Passed on the latest inspection dated June 1, 2025.
1994 37TH AVE · Sunset/Parkside
Latest inspection: 0 red flags; 24 recorded across this inspection history.
Inspection History
June 1, 2025 — Passed
0 red flags recorded · 80 minutes on site.
No violations recorded on this inspection.
June 1, 2025 — Passed
0 red flags recorded · 20 minutes on site.
No violations recorded on this inspection.
June 1, 2025 — Passed
0 red flags recorded · 20 minutes on site.
No violations recorded on this inspection.
June 1, 2025 — Passed
1 red flag recorded · 15 minutes on site.
Obtain sanitizer test strips to monitor concentration of sanitizer solution. (Code 114099, 114351, 114107)
June 1, 2025 — Passed
0 red flags recorded · 10 minutes on site.
No violations recorded on this inspection.
June 1, 2025 — Passed
1 red flag recorded · 6 minutes on site.
Keep all potentially hazardous food at a temperature not to exceed 45°F for up to 12 hours in any 24-hour period. At the end of the operating day, potentially hazardous food that is held at 45°F shall be destroyed in a manner approved by the enforcement agency. At the end of the operating day, potentially hazardous food that is held at or above 135°F shall be destroyed in a manner approved by the enforcement officer. When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained. (Code 113996, 113998, 114037, 114343, 114000, 114004)
June 1, 2025 — Passed
0 red flags recorded · 4 minutes on site.
No violations recorded on this inspection.
May 31, 2025 — Passed
1 red flag recorded · 15 minutes on site.
Keep all potentially hazardous food at a temperature not to exceed 45°F for up to 12 hours in any 24-hour period. At the end of the operating day, potentially hazardous food that is held at 45°F shall be destroyed in a manner approved by the enforcement agency. At the end of the operating day, potentially hazardous food that is held at or above 135°F shall be destroyed in a manner approved by the enforcement officer. When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained. (Code 113996, 113998, 114037, 114343, 114000, 114004)
May 31, 2025 — Passed
0 red flags recorded · 5 minutes on site.
No violations recorded on this inspection.
May 25, 2025 — Passed
2 red flags recorded · 30 minutes on site.
Keep all potentially hazardous food at a temperature not to exceed 45°F for up to 12 hours in any 24-hour period. At the end of the operating day, potentially hazardous food that is held at 45°F shall be destroyed in a manner approved by the enforcement agency. At the end of the operating day, potentially hazardous food that is held at or above 135°F shall be destroyed in a manner approved by the enforcement officer. When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained. (Code 113996, 113998, 114037, 114343, 114000, 114004)
Provide handwashing facilities within the TFF, supplied with sufficient continuous flow of warm (100˚F-108˚F) water and must remain clean and accessible at all times. Handwashing cleanser, single use sanitary towels, and catch basin shall be provided at all times. (Code 114358)
May 25, 2025 — Passed
3 red flags recorded · 25 minutes on site.
Elevate all food at least 6 inches off of the floor to prevent contamination. Properly label bulk ingredient/food containers with common name. (Code 114047, 114049, 114051, 114053, 114055, 114067(h), 114069 [b])
Maintain all food contact surfaces, utensils and equipment, in clean and sanitary condition. Make a 100 ppm bleach sanitizing solution or a 200 ppm quaternary ammonia solution for the third compartment at the 3 compartment sink setup. (Code 113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b-d), 114105, 114109, 114111, 114113, 114115(a, b ,d), 114117, 114125(b), 114141)
Provide handwashing facilities within the TFF, supplied with sufficient continuous flow of warm (100˚F-108˚F) water and must remain clean and accessible at all times. Handwashing cleanser, single use sanitary towels, and catch basin shall be provided at all times. (Code 114358)
May 25, 2025 — Passed
0 red flags recorded · 15 minutes on site.
No violations recorded on this inspection.
May 25, 2025 — Passed
0 red flags recorded · 5 minutes on site.
No violations recorded on this inspection.
June 9, 2024 — Shut Down
5 red flags recorded · 19 minutes on site.
