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Health Inspections.org

H24 - Restaurant Under 1,000 Sqft · San Francisco, CA

The Salad Place

400 London St

Last inspected Dec 9, 2025 · View Map ↗ · Compare ↗

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Pass
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

Quick Answers

When was The Salad Place last inspected?
The most recent inspection on record was on Dec 9, 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?
2 inspections on record, from Dec 17, 2024 to Dec 9, 2025.
Has The Salad Place ever been closed by the health department?
No closure appears in the 2 inspection records we hold for this business. The earliest is dated Dec 17, 2024.

The Full Inspection History

2 inspections

Inspection

Dec 9, 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 temperature

Official record from San Francisco Department of Public Health, Environmental Health, Dec 9, 2025 · Original Source

Routine

Dec 17, 2024

Pass

1 recorded violation

notedCode 113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b, c, d), 114105, 114109Food temperature

Official Wording

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., 113953(c), 114163(a)(3), 114189, 114192.1, 114195, 114279 - 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 temperature

Official record from San Francisco Department of Public Health, Environmental Health, Dec 17, 2024 · Original Source

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