TYCOON KITCHEN.

SF Health Dept

425 MISSION ST 121 · FINANCIAL DISTRICT-SOUTH BEACH, SAN FRANCISCO

Passed most recent inspection (Mar 2026).

5 inspections on record since 2025 · Last inspected Mar 2026.

THE NUMBERS

INSPECTIONS

VIOLATIONS

total on record

LAST INSPECTED

MAR 2026

INSPECTION HISTORY

MAR 24

2026

PASS W/ CONDITIONS 6 violations

Food Temperature

114000 - Label all potentially hazardous foods for use with Time as a Public Health Control implementation with the date and discard time. The discard time shall be 4 hours after food preparation has

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

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 Storage & Handling

113980, 113984 (a, b, d, e, f), 113986, 114060, 114067 (a, d, e), 114069, 114073, 114077, 114089.1(c), 114143(c) - Ensure all food is separated and protected from potential cross contamination. Store

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

Sanitation

114135, 114185.1 114185.3 [d-e] - Store wiping cloths used to wipe service counters, scales, or other surfaces that may come into contact with food in clean water with sanitizer or use only once; sepa

SEP 24

2025

PASS W/ CONDITIONS 5 violations

Food Temperature

Sanitation

114171, 114189.1, 114190, 114192, 114193, 114193.1, 114199, 114201, 114269 - Protect the potable water supply with a backflow protection device, as required by applicable plumbing codes. All plumbing,

Food Temperature

114000 - Label all potentially hazardous foods for use with Time as a Public Health Control implementation with the date and discard time. The discard time shall be 4 hours after food preparation has

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

Pest Activity

SEP 9

2025

PASS W/ CONDITIONS 4 violations

Sanitation

Pest Activity

Food Temperature

FEB 6

2025

PASS W/ CONDITIONS 5 violations

Food Temperature

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

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

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

Other

Violation noted (details not available)

JAN 23

2025

PASS W/ CONDITIONS 5 violations

Sanitation

Food Temperature

Pest Activity

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

Other

Violation noted (details not available)

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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