FAIL
Miyabiya Sushi And Grill Fails Health Inspection
MIYABIYA SUSHI AND GRILL
115 CYRIL MAGNIN ST SAN FRANCISCO CA 94102, SF 94102
TenderloinJapaneseNear Powell St BART/Muni
August 21, 2025
4:00 PM - 5:00 PM
Routine Inspection
6
Total Violations
2
Critical
1
Major
3
Minor
2
Corrected On Site
Inspector's Report
Tenderloin sushi restaurant failed routine inspection with 7 violations. Rice at 59F and tofu at 71F discarded. Cooler at 59F ambient. Low sanitizer, no time marking on sushi rice, hot water below requirements at multiple sinks, faucet leak repaired with plastic wrap.
Violations Cited
6
#35
CRITICAL
EQUIPMENT APPROVED: CLEAN; INSTALLED; GOOD REPAIR; CAPACITY
Why This Matters
Household equipment cannot withstand commercial use and harbors bacteria in cracks. Latex gloves cause severe allergic reactions in sensitive individuals.
What Was Observed
3-door undercounter cooler at 59F ambient. Foods measuring 59-71F. Repair to hold at 41F or below.
CA Retail Food Code: Section 114130, 114160
#7
CORRECTED
CRITICAL
PROPER HOT AND COLD HOLDING TEMPERATURES
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
Rice at 59F (over 6 hours) and tofu at 71F (over 4 hours at room temp then in cooler) in undercounter cooler. Both discarded. Shell eggs moved to working cooler.
CA Retail Food Code: Section 113996, 114037
#21
MAJOR
HOT AND COLD RUNNING WATER AVAILABLE
Why This Matters
Without hot water, dishes cannot be sanitized and hands cannot be properly washed. Allows survival of viruses and bacteria that cause foodborne illness.
What Was Observed
Hot water at 71F at front sushi bar prep sink. Warm water at 80-82F at restroom handwash sinks. Provide proper temperatures.
CA Retail Food Code: Section 114192
#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
Wiping towel bucket at 50 ppm chlorine. Provide 100 ppm chlorine sanitizer.
CA Retail Food Code: Section 114099, 114099.6, 114117
#40
MINOR
PLUMBING; PROPER BACKFLOW DEVICES
Why This Matters
Without sanitizer, wiping cloths become bacteria breeding grounds. One contaminated cloth can spread pathogens to every surface it touches.
What Was Observed
Leak at faucet base of two-compartment sink repaired with plastic wrap. Properly repair the leak.
CA Retail Food Code: Section 114099.6
#40
MINOR
PLUMBING; PROPER BACKFLOW DEVICES
Why This Matters
Without sanitizer, wiping cloths become bacteria breeding grounds. One contaminated cloth can spread pathogens to every surface it touches.
What Was Observed
Leak at faucet base of two-compartment sink repaired with plastic wrap. Properly repair the leak.
CA Retail Food Code: Section 114099.6