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

Buenafe #2

490 Illinois St

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

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

Quick Answers

When was Buenafe #2 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?: No. No violations were recorded at the most recent inspection.
How many inspections are on record?: 4 inspections on record, from Mar 26, 2024 to Mar 18, 2025.
Has Buenafe #2 ever been closed by the health department?: No closure appears in the 4 inspection records we hold for this business. The earliest is dated Mar 26, 2024.

The Full Inspection History

4 inspections

Reinspection

Mar 18, 2025

Result not listed

0 recorded violations

No violations recorded in this inspection.

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

Structural

Mar 17, 2025

Result not listed

0 recorded violations

No violations recorded in this inspection.

Official record from San Francisco Department of Public Health, Environmental Health, Mar 17, 2025 · Original Source

Routine

Aug 8, 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., 113996, 113998, 114037, 114429, 114429.3, 114429.5 - Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above. Immediately discontinue storing PHF at room temperature., 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.

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.