Inspection
Apr 30, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from San Francisco Department of Public Health, Environmental Health, Apr 30, 2026 · Original Source
H07r - Retail Mkts W/Food Prep (Under 5001) · San Francisco, CA
Wetzel's Pretzels (Ground Level)
170 Ofarrell St
Last inspected Apr 30, 2026 · 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 Wetzel's Pretzels (Ground Level) last inspected?
- The most recent inspection on record was on Apr 30, 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?
- 3 inspections on record, from Apr 28, 2025 to Apr 30, 2026.
- Has Wetzel's Pretzels (Ground Level) ever been closed by the health department?
- No closure appears in the 3 inspection records we hold for this business. The earliest is dated Apr 28, 2025.
The Full Inspection History
3 inspectionsReinspection
Apr 30, 2025
Pass
1 recorded violation
notedCode 113947.1-113947.6, 113948Facility maintenance
Official Wording
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.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from San Francisco Department of Public Health, Environmental Health, Apr 30, 2025 · Original Source
Routine
Apr 28, 2025
Pass
1 recorded violation
notedCode 113947.1-113947.6, 113948Food temperature
Official Wording
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., 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 temperatureOfficial record from San Francisco Department of Public Health, Environmental Health, Apr 28, 2025 · Original Source