Passed all 7 inspections — critical violations noted
Last Inspected
2024-11-21
Violations
17
includes 1 critical
7 consecutive passes, most recently 2024-11-21 No failures across all 7 inspections on record Critical pest activity violations on record Documentation & Training MIN 2× 2024-11-21 Pass w/ Conditions 2 viol. 2024-11-07 Pass w/ Conditions 8 viol. 2023-06-22 Pass w/ Conditions 3 viol. 2020-11-18 Pass w/ Conditions 1 viol. Full Inspection History
2024-11-21 Pass w/ Conditions Reinspection
2 violations ▾
minor Documentation & Training
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
serious Sanitation
114115 (b,c) - Maintain nonfood contact surfaces clean. Thoroughly clean and degrease the cooking equipment and shelves above cooking equipment
2024-11-07 Pass w/ Conditions Routine
8 violations ▾
serious Sanitation
114115 (b,c) - Maintain nonfood contact surfaces clean. Thoroughly clean and degrease the cooking equipment and shelves above cooking equipment
serious Chemical Safety
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
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 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 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 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
minor Documentation & Training
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
minor Other
Violation noted (details not available)
2023-07-06 Pass reinspection/followup
▾
2023-06-22 Pass w/ Conditions routine
3 violations CRITICAL ▾
minor Pest Activity
No insects, rodents, birds or nonservice animals [ date violation corrected: 7/6/2023 ]
minor Food Temperature
Proper hot and cold holding temperatures [ date violation corrected: 7/6/2023 ]
critical Pest Activity
Premises; personal/cleaning items; vermin proofing [ date violation corrected: 7/6/2023 ]
2020-11-18 Pass w/ Conditions routine
1 violation ▾
minor Sanitation
Wiping cloths; properly used and stored [ date violation corrected: 6/22/2023 ]
2019-08-29 Pass w/ Conditions Routine - Unscheduled
1 violation ▾
serious Sanitation
Inadequately cleaned or sanitized food contact surfaces
2018-07-12 Pass w/ Conditions Routine - Unscheduled
2 violations ▾
serious Other
Noncompliance with HAACP plan or variance
minor Sanitation
Wiping cloths not clean or properly stored or inadequate sanitizer
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.