Cockroaches With Egg Sacs Found in SF Restaurant Cooler

San Francisco health inspectors discovered a stomach-churning scene at Saritas Grill & Beer this week when they found three live cockroaches actively crawling through the restaurant's main prep cooler, with one insect visibly carrying an egg sac ready to spawn dozens more. The disturbing discovery of breeding cockroaches in direct contact with food storage areas led to the restaurant's immediate closure, marking one of six shutdowns during a week that saw 136 total inspections across the city.

The cockroach infestation at the establishment revealed not just isolated insects but evidence of an established colony. Inspector Katie Dea documented "heavy droppings" coating the hinges of the prep cooler where the roaches were found, indicating the pests had been living and defecating in the food storage equipment for an extended period. The presence of an ootheca - a cockroach egg case - attached to one of the insects suggested active breeding was occurring mere inches from where ingredients were stored.

Restaurant Closures

Six restaurants faced immediate closure orders during the September 1-7 inspection period, each presenting serious health hazards that posed immediate risks to public safety. The Thonglor was shut down after inspectors found hand soap being dispensed from a squeeze bottle rather than proper dispensers, along with critically insufficient hot water temperatures measuring just 100°F at the mop sink and 107°F at food preparation areas where 120°F is required for proper sanitation.

Randys Place shocked inspectors with completely inoperable handwashing stations in the bar area. The sinks had items stored in their basins and appeared to lack functioning faucets entirely, making it impossible for staff to wash their hands during food service. Inspector Cristina Fung-Autry ordered immediate disposal of all potentially contaminated food.

Chicken Gs revealed evidence of an active rodent infestation with droppings discovered on bags of flour in the basement storage areas. The contamination extended to both table surfaces and shelf storage where dry goods were kept. Halal Fried Chicken presented an even more alarming scenario with mouse droppings found on a wooden ledge immediately adjacent to the food preparation cooler where daily meal prep occurs, creating a high-risk contamination zone.

Noren Izakaya failed inspection when kitchen handwash sinks were found without soap, forcing staff to potentially handle food with unwashed hands. Temperature violations compounded the problems, with staff meals left sitting at 113°F and kimchee stored at 50°F in malfunctioning refrigeration units.

Most Serious Violations

Beyond the closures, numerous establishments received conditional passes after inspectors documented deeply concerning violations. Dumpling Zone presented a troubling scene where workers were observed touching their noses with bare hands before returning to food preparation without washing. The kitchen's only handwash sink was blocked by a pot of mushrooms, making proper hygiene impossible even if workers had attempted to follow protocols.

Ia Poke was caught storing sushi rice at room temperature without proper time labels, measuring 93°F with no documentation of when the potentially hazardous food had been removed from temperature control. Papa Noodle had a clogged handwash sink filled with food debris, indicating staff were using the handwashing station for food preparation tasks.

Taza Smoothies & Wraps staff were observed grabbing cheese directly with gloved hands from cold storage rather than using proper utensils, while also attempting to cook vegetables in hot holding equipment rather than proper cooking appliances. The Vault Restaurant discovered dead cockroaches in sticky traps near the dish machine, with food cases stored directly on the walk-in freezer floor and leaks developing under preparation sinks.

The pattern of handwashing violations proved particularly troubling across multiple establishments. Amigo Market had no paper towels at their handwash station while simultaneously operating malfunctioning refrigeration units holding food at dangerous temperatures between 49-51°F. These dual violations created conditions where contaminated hands could spread bacteria to improperly stored foods.

Temperature Control Failures

Temperature violations emerged as a systemic issue throughout the week's inspections. Red Bay Coffee stored savory pastries at 59°F in a malfunctioning cold holding unit measuring 61°F ambient temperature. Z & Y Restaurant was found storing food beneath sewer lines in their basement, creating contamination risks from potential leaks or pipe condensation.

Mister Jius received conditional approval despite being a high-profile establishment, indicating that even well-known restaurants struggled with compliance. ALTOVINO and Lincoln Market & Deli also received conditional passes, requiring immediate corrective actions to remain operational.

Multiple establishments demonstrated inadequate pest control measures. The Devils Acre had approximately 10 rodent droppings behind their downstairs cook line, though these appeared old, suggesting a previous infestation that hadn't been properly cleaned. Sun Sang Market found rodent droppings on top of their white reach-in cooler in the basement and under cardboard on basement floors.

Results by District

The Tenderloin district led inspection activity with 41 total inspections, resulting in 5 conditional passes and 36 full passes. This relatively low conditional pass rate of 12% suggested better overall compliance compared to other neighborhoods. North Beach followed with 19 inspections yielding 7 conditional passes, a concerning 37% conditional rate indicating widespread issues in the area.

The Financial District proved particularly problematic with 6 of 12 inspected establishments receiving conditional passes, a 50% failure rate that raised questions about food safety in the city's business center. SOMA recorded 11 inspections with 3 conditional passes, while Inner Sunset performed best among major districts with just 1 conditional pass among 10 inspections.

Infrastructure and Equipment Issues

Failing equipment emerged as a recurring theme throughout inspections. Frankies Java House operated with leaking pipes at their kitchen entrance handwashing sink. Huaxing Produce Inc had improperly routed wastewater lines from their upstairs walk-in cooler draining into handwash sink areas without proper air gaps.

Miyabiya Sushi and Grill struggled with widespread hot water failures, measuring just 71°F at their front sushi bar preparation sink where 120°F is required, and 80-82°F at restroom handwash sinks where 100-108°F is mandated. Mersea Restaurant blocked their bar handwash sink with boxes, preventing bartenders from washing hands between handling money and preparing drinks.

Several establishments demonstrated poor storage practices that created contamination risks. Island Cove Market and CASEMENTS both received conditional passes for violations that included improper food storage and temperature control issues. Green Earth Natural Food and ABSINTHE required immediate corrections to maintain operations.

Weekly Overview

The week's 136 total inspections revealed systemic issues across San Francisco's food service industry. With 10 outright failures and 37 conditional passes, over one-third of inspected establishments demonstrated significant compliance problems. The complete absence of any restaurant reopenings during this period suggested that previously closed establishments continued struggling to meet health standards.

The concentration of violations around handwashing facilities, temperature control, and pest management indicated fundamental breakdowns in basic food safety protocols. The discovery of breeding cockroaches at Saritas Grill & Beer, rodent infestations at multiple locations, and widespread equipment failures painted a concerning picture of deferred maintenance and inadequate pest control across the industry.

Most troubling was the pattern of blocked, broken, or unsupplied handwash sinks, the single most critical tool for preventing foodborne illness transmission. When combined with temperature violations that allowed bacteria to multiply rapidly, these failures created perfect conditions for widespread contamination.

The six closures this week matched recent weekly averages, suggesting persistent industry-wide challenges rather than isolated incidents. With no restaurants successfully completing reinspection for reopening, the backlog of closed establishments continues growing, leaving neighborhoods with fewer dining options while owners struggle to fund necessary repairs and pest elimination.

For consumers, this week's results underscore the importance of observing restaurant cleanliness indicators like bathroom conditions, employee hygiene practices, and general facility maintenance. The violations at well-known establishments like Mister Jius and ABSINTHE demonstrate that reputation and price point don't guarantee food safety compliance.

City health officials continue conducting routine inspections while working with operators to correct violations. However, the persistent nature of basic violations like handwashing access and temperature control suggests deeper systemic issues requiring industry-wide intervention beyond individual enforcement actions.

Author: Staff Reporter at SF Restaurant Inspections