APR 25
2025
PASS W/ CONDITIONS
13 violations2 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF SAN FRANCISCO
✕
CHAMPA GARDEN.
613 FAXON AVE · WEST OF TWIN PEAKS, SAN FRANCISCO
Not yet rated · 23 inspections on record
Only 23 inspections on record. We need more visits before issuing a verdict.
THE NUMBERS
INSPECTIONS
23
10 passed · 11 w/ conditions · 2 failed
VIOLATIONS
113
includes 10 critical
RECORDS COVER
8 YEARS
since Jan 2017
INSPECTION HISTORY
114047, 114049, 114051, 114053, 114055, 114069(b) - Elevate all food at least 6 inches off of the floor to prevent contamination. Properly label bulk ingredient/food containers with common name
114244, 114245-114245.8 - Keep all food waste and rubbish in leak-proof and rodent-proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently a
114157, 114159 - 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
113947 - Provide training to staff regarding safe food handling practices, adequate allergen knowledge and/or assigned duties
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 cer
113967, 113976, 113980, 113988, 113990, 114035, 114254.3, 113975 - Discard all contaminated/adulterated food immediately if it bears or contains any poisonous or deleterious substance that may render
113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b, c, d), 114105, 114109, 114111, 114113, 11415 (a, b, D), 114117, 114125(b), 114141 - Properly wash, rinse and sanitize all food contact surfac
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
114115 (b,c) - Maintain nonfood contact surfaces clean. Thoroughly clean and degrease the cooking equipment and shelves above cooking equipment
114067(h), 114123, 114143(a, b), 114256-114256.2, 114256.4, 114257-114257.1, 114259, 114259.2-114259.3, 114279, 114281, 114282 - Keep clean and free of litter or rubbish the premises of each food faci
114143(d), 114266, 114268, 114268.1, 114271, 114272 - Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other t
114002, 114002.1 - 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
Violation noted (details not available)
APR 182025PASS W/ CONDITIONS24 violations2 CRITICALDETAILS
APR 18
2025
PASS W/ CONDITIONS
24 violations2 CRITICALDETAILS
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; sepa
113953, 113953.1, 113953.2, 114067(f) - Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times. Maintain all handwash sinks unobstructed and accessible
114171, 114189.1, 114190, 114192, 114193, 114193.1, 114199, 114201, 114269 - Protect the potable water supply with a backflow protection device, as required by applicable plumbing codes. All plumbing,
114047, 114049, 114051, 114053, 114055, 114069(b) - Elevate all food at least 6 inches off of the floor to prevent contamination. Properly label bulk ingredient/food containers with common name
113947 - Provide training to staff regarding safe food handling practices, adequate allergen knowledge and/or assigned duties
114115 (b,c) - Maintain nonfood contact surfaces clean. Thoroughly clean and degrease the cooking equipment and shelves above cooking equipment
114157, 114159 - 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
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 cer
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
114074, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.3, 114185.4, 114185.5 - All clean and soiled linen shall be properly stored; non-food items shall be stored and
114143(d), 114266, 114268, 114268.1, 114271, 114272 - Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other t
113952, 113953.3, 113953.4, 113961, 113973 - Properly wash hands with hand soap and warm water for a minimum of 10 seconds at the hand washing station when beginning work; before handling food/equipme
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
114244, 114245-114245.8 - Keep all food waste and rubbish in leak-proof and rodent-proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently a
113996, 113998, 114037, 114429, 114429.3, 114429.5 - 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
114067(h), 114123, 114143(a, b), 114256-114256.2, 114256.4, 114257-114257.1, 114259, 114259.2-114259.3, 114279, 114281, 114282 - Keep clean and free of litter or rubbish the premises of each food faci
