THE ITALIAN HOMEMADE COMPANY.

SF Health Dept

1 FRANKLIN ST · HAYES VALLEY, SAN FRANCISCO

Passed most recent inspection (Jan 2025).

9 inspections on record since 2021 · Last inspected Jan 2025.

THE NUMBERS

INSPECTIONS
9
VIOLATIONS
26
total on record
LAST INSPECTED
JAN 2025

INSPECTION HISTORY

JAN 13
2025
PASS W/ CONDITIONS 1 violation
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
JAN 6
2025
PASS W/ CONDITIONS 4 violations
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
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
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
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
JAN 16
2024
PASS W/ CONDITIONS 3 violations
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
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
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
JAN 8
2024
PASS W/ CONDITIONS 2 violations
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
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
JAN 2
2024
PASS W/ CONDITIONS 5 violations
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
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
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
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
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
show all 9 inspections →
SEP 23
2022
PASS · 0 violations
SEP 21
2022
FAIL 7 violations 4 HIGH RISK
High Risk Sanitation
Food contact surfaces: clean and sanitized [ date violation corrected: 9/23/2022 ]
High Risk Other
Food in good condition; safe, and unadulterated [ date violation corrected: 9/23/2022 ]
High Risk Pest Activity
No insects, rodents, birds or nonservice animals [ date violation corrected: 9/23/2022 ]
High Risk Food Temperature
Proper cooling methods [ date violation corrected: 9/23/2022 ]
Low Risk Employee Hygiene
Adequate hand washing facilities; supplied and accessible [ date violation corrected: 9/23/2022 ]
Food Temperature
Approved thawing methods in use [ date violation corrected: 9/23/2022 ]
Pest Activity
Premises; personal/cleaning items; vermin proofing [ date violation corrected: 9/23/2022 ]
AUG 5
2021
PASS · 0 violations
JUL 26
2021
PASS W/ CONDITIONS 4 violations 1 HIGH RISK
High Risk Food Temperature
Proper hot and cold holding temperatures [ date violation corrected: 8/5/2021 ]
Low Risk Employee Hygiene
Adequate hand washing facilities; supplied and accessible [ date violation corrected: 8/5/2021 ]
Sanitation
Equipment approved; clean; installed, good repair; capacity [ date violation corrected: 8/5/2021 ]
Sanitation
Floors, walls and ceiling: build, maintianed & clean [ date violation corrected: 9/21/2022 ]

Public inspection records from San Francisco Department of Public Health. Records current as of 2026-07-05. EatOrBeat reports records and does not rate restaurants. Source dataset →

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