CONDITIONAL
San Francisco Gets Conditional Pass on Health Inspection
SAN FRANCISCO BREWING CO - RESTAURANT
3150 POLK ST SAN FRANCISCO CA 94109, SF 94109
Nob HillNear Van Ness Muni
October 1, 2025
11:00 AM - 12:15 PM
Routine Inspection
4
Total Violations
2
Major
2
Minor
Violations Cited
4
#23
MAJOR
NO INSECTS, RODENTS, BIRDS OR NONSERVICE ANIMALS
Why This Matters
Mice produce 50 droppings daily containing Salmonella and hantavirus. Cockroaches carry 33 bacteria types and 6 parasitic worms. Rats spread plague and leptospirosis.
What Was Observed
Rodent droppings along the walls underneath mirrors in dining area. Fruit fly activity around the bar. Note : Operator has pest control service weekly. Discuss prevention methods with pest control company to ensure that all points of entry are sealed off and rodent activity is eliminated. Kyle Chan Inspector (415) 252-3837 Inspector Phone kyle.chan@sfdph.org Inspector Email Justin Person in Charge Refused to Sign Current 2 Total 2
CA Retail Food Code: Section 114259, 114259.1, 114259.3
#7
MAJOR
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
Temperature inside of the cold top refrigeration unit had potentially hazardous foods measured at between 46 degrees to 49 degrees F. Adjust temperature or refrigeration unit or have it repaired. Ensure that potentially hazardous foods are fully submerged inside of the ice baths to prevent against possible temperature increases.
CA Retail Food Code: Section 113996, 114037
#11
MINOR
PROPER REHEATING FOR HOT HOLDING (CORRECTED ON SITE)
What Was Observed
Cooked chicken was measured in the steam unit at 65 degrees F. All food being reheated should be brought to 165 degrees F on the stove top prior to hot holding inside of the steam unit
#11
MINOR
PROPER REHEATING FOR HOT HOLDING (CORRECTED ON SITE)
What Was Observed
Cooked chicken was measured in the steam unit at 65 degrees F. All food being reheated should be brought to 165 degrees F on the stove top prior to hot holding inside of the steam unit