Passed on the latest inspection dated April 1, 2026.
112 WAVERLY PL · Chinatown
Latest inspection: 4 red flags; 7 recorded across this inspection history.
Inspection History
April 1, 2026 — Passed
4 red flags recorded · 45 minutes on site.
Properly wash, rinse and sanitize all food contact surfaces. Make a 100 ppm bleach sanitizing solution or a 200 ppm quaternary ammonia solution for the third compartment. (Code 113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b, c, d), 114105, 114109, 114111, 114113, 11415 (a, b, D), 114117, 114125(b), 114141)
Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable, and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (Code 114143(d), 114266, 114268, 114268.1, 114271, 114272)
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)
Provide "Consumer Advisory" using DISCLOSURE (*) and a REMINDER: "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions" for ready-to-eat foods. (Code 114012, 114093)
March 19, 2025 — Passed
3 red flags recorded · 30 minutes on site.
Provide "Consumer Advisory" using DISCLOSURE (*) and a REMINDER: "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions" for ready-to-eat foods. (Code 114012, 114093)
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)
Food, equipment, or utensils that are found to be unsanitary or in disrepair may be Voluntarily Condemned and Destroyed by the person in charge.
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.