113980, 113984 (a, b, d, e, f), 113986, 114060, 114067 (a, d, e), 114069, 114073, 114077, 114089.1(c), 114143(c) - Ensure all food is separated and protected from potential cross contamination. Store
114018, 114020 - 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 veloc
114254-114254.2 - Administer all pesticides through a state licensed pest control operator. Immediately discontinue the use of unapproved pesticide at the food facility. Store all poisonous substances
113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b, c, d), 114105, 114109, 114111, 114113, 11415 (a, b, D), 114117, 114125(b), 114141 - Properly wash, rinse and sanitize all food contact surfac
113967, 113976, 113980, 113988, 113990, 114035, 114254.3, 113975 - Discard all contaminated/adulterated food immediately if it bears or contains any poisonous or deleterious substance that may render
Violation noted (details not available)
Violation noted (details not available)
Violation noted (details not available)
APR 172025FAILED26 violations3 CRITICALDETAILS
APR 17
2025
FAILED
26 violations3 CRITICALDETAILS
114074, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.3, 114185.4, 114185.5 - All clean and soiled linen shall be properly stored; non-food items shall be stored and
114254-114254.2 - Administer all pesticides through a state licensed pest control operator. Immediately discontinue the use of unapproved pesticide at the food facility. Store all poisonous substances
114171, 114189.1, 114190, 114192, 114193, 114193.1, 114199, 114201, 114269 - Protect the potable water supply with a backflow protection device, as required by applicable plumbing codes. All plumbing,
113967, 113976, 113980, 113988, 113990, 114035, 114254.3, 113975 - Discard all contaminated/adulterated food immediately if it bears or contains any poisonous or deleterious substance that may render
113996, 113998, 114037, 114429, 114429.3, 114429.5 - 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
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., - Food, equipment, or
114115 (b,c) - Maintain nonfood contact surfaces clean. Thoroughly clean and degrease the cooking equipment and shelves above cooking equipment., - IMMEDIATE HEALTH PERMIT SUSPENSION AND CLOSURE The
114157, 114159 - 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
113953, 113953.1, 113953.2, 114067(f) - Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times. Maintain all handwash sinks unobstructed and accessible
113992 - Ensure all fruits and vegetables are thoroughly washed before preparing items for consumption or preparation
113980, 113984 (a, b, d, e, f), 113986, 114060, 114067 (a, d, e), 114069, 114073, 114077, 114089.1(c), 114143(c) - Ensure all food is separated and protected from potential cross contamination. Store
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
114244, 114245-114245.8 - Keep all food waste and rubbish in leak-proof and rodent-proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently a
113952, 113953.3, 113953.4, 113961, 113973 - Properly wash hands with hand soap and warm water for a minimum of 10 seconds at the hand washing station when beginning work; before handling food/equipme
114259, 114259.1, 114259.4, 114259.5 - Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only approved methods. Remove all evidence of the infestat
114018, 114020 - 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 veloc
114047, 114049, 114051, 114053, 114055, 114069(b) - Elevate all food at least 6 inches off of the floor to prevent contamination. Properly label bulk ingredient/food containers with common name
114143(d), 114266, 114268, 114268.1, 114271, 114272 - Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other t
113947 - Provide training to staff regarding safe food handling practices, adequate allergen knowledge and/or assigned duties
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; sepa
113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b, c, d), 114105, 114109, 114111, 114113, 11415 (a, b, D), 114117, 114125(b), 114141 - Properly wash, rinse and sanitize all food contact surfac
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 cer
Violation noted (details not available)
