Hotel Nikko SF Bar Fails with Raw Fish Cross-Contamination

Hotel Nikko San Francisco's first-floor Kan Pai bar failed a routine health inspection on October 8, 2025, after inspectors discovered raw fish being stored directly above ready-to-eat wasabi in an undercounter cooler - a major violation that puts customers at serious risk of foodborne illness. The upscale hotel restaurant at 222 Mason Street in the Tenderloin district received a failing grade during this inspection conducted by Inspector John Wells between 2:15 PM and 3:00 PM. The inspection focused specifically on the hotel's Kan Pai bar and its associated kitchen located on the other side of the theater.

Major Cross-Contamination Violation

The most serious violation involved improper food storage that created a direct pathway for bacterial contamination. Inspectors found raw fish stored above ready-to-eat wasabi inside the undercounter cooler at the back of the bar. This major violation under California Retail Food Code sections 113986 and 113988 exposes customers to dangerous pathogens including Salmonella and Campylobacter that can drip from raw proteins onto foods consumed without further cooking. Raw fish juices containing harmful bacteria can easily contaminate ready-to-eat items below, potentially causing severe foodborne illness outbreaks. The cross-contamination risk is particularly concerning in a bar setting where the contaminated wasabi could be served immediately to unsuspecting customers with sushi or other Japanese dishes.

Equipment and Infrastructure Failures

Beyond the food storage issues, inspectors discovered multiple operational problems that compromise the facility's ability to maintain safe food handling standards. The kitchen's dishwashing machine was completely inoperable, violating health code requirements for proper sanitization of food contact surfaces. Without functioning equipment, staff cannot properly clean and sanitize plates, utensils, and other items that come into contact with food. The facility also lacked basic handwashing supplies, with no towels available at the kitchen handwash sink - a critical oversight that prevents staff from maintaining proper hygiene between food handling tasks.

Structural Damage Discovered

Perhaps most alarming was the discovery of significant structural damage in the dishwashing area. Inspectors found a two-foot by two-foot missing section of wall at the corner beneath the dirty-end sideboard near the sprayer. This gaping hole not only makes proper cleaning impossible but also provides entry points for pests and creates surfaces that harbor bacteria and contaminate nearby food preparation areas.

Restaurant Response and Reinspection

The person in charge, Thomas Weibull, refused to sign the inspection report, according to inspector notes. The hotel restaurant was required to address all violations before being allowed to continue normal operations. Follow-up inspections on October 9 and October 24 showed partial progress, with the dishwasher and wall repairs completed. However, inspectors found that kitchen handwashing facilities still lacked towels and the dangerous raw fish storage practice continued at the bar. Located near Powell Street BART in downtown San Francisco, the hotel serves both tourists and local residents who frequent the Tenderloin area. The ongoing violations at this upscale establishment highlight the importance of consistent food safety practices regardless of a restaurant's reputation or location.