SF Korean Restaurant Fails with Temperature Violations, Beef

A Tenderloin Korean restaurant failed its health inspection after inspectors discovered dangerous temperature violations that forced the establishment to discard three large sections of expensive dry aged beef. Absteak, located at 124 Ellis Street near Powell St BART, received a failing grade during this inspection on October 16, 2025, when inspectors found multiple critical food safety violations throughout the facility. The most serious violation involved the restaurant's refrigeration systems failing to maintain proper temperatures overnight. Inspector John Wells discovered that multiple protein items were stored at dangerous temperatures, including dry aged beef that had been held between 50-54°F overnight - well above the required 41°F maximum. The temperature abuse was so severe that the restaurant was forced to voluntarily condemn and destroy three large sections of the premium beef, representing a significant financial loss.

Critical Temperature Failures

The temperature violations extended beyond just the beef. Inspectors found cherry tomatoes stored at 47°F, shrimp at 45°F, calamari at 44°F, and various beef, pork, and tofu products all stored between 45-47°F. These temperatures create ideal conditions for bacterial growth, particularly dangerous pathogens like Clostridium perfringens, which multiplies rapidly in the temperature danger zone and causes severe foodborne illness. Adding to the temperature concerns, inspectors discovered 11 bags of frozen beef defrosting at room temperature in a Cleveland cooking unit. This improper thawing method creates anaerobic conditions that can allow Clostridium botulinum to grow, potentially leading to botulism - a serious condition that can cause paralysis and respiratory failure. The items were immediately moved to proper refrigeration.

Sanitation and Storage Violations

Beyond the critical temperature issues, inspectors found significant problems with food storage and sanitation practices. Linens were found in direct contact with lettuce, greens, and oysters in various coolers and cold drawers. This cross-contamination risk poses serious health threats as dirty linens can transfer harmful bacteria to ready-to-eat foods. The inspection also revealed missing handwashing supplies at the cook's back line station. The lack of soap and towels at this critical handwashing station prevents proper hygiene practices, which studies show leads to inadequate handwashing and increased risk of spreading foodborne pathogens like norovirus. Additional storage violations included boxes of lettuce stored directly on the floor in the walk-in cooler across from the bar area, violating the six-inch minimum height requirement designed to prevent contamination from floor-level contaminants.

Restaurant Recovery

The violations at this Korean establishment represent the restaurant's first recorded health inspection failure. The facility had no previous inspection history in the city database prior to this October 16 incident, suggesting this was either a new establishment or recently under new management. Following the failed inspection, Absteak worked quickly to address all violations. A reinspection conducted on October 30 confirmed that all previous violations had been corrected, with proper refrigeration temperatures maintained at 41°F and handwashing stations properly stocked with soap and towels. For diners in the Tenderloin area seeking Korean cuisine near Powell St BART, this inspection highlights the importance of proper food safety practices, particularly temperature control for premium items like dry aged beef that require precise storage conditions to prevent foodborne illness.