Pacific Catch Marina Restaurant Fails Health Inspection

Pacific Catch in San Francisco's Marina district failed its routine health inspection on October 16, 2025, when inspectors discovered dangerous temperature violations and deteriorated facility conditions that posed significant health risks to customers. Health inspector Amelia Castelli found coleslaw stored in takeout containers at a dangerous 62 degrees Fahrenheit during this inspection at the restaurant located at 2027 Chestnut Street. The California Retail Food Code requires cold foods to be held at 41°F or below to prevent bacterial growth. At 62°F, harmful bacteria like Listeria monocytogenes can multiply rapidly, potentially causing severe foodborne illness in customers.

Critical Temperature Control Failures

The violations extended beyond cold storage issues. Inspectors discovered white and brown rice being held at temperatures between 90-106°F on hot holding equipment. Food safety regulations require hot foods to be maintained at 135°F or above to prevent the growth of dangerous pathogens like Clostridium perfringens, which thrives in the "danger zone" between 41-135°F. "Temperature abuse causes 63% of foodborne outbreaks," according to health department documentation. The inspector noted that these temperature violations were corrected on site, indicating the restaurant took immediate action when the problems were identified.

Facility Deterioration Concerns

Beyond the temperature issues, inspectors found troubling structural problems throughout the restaurant. Missing floor tiles and exposed unapproved flooring in the cooking area created unsanitary conditions that could harbor bacteria and attract pests. The inspection report specifically noted "dirty and deteriorated 3-compartment sink back splash, wall and flooring under the sink." The deteriorated conditions extended to tiles on the cove base under counters across from the three-compartment sink. Inspectors required deep cleaning under all equipment and throughout the cook-line area, indicating widespread sanitation issues that had developed over time.

Hand Washing Station Violations

The inspection also revealed problems with critical handwashing facilities. The front handwash sink was partially blocked by hot holding equipment, preventing proper access for employees. Additionally, the restaurant lacked functional soap dispensers at handwashing stations - a fundamental requirement for preventing cross-contamination and foodborne illness transmission.

Restaurant Background and Response

This marks the first recorded inspection for Pacific Catch at this Marina location, which serves restaurant fare near the 30 Stockton bus line. The restaurant is operated by Pacific Catch Inc., with certified food manager Maria Quintero overseeing operations. The inspection lasted from 1:00 PM to 2:20 PM and resulted in six total violations - two major and four minor. The person in charge during the inspection refused to sign the inspection report, according to inspector documentation.

Public Health Implications

The combination of temperature abuse and deteriorated facility conditions created multiple pathways for foodborne illness. Customers dining at Pacific Catch during the period before this inspection may have been exposed to improperly stored food and unsanitary preparation surfaces. Health officials will conduct a follow-up inspection to ensure all violations have been properly addressed before the restaurant can demonstrate full compliance with San Francisco health codes.