CONDITIONAL
Tadich Grill Gets Conditional Pass on Health Inspection
TADICH GRILL INC
240 CALIFORNIA ST SAN FRANCISCO CA 94111, SF 94111
Financial DistrictAmericanNear Embarcadero BART
September 3, 2025
12:00 PM - 2:15 PM
Routine Inspection
3
Total Violations
1
Critical
1
Major
1
Minor
2
Corrected On Site
Inspector's Report
Inspector found issues including: PROPER HOT AND COLD HOLDING TEMPERATURES; NO INSECTS, RODENTS, BIRDS OR NONSERVICE ANIMALS; FOOD SEPARATED AND PROTECTED.
Violations Cited
3
#23
CRITICAL
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
Observed one (1) dead adult cockroach in basement near walk in freezer. Per PIC, the facility is serviced by pest control twice a month.
CA Retail Food Code: Section 114259, 114259.1, 114259.3
#7
CORRECTED
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
Observed all PHF in refrigeration at cooks line to measure between 52-56F: variety of fish, shrimp, oysters, cut tomatoes, hard boiled eggs, beef, cheesecake. Measured ambient temperature of unit to be at 56F at time of inspection. Per PIC, all food was brought out from walk in cooler approximately 1.5 hours prior to inspection. COS: all potentially hazardous foods (PHF) was relocated to the walk in cooler (holding at 35F). A refrigeration technician was contacted during inspection to service th
CA Retail Food Code: Section 113996, 114037
#7
CORRECTED
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
Observed all PHF in refrigeration at cooks line to measure between 52-56F: variety of fish, shrimp, oysters, cut tomatoes, hard boiled eggs, beef, cheesecake. Measured ambient temperature of unit to be at 56F at time of inspection. Per PIC, all food was brought out from walk in cooler approximately 1.5 hours prior to inspection. COS: all potentially hazardous foods (PHF) was relocated to the walk in cooler (holding at 35F). A refrigeration technician was contacted during inspection to service th
CA Retail Food Code: Section 113996, 114037