Inspection
Jan 27, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from San Francisco Department of Public Health, Environmental Health, Jan 27, 2026 · Original Source
H26 - Restaurant Over 2,000 Sqft · San Francisco, CA
Beacon Lounge Kitchen
450 Powell St Fl 1 - Mezzanine
Last inspected Jan 27, 2026 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was Beacon Lounge Kitchen last inspected?
- The most recent inspection on record was on Jan 27, 2026. The result listed by San Francisco Department of Public Health, Environmental Health was “Pass”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 2 inspections on record, from May 21, 2025 to Jan 27, 2026.
- Has Beacon Lounge Kitchen ever been closed by the health department?
- No closure appears in the 2 inspection records we hold for this business. The earliest is dated May 21, 2025.
The Full Inspection History
2 inspectionsRoutine
May 21, 2025
Pass
1 recorded violation
notedCode 114057, 114057.1, 114417.6, 114419Cleaning and sanitizing
Official Wording
Provide an approved HACCP plan from the California Department of Public Health Food and Drug Branch for all potentially hazardous food (PHF) products that are packaged for using reduced-oxygen packaging (ROP) for 48 hours or more when the smoking of food is used as a method of preservation or when PHF's are cured., 113947.1-113947.6, 113948 - Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety Manager has left the facility. Maintain copies of food safety certificates (food safety manager and food handler cards) on site., 113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b, c, d), 114105, 114109, 114111, 114113, 11415 (a, b, D), 114117, 114125(b), 114141 - Properly wash, rinse and sanitize all food contact surfaces. Make a 100 ppm bleach sanitizing solution or a 200 ppm quaternary ammonia solution for the third compartment.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from San Francisco Department of Public Health, Environmental Health, May 21, 2025 · Original Source