Passed on the latest inspection dated September 24, 2025.
1160 BATTERY ST FL 4 · Financial District/South Beach
Latest inspection: 0 red flags; 15 recorded across this inspection history.
Inspection History
September 24, 2025 — Passed
0 red flags recorded · 20 minutes on site.
No violations recorded on this inspection.
August 19, 2025 — Passed
2 red flags recorded · 45 minutes on site.
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. (Code 113996, 113998, 114037, 114429, 114429.3, 114429.5)
Ensure all equipment is approved, properly installed, clean, and maintained in good repair. Ensure all appliances are NSF-approved, commercial grade, durable, and easily cleanable. (Code 114130-114130.5, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182)
February 20, 2025 — Passed
0 red flags recorded · 30 minutes on site.
No violations recorded on this inspection.
January 17, 2025 — Passed
0 red flags recorded · 45 minutes on site.
No violations recorded on this inspection.
January 17, 2025 — Passed
0 red flags recorded · 30 minutes on site.
No violations recorded on this inspection.
January 17, 2025 — Passed
0 red flags recorded · 30 minutes on site.
No violations recorded on this inspection.
December 2, 2024 — Passed
0 red flags recorded · 60 minutes on site.
No violations recorded on this inspection.
October 15, 2024 — Passed
0 red flags recorded · 90 minutes on site.
No violations recorded on this inspection.
June 12, 2024 — Passed
0 red flags recorded · 75 minutes on site.
No violations recorded on this inspection.
May 7, 2024 — Passed
13 red flags recorded · 60 minutes on site.
A permanent food facility shall provide clean toilet facilities in good repair for use by employees. (Code 114276, 114149, SF Health Code Section 440.5)
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)
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)
Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens, and single-use articles cannot occur. (Code 114256)
Hand sinks shall be sufficient in number and conveniently located so as to be accessible at all times. (Code 113953, 113953(b))
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)
Adequate and suitable space shall be provided for the storage of food, on approved shelving with a minimum of 6 inch clearance from the floor. (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)
The water supply shall be from a water system approved by the local enforcement agency. (Code 114192, 113953)
Provide a designated area for refuse, recyclables, and compost separate from food, equipment, and utensils. (Code 114244, 114245)
The floor 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 114268)
Mechanical exhaust ventilation equipment shall be provided over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. (Code 114149.1)
Floor surfaces shall be coved at the juncture of the floor and wall with a 3/8 inch minimum radius coving and shall extend up the wall at least 4 inches. (Code 114268)
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.