SF Taqueria Fails with Food at 67°F, No Sanitizer Buckets

Taqueria Castillo B in San Francisco's Tenderloin district failed its routine health inspection on October 14, 2025, with multiple serious violations that put customer safety at risk. The Mexican restaurant at 86 McAllister Street near Powell Street BART was cited for seven violations, including one major infraction involving dangerous temperature violations.

Critical Temperature Violations Discovered

Inspector Lucas Willis discovered cooked jalapeños and onions stored on the steam table at a dangerous 67°F during this inspection. The food had been sitting at this unsafe temperature for approximately 40 minutes before the inspection began. According to health department guidelines, hot foods must be maintained at 135°F or higher to prevent bacterial growth that causes foodborne illness. The temperature violation represents a significant health risk to customers. Clostridium perfringens, a common cause of food poisoning, multiplies rapidly between 70-120°F. The restaurant's failure to maintain proper hot holding temperatures could have exposed diners to serious gastrointestinal illness.

Sanitization and Food Safety Failures

Perhaps most concerning, the restaurant had no sanitizer buckets available when the inspection began, despite being open for 45 minutes. This violation directly impacts food safety, as dirty cutting boards and utensils cause 76% of cross-contamination incidents in commercial kitchens. The inspector also found a pitcher stored inside the handwashing sink, blocking access to this critical sanitation station. Handwashing sinks must remain accessible at all times for employees to maintain proper hygiene while handling food.

Improper Cooling and Thawing Methods

Additional violations revealed systemic food safety problems throughout the kitchen. Cooked beans were found cooling at room temperature in large containers at 110°F, while pico de gallo and cut onions stored in the walk-in cooler measured 54°F - well above the required 41°F maximum for cold storage. The inspector discovered three boxes of frozen beef defrosting at room temperature in the back storage area. This unapproved thawing method creates ideal conditions for bacterial growth and foodborne pathogens.

Infrastructure and Equipment Issues

Beyond food handling violations, the restaurant faces equipment problems that compromise sanitation efforts. The three-compartment sink had inadequate water pressure for proper warewashing, though hot water at the required 120°F was available. The restaurant has until October 28, 2025, to repair the water pressure issue. Peeling paint on the ceiling above the food preparation line presents additional contamination risks. The restaurant must repair the ceiling to create a smooth, durable, and easily cleanable surface by November 14, 2025.

First Inspection for New Establishment

This marks the first recorded inspection for Taqueria Castillo B, indicating it's a relatively new establishment in the Tenderloin neighborhood. The multiple violations suggest the restaurant needs significant training on proper food safety protocols before serving the community. The person in charge, Javier Bello, refused to sign the inspection report despite the serious nature of the violations. All violations were corrected on-site during the inspection, allowing the restaurant to remain open while addressing the required repairs. For customers seeking safe dining options near Powell Street BART, this inspection highlights the importance of proper food safety oversight in the city's restaurant industry.