Violation noted (details not available)
Violation noted (details not available)
Violation noted (details not available)
FEB 142023PASS W/ CONDITIONS9 violations1 CRITICALDETAILS
FEB 14
2023
PASS W/ CONDITIONS
9 violations1 CRITICALDETAILS
No insects, rodents, birds or nonservice animals [ date violation corrected: 3/1/2023 ]
Adequate hand washing facilities; supplied and accessible [ date violation corrected: 2/22/2023 ]
Food Safety Manager Certification and Food Handler Card [ date violation corrected: 3/1/2023 ]
Food contact surfaces: clean and sanitized [ date violation corrected: 2/14/2023 ]
Equipment approved; clean; installed, good repair; capacity
Floors, walls and ceiling: build, maintianed & clean
Nonfood contact surfaces clean
Permit & License Certificate available
Food separated and protected [ date violation corrected: 2/14/2023 ]
show all 23 inspections →
FEB 82022FAILED4 violations2 CRITICALDETAILS
FEB 8
2022
FAILED
4 violations2 CRITICALDETAILS
Food in good condition; safe, and unadulterated [ date violation corrected: 2/9/2022 ]
No insects, rodents, birds or nonservice animals [ date violation corrected: 2/9/2022 ]
Premises; personal/cleaning items; vermin proofing [ date violation corrected: 2/9/2022 ]
Wiping cloths; properly used and stored [ date violation corrected: 2/9/2022 ]
JUL 222021PASS W/ CONDITIONS3 violationsDETAILS
JUL 22
2021
PASS W/ CONDITIONS
3 violationsDETAILS
Floors, walls and ceiling: build, maintianed & clean [ date violation corrected: 2/8/2022 ]
Approved thawing methods in use [ date violation corrected: 2/8/2022 ]
Food separated and protected [ date violation corrected: 2/8/2022 ]
JAN 202021PASS W/ CONDITIONS4 violationsDETAILS
JAN 20
2021
PASS W/ CONDITIONS
4 violationsDETAILS
Adequate hand washing facilities; supplied and accessible [ date violation corrected: 2/5/2021 ]
Approved thawing methods in use [ date violation corrected: 2/5/2021 ]
Food storage; food storage containers identified [ date violation corrected: 2/5/2021 ]
Wiping cloths; properly used and stored [ date violation corrected: 2/5/2021 ]
SEP 92019PASS W/ CONDITIONS6 violationsDETAILS
SEP 9
2019
PASS W/ CONDITIONS
6 violationsDETAILS
Food safety certificate or food handler card not available
Inadequate food safety knowledge or lack of certified food safety manager
Low risk vermin infestation
Inadequately cleaned or sanitized food contact surfaces
Inadequate and inaccessible handwashing facilities
Foods not protected from contamination
MAR 52019PASS W/ CONDITIONS7 violationsDETAILS
MAR 5
2019
PASS W/ CONDITIONS
7 violationsDETAILS
Unapproved or unmaintained equipment or utensils
Inadequately cleaned or sanitized food contact surfaces
Inadequate food safety knowledge or lack of certified food safety manager
Improper thawing methods
Foods not protected from contamination
Unclean nonfood contact surfaces
Moderate risk food holding temperature
JUL 242018PASS W/ CONDITIONS4 violationsDETAILS
JUL 24
2018
PASS W/ CONDITIONS
4 violationsDETAILS
Low risk vermin infestation
Improper food storage
Unclean or degraded floors walls or ceilings
Unapproved or unmaintained equipment or utensils
SEP 12017PASS W/ CONDITIONS2 violationsDETAILS
SEP 1
2017
PASS W/ CONDITIONS
2 violationsDETAILS
Unclean or unsanitary food contact surfaces
Unapproved or unmaintained equipment or utensils
AUG 252017PASS W/ CONDITIONS7 violationsDETAILS
AUG 25
2017
PASS W/ CONDITIONS
7 violationsDETAILS
Unclean or unsanitary food contact surfaces
Permit license or inspection report not posted
Improper food storage
Food safety certificate or food handler card not available
Unapproved or unmaintained equipment or utensils
Inadequate or unsanitary refuse containers or area or no garbage service
Moderate risk vermin infestation
JAN 52017PASS W/ CONDITIONS4 violationsDETAILS
JAN 5
2017
PASS W/ CONDITIONS
4 violationsDETAILS
Unclean hands or improper use of gloves
Unclean or degraded floors walls or ceilings
Wiping cloths not clean or properly stored or inadequate sanitizer
Unclean unmaintained or improperly constructed toilet facilities
Data sourced from SF Dept. of Public Health. We'd love to link you straight to this restaurant's record — turns out San Francisco considers that a luxury. The full dataset is what's on offer →