Flies Found Inside Sauce Bottles at SF Indian Restaurant

Health inspectors made a stomach-turning discovery at Spice of America this week, finding filth flies living inside sauce bottles and crawling on screw-top lids, forcing the immediate closure of the establishment. The Indian restaurant's permit was temporarily suspended after inspectors documented what they described as "vermin infestation and sanitation issues" that posed an immediate threat to public health.

The disturbing violation represents just one of many serious health code breaches discovered during a week of intensive restaurant inspections across San Francisco from October 27 to November 2, 2025. The city's health department conducted 92 inspections, resulting in 8 restaurant closures and 17 failed inspections, painting a troubling picture of food safety standards at numerous establishments.

Restaurant Closures

The week's closures revealed a pattern of severe violations that endangered public health. At Bangkok Street, inspectors discovered mouse droppings near the refrigerator back door and under the three-compartment sink, along with contaminated ice from dirt and debris accumulated inside the ice machine's deflector panel. The combination of rodent activity and potential ice contamination created conditions requiring immediate closure.

Atami Sushi Bar & Grill, despite being described as "exceptionally clean and well maintained" with 25 years of continuous operation, was shut down for lacking a consumer advisory for raw fish consumption. While this violation might seem minor compared to pest infestations, the absence of proper warnings about consuming raw seafood posed significant risks to vulnerable populations including pregnant women and immunocompromised individuals.

San Ho Won faced closure after inspectors found multiple hand sinks blocked with towels, buckets, and ice wands, preventing proper hand washing. More concerning was the discovery of rice cooling improperly at 81°F in a sealed container, creating ideal conditions for bacterial growth. The Korean restaurant's staff demonstrated a fundamental misunderstanding of safe cooling procedures, attempting to cool hot rice in deep, covered containers rather than shallow pans.

AZIZA was ordered closed after inspectors found no certified food safety manager or food handlers on-site, blocked hand-washing stations at the cook line, and inadequate sanitizer concentrations throughout the facility. The Mediterranean restaurant's systematic failures in basic food safety protocols left inspectors no choice but to suspend operations immediately.

Most Serious Violations

Beyond the closures, inspectors documented alarming violations at establishments that remained conditionally open. CHEESEBOAT operated without most required food handler certifications and had no soap at the kitchen handwash sink. More critically, raw ground beef measured at 45°F in the preparation cooler, well above the safe threshold of 41°F, creating conditions ripe for pathogenic bacteria multiplication.

The Bamboo Hut shocked inspectors with a complete absence of sanitizer in their dishwashing machine, registering 0 ppm chlorine when 50 ppm is required for proper sanitization. Without functioning sanitizer, every dish, utensil, and piece of equipment used in food preparation became a potential vector for contamination.

Clement Seafood Center started food preparation without setting up sanitizer buckets, while operating with a broken soap dispenser at the front handwashing sink. The seafood market's failure to maintain basic sanitation protocols while handling raw fish and shellfish created particularly hazardous conditions given the high risk of cross-contamination with seafood products.

Wake Cup stored dairy products at dangerous temperatures, with milk reaching 66°F in an undercounter cooler beneath the espresso machine. The cafe also lacked food handler cards for most employees and had tiramisu stored at 44°F in the display cooler, temperatures that promote rapid bacterial growth in dairy-based products.

Temperature Violations and Food Safety

Temperature control emerged as a persistent problem across multiple establishments. Pho De Nguyen 2 was closed after inspectors found a 5-gallon container of broth at 68°F in the walk-in freezer, with staff claiming it had been cooked just an hour earlier. The Vietnamese restaurant also stored raw oxtail boxes directly on cutting boards and lacked any sanitization solution despite operating for four hours.

Handy Deli Opa Inc demonstrated dangerous cooling practices, with garbanzo beans cooling in a deep mesh container at 75°F in the food prep sink. While the operator claimed the beans were within the two-hour cooling window, the use of deep containers for cooling violated basic food safety principles that require shallow pans for rapid temperature reduction.

Earths Coffee faced closure with its milk refrigerator running at approximately 48°F, creating conditions where bacterial counts can double every 20 minutes. The coffee shop also stored food and boxes directly on the ground and had an espresso machine discharging into a bucket rather than proper drainage.

