H25 - Restaurant 1,000 - 2,000 Sqft · San Francisco, CA

Wago Sushi

2365 Chestnut St

Last inspected Jan 30, 2026 · 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 Wago Sushi last inspected?: The most recent inspection on record was on Jan 30, 2026. 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 Jul 17, 2024 to Jan 30, 2026.
Has Wago Sushi ever been closed by the health department?: No closure appears in the 3 inspection records we hold for this business. The earliest is dated Jul 17, 2024.

The Full Inspection History

3 inspections

Inspection

Jan 30, 2026

Pass

1 recorded violation

notedCode 114018, 114020Food temperature

Official Wording

Discontinue thawing potentially hazardous foods at room temperature or in standing water. Use one of the following approved methods: - Under potable running water of sufficient velocity to wash away loose food particles using water no greater than 70°F for no more than 2 hours. - In a refrigeration unit at 41°F or below - In a microwave - As part of the cooking process

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, Jan 30, 2026 · Original Source

Routine

Jan 17, 2025

Pass

1 recorded violation

notedCode 114143(d), 114266, 114268, 114268.1, 114271, 114272Cleaning and sanitizing

Official Wording

Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable, and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from San Francisco Department of Public Health, Environmental Health, Jan 17, 2025 · Original Source

Routine