Castro Sports Bar Hi Tops Fails with Chicken at 51°F

A routine health inspection at Hi Tops sports bar in the Castro district has revealed serious food safety violations that put patrons at risk of foodborne illness. The inspection was triggered by a customer complaint of foodborne illness, leading to the discovery of dangerous temperature violations and equipment issues at the popular Market Street establishment.

Critical Temperature Violations Discovered

During this inspection on October 6, 2025, health inspector Katherine Tuazon found raw marinated chicken and minced meat stored at a dangerous 51°F in the restaurant's low boy cooler - a full 10 degrees above the safe maximum temperature of 41°F required by California health codes. The cooler's ambient temperature was measured at 54°F, indicating complete equipment failure. The temperature violations pose serious health risks to customers, as bacteria can multiply rapidly in the "danger zone" between 41°F and 135°F. Raw chicken stored at these elevated temperatures creates ideal conditions for salmonella, campylobacter, and other pathogens that cause severe foodborne illness. The inspector immediately ordered staff to relocate all affected products to properly functioning refrigeration units.

Management Knowledge Gaps Revealed

Adding to the safety concerns, restaurant management demonstrated inadequate food safety knowledge during the inspection. When questioned about proper cooking temperatures, the person in charge incorrectly stated that chicken should be cooked to 160°F instead of the required 165°F. While the inspector noted that chicken was correctly cooked to 165°F during a demonstration, this knowledge gap among leadership raises questions about daily food safety practices. The inspector cited violations under California Retail Food Code sections covering proper hot and cold holding temperatures and equipment requirements. The restaurant received three total violations - two critical and one minor - resulting in a failed inspection.

Equipment Failure Threatens Food Safety

The malfunctioning low boy cooler represents a serious equipment issue that compromised the safety of multiple food items. Health officials ordered immediate service of the unit and required the restaurant to provide proof of repairs to the inspector. Commercial refrigeration equipment must maintain consistent temperatures to prevent bacterial growth, and the 13-degree temperature differential observed indicates significant mechanical problems. Located at 2247 Market Street near the Castro St Muni station, Hi Tops serves as a neighborhood gathering spot for sports bar dining. The restaurant remained open following the inspection, as health officials did not order a closure, but must address all violations to achieve compliance.

Inspection History and Next Steps

This marks Hi Tops' first recorded health inspection in the San Francisco Department of Public Health database, making it impossible to establish patterns of compliance or previous violations. The restaurant's owner, Double Tap LLC, must now work with health officials to correct all cited violations and demonstrate proper food safety protocols. The inspection was conducted between 3:30 PM and 5:00 PM on a Sunday, capturing violations during active food service hours when customers could have been exposed to unsafe conditions. Inspector Tuazon can be reached at katherine.tuazon@sfdph.org for follow-up compliance verification. Food safety experts emphasize that temperature control represents the most critical factor in preventing foodborne illness, making these violations particularly concerning for public health. Customers who visited Hi Tops around the inspection date and experienced symptoms of food poisoning should consult healthcare providers and consider reporting to the San Francisco Department of Public Health.