Sanitation and Hygiene Failures

Hand washing violations appeared repeatedly throughout the week's inspections. Marina Sushi Bar failed inspection after staff donned gloves without first washing hands, with employees admitting they typically used the three-basin sink meant for dishes rather than the designated hand washing station. At a sushi establishment where raw fish is handled extensively, proper hand hygiene is critical to preventing foodborne illness.

Young Ellis Produce operated with bar soap at the restroom handwash sink instead of required dispenser soap, and lacked paper towels entirely. The produce market also served coffee despite having no three-compartment sink to properly clean coffee equipment, creating unsanitary conditions for beverage service.

Abbey Tavern Inc blocked their hand washing sink with baskets and cleaning brushes, while dry rodent droppings were discovered in the basement front corner. The combination of inaccessible hand washing facilities and evidence of rodent activity created multiple pathways for contamination.

Reopened Establishments

Not all news was negative, as 11 restaurants successfully addressed violations and reopened during the week. Lava Java, Halal Wings Plus, and Ricopan Bakery completed corrective actions and passed reinspection. Marcelas Taqueria and Bonita Taqueria Y Rotisserie also demonstrated compliance with health codes after addressing previous violations.

Conditional Passes

Forty-five establishments received conditional passes, meaning they could remain open while addressing violations. Zingari Ristorante needed improvements but avoided closure, as did Yong Fong Co and Cafe Josephine. Taco Boys and Mikeys Market & Liquor also received conditional passes requiring follow-up corrections.

Nenas Restaurant operated conditionally while contractors repaired gaps in stainless steel sheets that could allow vermin entry. Yy Coffee & Tea passed inspection despite hot water in the bathroom reaching only 75°F when 100°F is required, and storing food containers directly on the floor.

Hinodeya Ramen Union Square received conditional approval despite lacking hot water in the trash room handwash sink, while Paris 75 had multiple plumbing issues including inadequate hot water flow at the bar sink and an inoperable cold water handle in the women's restroom.

Results by District

The Haight-Ashbury district saw 9 inspections with 6 conditional passes and 3 full passes, indicating widespread compliance issues. Inner Richmond performed slightly worse with 9 inspections yielding 7 conditional passes and only 2 full passes. The Tenderloin, often criticized for sanitation issues, actually performed better than expected with 9 inspections resulting in 5 conditional passes and 4 full passes.

SOMA recorded 7 inspections with 4 conditional passes and 3 passes, while the Financial District showed the best performance with 6 inspections producing 4 passes and only 2 conditional passes. The disparity between neighborhoods suggests that enforcement and compliance vary significantly across the city.

Weekly Overview

The week's statistics reveal systemic problems in San Francisco's restaurant industry. With 92 total inspections, the 8 closures represent an 8.7% closure rate, significantly higher than the typical 3-4% weekly average. The 17 failed inspections constitute an 18.5% failure rate, while the 45 conditional passes represent nearly half of all inspections at 48.9%.

Only 30 establishments, or 32.6%, passed inspection without conditions, indicating that more than two-thirds of inspected restaurants had some level of violation requiring correction. The 11 reopenings suggest that many establishments can quickly address violations when faced with closure, raising questions about why these issues weren't prevented initially.

The most common violations included inadequate hand washing facilities, improper food temperature control, lack of required certifications, pest activity, and absent or inadequate sanitizer solutions. These basic failures in food safety fundamentals suggest that many operators either lack proper training or choose to ignore established protocols.

The discovery of flies inside sauce bottles at Spice of America serves as a particularly visceral reminder of what can happen when restaurants fail to maintain basic sanitation standards. While most violations involved temperature control or missing paperwork, the image of insects living inside condiment containers represents a nightmare scenario for diners who trust restaurants with their health and safety.

As San Francisco's restaurant industry continues to recover from pandemic-related challenges, this week's inspection results suggest that some establishments may be cutting corners on food safety to reduce costs. However, the potential consequences of foodborne illness outbreaks far exceed any short-term savings from inadequate staffing, training, or equipment maintenance.

The health department continues to conduct regular inspections to protect public health, but ultimate responsibility lies with restaurant operators to maintain safe conditions every day, not just when inspectors arrive. Consumers can check inspection results online before dining out and should report any concerns about food safety to the health department immediately.

Author: Staff Reporter at SF Restaurant Inspections