H84r - Employee Cafeterias W/Food Prep · San Francisco, CA

Ripple Battery Street - 2nd Floor

600 Battery St

Last inspected Oct 9, 2026 · View Map ↗ · Compare ↗

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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 Ripple Battery Street - 2nd Floor last inspected?: The most recent inspection on record was on Oct 9, 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?: 4 inspections on record, from Jan 25, 2024 to Oct 9, 2026.
Has Ripple Battery Street - 2nd Floor ever been closed by the health department?: No closure appears in the 4 inspection records we hold for this business. The earliest is dated Jan 25, 2024.

The Full Inspection History

4 inspections

Inspection

Oct 9, 2026

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from San Francisco Department of Public Health, Environmental Health, Oct 9, 2026 · Original Source

Routine

Jun 10, 2025

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., 114143(d), 114266, 114268, 114268.1, 114271, 114272 - Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable, and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair.

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, Jun 10, 2025 · Original Source

Routine