Wonglee LLC
732 Jackson St, San Francisco, CA 94133 · Chinatown · Restaurant
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Mostly clean — 6 of 18 passed, one prior failure
2025-06-17 Pass w/ Conditions Reinspection 6 violations ▾
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
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
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
114047, 114049, 114051, 114053, 114055, 114069(b) - Elevate all food at least 6 inches off of the floor to prevent contamination. Properly label bulk ingredient/food containers with common name., - F
113969, 113971 - Ensure all food employees are utilizing appropriate hair restraints when handling food
Violation noted (details not available)
2025-06-10 Pass w/ Conditions Routine 13 violations CRITICAL ▾
113969, 113971 - Ensure all food employees are utilizing appropriate hair restraints when handling food
114087, 114089, 114090, 114094, 114094.5, 114365.2 - Discontinue misbranding foods to mislead consumers
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
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
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
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
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
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
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
114047, 114049, 114051, 114053, 114055, 114069(b) - Elevate all food at least 6 inches off of the floor to prevent contamination. Properly label bulk ingredient/food containers with common name
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
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
Violation noted (details not available)
2024-10-30 Pass w/ Conditions Reinspection 4 violations ▾
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
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
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
2024-09-25 Pass w/ Conditions Complaint (I) 11 violations CRITICAL ▾
- Submit Standard Operating Procedures for review and approval
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
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
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, 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
114115 (b,c) - Maintain nonfood contact surfaces clean. Thoroughly clean and degrease the cooking equipment and shelves above cooking equipment
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
114123, 114197, 114328(o) - Eliminate sewage backflow into the facility. Clean and sanitize all areas contaminated with sewage with a bleach solution (1 cup bleach per 9 cups water).Hire a licensed pl
113977 - Discontinue allowing employees to eat, drink, or smoke in any work area
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
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
2023-04-24 Pass w/ Conditions routine 10 violations CRITICAL ▾
Hands clean and properly washed; proper glove use
No insects, rodents, birds or nonservice animals [ date violation corrected: 5/3/2023 ]
Food Safety Manager Certification and Food Handler Card
Hot and cold running water available [ date violation corrected: 5/3/2023 ]
Sewage and wastewater properly disposed
Adequate hand washing facilities; supplied and accessible
Food contact surfaces: clean and sanitized
Approved thawing methods in use
Food storage; food storage containers identified
Plumbing; proper backflow devices
2022-10-11 Pass reinspection/followup ▾
No violations found.
2022-10-03 Pass w/ Conditions routine 12 violations ▾
Hands clean and properly washed; proper glove use [ date violation corrected: 4/24/2023 ]
Food Safety Manager Certification and Food Handler Card [ date violation corrected: 4/24/2023 ]
No insects, rodents, birds or nonservice animals [ date violation corrected: 4/24/2023 ]
Proper hot and cold holding temperatures [ date violation corrected: 10/11/2022 ]
Adequate hand washing facilities; supplied and accessible [ date violation corrected: 4/24/2023 ]
Equipment approved; clean; installed, good repair; capacity [ date violation corrected: 4/24/2023 ]
Equipment, utensils and linens; storage and use [ date violation corrected: 4/24/2023 ]
Floors, walls and ceiling: build, maintianed & clean [ date violation corrected: 4/24/2023 ]
Food storage; food storage containers identified [ date violation corrected: 4/24/2023 ]
Plan review [ date violation corrected: 4/24/2023 ]
Plumbing; proper backflow devices [ date violation corrected: 4/24/2023 ]
Approved thawing methods in use [ date violation corrected: 4/24/2023 ]
2022-04-11 Pass reinspection/followup ▾
No violations found.
