H03 - Retail Mkts W/O Prep (Under 5001) · San Francisco, CA

Healthy U

1650 Holloway Ave Plz Lvl

Last inspected Feb 2, 2026 · View Map ↗ · Compare ↗

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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 Healthy U last inspected?: The most recent inspection on record was on Feb 2, 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?: 3 inspections on record, from Feb 10, 2025 to Feb 2, 2026.
Has Healthy U ever been closed by the health department?: No closure appears in the 3 inspection records we hold for this business. The earliest is dated Feb 10, 2025.

The Full Inspection History

3 inspections

Inspection

Feb 2, 2026

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from San Francisco Department of Public Health, Environmental Health, Feb 2, 2026 · Original Source

Reinspection

Feb 26, 2025

Pass

1 recorded violation

notedCode 113945, 113945.1, 113984.1, 114075Food temperature

Official Wording

Designate and ensure a person in charge to be present at facility at all hours of the operation. Exclude persons unnecessary to the food facility from the food preparation, food storage, or warewashing areas., 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., 114047, 114049, 114051, 114053, 114055, 114069(b) - Elevate all food at least 6 inches off of the floor to prevent contamination. Properly label bulk ingredient/food containers with common name., - Submit additional documents as instructed., 114157, 114159 - Maintain onsite an accurate, easily readable metal probe thermometer suitable for measuring temperature of food shall be available. A display thermometer +/- 2F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines.

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

Official record from San Francisco Department of Public Health, Environmental Health, Feb 26, 2025 · Original Source

Routine

Feb 10, 2025

Pass

1 recorded violation

notedCode 113945, 113945.1, 113984.1, 114075Food temperature

Official Wording

Designate and ensure a person in charge to be present at facility at all hours of the operation. Exclude persons unnecessary to the food facility from the food preparation, food storage, or warewashing areas., 114157, 114159 - Maintain onsite an accurate, easily readable metal probe thermometer suitable for measuring temperature of food shall be available. A display thermometer +/- 2F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines., 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., 114047, 114049, 114051, 114053, 114055, 114069(b) - Elevate all food at least 6 inches off of the floor to prevent contamination. Properly label bulk ingredient/food containers with common name.