Maintain all food contact surfaces, utensils and equipment, in clean and sanitary condition. Make a 100 ppm bleach sanitizing solution or a 200 ppm quaternary ammonia solution for the third compartment at the 3 compartment sink setup. (Code 113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b-d), 114105, 114109, 114111, 114113, 114115(a, b ,d), 114117, 114125(b), 114141)
Obtain sanitizer test strips to monitor concentration of sanitizer solution. (Code 114099, 114351, 114107)
Keep all potentially hazardous food at a temperature not to exceed 45°F for up to 12 hours in any 24-hour period. At the end of the operating day, potentially hazardous food that is held at 45°F shall be destroyed in a manner approved by the enforcement agency. At the end of the operating day, potentially hazardous food that is held at or above 135°F shall be destroyed in a manner approved by the enforcement officer. When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained. (Code 113996, 113998, 114037, 114343, 114000, 114004)
Provide handwashing facilities within the TFF, supplied with sufficient continuous flow of warm (100˚F-108˚F) water and must remain clean and accessible at all times. Handwashing cleanser, single use sanitary towels, and catch basin shall be provided at all times. (Code 114358)
IMMEDIATE HEALTH PERMIT SUSPENSION AND CLOSURE The permit to operate the above named food facility is hereby temporarily suspended, and the facility is ordered immediately closed under the authority of Sections 114405 and 114409 of Division 104, Part 7, Chapter 13, Article 3 of the California Health and Safety Code and/or City and County of San Francisco Health Code §§ 440 (j) and 440.1. The attached Inspection Report specifies the conditions that warrant this closure and the Sections of the law that are being violated. Any food facility for which the permit has been temporarily suspended shall cease all food handling, close and remain closed until all conditions warranting the closure are corrected and your permit has been reinstated by a representative of Environmental Health. You are hereby notified that you have the right to request a hearing, within 15 calendar days after service of this Notice to show cause why the permit suspension is not warranted. Your failure to request a hearing within 15 calendar days shall be deemed a waiver of your right to a hearing. An owner, manager or operator who fails to comply with this Closure Notice may be found guilty of a misdemeanor, with a possible fine of $1,000.00 and/or imprisonment for not more than six months for each offense. This Health Permit Suspension and Closure Notice is issued to you under the authority of the California Health and Safety Code, Division 104, Part 7, Chapter 13, Article 3. Copies of the Code Sections referred to herein may be reviewed at most public libraries, the Internet, or at Environmental Health. Contact this office at the number noted above, during normal days of business to request a re-inspection, or if you have any questions. If you are calling after 4:30 pm or on weekends, leave a message at (415) 252-3800 and an inspector/on call staff will call you back at their earliest convenience. The CLOSED placard was issued this date.
June 9, 2024 — Passed
1 red flag recorded · 12 minutes on site.
Keep all potentially hazardous food at a temperature not to exceed 45°F for up to 12 hours in any 24-hour period. At the end of the operating day, potentially hazardous food that is held at 45°F shall be destroyed in a manner approved by the enforcement agency. At the end of the operating day, potentially hazardous food that is held at or above 135°F shall be destroyed in a manner approved by the enforcement officer. When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained. (Code 113996, 113998, 114037, 114343, 114000, 114004)
June 9, 2024 — Shut Down
3 red flags recorded · 12 minutes on site.
IMMEDIATE HEALTH PERMIT SUSPENSION AND CLOSURE The permit to operate the above named food facility is hereby temporarily suspended, and the facility is ordered immediately closed under the authority of Sections 114405 and 114409 of Division 104, Part 7, Chapter 13, Article 3 of the California Health and Safety Code and/or City and County of San Francisco Health Code §§ 440 (j) and 440.1. The attached Inspection Report specifies the conditions that warrant this closure and the Sections of the law that are being violated. Any food facility for which the permit has been temporarily suspended shall cease all food handling, close and remain closed until all conditions warranting the closure are corrected and your permit has been reinstated by a representative of Environmental Health. You are hereby notified that you have the right to request a hearing, within 15 calendar days after service of this Notice to show cause why the permit suspension is not warranted. Your failure to request a hearing within 15 calendar days shall be deemed a waiver of your right to a hearing. An owner, manager or operator who fails to comply with this Closure Notice may be found guilty of a misdemeanor, with a possible fine of $1,000.00 and/or imprisonment for not more than six months for each offense. This Health Permit Suspension and Closure Notice is issued to you under the authority of the California Health and Safety Code, Division 104, Part 7, Chapter 13, Article 3. Copies of the Code Sections referred to herein may be reviewed at most public libraries, the Internet, or at Environmental Health. Contact this office at the number noted above, during normal days of business to request a re-inspection, or if you have any questions. If you are calling after 4:30 pm or on weekends, leave a message at (415) 252-3800 and an inspector/on call staff will call you back at their earliest convenience. The CLOSED placard was issued this date.
