.1(c), 114143(c) - Ensure all food is separated and protected from potential cross contamination. Store
114087, 114089, 114090, 114094, 114094.5, 114365.2 - Discontinue misbranding foods to mislead consumers
1114149-114149.3, 114252, 114252.1 - Provide exhaust hoods to remove toxic gases, heat, grease, vapors, and smoke and be approved by the local building department. Canopy-type hoods shall extend 6 inc
113947.1-113947.6, 113948 - Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety Manager has left the facility. Maintain copies of food safety cer
114000 - Label all potentially hazardous foods for use with Time as a Public Health Control implementation with the date and discard time. The discard time shall be 4 hours after food preparation has
113969, 113971 - Ensure all food employees are utilizing appropriate hair restraints when handling food
2024-10-30 Pass w/ Conditions Reinspection 9 violations CRITICAL ▾
114143(d), 114266, 114268, 114268.1, 114271, 114272 - Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other t
113996, 113998, 114037, 114429, 114429.3, 114429.5 - Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above. Immediately discontinue storing PHF at room temperature
113947.1-113947.6, 113948 - Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety Manager has left the facility. Maintain copies of food safety cer
114012, 114093 - Provide "Consumer Advisory" using DISCLOSURE (*) and a REMINDER: "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness,
113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b, c, d), 114105, 114109, 114111, 114113, 11415 (a, b, D), 114117, 114125(b), 114141 - Properly wash, rinse and sanitize all food contact surfac
114115 (b,c) - Maintain nonfood contact surfaces clean. Thoroughly clean and degrease the cooking equipment and shelves above cooking equipment
114130-114130.5, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182 - Ensure all equipment is approved, properly installed, clean, and maintained in
114067(h), 114123, 114143(a, b), 114256-114256.2, 114256.4, 114257-114257.1, 114259, 114259.2-114259.3, 114279, 114281, 114282 - Keep clean and free of litter or rubbish the premises of each food faci
114047, 114049, 114051, 114053, 114055, 114069(b) - Elevate all food at least 6 inches off of the floor to prevent contamination. Properly label bulk ingredient/food containers with common name
2024-09-25 Pass w/ Conditions Routine 10 violations CRITICAL ▾
114012, 114093 - Provide "Consumer Advisory" using DISCLOSURE (*) and a REMINDER: "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness,
113996, 113998, 114037, 114429, 114429.3, 114429.5 - Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above. Immediately discontinue storing PHF at room temperature
114259, 114259.1, 114259.4, 114259.5 - Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only approved methods. Remove all evidence of the infestat
113953, 113953.1, 113953.2, 114067(f) - Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times. Maintain all handwash sinks unobstructed and accessible
114067(h), 114123, 114143(a, b), 114256-114256.2, 114256.4, 114257-114257.1, 114259, 114259.2-114259.3, 114279, 114281, 114282 - Keep clean and free of litter or rubbish the premises of each food faci
113967, 113976, 113980, 113988, 113990, 114035, 114254.3, 113975 - Discard all contaminated/adulterated food immediately if it bears or contains any poisonous or deleterious substance that may render
114130-114130.5, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182 - Ensure all equipment is approved, properly installed, clean, and maintained in
114143(d), 114266, 114268, 114268.1, 114271, 114272 - Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other t
113952, 113953.3, 113953.4, 113961, 113973 - Properly wash hands with hand soap and warm water for a minimum of 10 seconds at the hand washing station when beginning work; before handling food/equipme
114115 (b,c) - Maintain nonfood contact surfaces clean. Thoroughly clean and degrease the cooking equipment and shelves above cooking equipment
2023-06-21 Pass w/ Conditions routine 6 violations ▾
No insects, rodents, birds or nonservice animals
Adequate hand washing facilities; supplied and accessible
Food contact surfaces: clean and sanitized
Proper eating, tasting, drinking or tobacco use
Floors, walls and ceiling: build, maintianed & clean
Food storage; food storage containers identified
2022-10-25 Pass reinspection/followup ▾
No violations found.
2022-10-18 Pass w/ Conditions routine 6 violations CRITICAL ▾
No insects, rodents, birds or nonservice animals [ date violation corrected: 10/25/2022 ]
Proper hot and cold holding temperatures [ date violation corrected: 6/21/2023 ]
Adequate hand washing facilities; supplied and accessible [ date violation corrected: 10/25/2022 ]
Equipment approved; clean; installed, good repair; capacity [ date violation corrected: 6/21/2023 ]
Floors, walls and ceiling: build, maintianed & clean [ date violation corrected: 6/21/2023 ]
Premises; personal/cleaning items; vermin proofing [ date violation corrected: 6/21/2023 ]
2020-12-04 Pass w/ Conditions routine 5 violations ▾
Food contact surfaces: clean and sanitized [ date violation corrected: 10/18/2022 ]
Food Safety Manager Certification and Food Handler Card [ date violation corrected: 10/18/2022 ]
Floors, walls and ceiling: build, maintianed & clean [ date violation corrected: 10/18/2022 ]
Food separated and protected [ date violation corrected: 10/18/2022 ]
Wiping cloths; properly used and stored [ date violation corrected: 10/18/2022 ]
2018-01-10 Pass Reinspection/Followup ▾
No violations found.
2017-12-06 Fail Routine - Unscheduled 9 violations CRITICAL ▾
FAILED: Unclean unmaintained or improperly constructed toilet facilities
FAILED: High risk vermin infestation
FAILED: Unclean or degraded floors walls or ceilings
FAILED: Inadequate and inaccessible handwashing facilities
FAILED: Improper storage of equipment utensils or linens
FAILED: Improper food labeling or menu misrepresentation
FAILED: Foods not protected from contamination
FAILED: High risk food holding temperature
FAILED: Unclean nonfood contact surfaces
2016-10-04 Pass Reinspection/Followup ▾
No violations found.
Data sourced from SF Dept. of Public Health ·
Score calculated from inspection outcomes, violation severity & recency.
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