Super Duper Fails Reinspection with Repeat Sanitizer Issue

Super Duper, the popular cafe located at 3401 California Street in Inner Richmond, failed its health department reinspection on August 12, continuing a troubling pattern of equipment issues that compromises food safety standards for customers. The failed reinspection revealed that the restaurant's mechanical dishwasher was still not dispensing the required 50 parts per million (ppm) of chlorine sanitizer, despite previous warnings from health officials. Inspector Sharon Aguila-Leonard noted this as a "REPEAT VIOLATION" during this inspection, indicating that the restaurant had not addressed the critical sanitization issue identified in previous visits.

Critical Equipment Malfunction

The dishwasher's failure to maintain proper sanitizer levels represents a serious food safety concern for diners visiting this Inner Richmond establishment near the 38 Geary bus line. Even after priming the equipment, chlorine levels measured significantly below the health department's mandatory 50 ppm threshold. This deficiency forces restaurant staff to manually sanitize all dishes, utensils, and food contact surfaces using the three-compartment sink, a more labor-intensive and potentially less reliable sanitization method. The health department has prohibited the restaurant from using the malfunctioning dishwasher for sanitizing purposes until the equipment is properly repaired, replaced, or removed entirely. This creates operational challenges for the busy cafe while potentially compromising the cleanliness of items that come into direct contact with food served to customers.

Health Implications for Diners

Inadequate sanitizer levels on food contact surfaces create ideal conditions for bacterial growth and cross-contamination. When cutting boards, utensils, and serving dishes are not properly sanitized, harmful pathogens can transfer from raw ingredients to ready-to-eat foods, increasing the risk of foodborne illnesses including salmonella, E. coli, and norovirus infections. The Centers for Disease Control and Prevention identifies dirty cutting boards and utensils as responsible for 76% of cross-contamination incidents in food service establishments. Biofilms that develop on improperly sanitized surfaces can protect dangerous bacteria from subsequent cleaning attempts, creating persistent contamination risks that affect every meal served.

Pattern of Compliance Issues

Super Duper's inspection history reveals an inconsistent track record with health department standards. The restaurant's recent closure on November 3, 2025, followed by a passing inspection just three days later, suggests ongoing struggles with maintaining consistent food safety protocols. An August 18 inspection documented five violations including rodent droppings in storage areas and blocked handwashing sinks, indicating broader operational challenges beyond the current sanitizer issue. The restaurant did achieve passing grades on reinspections conducted on September 16 and September 19, demonstrating the establishment's capability to meet health standards when properly motivated. However, the recurrence of the sanitizer violation suggests inadequate long-term solutions to equipment maintenance problems.

Regulatory Response

Inspector Sharon Aguila-Leonard's documentation of this repeat violation signals escalating scrutiny from the San Francisco Department of Public Health. The classification as a critical violation under California Retail Food Code sections 114099, 114099.6, and 114117 emphasizes the serious nature of sanitization failures in commercial food preparation. The restaurant must demonstrate compliance with proper sanitization procedures before resuming normal dishwasher operations. This failed reinspection places additional pressure on management to implement permanent solutions rather than temporary fixes that fail to address underlying equipment problems affecting customer safety in this popular Inner Richmond dining destination.