SF Mexican Restaurant Fails with Dirty Surfaces and Hot Water

A popular Mexican restaurant in Parkside failed its health inspection last week after inspectors discovered multiple violations including improper sanitizing procedures and dirty food preparation surfaces that could put diners at serious risk of foodborne illness. Chipote Mexican Grill #1637 at 1523 Sloat Boulevard received a failing grade during this inspection on October 16, 2025, when San Francisco Department of Public Health inspector Cristina Fung-Autry documented six violations during the routine afternoon inspection.

Critical Sanitizing Failures

The most concerning violations centered around the restaurant's sanitizing procedures, which serve as the primary defense against cross-contamination and foodborne pathogens. Inspectors found that staff had moved the sanitizing bucket away from the back food preparation area where employees were actively preparing to-go orders, leaving workers without proper sanitizing solution during critical food handling operations. Even more troubling, when employees demonstrated proper dishwashing procedures in the three-compartment sink, they failed to allow the quaternary ammonia sanitizing solution the required one-minute contact time needed to kill harmful bacteria and viruses. Instead of the proper sanitizing protocol, staff simply dunked dishes in the sanitizer and immediately removed them, rendering the sanitizing process ineffective. The inspection also revealed that wiping cloths used to clean equipment were not properly stored in sanitizing solution. The cloth container showed zero parts per million of quaternary ammonia, indicating complete absence of sanitizing agents. Staff had reportedly used the cloth to wipe down a probe thermometer earlier but failed to return it to proper sanitizing storage.

Equipment and Surface Contamination

Inspector Fung-Autry discovered significant cleanliness issues throughout the kitchen that could harbor dangerous bacteria. Food particles had accumulated on the shelf underneath the tortilla press in the to-go preparation area, creating ideal conditions for bacterial growth in a high-traffic food preparation zone. Additional violations included grease buildup on the floor beneath the cooking line fryer and improper storage of cardboard materials on the floor outside the back door, both creating potential pest attraction points and sanitation hazards.

Hot Water Temperature Deficiency

The facility's hot water system failed to meet minimum temperature requirements, with the mop sink reaching only 113 degrees Fahrenheit. Proper hot water temperature is essential for effective sanitizing and cleaning, and inadequate temperatures can allow harmful pathogens to survive the washing process. Inspectors also noted problematic plumbing at the three-compartment sink that caused water to splash onto the floor when draining, creating potential slip hazards and unsanitary conditions in the dishwashing area.

Health Implications for Customers

The combination of improper sanitizing procedures and dirty food contact surfaces creates serious risks for diners. When sanitizing solutions aren't properly maintained or dishes aren't adequately sanitized, harmful bacteria like Salmonella and E. coli can survive and contaminate food. The accumulated food particles and grease provide breeding grounds for pathogens that can cause severe foodborne illness.

Inspection Outcome

Despite the failing grade, the Mexican restaurant near Stonestown Muni was not ordered to close. Two violations were corrected on-site during the inspection after inspector education, including relocating the sanitizing bucket and properly storing wiping cloths. This represents the first inspection on record for the establishment. The person in charge, Luis Castillo, initially refused to sign the inspection report, though the facility has since had time to address the remaining violations.