Inspection
Dec 11, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from San Francisco Department of Public Health, Environmental Health, Dec 11, 2025 · Original Source
H25 - Restaurant 1,000 - 2,000 Sqft · San Francisco, CA
Taqueria El Farolito #2
4817 Mission St
Last inspected Dec 11, 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 Taqueria El Farolito #2 last inspected?
- The most recent inspection on record was on Dec 11, 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?
- 2 inspections on record, from Sep 24, 2024 to Dec 11, 2025.
- Has Taqueria El Farolito #2 ever been closed by the health department?
- No closure appears in the 2 inspection records we hold for this business. The earliest is dated Sep 24, 2024.
The Full Inspection History
2 inspectionsRoutine
Sep 24, 2024
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., 113945, 113945.1, 113984.1, 114075 - Designate and ensure a person in charge to be present at facility at all hours of the operation. Exclude persons unnecessary to the food facility from the food preparation, food storage, or warewashing areas., 114130-114130.5, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182 - Ensure all equipment is approved, properly installed, clean, and maintained in good repair. Ensure all appliances are NSF-approved, commercial grade, durable, and easily cleanable.
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, Sep 24, 2024 · Original Source