2022-03-07 Fail routine 12 violations CRITICAL ▾
FAILED: No insects, rodents, birds or nonservice animals [ date violation corrected: 4/11/2022 ]
FAILED: Hands clean and properly washed; proper glove use [ date violation corrected: 4/11/2022 ]
FAILED: Food Safety Manager Certification and Food Handler Card [ date violation corrected: 10/3/2022 ]
FAILED: Hot and cold running water available [ date violation corrected: 10/3/2022 ]
FAILED: Adequate hand washing facilities; supplied and accessible [ date violation corrected: 4/11/2022 ]
FAILED: Food contact surfaces: clean and sanitized [ date violation corrected: 4/11/2022 ]
FAILED: Approved thawing methods in use [ date violation corrected: 10/3/2022 ]
FAILED: Equipment approved; clean; installed, good repair; capacity [ date violation corrected: 10/3/2022 ]
FAILED: Equipment, utensils and linens; storage and use [ date violation corrected: 10/3/2022 ]
FAILED: Floors, walls and ceiling: build, maintianed & clean [ date violation corrected: 10/3/2022 ]
FAILED: Food storage; food storage containers identified [ date violation corrected: 10/3/2022 ]
FAILED: Plan review [ date violation corrected: 10/3/2022 ]
2021-08-31 Pass reinspection/followup ▾
No violations found.
2021-08-24 Pass reinspection/followup ▾
No violations found.
2021-08-17 Pass w/ Conditions routine 11 violations ▾
Hands clean and properly washed; proper glove use [ date violation corrected: 8/31/2021 ]
Proper cooling methods [ date violation corrected: 8/31/2021 ]
Food Safety Manager Certification and Food Handler Card [ date violation corrected: 8/31/2021 ]
No insects, rodents, birds or nonservice animals [ date violation corrected: 8/31/2021 ]
Adequate hand washing facilities; supplied and accessible [ date violation corrected: 8/31/2021 ]
Food contact surfaces: clean and sanitized [ date violation corrected: 8/31/2021 ]
Equipment approved; clean; installed, good repair; capacity [ date violation corrected: 8/31/2021 ]
Equipment, utensils and linens; storage and use [ date violation corrected: 8/31/2021 ]
Floors, walls and ceiling: build, maintianed & clean [ date violation corrected: 8/31/2021 ]
Food separated and protected [ date violation corrected: 8/31/2021 ]
Permit & License Certificate available [ date violation corrected: 8/31/2021 ]
2021-02-01 Pass reinspection/followup ▾
No violations found.
2021-01-27 Pass w/ Conditions routine 11 violations CRITICAL ▾
Food contact surfaces: clean and sanitized [ date violation corrected: 2/1/2021 ]
No insects, rodents, birds or nonservice animals [ date violation corrected: 2/1/2021 ]
Adequate hand washing facilities; supplied and accessible [ date violation corrected: 2/1/2021 ]
Food Safety Manager Certification and Food Handler Card [ date violation corrected: 2/1/2021 ]
Hands clean and properly washed; proper glove use [ date violation corrected: 2/1/2021 ]
Equipment approved; clean; installed, good repair; capacity [ date violation corrected: 2/1/2021 ]
Equipment, utensils and linens; storage and use [ date violation corrected: 2/1/2021 ]
Floors, walls and ceiling: build, maintianed & clean [ date violation corrected: 2/1/2021 ]
Plumbing; proper backflow devices [ date violation corrected: 2/1/2021 ]
Approved thawing methods in use [ date violation corrected: 2/1/2021 ]
Toxic substances properly identified; stored & used [ date violation corrected: 2/1/2021 ]
2019-04-22 Pass Reinspection/Followup ▾
No violations found.
2019-04-15 Pass w/ Conditions Routine - Unscheduled 5 violations ▾
Unclean nonfood contact surfaces
Moderate risk vermin infestation
Foods not protected from contamination
Insufficient hot water or running water
Inadequate and inaccessible handwashing facilities
2017-07-06 Pass w/ Conditions Routine - Unscheduled 5 violations ▾
Moderate risk food holding temperature
Unapproved or unmaintained equipment or utensils
Inadequate and inaccessible handwashing facilities
Improper thawing methods
Unclean or degraded floors walls or ceilings
2016-10-05 Pass w/ Conditions Routine - Unscheduled 4 violations ▾
Moderate risk food holding temperature
Improper storage of equipment utensils or linens
Improper thawing methods
Unapproved or unmaintained equipment or utensils
Data sourced from SF Dept. of Public Health ·
Score calculated from inspection outcomes, violation severity & recency.
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