Structural
Mar 19, 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 19, 2025 · Original Source
H79 - Mobile Food Facility Class 5 · San Francisco, CA
Humphry Slocombe Ice Cream
121 Capp St
Last inspected Mar 19, 2025 · View Map ↗ · Compare ↗
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 Humphry Slocombe Ice Cream last inspected?
- The most recent inspection on record was on Mar 19, 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 28, 2024 to Mar 19, 2025.
- Has Humphry Slocombe Ice Cream 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 28, 2024.
The Full Inspection History
4 inspectionsRoutine
Aug 9, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from San Francisco Department of Public Health, Environmental Health, Aug 9, 2024 · Original Source
Routine
Apr 27, 2024
Pass
1 recorded violation
notedCode 113953(c), 114163(a)(3), 114189, 114192.1, 114195, 114279Food temperature
Official Wording
Immediately provide hot running potable water of at least 120°F or greater for the entire food preparation facility., 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
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 temperatureOfficial record from San Francisco Department of Public Health, Environmental Health, Apr 27, 2024 · Original Source
Structural
Mar 28, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from San Francisco Department of Public Health, Environmental Health, Mar 28, 2024 · Original Source