WOLFGANGPUCK@ THE COVE 525 MARKET (7th floor)

October 22, 2025 — Passed

1 red flag recorded · 45 minutes on site.

• 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))

March 5, 2025 — Passed

0 red flags recorded · 30 minutes on site.

No violations recorded on this inspection.

December 6, 2024 — Passed

0 red flags recorded · 60 minutes on site.

No violations recorded on this inspection.

December 6, 2024 — Passed

0 red flags recorded · 60 minutes on site.

No violations recorded on this inspection.

November 20, 2024 — Passed

0 red flags recorded · 60 minutes on site.

No violations recorded on this inspection.

November 20, 2024 — Passed

0 red flags recorded · 60 minutes on site.

No violations recorded on this inspection.

September 13, 2024 — Passed

0 red flags recorded · 60 minutes on site.

No violations recorded on this inspection.

August 15, 2024 — Passed

16 red flags recorded · 240 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)
• All equipment shall be installed on castors, six (6) inch high round metal legs, or on a minimum four (4) inch high curb or pedestal with a continuously coved base at the juncture. (Code 114130, 114169)
• 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)
• Provide minimum 6 inches high side splashguard(s) with rounded corners. (Code 113953, 113953(b))
• Sink compartments shall be large enough to accommodate the immersion of the largest equipment and utensils. (Code 114099)
• 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 permanent food facility shall provide clean toilet facilities in good repair for use by employees. (Code 114276, 114149, SF Health Code Section 440.5)
• 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)
• 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)
• 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)
• The water supply shall be from a water system approved by the local enforcement agency. (Code 114192, 113953)
• An air gap between the water supply inlet and the flood level rim of the plumbing fixture shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch. (Code 114193, 114193.1, 114269)
• A permanent food facility shall provide clean toilet facilities in good repair for consumers, guests, or invitees when there is onsite consumption of foods or when the food facility was constructed after July 1, 1984, and has more than 20,000 square feet of floor space. (Code 114276, 114149, SF Health Code Section 440.5)
• A room, area, or cabinet separated from any food preparation or storage area, or warewashing area shall be provided for the storage of cleaning equipment and supplies. (Code 114279, 114281, 114282)
• Floor-mounted equipment that is not easily movable shall be sealed to the floor. (Code 114130, 114169)
• Toilet facilities that are provided for use by consumers, guests, or invitees shall be in a location where consumers, guests, and invitees do not pass through food preparation, food storage, or utensil washing areas to reach the toilet facilities. (Code 114276, 114149, SF Health Code Section 440.5)