Inspection
Oct 1, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from San Francisco Department of Public Health, Environmental Health, Oct 1, 2026 · Original Source
H24r - Restaurant Under 1,000 Sqft · San Francisco, CA
Mensho Geary LLC
672 Geary St
Last inspected Oct 1, 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 Mensho Geary LLC last inspected?
- The most recent inspection on record was on Oct 1, 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 Jan 13, 2026 to Oct 1, 2026.
- Has Mensho Geary LLC ever been closed by the health department?
- No closure appears in the 3 inspection records we hold for this business. The earliest is dated Jan 13, 2026.
The Full Inspection History
3 inspectionsInspection
Jan 14, 2026
Pass
1 recorded violation
notedCode 114067(f, g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103,Cleaning and sanitizing
Official Wording
Provide an approved warewashing facility. Obtain chlorine test strips to monitor chlorine sanitizer solutions and mechanical dishwasher. Obtain quaternary ammonia test strips to monitor quaternary ammonia sanitizer solutions.
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, Jan 14, 2026 · Original Source
Inspection
Jan 13, 2026
Pass
1 recorded violation
notedCode 113947.1-113947.6, 113948Food temperature
Official Wording
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., 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., 114067(f, g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125) - Provide an approved warewashing facility. Obtain chlorine test strips to monitor chlorine sanitizer solutions and mechanical dishwasher. Obtain quaternary ammonia test strips to monitor quaternary ammonia sanitizer solutions., - Food, equipment, or utensils that are found to be unsanitary or in disrepair may be Voluntarily Condemned and Destroyed by the person in charge., 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.
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, Jan 13, 2026 · Original Source