Passed on the latest inspection dated March 20, 2025.
1288 HOWARD ST · South of Market
Latest inspection: 0 red flags; 12 recorded across this inspection history.
Inspection History
March 20, 2025 — Passed
0 red flags recorded · 45 minutes on site.
No violations recorded on this inspection.
February 25, 2025 — Passed
0 red flags recorded · 45 minutes on site.
No violations recorded on this inspection.
January 14, 2025 — Passed
0 red flags recorded · 45 minutes on site.
No violations recorded on this inspection.
October 1, 2024 — Passed
0 red flags recorded · 60 minutes on site.
No violations recorded on this inspection.
April 3, 2024 — Passed
12 red flags recorded · 180 minutes on site.
All new and used equipment and utensils shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program, e.g. NSF, ETL Sanitation, UL Sanitation, CSA Sanitation. (Code 114130, 114169)
All permanent food facilities that wash, rinse, soak, thaw, or similarly prepare foods shall be provided with a food preparation sink with a single integral drainboard. The food preparation sink shall have a minimum dimension of 18"x18"x12" (LxWxD) with an integral drainboard at least 18"x18" (LxW). (Code 114163)
Provide minimum 6 inches high side splashguard(s) with rounded corners. (Code 113953, 113953(b))
The water supply shall be from a water system approved by the local enforcement agency. (Code 114192, 113953)
Equipment for cooling, e.g. ice machine, walk-in cooler/freezer, shall be sufficient in number and capacity to ensure proper food temperature control. (Code 114153)
Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust or odors. (Code 114276, 114149, SF Health Code Section 440.5)
Equipment for holding cold food shall be sufficient in number and capacity to ensure proper food temperature control. (Code 114047, 114153)
Pressurized warm water shall be provided by all handwashing sinks for a minimum of 15 seconds through a mixing valve or combination faucet. At handwashing sinks where the water temperature provided is not readily adjustable at the faucets, warm water between 100°F-108°F shall be provided. (Code 114192, 113953)
Equipment that discharges liquid waste, e.g. food preparation sinks, dishwashing machines, steam tables, ice machines and bins, espresso machines, walk-in refrigeration units, shall have approved indirect drainage through an air gap into a floor sink or other approved receiving vessel. (Code 114193, 114193.1, 114269)
Wall and ceiling finish shall be smooth, durable, easily cleanable, and non-absorbent in all areas where there is food service or preparation, open food storage, warewashing, janitorial service, trash storage, and employee restrooms. (Code 114271)
A food facility shall at all times be constructed, equipped, and maintained, and operated as to prevent the entrance and harborage of animals, birds, and vermin, including, but not limited to rodents and insects. (Code 114266, 114257, 114257.1, 114259)
Toilet rooms shall be vented to the outside air by means of an openable, screened window, an air shaft, or a light-switch-activated exhaust fan, consistent with the requirements of local building codes. (Code 114276, 114149, SF Health Code Section 440.5)
About this data: San Francisco Department of Public Health inspection records published through DataSF. Findings are snapshots from inspection dates and may have been corrected since. View the official city records.