Inspection
May 5, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from San Francisco Department of Public Health, Environmental Health, May 5, 2026 · Original Source
H24r - Restaurant Under 1,000 Sqft · San Francisco, CA
Mr. T Cafe
4689 Mission St
Last inspected May 5, 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 Mr. T Cafe last inspected?
- The most recent inspection on record was on May 5, 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?
- 2 inspections on record, from Dec 17, 2024 to May 5, 2026.
- Has Mr. T Cafe ever been closed by the health department?
- No closure appears in the 2 inspection records we hold for this business. The earliest is dated Dec 17, 2024.
The Full Inspection History
2 inspectionsRoutine
Dec 17, 2024
Pass
1 recorded violation
notedCode 113953, 113953.1, 113953.2, 114067(f)Handwashing
Official Wording
Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times. Maintain all handwash sinks unobstructed and accessible at all times., 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., 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., 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.
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.
More about handwashing problemsOfficial record from San Francisco Department of Public Health, Environmental Health, Dec 17, 2024 · Original Source