JUN 23
2025
PASSED
0 violationsSANITARY INSPECTION RECORD — CITY OF SAN FRANCISCO
✕
CHASE LUCK BAKERY.
1325 OCEAN AVE · OCEANVIEW-MERCED-INGLESIDE, SAN FRANCISCO
Not yet rated · 14 inspections on record
Only 14 inspections on record. We need more visits before issuing a verdict.
THE NUMBERS
INSPECTIONS
14
5 passed · 9 w/ conditions
VIOLATIONS
75
includes 6 critical
RECORDS COVER
6 YEARS
since Dec 2018
INSPECTION HISTORY
NOV 142024PASS W/ CONDITIONS3 violationsDETAILS
NOV 14
2024
PASS W/ CONDITIONS
3 violationsDETAILS
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
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,
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
OCT 242024PASS W/ CONDITIONS9 violations1 CRITICALDETAILS
OCT 24
2024
PASS W/ CONDITIONS
9 violations1 CRITICALDETAILS
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
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
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
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
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
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
114115 (b,c) - Maintain nonfood contact surfaces clean. Thoroughly clean and degrease the cooking equipment and shelves above cooking equipment
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
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,
SEP 242024PASS W/ CONDITIONS16 violations2 CRITICALDETAILS
SEP 24
2024
PASS W/ CONDITIONS
16 violations2 CRITICALDETAILS
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,
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
113947 - Provide training to staff regarding safe food handling practices, adequate allergen knowledge and/or assigned duties
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
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
113947.1-113947.6, 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
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
114000 - Label all potentially hazardous foods for use with Time as a Public Health Control implementation with the date and discard time. The discard time shall be 4 hours after food preparation has
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
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
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
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
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
114115 (b,c) - Maintain nonfood contact surfaces clean. Thoroughly clean and degrease the cooking equipment and shelves above cooking equipment
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
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
show all 14 inspections →
SEP 232024PASS W/ CONDITIONS17 violations3 CRITICALDETAILS
SEP 23
2024
PASS W/ CONDITIONS
17 violations3 CRITICALDETAILS
114000 - Label all potentially hazardous foods for use with Time as a Public Health Control implementation with the date and discard time. The discard time shall be 4 hours after food preparation has
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
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
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
113947 - Provide training to staff regarding safe food handling practices, adequate allergen knowledge and/or assigned duties
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
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
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
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
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
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,
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
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
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
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
NOV 92022PASS W/ CONDITIONS12 violationsDETAILS
NOV 9
2022
PASS W/ CONDITIONS
12 violationsDETAILS
Food contact surfaces: clean and sanitized
Hands clean and properly washed; proper glove use
Proper hot and cold holding temperatures [ date violation corrected: 11/17/2022 ]
Proper cooling methods
Time as a Public Health Control; procedures and records [ date violation corrected: 11/17/2022 ]
Equipment approved; clean; installed, good repair; capacity
Floors, walls and ceiling: build, maintianed & clean [ date violation corrected: 11/17/2022 ]
Food separated and protected [ date violation corrected: 11/17/2022 ]
Food storage; food storage containers identified
Nonfood contact surfaces clean [ date violation corrected: 11/17/2022 ]
Plumbing; proper backflow devices [ date violation corrected: 11/17/2022 ]
Wiping cloths; properly used and stored
OCT 132021PASS W/ CONDITIONS6 violationsDETAILS
OCT 13
2021
PASS W/ CONDITIONS
6 violationsDETAILS
Adequate hand washing facilities; supplied and accessible [ date violation corrected: 11/9/2022 ]
Equipment approved; clean; installed, good repair; capacity [ date violation corrected: 10/25/2021 ]
Warewash facilities: installed, maintained, used, test strips [ date violation corrected: 10/25/2021 ]
Approved thawing methods in use [ date violation corrected: 11/9/2022 ]
Food storage; food storage containers identified [ date violation corrected: 11/9/2022 ]
Wiping cloths; properly used and stored [ date violation corrected: 11/9/2022 ]
APR 82021PASS W/ CONDITIONS5 violationsDETAILS
APR 8
2021
PASS W/ CONDITIONS
5 violationsDETAILS
Adequate hand washing facilities; supplied and accessible [ date violation corrected: 10/13/2021 ]
Proper hot and cold holding temperatures [ date violation corrected: 10/13/2021 ]
Equipment approved; clean; installed, good repair; capacity [ date violation corrected: 10/13/2021 ]
Approved thawing methods in use [ date violation corrected: 10/13/2021 ]
Food storage; food storage containers identified [ date violation corrected: 10/13/2021 ]
JUL 222020PASS W/ CONDITIONS2 violationsDETAILS
JUL 22
2020
PASS W/ CONDITIONS
2 violationsDETAILS
No insects, rodents, birds or nonservice animals [ date violation corrected: 4/8/2021 ]
Equipment approved; clean; installed, good repair; capacity [ date violation corrected: 4/8/2021 ]
MAY 62019PASS W/ CONDITIONS5 violationsDETAILS
MAY 6
2019
PASS W/ CONDITIONS
5 violationsDETAILS
Inadequately cleaned or sanitized food contact surfaces
Foods not protected from contamination
Unapproved or unmaintained equipment or utensils
Unclean or degraded floors walls or ceilings
Inadequate and inaccessible handwashing 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 →