Passed on the latest inspection dated June 21, 2025.
1 FERRY BUILDING 50 · Financial District/South Beach
Latest inspection: 2 red flags; 28 recorded across this inspection history.
Inspection History
June 21, 2025 — Passed
2 red flags recorded · 40 minutes on site.
Store produce and ready-to-eat foods completely separate or above raw eggs, fish, meat, ratites, game animals, and poultry to prevent against cross contamination. Provide adequate sneeze-guard protection for all opened food items. (Code 113980, 113984 (a, b, d, e, f), 113986, 114060, 114067 (a, d, e), 114069, 114073, 114077, 114089.1(c), 114143(c))
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 21, 2025 — Passed
1 red flag recorded · 30 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 21, 2025 — Passed
2 red flags recorded · 25 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)
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 21, 2025 — Passed
0 red flags recorded · 20 minutes on site.
No violations recorded on this inspection.
June 21, 2025 — Passed
0 red flags recorded · 15 minutes on site.
No violations recorded on this inspection.
June 21, 2025 — Passed
0 red flags recorded · 5 minutes on site.
No violations recorded on this inspection.
June 14, 2025 — Passed
1 red flag recorded · 15 minutes on site.
Store produce and ready-to-eat foods completely separate or above raw eggs, fish, meat, ratites, game animals, and poultry to prevent against cross contamination. Provide adequate sneeze-guard protection for all opened food items. (Code 113980, 113984 (a, b, d, e, f), 113986, 114060, 114067 (a, d, e), 114069, 114073, 114077, 114089.1(c), 114143(c))
June 14, 2025 — Passed
0 red flags recorded · 15 minutes on site.
No violations recorded on this inspection.
June 14, 2025 — Passed
0 red flags recorded · 15 minutes on site.
No violations recorded on this inspection.
June 14, 2025 — Passed
0 red flags recorded · 10 minutes on site.
No violations recorded on this inspection.
June 14, 2025 — Passed
0 red flags recorded · 6 minutes on site.
No violations recorded on this inspection.
June 14, 2025 — Passed
0 red flags recorded · 5 minutes on site.
No violations recorded on this inspection.
May 31, 2025 — Passed
0 red flags recorded · 15 minutes on site.
No violations recorded on this inspection.
April 17, 2025 — Passed
1 red flag recorded · 40 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)
April 17, 2025 — Passed
0 red flags recorded · 40 minutes on site.
No violations recorded on this inspection.
April 17, 2025 — Passed
0 red flags recorded · 35 minutes on site.
No violations recorded on this inspection.
April 16, 2025 — Passed
1 red flag recorded · 25 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)
April 10, 2025 — Passed
0 red flags recorded · 50 minutes on site.
No violations recorded on this inspection.
April 10, 2025 — Passed
1 red flag recorded · 24 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)
April 8, 2025 — Passed
0 red flags recorded · 15 minutes on site.
No violations recorded on this inspection.
June 22, 2024 — Passed
4 red flags recorded · 45 minutes on site.
Wash all raw, whole produce thoroughly prior to preparation or consumption. (Code 113992)
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)
Discontinue allowing employees to eat, drink, or smoke in any work area. (Code 113977)
June 22, 2024 — Passed
3 red flags recorded · 30 minutes on site.
Store produce and ready-to-eat foods completely separate or above raw eggs, fish, meat, ratites, game animals, and poultry to prevent against cross contamination. Provide adequate sneeze-guard protection for all opened food items. (Code 113980, 113984 (a, b, d, e, f), 113986, 114060, 114067 (a, d, e), 114069, 114073, 114077, 114089.1(c), 114143(c))
Obtain sanitizer test strips to monitor concentration of sanitizer solution. (Code 114099, 114351, 114107)
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 22, 2024 — Passed
2 red flags recorded · 15 minutes on site.
Obtain sanitizer test strips to monitor concentration of sanitizer solution. (Code 114099, 114351, 114107)
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 22, 2024 — Passed
1 red flag recorded · 15 minutes on site.
Keep all food waste and rubbish in a leak-proof and rodent-proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (Code 114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7, 114245.8)
June 22, 2024 — Passed
1 red flag recorded · 15 minutes on site.
Store produce and ready-to-eat foods completely separate or above raw eggs, fish, meat, ratites, game animals, and poultry to prevent against cross contamination. Provide adequate sneeze-guard protection for all opened food items. (Code 113980, 113984 (a, b, d, e, f), 113986, 114060, 114067 (a, d, e), 114069, 114073, 114077, 114089.1(c), 114143(c))
June 20, 2024 — Barely Passed
1 red flag recorded · 40 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 20, 2024 — Passed
0 red flags recorded · 29 minutes on site.
No violations recorded on this inspection.
June 15, 2024 — Passed
1 red flag recorded · 730 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 11, 2024 — Passed
1 red flag 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)
June 11, 2024 — Passed
1 red flag recorded.
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)
April 4, 2024 — Passed
4 red flags recorded · 45 minutes on site.
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)
Pressurized warm water shall be provided by all handwashing sinks for a minimum of 15 seconds through a mixing valve or combination faucet. At handwashing sinks where the water temperature provided is not readily adjustable at the faucets, warm water between 100°F-108°F shall be provided. (Code 114192, 113953)
The water supply shall be from a water system approved by the local enforcement agency. (Code 114192, 113953)
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)
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.