SF Chinatown Dim Sum Shop Fails with Rodent Droppings Found

Sum Dim Sum, a Chinese restaurant located at 601 Grant Avenue in Chinatown, failed its routine health inspection on September 15, 2025, after inspectors discovered rodent droppings and multiple food safety violations that could have exposed customers to serious health risks. The most alarming discovery during this inspection was the presence of rodent droppings found on a concrete ledge along the restaurant's staircase. While inspector Michael Mooney noted that no rodent droppings were observed in the kitchen or food storage areas, and no adulterated food was discovered, the presence of rodent evidence anywhere in a food establishment raises serious concerns about pest control measures.

Health Violations Found

Beyond the rodent issue, inspectors uncovered a dangerous combination of food safety violations. A prep refrigerator at the end of the kitchen near the dishwashing area was holding food at dangerously elevated temperatures. Pineapple was measured at 44 degrees, cooked chicken at 43 degrees, and cooked broccoli at 43.6 degrees - all above the required 41-degree maximum for safe cold storage. These temperature violations create ideal conditions for rapid bacterial growth, particularly dangerous for cooked proteins like chicken that can harbor Clostridium perfringens and other pathogens. Inspectors also discovered household insect poison - specifically taro ant bait - sitting on a counter near the coffee station in a clear violation of commercial food safety protocols. The toxic substance was immediately discarded by the person in charge, but its presence in a food preparation area could have resulted in accidental contamination of food or beverages served to customers.

Additional Safety Concerns

The inspection revealed improper food thawing practices, with packaged frozen shrimp found thawing in a bus tub of standing water at the end of the cook line. This method violates approved thawing protocols and can lead to bacterial growth on seafood, which is particularly susceptible to rapid spoilage when not handled correctly. Sanitation issues were also evident, with inspectors noting accumulated grime and debris on fan guards and metro shelves in the walk-in refrigerator, indicating inadequate cleaning and maintenance of food storage areas.

Restaurant Response and Requirements

The restaurant's management immediately corrected several violations during the inspection. The chef lowered the temperature on the problematic prep refrigerator to the required 41 degrees, the toxic ant bait was discarded, and the improperly thawing shrimp was moved to proper refrigeration for safe thawing. However, the rodent issue requires more comprehensive action. Inspectors instructed the restaurant to clean and sanitize affected areas and continue working with licensed pest control to eliminate vermin and implement effective monitoring. They specifically recommended discussing with pest control the feasibility of sealing gaps at the floor level near a concrete column behind the water heater near the employee break room.

Impact on Chinatown Dining

The failure represents a concerning development for the Chinatown dining scene, where Sum Dim Sum operates in one of San Francisco's most popular tourist and dining districts. The restaurant is conveniently located near the Montgomery Street BART station, making it easily accessible to both locals and visitors exploring the neighborhood's renowned Chinese cuisine offerings. This marks the restaurant's first recorded inspection in available public records, making it impossible to establish whether these violations represent ongoing issues or isolated incidents. The restaurant remains open for business but must address all cited violations to ensure customer safety and compliance with San Francisco health codes.