JUN 18
2026
PASSED
0 violationsSANITARY INSPECTION RECORD — CITY OF SAN FRANCISCO
✕
NEW DELHI RESTAURANT.
160 ELLIS ST · TENDERLOIN, SAN FRANCISCO
Not yet rated · 15 inspections on record
Only 15 inspections on record. We need more visits before issuing a verdict.
THE NUMBERS
INSPECTIONS
15
6 passed · 7 w/ conditions · 2 failed
VIOLATIONS
68
includes 6 critical
RECORDS COVER
9 YEARS
since Feb 2017
INSPECTION HISTORY
APR 202026FAILED7 violations1 CRITICALDETAILS
APR 20
2026
FAILED
7 violations1 CRITICALDETAILS
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
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
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
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
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
Violation noted (details not available)
Violation noted (details not available)
FEB 132025PASS W/ CONDITIONS12 violations1 CRITICALDETAILS
FEB 13
2025
PASS W/ CONDITIONS
12 violations1 CRITICALDETAILS
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
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
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
113969, 113971 - Ensure all food employees are utilizing appropriate hair restraints when handling food
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
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
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
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
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
114087, 114089, 114090, 114094, 114094.5, 114365.2 - Discontinue misbranding foods to mislead consumers
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
show all 15 inspections →
JUL 152024PASS W/ CONDITIONS8 violations1 CRITICALDETAILS
JUL 15
2024
PASS W/ CONDITIONS
8 violations1 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
114381 [e], 114381(a), 114387 - Make available the most recent routine inspection report. Post the Health Permit to Operate and restaurant license certificate in a conspicuous area for public view
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,
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
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
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
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
Violation noted (details not available)
JUL 82024PASS W/ CONDITIONS13 violations1 CRITICALDETAILS
JUL 8
2024
PASS W/ CONDITIONS
13 violations1 CRITICALDETAILS
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
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
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
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
114381 [e], 114381(a), 114387 - Make available the most recent routine inspection report. Post the Health Permit to Operate and restaurant license certificate in a conspicuous area for public view
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
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
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
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
Violation noted (details not available)
Violation noted (details not available)
AUG 162022FAILED9 violations1 CRITICALDETAILS
AUG 16
2022
FAILED
9 violations1 CRITICALDETAILS
Food contact surfaces: clean and sanitized [ date violation corrected: 8/17/2022 ]
No insects, rodents, birds or nonservice animals [ date violation corrected: 8/17/2022 ]
Food in good condition; safe, and unadulterated [ date violation corrected: 8/17/2022 ]
Adequate hand washing facilities; supplied and accessible [ date violation corrected: 8/17/2022 ]
Hot and cold running water available [ date violation corrected: 8/17/2022 ]
Refuse properly disposed & area maintained [ date violation corrected: 8/17/2022 ]
Thermometers provided and accurate [ date violation corrected: 8/17/2022 ]
Equipment approved; clean; installed, good repair; capacity [ date violation corrected: 8/17/2022 ]
Warewash facilities: installed, maintained, used, test strips [ date violation corrected: 8/17/2022 ]
APR 62021PASS W/ CONDITIONS4 violationsDETAILS
APR 6
2021
PASS W/ CONDITIONS
4 violationsDETAILS
Adequate hand washing facilities; supplied and accessible [ date violation corrected: 4/15/2021 ]
Food Safety Manager Certification and Food Handler Card [ date violation corrected: 8/16/2022 ]
Hot and cold running water available [ date violation corrected: 4/15/2021 ]
Toxic substances properly identified; stored & used [ date violation corrected: 4/15/2021 ]
MAY 302019PASS W/ CONDITIONS4 violations1 CRITICALDETAILS
MAY 30
2019
PASS W/ CONDITIONS
4 violations1 CRITICALDETAILS
Improper reheating of food
Improper cooling methods
Inadequate and inaccessible handwashing facilities
High risk vermin infestation
APR 122018PASS W/ CONDITIONS4 violationsDETAILS
APR 12
2018
PASS W/ CONDITIONS
4 violationsDETAILS
Foods not protected from contamination
Low risk vermin infestation
Improper or defective plumbing
Wiping cloths not clean or properly stored or inadequate sanitizer
FEB 232017PASS W/ CONDITIONS7 violationsDETAILS
FEB 23
2017
PASS W/ CONDITIONS
7 violationsDETAILS
Improper storage of equipment utensils or linens
Unclean nonfood contact surfaces
Insufficient hot water or running water
Improper storage use or identification of toxic substances
Foods not protected from contamination
Improper food storage
Unclean or degraded floors walls or ceilings
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 →