H25r - Restaurant 1,000 - 2,000 Sqft · San Francisco, CA

The Bird

115 New Montgomery St

Last inspected Oct 27, 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 The Bird last inspected?: The most recent inspection on record was on Oct 27, 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 Feb 26, 2025 to Oct 27, 2026.
Has The Bird ever been closed by the health department?: No closure appears in the 4 inspection records we hold for this business. The earliest is dated Feb 26, 2025.

The Full Inspection History

4 inspections

Inspection

Oct 27, 2026

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from San Francisco Department of Public Health, Environmental Health, Oct 27, 2026 · Original Source

Inspection

Oct 21, 2026

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.

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, Oct 21, 2026 · Original Source

Inspection

Oct 1, 2025

Pass

1 recorded violation

notedCode 114157, 114159Food temperature

Official Wording

Maintain onsite an accurate, easily readable metal probe thermometer suitable for measuring temperature of food shall be available. A display thermometer +/- 2F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines., 113947.1-113947.6, 113948 - Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety Manager has left the facility. Maintain copies of food safety certificates (food safety manager and food handler cards) on site., 114135, 114185.1 114185.3 [d-e] - Store wiping cloths used to wipe service counters, scales, or other surfaces that may come into contact with food in clean water with sanitizer or use only once; separate sanitizing containers shall be provided for wiping cloths used with raw animal foods.

In Plain English

More about food kept at an unsafe temperature

Official record from San Francisco Department of Public Health, Environmental Health, Oct 1, 2025 · Original Source

Routine

Feb 26, 2025

Pass

1 recorded violation

notedCode 114002, 114002.1Food temperature

Official Wording

Rapidly cool potentially hazardous foods from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 hours. Discontinue cooling PHF's at room temperature. Rapid cool by any of the following approved methods: 1) Ice water bath 2) Ice wand 3) Shallow stainless steel pans filled 2-3 inches and store in refrigerator 4) Separate into smaller or thinner portions and store in refrigerator 5) Blast chiller 6) Any combination of the above. Use the following approved methods provided on the rapid cooling guideline.