Passed all 6 inspections — critical violations noted
Last Inspected
2025-03-13
Violations
33
includes 2 critical
6 consecutive passes, most recently 2025-03-13 No failures across all 6 inspections on record Critical pest activity violations on record Food Storage & Handling MIN 2× Facility Condition MIN 1× 2025-03-13 Pass w/ Conditions 7 viol. 2024-09-26 Pass w/ Conditions 5 viol. 2024-04-11 Pass w/ Conditions 4 viol. 2023-05-25 Pass w/ Conditions 3 viol. 2023-01-03 Pass w/ Conditions 9 viol. Full Inspection History
2025-03-13 Pass w/ Conditions Foodborne Illness
7 violations ▾
serious Food Temperature
114002, 114002.1 - Rapidly cool potentially hazardous foods from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 hours. Discontinue cooling PHF's at room temperature. Rapid cool by any
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
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 Sanitation
114115 (b,c) - Maintain nonfood contact surfaces clean. Thoroughly clean and degrease the cooking equipment and shelves above cooking equipment
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
minor Sanitation
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
2024-09-26 Pass w/ Conditions Routine
5 violations CRITICAL ▾
minor Sanitation
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
serious Sanitation
114115 (b,c) - Maintain nonfood contact surfaces clean. Thoroughly clean and degrease the cooking equipment and shelves above cooking equipment
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
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 Sanitation
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
2024-04-11 Pass w/ Conditions Routine
4 violations ▾
serious Food Temperature
114002, 114002.1 - Rapidly cool potentially hazardous foods from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 hours. Discontinue cooling PHF's at room temperature. Rapid cool by any
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
serious Employee Hygiene
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
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
2023-05-25 Pass w/ Conditions routine
3 violations ▾
minor Facility Condition
Adequate ventilation and lighting; designated areas, use
minor Food Storage & Handling
Food storage; food storage containers identified
minor Sanitation
Wiping cloths; properly used and stored
2023-01-03 Pass w/ Conditions routine
9 violations ▾
serious Sanitation
Food contact surfaces: clean and sanitized [ date violation corrected: 5/2/2023 ]
serious Sanitation
Hands clean and properly washed; proper glove use [ date violation corrected: 5/2/2023 ]
serious Food Temperature
Proper cooling methods [ date violation corrected: 5/2/2023 ]
serious Food Temperature
Proper hot and cold holding temperatures [ date violation corrected: 5/2/2023 ]
minor Employee Hygiene
Adequate hand washing facilities; supplied and accessible [ date violation corrected: 1/18/2023 ]
minor Sanitation
Equipment, utensils and linens; storage and use [ date violation corrected: 1/18/2023 ]
minor Plumbing & Waste
Plumbing; proper backflow devices [ date violation corrected: 1/18/2023 ]
minor Other
Thermometers provided and accurate [ date violation corrected: 5/2/2023 ]
minor Other
Warewash facilities: installed, maintained, used, test strips [ date violation corrected: 1/18/2023 ]
2022-04-04 Pass w/ Conditions routine
5 violations CRITICAL ▾
minor Pest Activity
No insects, rodents, birds or nonservice animals [ date violation corrected: 1/3/2023 ]
minor Food Storage & Handling
Food storage; food storage containers identified [ date violation corrected: 1/3/2023 ]
critical Pest Activity
Premises; personal/cleaning items; vermin proofing [ date violation corrected: 1/3/2023 ]
minor Sanitation
Equipment, utensils and linens; storage and use [ date violation corrected: 1/3/2023 ]
minor Other
Food separated and protected [ date violation corrected: 1/3/2023 ]
Data sourced from SF Dept. of Public Health ·
Score calculated from inspection outcomes, violation severity & recency.
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Eat or Beat scores are independent editorial analysis of public records and do not represent official government ratings.