Reinspection
May 30, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from San Francisco Department of Public Health, Environmental Health, May 30, 2025 · Original Source
H03 - Retail Mkts W/O Prep (Under 5001) · San Francisco, CA
Royal Market
1401 Baker St
Last inspected May 30, 2025 · 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 Royal Market last inspected?
- The most recent inspection on record was on May 30, 2025. 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 May 12, 2025 to May 30, 2025.
- Has Royal Market ever been closed by the health department?
- The records we hold show 1 closure, most recently on May 16, 2025.
The Full Inspection History
3 inspectionsReinspection
May 16, 2025
Closure
The health department recorded a closure at this inspection.
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.
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, May 16, 2025 · Original Source
Routine
May 12, 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.
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, May 12, 2025 · Original Source
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