San Francisco Health Department Inspection Guide

San Francisco's Inspection Scoring System

The SF DPH uses a letter-grade system (A, B, C) to rate food facilities based on inspection results. Grade A (90–100 points) indicates excellent compliance; Grade B (80–89 points) suggests satisfactory performance with minor violations; Grade C (below 80 points) signals serious violations requiring immediate remediation. Violations are categorized as critical (direct health hazard), major (contributes to foodborne illness risk), or minor (operational non-compliance). Critical violations, such as improper cooking temperatures or cross-contamination, carry heavier point deductions. Inspection grades are posted publicly and influence customer trust and regulatory standing.

Critical & Common Violations Inspectors Target

SF DPH inspectors focus heavily on critical violations including inadequate cooking temperatures, improper food storage, pest activity, and cross-contamination between raw and ready-to-eat foods. Major violations often involve poor personal hygiene, failure to maintain food logs, incomplete cleaning schedules, and improper cooling procedures. Minor violations include labeling issues, expired products, and trivial documentation gaps. The FDA Foodborne Pathogens and Illness Investigation Handbook guides California inspectors on detecting Salmonella, Listeria, Norovirus, and other pathogens. Understanding these priorities helps food handlers and managers focus training and procedures on high-risk areas.

How to Prepare & Stay Inspection-Ready

Prepare for inspections year-round by implementing a daily monitoring checklist covering temperature logs, handwashing compliance, equipment sanitation, and pest control measures. Designate a staff member to conduct mock inspections monthly and document corrective actions. Ensure all employees complete SF-approved food handler certification and understand critical control points (CCPs) under HACCP principles. Maintain organized records—temperature logs, cleaning schedules, supplier verification—in a centralized location for quick inspector access. Consider subscribing to real-time food safety alerts to stay informed of emerging recalls and regulatory changes affecting your operations.

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