San Francisco Ghost Kitchen Inspection Checklist

What SF Health Inspectors Prioritize for Ghost Kitchens

SFDPH inspectors focus heavily on food handling practices, temperature control, and cross-contamination prevention since ghost kitchens lack dine-in oversight. They verify that all staff hold valid Food Handler Certifications and that kitchens maintain separate prep areas for raw and ready-to-eat foods. Inspectors also check that delivery containers maintain proper temperature during transport—a critical concern for third-party delivery models. They'll review your facility's permits, pest control records, and chemical storage to ensure compliance with California Food Code Section 113880 and beyond.

Common Ghost Kitchen Violations in San Francisco

Ghost kitchens frequently receive violations for inadequate hot/cold holding equipment, improper cooling procedures, and failure to log time-temperature records. SFDPH commonly cites operators for not maintaining separate hand-washing stations, storing chemicals near food prep areas, and lacking documented cleaning schedules. Another prevalent issue is insufficient training documentation—inspectors expect written proof that employees understand foodborne pathogen risks, allergen protocols, and proper sanitization. Delivery-related violations include unlabeled containers, missing use-by dates on prepped foods, and no evidence of temperature monitoring during storage or transport.

Daily and Weekly Self-Inspection Tasks

Daily: Check refrigerator/freezer temperatures (log at opening and closing), inspect all stored foods for proper labeling and use-by dates, verify hand-washing stations are stocked with soap and paper towels, and visually scan for pest evidence or chemical contamination. Weekly: Deep-clean all prep surfaces and equipment, audit your chemical storage for proper separation from food items, review staff training records and conduct a brief food safety talk, and test your sanitizer concentration using test strips (per California Food Code). Monthly: Have a manager conduct a formal self-inspection using SFDPH's checklist, document all corrective actions, and verify pest control contractor visits are recorded. Keep all logs accessible for inspector review.

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