Provide handwashing facilities within the TFF, supplied with sufficient continuous flow of warm (100˚F-108˚F) water and must remain clean and accessible at all times. Handwashing cleanser, single use sanitary towels, and catch basin shall be provided at all times. (Code 114358)
Obtain sanitizer test strips to monitor concentration of sanitizer solution. (Code 114099, 114351, 114107)
June 9, 2024 — Shut Down
1 red flag recorded · 12 minutes on site.
Provide handwashing facilities within the TFF, supplied with sufficient continuous flow of warm (100˚F-108˚F) water and must remain clean and accessible at all times. Handwashing cleanser, single use sanitary towels, and catch basin shall be provided at all times. (Code 114358)
June 9, 2024 — Passed
1 red flag recorded · 10 minutes on site.
Keep all potentially hazardous food at a temperature not to exceed 45°F for up to 12 hours in any 24-hour period. At the end of the operating day, potentially hazardous food that is held at 45°F shall be destroyed in a manner approved by the enforcement agency. At the end of the operating day, potentially hazardous food that is held at or above 135°F shall be destroyed in a manner approved by the enforcement officer. When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained. (Code 113996, 113998, 114037, 114343, 114000, 114004)
June 9, 2024 — Passed
1 red flag recorded · 10 minutes on site.
Keep all potentially hazardous food at a temperature not to exceed 45°F for up to 12 hours in any 24-hour period. At the end of the operating day, potentially hazardous food that is held at 45°F shall be destroyed in a manner approved by the enforcement agency. At the end of the operating day, potentially hazardous food that is held at or above 135°F shall be destroyed in a manner approved by the enforcement officer. When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained. (Code 113996, 113998, 114037, 114343, 114000, 114004)
June 9, 2024 — Passed
1 red flag recorded · 10 minutes on site.
Keep all potentially hazardous food at a temperature not to exceed 45°F for up to 12 hours in any 24-hour period. At the end of the operating day, potentially hazardous food that is held at 45°F shall be destroyed in a manner approved by the enforcement agency. At the end of the operating day, potentially hazardous food that is held at or above 135°F shall be destroyed in a manner approved by the enforcement officer. When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained. (Code 113996, 113998, 114037, 114343, 114000, 114004)
June 9, 2024 — Passed
0 red flags recorded · 10 minutes on site.
No violations recorded on this inspection.
June 9, 2024 — Passed
0 red flags recorded · 9 minutes on site.
No violations recorded on this inspection.
June 9, 2024 — Passed
0 red flags recorded · 9 minutes on site.
No violations recorded on this inspection.
June 9, 2024 — Passed
1 red flag recorded · 7 minutes on site.
Maintain all food contact surfaces, utensils and equipment, in clean and sanitary condition. Make a 100 ppm bleach sanitizing solution or a 200 ppm quaternary ammonia solution for the third compartment at the 3 compartment sink setup. (Code 113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b-d), 114105, 114109, 114111, 114113, 114115(a, b ,d), 114117, 114125(b), 114141)
June 9, 2024 — Passed
0 red flags recorded · 6 minutes on site.
No violations recorded on this inspection.
June 9, 2024 — Passed
1 red flag recorded · 5 minutes on site.
Provide handwashing facilities within the TFF, supplied with sufficient continuous flow of warm (100˚F-108˚F) water and must remain clean and accessible at all times. Handwashing cleanser, single use sanitary towels, and catch basin shall be provided at all times. (Code 114358)
June 9, 2024 — Passed
1 red flag recorded · 5 minutes on site.
Keep all potentially hazardous food at a temperature not to exceed 45°F for up to 12 hours in any 24-hour period. At the end of the operating day, potentially hazardous food that is held at 45°F shall be destroyed in a manner approved by the enforcement agency. At the end of the operating day, potentially hazardous food that is held at or above 135°F shall be destroyed in a manner approved by the enforcement officer. When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained. (Code 113996, 113998, 114037, 114343, 114000, 114004)
June 9, 2024 — Passed
0 red flags recorded · 5 minutes on site.
No violations recorded on this inspection.
June 9, 2024 — Passed
0 red flags recorded · 5 minutes on site.
No violations recorded on this inspection.
June 9, 2024 — Passed
0 red flags recorded · 5 minutes on site.
No violations recorded on this inspection.
June 9, 2024 — Passed
0 red flags recorded · 10 minutes on site.
No violations recorded on this inspection.
June 9, 2024 — Passed
0 red flags recorded · 5 minutes on site.
No violations recorded on this inspection.
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.