CONDITIONAL
Cantata Coffee Gets Conditional Pass on Health Inspection
CANTATA COFFEE SHOP
1708 HAIGHT ST SAN FRANCISCO CA 94117-2808, SF 94117
Haight-AshburyNear N-Judah/Cole Valley
October 17, 2025
4:00 PM - 5:00 PM
Routine Inspection
3
Total Violations
1
Major
2
Minor
Violations Cited
3
#7
MAJOR
PROPER HOT AND COLD HOLDING TEMPERATURES (CORRECTED ON SITE)
Why This Matters
Temperature abuse causes 63% of foodborne outbreaks. Clostridium perfringens multiplies rapidly between 70-120°F. Listeria grows even at refrigeration temperatures.
What Was Observed
ensure dairy products left out are appropriately cold held in ice baths at 41F or below. do not leave out during service. even shelf stable items once opened need to be refrigerated.
CA Retail Food Code: Section 113996, 114037
#14
MINOR
FOOD CONTACT SURFACES: CLEAN AND SANITIZED
Why This Matters
Dirty cutting boards and utensils cause 76% of cross-contamination. Biofilms protect bacteria from cleaning. One contaminated surface spreads pathogens to dozens of foods.
What Was Observed
ensure dipping well has running water at all times. ice scoopers should not be in standing water as observed at time of inspection. replace and/or sanitize scoops immediately and going forward- every 4 hours routinely. ensure ice scoopers handles are not in direct contact with ice. store separately in cup to keep upright. ensure rags used to wipe down espresso wands have adequate sanitizer of at least 100ppm. no trace of sanitizer on rags but bucket has at least 100ppm bleach solution. 114117, 114125(b), 114141
CA Retail Food Code: Section 114099, 114099.6, 114117
#14
MINOR
FOOD CONTACT SURFACES: CLEAN AND SANITIZED
Why This Matters
Dirty cutting boards and utensils cause 76% of cross-contamination. Biofilms protect bacteria from cleaning. One contaminated surface spreads pathogens to dozens of foods.
What Was Observed
ensure dipping well has running water at all times. ice scoopers should not be in standing water as observed at time of inspection. replace and/or sanitize scoops immediately and going forward- every 4 hours routinely. ensure ice scoopers handles are not in direct contact with ice. store separately in cup to keep upright. ensure rags used to wipe down espresso wands have adequate sanitizer of at least 100ppm. no trace of sanitizer on rags but bucket has at least 100ppm bleach solution. 114117, 114125(b), 114141
CA Retail Food Code: Section 114099, 114099.6, 114117