H79 - Mobile Food Facility Class 5 · San Francisco, CA

Bacon Bacon

428 11th St

Last inspected Mar 18, 2025 · View Map ↗ · Compare ↗

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Result not listed

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

Quick Answers

When was Bacon Bacon last inspected?: The most recent inspection on record was on Mar 18, 2025. The result listed by San Francisco Department of Public Health, Environmental Health was “not listed”.
Were any violations recorded at the last inspection?: Yes: 1 violation recorded. Each one is listed below with the official wording.
How many inspections are on record?: 3 inspections on record, from Mar 26, 2024 to Mar 18, 2025.
Has Bacon Bacon ever been closed by the health department?: No closure appears in the 3 inspection records we hold for this business. The earliest is dated Mar 26, 2024.

The Full Inspection History

3 inspections

Structural

Mar 18, 2025

Result not listed

1 recorded violation

notedCode —Equipment and utensils

Official Wording

CRFC 114157(a), 114159 (a)(b)(c)(d) (e) - Provide a thermometer for each refrigerator unit., CRFC 114315 - Provide a completed restroom verification form., CRFC 114205, 114213, 114229 - Provide an adequately sized wastewater tank constructed in an approved manner.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

Official record from San Francisco Department of Public Health, Environmental Health, Mar 18, 2025 · Original Source

Routine

Jul 18, 2024

Pass

1 recorded violation

notedCode 113953, 113953.1, 113953.2, 114067(f)Handwashing

Official Wording

Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times. Maintain all handwash sinks unobstructed and accessible at all times., 114130-114130.5, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182 - Ensure all equipment is approved, properly installed, clean, and maintained in good repair. Ensure all appliances are NSF-approved, commercial grade, durable, and easily cleanable.

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.