ARQUET RESTAURANT

February 4, 2026 — Passed

5 red flags recorded · 120 minutes on site.

• Food, equipment, or utensils that are found to be unsanitary or in disrepair may be Voluntarily Condemned and Destroyed by the person in charge.
• Provide an approved HACCP plan from the California Department of Public Health Food and Drug Branch for all potentially hazardous food (PHF) products that are packaged for using reduced-oxygen packaging (ROP) for 48 hours or more when the smoking of food is used as a method of preservation or when PHF's are cured. (Code 114057, 114057.1, 114417.6, 114419)
• 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 at all times. (Code 113953, 113953.1, 113953.2, 114067(f))
• 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 certificates (food safety manager and food handler cards) on site. (Code 113947.1-113947.6, 113948)
• 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 begun or after removing from proper temperature controls of 41°F or 135°F. Discard potentially hazardous foods, under Time as a Public Health Control, when 4 hours have elapsed. Obtain written approval for Time as Public Health Control from San Francisco Environmental Health. (Code 114000)

May 28, 2025 — Passed

0 red flags recorded · 60 minutes on site.

No violations recorded on this inspection.

March 12, 2025 — Passed

0 red flags recorded · 30 minutes on site.

No violations recorded on this inspection.

September 18, 2024 — Passed

5 red flags recorded · 120 minutes on site.

• 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)
• 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)
• Multiuse food -contact surfaces shall be smooth, free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections, free of sharp internal angles, corners, and crevices, finished to have smooth welds and joints. (Code 114130.1, 114130.3)
• Hand sinks shall be sufficient in number and conveniently located so as to be accessible at all times. (Code 113953, 113953(b))
• The water supply shall be from a water system approved by the local enforcement agency. (Code 114192, 113953)

June 27, 2024 — Passed

9 red flags recorded · 45 minutes on site.

• Food on display shall be protected from contamination by approved a sneeze guard (e.g. vertical glass sneezeguard 60" Above Finished Floor). (Code 114060)
• Floor drains shall be installed in floors that are water-flushed for cleaning and in areas where pressure spray methods for cleaning equipment are used. (Code 114193, 114193.1, 114269)
• 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)
• 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)
• Hand sinks shall be sufficient in number and conveniently located so as to be accessible at all times. (Code 113953, 113953(b))
• Provide a designated area for refuse, recyclables, and compost separate from food, equipment, and utensils. (Code 114244, 114245)
• 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)
• 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)
• The water supply shall be from a water system approved by the local enforcement agency. (Code 114192, 113953)