H26r - Restaurant Over 2,000 Sqft · San Francisco, CA

Mixt Greens/Mixt

51 Yerba Buena Lane

Last inspected Nov 10, 2026 · 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 Mixt Greens/Mixt last inspected?: The most recent inspection on record was on Nov 10, 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 20, 2025 to Nov 10, 2026.
Has Mixt Greens/Mixt 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 20, 2025.

The Full Inspection History

3 inspections

Inspection

Nov 10, 2026

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from San Francisco Department of Public Health, Environmental Health, Nov 10, 2026 · Original Source

Reinspection

Mar 3, 2025

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from San Francisco Department of Public Health, Environmental Health, Mar 3, 2025 · Original Source

Routine

Feb 20, 2025

Conditional Pass

1 recorded violation

notedCode 113996, 113998, 114037, 114429, 114429.3, 114429.5Food temperature

Official Wording

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., 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., 114000 - Label all potentially hazardous foods for use with Time as a Public Health Control implementation with the date and discard time. The discard time shall be 4 hours after food preparation has begun or after removing from proper temperature controls of 41°F or 135°F. Discard potentially hazardous foods, under Time as a Public Health Control, when 4 hours have elapsed. Obtain written approval for Time as Public Health Control from San Francisco Environmental Health.

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 20, 2025 · Original Source