Mostly clean — 2 of 9 passed, one prior failure
Last Inspected
2025-01-13
Violations
29
includes 3 critical
6 consecutive passes, most recently 2025-01-13 Failed 1 inspection (2022) Critical pest activity violations on record Documentation & Training MIN 2× 2025-01-13 Pass w/ Conditions 1 viol. 2025-01-06 Pass w/ Conditions 4 viol. 2024-01-16 Pass w/ Conditions 3 viol. 2024-01-08 Pass w/ Conditions 2 viol. 2024-01-02 Pass w/ Conditions 5 viol. Full Inspection History
2025-01-13 Pass w/ Conditions Reinspection
1 violation ▾
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
2025-01-06 Pass w/ Conditions Routine
4 violations CRITICAL ▾
critical Pest Activity
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
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 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
2024-01-16 Pass w/ Conditions Reinspection
3 violations ▾
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 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
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
2024-01-08 Pass w/ Conditions Reinspection
2 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 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
2024-01-02 Pass w/ Conditions Routine
5 violations ▾
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 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 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
114157, 114159 - Maintain onsite an accurate, easily readable metal probe thermometer suitable for measuring temperature of food shall be available. A display thermometer +/- 2F shall be provided for
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
2022-09-23 Pass reinspection/followup
▾
2022-09-21 Fail routine
7 violations CRITICAL ▾
serious Sanitation
FAILED: Food contact surfaces: clean and sanitized [ date violation corrected: 9/23/2022 ]
serious Other
FAILED: Food in good condition; safe, and unadulterated [ date violation corrected: 9/23/2022 ]
critical Pest Activity
FAILED: No insects, rodents, birds or nonservice animals [ date violation corrected: 9/23/2022 ]
serious Food Temperature
FAILED: Proper cooling methods [ date violation corrected: 9/23/2022 ]
minor Employee Hygiene
FAILED: Adequate hand washing facilities; supplied and accessible [ date violation corrected: 9/23/2022 ]
minor Food Temperature
FAILED: Approved thawing methods in use [ date violation corrected: 9/23/2022 ]
critical Pest Activity
FAILED: Premises; personal/cleaning items; vermin proofing [ date violation corrected: 9/23/2022 ]
2021-08-05 Pass reinspection/followup
▾
2021-07-26 Pass w/ Conditions routine
4 violations ▾
serious Food Temperature
Proper hot and cold holding temperatures [ date violation corrected: 8/5/2021 ]
minor Employee Hygiene
Adequate hand washing facilities; supplied and accessible [ date violation corrected: 8/5/2021 ]
minor Sanitation
Equipment approved; clean; installed, good repair; capacity [ date violation corrected: 8/5/2021 ]
minor Sanitation
Floors, walls and ceiling: build, maintianed & clean [ date violation corrected: 9/21/2022 ]
2018-11-27 Pass w/ Conditions Routine - Unscheduled
3 violations ▾
minor Sanitation
Wiping cloths not clean or properly stored or inadequate sanitizer
minor Food Storage & Handling
Improper food storage
serious Food Temperature
Moderate risk food holding temperature
2018-11-16 Pass New Construction
▾
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.