H24 - Restaurant Under 1,000 Sqft · San Francisco, CA

Ladle & Leaf

1 California St

Last inspected Jan 15, 2025 · View Map ↗ · Compare ↗

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Pass

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

Quick Answers

When was Ladle & Leaf last inspected?: The most recent inspection on record was on Jan 15, 2025. The result listed by San Francisco Department of Public Health, Environmental Health was “Pass”.
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?: 2 inspections on record, from Jan 9, 2025 to Jan 15, 2025.
Has Ladle & Leaf ever been closed by the health department?: No closure appears in the 2 inspection records we hold for this business. The earliest is dated Jan 9, 2025.

The Full Inspection History

2 inspections

Reinspection

Jan 15, 2025

Pass

1 recorded violation

notedCode —Other

Official Wording

- Submit additional documents as instructed.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from San Francisco Department of Public Health, Environmental Health, Jan 15, 2025 · Original Source

Routine

Jan 9, 2025

Conditional Pass

1 recorded violation

notedCode —Handwashing

Official Wording

- Submit additional documents as instructed., 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., 113952, 113953.3, 113953.4, 113961, 113973 - Properly wash hands with hand soap and warm water for a minimum of 10 seconds at the hand washing station when beginning work; before handling food/equipment/utensils; as often as necessary during food preparation to remove soil and contamination; switching from working with raw to ready-to-eat foods; after touching body parts; after using toilet room; contamination of hands occurs. Food employees shall minimize contact with exposed, ready-to-eat food with their bare hands and shall use suitable utensils, gloves, or dispensing equipment., 113953(c), 114163(a)(3), 114189, 114192.1, 114195, 114279 - Immediately provide hot running potable water of at least 120°F or greater for the entire food preparation facility., - Food, equipment, or utensils that are found to be unsanitary or in disrepair may be Voluntarily Condemned and Destroyed by the person in charge.

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.

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