SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was San Francisco's Hometown Creamery last inspected?
The most recent inspection on record was on Mar 18, 2025. The result listed by San Francisco Department of Public Health, Environmental Health was “Pass”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded. Each one is listed below with the official wording.
How many inspections are on record?
3 inspections on record, from Mar 25, 2024 to Mar 18, 2025.
Has San Francisco's Hometown Creamery ever been closed by the health department?
No closure appears in the 3 inspection records we hold for this business. The earliest is dated Mar 25, 2024.
The Full Inspection History
3 inspections
Structural
Mar 18, 2025
Pass
1 recorded violation
notedCode —Other
Official Wording
CRFC 114259.2 - Provide a solid or screened window equipped with a self-closing device.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from San Francisco Department of Public Health, Environmental Health, Mar 18, 2025 · Original Source
Reinspection
Mar 27, 2024
Result not listed
1 recorded violation
notedCode —Food temperature
Official Wording
CRFC 114192 (a), 114192.1 - Provide hot water of at least 120 degrees Fahrenheit measured from the faucet at the warewash sink.
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.
Official record from San Francisco Department of Public Health, Environmental Health, Mar 27, 2024 · Original Source
Structural
Mar 25, 2024
Result not listed
1 recorded violation
notedCode —Food temperature
Official Wording
CRFC 114192 (a), 114192.1 - Provide hot water of at least 120 degrees Fahrenheit measured from the faucet at the warewash sink.
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.