Line Hotel SF F&B Fails with Food at Dangerous Temperatures

A routine health inspection at Line Hotel SF F&B in the Tenderloin resulted in a failed grade after inspectors discovered extensive temperature violations that forced the disposal of numerous food items stored at dangerous temperatures overnight. The cafe and Rise Over Run lounge on the 13th floor of the hotel at 950 Market Street failed this inspection on August 12, 2025.

Critical Temperature Violations

Inspector John Wells found multiple perishable foods stored at temperatures between 47-58°F, well above the safe refrigeration limit of 41°F. The dangerous temperature abuse affected pooled eggs at 50°F, cheese at 47°F, sausage at 51°F, salmon at 50°F, yogurt at 58°F, cream cheese at 58°F, additional eggs at 52°F, tomatoes at 49°F, cantaloupe at 53°F, and melon at 47°F. All contaminated items were immediately discarded during the inspection to prevent potential foodborne illness. The temperature violations represent a serious health risk to customers, as the "danger zone" between 41-135°F allows harmful bacteria like Salmonella, E. coli, and Listeria to multiply rapidly. Foods stored overnight in these conditions create ideal breeding grounds for pathogens that can cause severe food poisoning, particularly dangerous given the variety of high-risk items including dairy products, eggs, and prepared meats.

Management Deficiencies

Beyond the immediate temperature violations, inspectors also cited the facility for lacking a certified food safety manager. This critical oversight means the establishment operates without proper oversight of food safety protocols, increasing the likelihood of dangerous conditions like those discovered during the inspection. The combination of temperature abuse and lack of proper food safety management suggests systemic issues rather than isolated incidents. California Retail Food Code requires all food service establishments to maintain proper cold storage at 41°F or below and have certified food safety management to prevent exactly these types of violations.

Location and Customer Impact

The failed facility serves both hotel guests and the general public in the bustling Tenderloin district near Powell St BART station. Customers dining at the Rise Over Run lounge or grabbing food from the hotel's cafe could have been exposed to contaminated items that spent hours in the bacterial danger zone. The establishment's location in a busy hotel means a constant flow of tourists and business travelers who rely on the facility for safe food service. The temperature violations discovered by inspectors represent exactly the type of food safety breakdown that leads to widespread foodborne illness outbreaks in hospitality settings.

Inspection History Pattern

This August 12 failure marked the beginning of a troubling pattern for Line Hotel SF F&B. The facility would go on to fail a reinspection on August 29 before finally achieving a passing grade in September 2025, suggesting the temperature control and food safety management issues required significant time and effort to resolve. The inspector's report specifically noted that the violations occurred in the Rise Over Run lounge area on the 13th floor, indicating problems with the facility's upscale dining component rather than basic food storage areas. This makes the violations particularly concerning given customer expectations for a hotel restaurant environment. Staff Reporter at SF Restaurant Inspections