SF Sushi Restaurant Fails with Spoiled Rice and Tofu at 71F

A popular Tenderloin Japanese restaurant was caught serving potentially dangerous food at unsafe temperatures during a routine health inspection that resulted in immediate disposal of contaminated items. Miyabiya Sushi and Grill at 115 Cyril Magnin Street failed its August 21st inspection when health officials discovered rice sitting at 59 degrees Fahrenheit for over six hours and tofu at a dangerous 71 degrees after spending four hours at room temperature. The shocking discoveries led inspectors to immediately discard the contaminated food items, highlighting serious temperature violations that could have exposed diners to foodborne illnesses. The restaurant, located near Powell St BART station, operates in one of San Francisco's busiest dining districts where thousands of residents and tourists frequent establishments daily.

Critical Equipment Failures Endanger Diners

The source of the temperature problems stemmed from a malfunctioning three-door undercounter cooler that was maintaining only 59 degrees Fahrenheit ambient temperature instead of the required 41 degrees or below. This critical equipment failure meant that perishable foods stored inside were entering the danger zone where harmful bacteria like Clostridium perfringens and Listeria can multiply rapidly. Health inspectors found the equipment issues extended beyond refrigeration. The front sushi bar prep sink provided hot water at only 71 degrees, while restroom handwashing sinks offered lukewarm water between 80-82 degrees. These temperatures fall far short of health code requirements and compromise proper sanitation procedures essential in food preparation areas.

Multiple Sanitation Violations Discovered

Beyond the temperature violations, inspectors documented additional concerning practices throughout the facility. Sushi rice on the preparation line was using Time as a Public Health Control but lacked proper time markings, a violation that prevents staff from tracking how long potentially hazardous foods remain at unsafe temperatures. The restaurant's sanitizing procedures also fell short of requirements. Wiping towels were stored in a bucket containing only 50 parts per million chlorine sanitizer, half the required 100 ppm concentration needed to effectively kill harmful bacteria on food contact surfaces. Maintenance issues further complicated the situation when inspectors found a leak at the base of the two-compartment sink that staff had attempted to repair using plastic wrap rather than proper professional fixes.

Restaurant Inspection History

This inspection represents the restaurant's second encounter with health officials in recent months. Following the failed August inspection, the establishment underwent a reinspection on September 3rd where it passed but still showed ongoing issues with hot and cold running water availability. The pattern suggests systemic infrastructure problems at the Cyril Magnin Street location that extend beyond simple oversights to equipment and maintenance issues requiring significant attention.

Health Implications for Customers

The temperature violations discovered during the inspection represent serious health risks for diners. Rice and tofu stored at temperatures between 59-71 degrees create ideal conditions for bacterial growth that can cause severe foodborne illnesses. Customers who consumed food during the period before the inspection could have been exposed to dangerous pathogens. The inadequate hot water temperatures at preparation and handwashing stations compound these risks by preventing proper sanitation procedures. Without sufficient hot water, staff cannot effectively remove bacteria from hands or sanitize food contact surfaces, creating multiple pathways for contamination. Inspector John Wells documented the violations during the one-hour afternoon inspection, noting the immediate disposal of compromised food items and requiring repairs to critical equipment before the restaurant could safely serve customers.