SF Restaurant Fails Health Inspection with Equipment Violations

A routine health inspection at Obour Foods, LLC in San Francisco's Bayview district resulted in a failed grade after inspectors discovered 14 violations related to equipment safety and basic sanitation practices on October 1, 2025.

Critical Equipment and Fire Safety Violations

The most serious concern identified during this inspection involved cooking equipment positioned dangerously outside required safety zones. Inspector Sojeatta Khim found that the restaurant's stove, range oven, and other cooking equipment were "stored outside extended out of the 6 inches of the type one hood overhang," with a griller located directly next to the deep fryer. This violation poses significant fire hazards and violates San Francisco fire safety codes. The inspector warned that failure to correct this positioning before the next follow-up inspection would result in a referral to the fire department. The equipment must be repositioned within the 6-inch hood overhang requirement to prevent potential kitchen fires that could endanger staff and customers.

Sanitation and Food Safety Breakdowns

The inspection revealed multiple food contact surface violations that put customers at risk of foodborne illness. No sanitizer buckets were set up during operating hours, and wiping cloths were not being used properly. This fundamental breakdown in sanitation protocols means that surfaces where food is prepared could harbor dangerous bacteria and pathogens. Adding to sanitation concerns, several handwashing stations throughout the kitchen lacked basic supplies. Paper towels and soap were missing from hand washing sink stations, making it impossible for food handlers to properly clean their hands between tasks. This violation directly increases the risk of cross-contamination from workers to food products.

Temperature Control and Equipment Issues

The inspection also uncovered problems with the restaurant's dishwashing systems. The three-compartment sink located on the left side of the mechanical dishwasher registered only 113°F, falling short of the required 120°F needed for proper sanitization. While other three-compartment sinks met temperature requirements, this equipment failure means dishes and utensils may not be adequately sanitized before reuse. The mechanical dishwasher showed chlorine levels at 50 parts per million, which inspectors noted during their evaluation of the facility's cleaning capabilities.

Widespread Cleanliness Problems

Throughout the kitchen, inspectors documented extensive grease buildup on cooking equipment including the oven, stove top, range oven, and surrounding pipes. This accumulation of food debris and grease creates ideal conditions for pest infestations and serves as a breeding ground for bacteria. The problems extended beyond the kitchen into customer areas. The restaurant's restroom was found in deplorable condition with garbage overflowing onto the floor, and toilet fixtures described as "dirty and sticky" on the water handle and soap dispenser. These conditions reflect poorly on the establishment's overall commitment to cleanliness and customer health.

Regulatory Compliance Issues

Inspectors also discovered that Obour Foods operates specialized food packaging equipment without proper state licensing. The restaurant uses a compressor-type machine to seal food in jars but lacks the required Processing Food Registration (PFR) from state authorities. Additionally, the facility's current license was not properly posted as required by law. Located at 1566 Carroll Avenue near the T-Third Muni line, this marks the first recorded inspection for Obour Foods, LLC. The restaurant must address all 14 violations before reopening can be considered, with particular urgency given the fire safety concerns identified by Inspector Khim.