San Francisco Restaurant Inspection Checklist

What San Francisco Health Inspectors Prioritize

SF inspectors focus on high-risk violations that directly threaten public health. Temperature abuse—particularly with TCS (Time/Temperature Control for Safety) foods like raw meat, poultry, seafood, and prepared dishes—is consistently cited because improper storage enables pathogenic growth. Cross-contamination prevention (separating raw and ready-to-eat foods) is another critical area, along with handwashing practices and employee hygiene protocols. Inspectors also evaluate pest control measures, chemical storage separation, and facility cleanliness, documenting findings in real-time inspection reports published by the San Francisco Department of Public Health.

Common SF Restaurant Violations to Prevent

The most frequently cited violations in San Francisco restaurants include inadequate handwashing stations, improper food storage temperatures, and insufficient cleaning schedules for food-contact surfaces. Pest activity or evidence of rodents/insects triggers immediate corrective action notices. Cross-contamination risks—such as storing raw poultry above ready-to-eat foods or using the same cutting boards without sanitizing—result in points deductions. Employee health violations, including working while ill or without proper food handler certifications, are also common. Grease buildup in hood systems and inadequate chemical storage (pesticides stored near food) appear regularly in violation reports.

Daily and Weekly Self-Inspection Tasks

Create a daily checklist covering refrigerator/freezer temperatures (40°F or below for cold storage; -4°F or below for frozen), handwashing station supplies (soap, towels, signage), and visible cleanliness of prep areas and floors. Weekly tasks should include deep cleaning of equipment, inspecting for pest activity (droppings, gnaw marks, traps), verifying employee food handler card currency, and reviewing your chemical inventory for proper labeling and storage away from food. Document all tasks with timestamps and staff initials—this record demonstrates due diligence to inspectors and helps identify patterns. Consider using a digital log or mobile app to track compliance consistently across all shifts.

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