The Spice Jar
2500 Bryant St, San Francisco, CA 94110 · Mission · Restaurant
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Mostly clean — 0 of 11 passed, one prior failure
2024-11-20 Pass w/ Conditions Complaint (R) 3 violations ▾
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
114115 (b,c) - Maintain nonfood contact surfaces clean. Thoroughly clean and degrease the cooking equipment and shelves above cooking equipment
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
2024-11-07 Pass w/ Conditions Foodborne Illness 12 violations CRITICAL ▾
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
114115 (b,c) - Maintain nonfood contact surfaces clean. Thoroughly clean and degrease the cooking equipment and shelves above cooking equipment
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
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
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
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
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
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
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
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
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
113953(c), 114163(a)(3), 114189, 114192.1, 114195, 114279 - Immediately provide hot running potable water of at least 120°F or greater for the entire food preparation facility
2024-01-22 Pass w/ Conditions Routine 2 violations ▾
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
113953(c), 114163(a)(3), 114189, 114192.1, 114195, 114279 - Immediately provide hot running potable water of at least 120°F or greater for the entire food preparation facility
2022-06-01 Pass w/ Conditions reinspection/followup 1 violation ▾
Approved thawing methods in use
2022-05-10 Pass w/ Conditions routine 11 violations ▾
Food contact surfaces: clean and sanitized [ date violation corrected: 6/1/2022 ]
Proper hot and cold holding temperatures [ date violation corrected: 6/1/2022 ]
Proper reheating for hot holding [ date violation corrected: 6/1/2022 ]
Proper cooling methods [ date violation corrected: 6/1/2022 ]
Adequate ventilation and lighting; designated areas, use [ date violation corrected: 6/1/2022 ]
Equipment approved; clean; installed, good repair; capacity
Floors, walls and ceiling: build, maintianed & clean
Food separated and protected
Nonfood contact surfaces clean
Plumbing; proper backflow devices [ date violation corrected: 6/1/2022 ]
Warewash facilities: installed, maintained, used, test strips
2021-09-16 Pass w/ Conditions routine 9 violations CRITICAL ▾
Adequate hand washing facilities; supplied and accessible [ date violation corrected: 5/10/2022 ]
Proper hot and cold holding temperatures [ date violation corrected: 5/10/2022 ]
No insects, rodents, birds or nonservice animals [ date violation corrected: 5/10/2022 ]
Equipment approved; clean; installed, good repair; capacity [ date violation corrected: 5/10/2022 ]
Floors, walls and ceiling: build, maintianed & clean [ date violation corrected: 5/10/2022 ]
Nonfood contact surfaces clean [ date violation corrected: 5/10/2022 ]
Premises; personal/cleaning items; vermin proofing [ date violation corrected: 5/10/2022 ]
Food storage; food storage containers identified [ date violation corrected: 5/10/2022 ]
Wiping cloths; properly used and stored [ date violation corrected: 5/10/2022 ]
2021-03-10 Pass w/ Conditions routine 7 violations ▾
Proper cooling methods [ date violation corrected: 7/26/2021 ]
Proper hot and cold holding temperatures [ date violation corrected: 7/26/2021 ]
No insects, rodents, birds or nonservice animals [ date violation corrected: 7/26/2021 ]
Adequate hand washing facilities; supplied and accessible [ date violation corrected: 7/26/2021 ]
Floors, walls and ceiling: build, maintianed & clean [ date violation corrected: 7/26/2021 ]
Nonfood contact surfaces clean [ date violation corrected: 7/26/2021 ]
Wiping cloths; properly used and stored [ date violation corrected: 7/26/2021 ]
2019-04-24 Pass w/ Conditions Routine - Unscheduled 3 violations ▾
Unclean or degraded floors walls or ceilings
High risk food holding temperature
Improper cooling methods
2018-06-19 Pass w/ Conditions Routine - Unscheduled 2 violations ▾
High risk food holding temperature
Inadequate and inaccessible handwashing facilities
2018-03-21 Fail Routine - Unscheduled 7 violations CRITICAL ▾
FAILED: Foods not protected from contamination
FAILED: Improper cooling methods
FAILED: Inadequate and inaccessible handwashing facilities
FAILED: Wiping cloths not clean or properly stored or inadequate sanitizer
FAILED: Inadequate food safety knowledge or lack of certified food safety manager
FAILED: High risk vermin infestation
FAILED: Moderate risk food holding temperature
2017-10-25 Pass w/ Conditions Routine - Unscheduled 3 violations CRITICAL ▾
High risk vermin infestation
Improper cooling methods
Foods not protected from contamination
Data sourced from SF Dept. of Public Health ·
Score calculated from inspection outcomes, violation severity & recency.
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