SEP 17
2025
PASS W/ CONDITIONS
2 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF SAN FRANCISCO
✕
THE THONGLOR.
420 GEARY ST · TENDERLOIN, SAN FRANCISCO
Not yet rated · 19 inspections on record
Only 19 inspections on record. We need more visits before issuing a verdict.
THE NUMBERS
INSPECTIONS
19
4 passed · 13 w/ conditions · 2 failed
VIOLATIONS
95
includes 4 critical
RECORDS COVER
5 YEARS
since Jul 2020
INSPECTION HISTORY
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
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
SEP 42025FAILED13 violations2 CRITICALDETAILS
SEP 4
2025
FAILED
13 violations2 CRITICALDETAILS
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
1114149-114149.3, 114252, 114252.1 - Provide exhaust hoods to remove toxic gases, heat, grease, vapors, and smoke and be approved by the local building department. Canopy-type hoods shall extend 6 inc
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
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
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
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,
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
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
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
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
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
Violation noted (details not available)
Violation noted (details not available)
MAR 182025PASS W/ CONDITIONS2 violationsDETAILS
MAR 18
2025
PASS W/ CONDITIONS
2 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
114250, 114250.1, 114276 - Maintain toilet facilities clean, sanitary, and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a per
MAR 142025PASS W/ CONDITIONS13 violationsDETAILS
MAR 14
2025
PASS W/ CONDITIONS
13 violationsDETAILS
114130, 114169 - All new and used equipment and utensils shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program, e.g. NSF,
114047, 114153 - Equipment for holding cold food shall be sufficient in number and capacity to ensure proper food temperature control. , 114047, 114153 - Adequate and suitable space shall be provided
114153 - Equipment for cooling, e.g. ice machine, walk-in cooler/freezer, shall be sufficient in number and capacity to ensure proper food temperature control
114163 - All permanent food facilities that wash, rinse, soak, thaw, or similarly prepare foods shall be provided with a food preparation sink with a single integral drainboard. The food preparation s
114060 - Food on display shall be protected from contamination by approved a sneeze guard (e.g. vertical glass sneezeguard 60" Above Finished Floor)
114271 - Wall and ceiling finish shall be smooth, durable, easily cleanable, and non-absorbent in all areas where there is food service or preparation, open food storage, warewashing, janitorial servi
114256 - Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens, and single-use articles cannot occur
114130, 114169 - All equipment shall be installed on castors, six (6) inch high round metal legs, or on a minimum four (4) inch high curb or pedestal with a continuously coved base at the juncture
114192, 113953 - The water supply shall be from a water system approved by the local enforcement agency. , 114192, 113953 - Pressurized warm water shall be provided by all handwashing sinks for a mini
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
114250, 114250.1, 114276 - Maintain toilet facilities clean, sanitary, and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a per
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
1114149-114149.3, 114252, 114252.1 - Provide exhaust hoods to remove toxic gases, heat, grease, vapors, and smoke and be approved by the local building department. Canopy-type hoods shall extend 6 inc
MAR 132025PASS W/ CONDITIONS10 violations1 CRITICALDETAILS
MAR 13
2025
PASS W/ CONDITIONS
10 violations1 CRITICALDETAILS
1114149-114149.3, 114252, 114252.1 - Provide exhaust hoods to remove toxic gases, heat, grease, vapors, and smoke and be approved by the local building department. Canopy-type hoods shall extend 6 inc
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
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
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
114250, 114250.1, 114276 - Maintain toilet facilities clean, sanitary, and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a per
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
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
Violation noted (details not available)
show all 19 inspections →
MAR 122025PASS W/ CONDITIONS12 violations1 CRITICALDETAILS
MAR 12
2025
PASS W/ CONDITIONS
12 violations1 CRITICALDETAILS
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
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
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
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
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
114250, 114250.1, 114276 - Maintain toilet facilities clean, sanitary, and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a per
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
1114149-114149.3, 114252, 114252.1 - Provide exhaust hoods to remove toxic gases, heat, grease, vapors, and smoke and be approved by the local building department. Canopy-type hoods shall extend 6 inc
Violation noted (details not available)
DEC 122024PASS W/ CONDITIONS3 violationsDETAILS
DEC 12
2024
PASS W/ CONDITIONS
3 violationsDETAILS
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
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
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
AUG 132024PASS W/ CONDITIONS1 violationDETAILS
AUG 13
2024
PASS W/ CONDITIONS
1 violationDETAILS
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
AUG 62024PASS W/ CONDITIONS4 violationsDETAILS
AUG 6
2024
PASS W/ CONDITIONS
4 violationsDETAILS
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
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
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
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
JUL 302024PASS W/ CONDITIONS10 violationsDETAILS
JUL 30
2024
PASS W/ CONDITIONS
10 violationsDETAILS
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
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, 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
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
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
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
Violation noted (details not available)
JUN 182024PASS W/ CONDITIONS1 violationDETAILS
JUN 18
2024
PASS W/ CONDITIONS
1 violationDETAILS
- Food, equipment, or utensils that are found to be unsanitary or in disrepair may be Voluntarily Condemned and Destroyed by the person in charge., - IMMEDIATE HEALTH PERMIT SUSPENSION AND CLOSURE Th
FEB 142023PASS W/ CONDITIONS6 violationsDETAILS
FEB 14
2023
PASS W/ CONDITIONS
6 violationsDETAILS
No insects, rodents, birds or nonservice animals
Approved thawing methods in use
Floors, walls and ceiling: build, maintianed & clean
Nonfood contact surfaces clean
Toxic substances properly identified; stored & used
Wiping cloths; properly used and stored
APR 132022PASS W/ CONDITIONS9 violationsDETAILS
APR 13
2022
PASS W/ CONDITIONS
9 violationsDETAILS
No insects, rodents, birds or nonservice animals [ date violation corrected: 2/14/2023 ]
Food in good condition; safe, and unadulterated [ date violation corrected: 2/14/2023 ]
Equipment approved; clean; installed, good repair; capacity [ date violation corrected: 2/14/2023 ]
Floors, walls and ceiling: build, maintianed & clean [ date violation corrected: 2/14/2023 ]
Food separated and protected [ date violation corrected: 2/14/2023 ]
Food storage; food storage containers identified [ date violation corrected: 2/14/2023 ]
Thermometers provided and accurate [ date violation corrected: 2/14/2023 ]
Warewash facilities: installed, maintained, used, test strips [ date violation corrected: 2/14/2023 ]
Wiping cloths; properly used and stored [ date violation corrected: 2/14/2023 ]
FEB 32021PASS W/ CONDITIONS3 violationsDETAILS
FEB 3
2021
PASS W/ CONDITIONS
3 violationsDETAILS
No insects, rodents, birds or nonservice animals [ date violation corrected: 2/16/2021 ]
Approved thawing methods in use [ date violation corrected: 2/16/2021 ]
Floors, walls and ceiling: build, maintianed & clean [ date violation corrected: 2/16/2021 ]
JUL 82020FAILED6 violationsDETAILS
JUL 8
2020
FAILED
6 violationsDETAILS
Food contact surfaces: clean and sanitized [ date violation corrected: 7/14/2020 ]
Food Safety Manager Certification and Food Handler Card [ date violation corrected: 7/14/2020 ]
No insects, rodents, birds or nonservice animals [ date violation corrected: 2/3/2021 ]
Proper hot and cold holding temperatures [ date violation corrected: 2/3/2021 ]
Thermometers provided and accurate [ date violation corrected: 7/14/2020 ]
Wiping cloths; properly used and stored [ date violation corrected: 2/3/2021 ]
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 →