Passed on the latest inspection dated May 7, 2025.
685 Townsend St · Mission Bay
Latest inspection: 0 red flags; 14 recorded across this inspection history.
Inspection History
May 7, 2025 — Passed
0 red flags recorded · 45 minutes on site.
No violations recorded on this inspection.
May 7, 2025 — Passed
0 red flags recorded · 60 minutes on site.
No violations recorded on this inspection.
April 4, 2025 — Passed
0 red flags recorded · 60 minutes on site.
No violations recorded on this inspection.
July 16, 2024 — Passed
0 red flags recorded · 90 minutes on site.
No violations recorded on this inspection.
June 13, 2024 — Passed
14 red flags recorded · 60 minutes on site.
Provide a floor plan showing the path-of-travel to the refuse storage area. (Code 114244, 114245)
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 a designated area for refuse, recyclables, and compost separate from food, equipment, and utensils. (Code 114244, 114245)
Equipment for holding cold food shall be sufficient in number and capacity to ensure proper food temperature control. (Code 114047, 114153)
Sink compartments shall be large enough to accommodate the immersion of the largest equipment and utensils. (Code 114099)
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)
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)
Hand sinks shall be sufficient in number and conveniently located so as to be accessible at all times. (Code 113953, 113953(b))
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)
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)
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)
An adequate, protected, pressurized, potable supply of hot water at least 120F and cold water shall be provided. (Code 114192, 113953)
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)
After use, mops shall be placed in a position that allows them to air-day without soiling walls, equipment, or supplies, e.g. wall-mounted mop rack. (Code 114279, 114281, 114282)
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.