SF Japanese Restaurant Fails with Raw Fish Cross-Contamination

Anzu Restaurant, a Japanese establishment at 222 Mason Street in the Tenderloin, failed its health inspection on October 8, 2025, after inspectors discovered raw salmon stored directly above ready-to-eat foods and multiple temperature violations that put diners at serious risk. The most alarming violation found during this inspection involved dangerous cross-contamination in cooler RIC-6, where inspectors observed raw salmon positioned above ready-to-eat chives and bacon bits. This storage method creates a direct pathway for harmful bacteria like Salmonella and Campylobacter to drip onto foods that customers consume without further cooking, potentially causing severe foodborne illness outbreaks.

Temperature Violations Discovered

Inspector John Wells documented multiple foods being held at dangerous temperatures throughout the restaurant. In the two-door cooler RIC-12 on the cooks' line, octopus eggs measured 45°F and Benito-based dashi registered 44°F - both above the safe 41°F maximum for temperature control. The violations extended to the prep area, where turkey reached 47°F, cut tomatoes hit 45°F, and bacon climbed to 49°F in the "sandwich cooler 1" unit. While these foods had been stored improperly for less than three hours and were moved to working coolers during the inspection, the temperature abuse window was sufficient for dangerous bacterial growth. Foods in the temperature danger zone between 41°F and 135°F can double their bacterial load every 20 minutes, creating serious health risks for unsuspecting diners.

Equipment Failures Compound Safety Issues

The inspection revealed multiple equipment failures that compromised the restaurant's ability to maintain basic food safety standards. The hot and cold water system at the food preparation sink on the sushi bar was completely inoperable, preventing proper hand washing and equipment sanitization - critical failures for a restaurant handling raw fish. Additional violations included missing soap and towels at the room service station handwash sink, absence of required 160°F test strips for the dishwashing machine, and deteriorating walls near kitchen equipment that require immediate repair and repainting.

Restaurant Struggles with Repeat Violations

This inspection failure marked the beginning of ongoing compliance issues for the Japanese restaurant near Powell St BART. Following this October 8 inspection, Anzu failed a subsequent reinspection on October 24, 2025, before finally achieving compliance and reopening on November 7, 2025 after addressing all violations. The pattern of violations suggests systemic issues with food safety protocols at the establishment, particularly concerning cross-contamination prevention and equipment maintenance. The combination of raw fish storage violations and temperature control failures represents a particularly dangerous scenario for a restaurant specializing in Japanese cuisine, where raw and lightly cooked seafood are menu staples. For diners in the Tenderloin area seeking Japanese cuisine, this inspection serves as a reminder of the importance of proper food handling. The violations discovered could have exposed customers to serious foodborne pathogens, particularly dangerous for vulnerable populations including pregnant women, young children, elderly diners, and immunocompromised individuals. The restaurant's eventual compliance after multiple attempts demonstrates the effectiveness of San Francisco's health inspection system in protecting public health through persistent oversight and enforcement.