Passed all 4 inspections — critical violations noted
Last Inspected
2025-06-02
Violations
44
includes 3 critical
4 consecutive passes, most recently 2025-06-02 No failures across all 4 inspections on record Critical pest activity violations on record Documentation & Training MIN 1× 2025-06-02 Pass w/ Conditions 6 viol. 2024-09-03 Pass w/ Conditions 2 viol. 2024-08-29 Pass w/ Conditions 6 viol. 2024-08-26 Pass w/ Conditions 6 viol. Full Inspection History
2025-06-02 Pass w/ Conditions Routine
6 violations ▾
minor Sanitation
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
serious Food Temperature
114018, 114020 - Discontinue thawing potentially hazardous foods at room temperature or in standing water. Use one of the following approved methods: - Under potable running water of sufficient veloc
serious Food Temperature
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
serious Food Temperature
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
serious Sanitation
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
minor Other
Violation noted (details not available)
2024-09-03 Pass w/ Conditions Reinspection
2 violations ▾
serious Sanitation
114074, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.3, 114185.4, 114185.5 - All clean and soiled linen shall be properly stored; non-food items shall be stored and
serious Food Temperature
114018, 114020 - Discontinue thawing potentially hazardous foods at room temperature or in standing water. Use one of the following approved methods: - Under potable running water of sufficient veloc
2024-08-29 Pass w/ Conditions Reinspection
6 violations CRITICAL ▾
serious Food Temperature
114016 - Reheat all potentially hazardous food to minimum internal temperature of 165°F or above within 2 hours prior to hot holding. Do not use hot holding equipment to reheat potentially hazardous f
critical Pest Activity
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
minor Documentation & Training
113947 - Provide training to staff regarding safe food handling practices, adequate allergen knowledge and/or assigned duties
serious Food Temperature
114018, 114020 - Discontinue thawing potentially hazardous foods at room temperature or in standing water. Use one of the following approved methods: - Under potable running water of sufficient veloc
serious Food Temperature
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
minor Other
Violation noted (details not available)
2024-08-26 Pass w/ Conditions Routine
6 violations CRITICAL ▾
critical Pest Activity
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
serious Sanitation
114074, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.3, 114185.4, 114185.5 - All clean and soiled linen shall be properly stored; non-food items shall be stored and
serious Food Temperature
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
serious Employee Hygiene
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
serious Food Temperature
114016 - Reheat all potentially hazardous food to minimum internal temperature of 165°F or above within 2 hours prior to hot holding. Do not use hot holding equipment to reheat potentially hazardous f
serious Food Temperature
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
2023-05-23 Pass reinspection/followup
▾
2023-05-09 Pass w/ Conditions routine
6 violations CRITICAL ▾
serious Sanitation
Food contact surfaces: clean and sanitized [ date violation corrected: 5/16/2023 ]
critical Pest Activity
No insects, rodents, birds or nonservice animals [ date violation corrected: 5/16/2023 ]
serious Food Temperature
Proper hot and cold holding temperatures [ date violation corrected: 5/23/2023 ]
minor Sanitation
Equipment approved; clean; installed, good repair; capacity [ date violation corrected: 5/16/2023 ]
minor Sanitation
Equipment, utensils and linens; storage and use [ date violation corrected: 5/16/2023 ]
minor Other
Food separated and protected [ date violation corrected: 5/16/2023 ]
2021-09-29 Pass reinspection/followup
▾
2021-09-22 Pass w/ Conditions routine
6 violations ▾
minor Sanitation
Food contact surfaces: clean and sanitized [ date violation corrected: 9/29/2021 ]
minor Pest Activity
No insects, rodents, birds or nonservice animals [ date violation corrected: 9/29/2021 ]
minor Employee Hygiene
Adequate hand washing facilities; supplied and accessible [ date violation corrected: 9/29/2021 ]
minor Other
Hot and cold running water available [ date violation corrected: 9/29/2021 ]
minor Sanitation
Equipment approved; clean; installed, good repair; capacity [ date violation corrected: 9/29/2021 ]
minor Plumbing & Waste
Plumbing; proper backflow devices [ date violation corrected: 9/29/2021 ]
2020-08-14 Pass w/ Conditions routine
5 violations ▾
minor Sanitation
Food contact surfaces: clean and sanitized [ date violation corrected: 9/22/2021 ]
minor Other
Hot and cold running water available [ date violation corrected: 9/22/2021 ]
minor Pest Activity
No insects, rodents, birds or nonservice animals [ date violation corrected: 9/22/2021 ]
minor Sanitation
Equipment, utensils and linens; storage and use [ date violation corrected: 9/22/2021 ]
minor Chemical Safety
Toxic substances properly identified; stored & used [ date violation corrected: 9/22/2021 ]
2019-09-11 Pass Reinspection/Followup
▾
2019-08-29 Pass w/ Conditions Routine - Unscheduled
3 violations ▾
minor Pest Activity
Low risk vermin infestation
serious Employee Hygiene
Inadequate and inaccessible handwashing facilities
serious Food Temperature
High risk food holding temperature
2018-01-24 Pass w/ Conditions Routine - Unscheduled
4 violations ▾
minor Sanitation
Unapproved or unmaintained equipment or utensils
minor Other
Inadequate warewashing facilities or equipment
serious Employee Hygiene
Inadequate and inaccessible handwashing facilities
serious Food Temperature
Moderate risk food holding temperature
2016-10-07 Pass Reinspection/Followup
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Data sourced from SF Dept. of Public Health ·
Score calculated from inspection outcomes, violation severity & recency.
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