SF Anzu Restaurant Fails Reinspection with Temperature Violations

Anzu Restaurant in San Francisco's Tenderloin district failed its reinspection on October 24, 2025, with dangerous temperature violations and broken equipment despite previous warnings from health officials. The Japanese restaurant at 222 Mason Street near Powell St BART was cited for four violations during this inspection, including one major violation that was corrected on-site.

Critical Temperature Violations Found

Health inspectors discovered multiple potentially hazardous foods stored at dangerous temperatures throughout the restaurant. Octopus eggs were measured at 45°F and bonito-based dashi at 44°F inside the 2-door cooler labeled RIC-12 on the cook's line. These items were immediately moved to a working cooler to prevent foodborne illness. The most concerning violations were found at "sandwich cooler 1," where turkey reached 47°F, cut tomatoes measured 45°F, and bacon was stored at 49°F on the top portion of the preparation cooler. All these foods had been in the temperature danger zone for less than three hours before inspectors intervened and relocated them to properly functioning refrigeration.

Equipment Failures Compound Problems

Inspector John Wells documented that both hot and cold water were inoperable at the food preparation sink on the sushi bar, creating serious sanitation concerns. Without functioning hot water, proper handwashing and dish sanitization become impossible, significantly increasing the risk of cross-contamination and foodborne illness transmission. The restaurant also lacked essential safety equipment, with no 160°F temperature test strips available at the heat sanitizing dishwasher in the kitchen. These strips are crucial for ensuring dishes are properly sanitized and safe for customer use.

Ongoing Pattern of Non-Compliance

This failed reinspection represents a troubling pattern for the Tenderloin establishment. The restaurant had previously failed a routine inspection on October 8, 2025, indicating persistent issues with food safety protocols and equipment maintenance. The inspection notes reveal that while some previous violations were corrected, critical temperature control problems persisted. Inspectors noted that cantaloupe at 48°F, cheesecake at 48°F, meatballs at 51°F, and other potentially hazardous foods had to be discarded or relocated during earlier visits.

Health Implications for Diners

The temperature violations discovered at Anzu Restaurant pose serious health risks to customers. Foods stored above 41°F enter the danger zone where bacteria like Clostridium perfringens multiply rapidly. These pathogens can cause severe foodborne illness, with symptoms including cramping, diarrhea, and nausea. The combination of temperature abuse and broken handwashing facilities creates an environment where harmful bacteria and viruses can spread throughout the kitchen and onto customer dishes. Hepatitis A, salmonella, and E. coli can all survive and multiply under these conditions.

Restaurant Reopens After Corrections

Following the failed reinspection, Anzu Restaurant was required to address all violations before resuming operations. The establishment successfully corrected all issues and passed a subsequent reinspection on November 7, 2025, allowing it to reopen for business. The restaurant, operated by DATAM SF LLC, can be reached at (415) 398-0232. Inspector John Wells, who conducted the inspection, can be contacted at john.wells@sfdph.org or (415) 252-3801 for additional information about the violations and correction process. This case highlights the importance of regular health inspections in protecting public health and ensuring restaurants maintain proper food safety standards in San Francisco's diverse dining landscape.