How SF restaurant health scoring works
The San Francisco Department of Public Health (SF DPH) inspects every food establishment in the city. Unlike NYC's letter grade system, San Francisco uses a numeric score from 0 to 100 — higher is better. Your score starts at 100 and points are deducted for each violation found.
Inspectors visit unannounced and check food temperatures, pest activity, hand washing facilities, food storage, cross-contamination risks, employee hygiene, and facility maintenance. Each violation has a point value that gets subtracted from your starting score of 100.
Violations fall into three categories: high risk (food safety hazards that can directly cause illness), moderate risk (conditions that could contribute to illness), and low risk (general sanitation and maintenance issues).
Your score is public. All SF inspection scores and violation details are available on the SF DPH website and through the SF Open Data portal. They also appear on Yelp, Google, and delivery apps. A low score directly impacts customer trust and revenue.
The inspection process
Routine inspections
SF DPH inspects food establishments on a risk-based schedule. High-risk establishments like full-service restaurants are typically inspected 2–3 times per year. Lower-risk operations (pre-packaged food only, coffee shops) may be inspected once annually.
If you score 90–100 (Excellent)
You're in good standing. Continue your food safety practices and expect your next routine inspection according to the standard schedule.
If you score 80–89 (Needs Improvement)
Moderate violations were found. You should correct all cited issues immediately. SF DPH may schedule a follow-up inspection to verify corrections, especially if high-risk violations were noted.
If you score below 80 (Poor)
Significant violations were found. A follow-up inspection is likely. Repeated low scores can lead to increased inspection frequency, mandatory corrective action plans, permit conditions, or in severe cases, permit suspension and closure.
Complaint-based inspections
SF DPH also investigates complaints from the public. These inspections can happen at any time and are in addition to routine inspections. Common complaint triggers include foodborne illness reports, pest sightings, and unsanitary conditions visible to customers.
Most common violations (and how to prevent them)
These violations appear most frequently in SF inspection data. Addressing these alone would bring most restaurants above the 90-point mark.
| Violation | Deduction | Risk Level |
|---|---|---|
| Improper food temperatures — cold food above 41°F or hot food below 135°F | 4 | High |
| Unclean or unsanitized food contact surfaces (cutting boards, utensils, prep tables) | 4 | High |
| Inadequate hand washing — no soap, no paper towels, or sink not accessible | 4 | High |
| Improper food storage — raw and cooked food stored together, food on floor | 4 | High |
| Evidence of vermin — rodent droppings, live roaches, or other pest activity | 4 | High |
| Food not protected from contamination during storage, preparation, or display | 4 | High |
| Employee hygiene — eating/drinking/smoking in prep areas, not washing hands | 2 | Moderate |
| Improper cooling — food not cooled from 135°F to 70°F within 2 hours | 4 | High |
| Non-food contact surfaces not clean (floors, walls, ceilings, equipment exteriors) | 1 | Low |
| Permit or current inspection report not posted | 1 | Low |
Two temperature violations = 8 points lost. Add one unsanitized surface and you're already at 88 — below the excellent threshold. Temperature and sanitation are the fastest to fix and the easiest to maintain with daily checks.
How to score (and keep) 90 or above
Most restaurants that drop below 90 do so because of inconsistent daily practices, not one-time catastrophic failures. The fix is systematic daily monitoring.
Temperature control
- Check cold holding temperatures at least twice daily (must be at or below 41°F / 5°C)
- Check hot holding temperatures every 2 hours (must be at or above 135°F / 57°C)
- Probe-check cooking temperatures for every batch
- Record all temperatures with time, date, and initials
- Cool food from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 hours
Hand washing
- Dedicated hand wash sink in every prep area — never used for food or dishes
- Hot and cold running water at all times
- Liquid soap and single-use paper towels always stocked
- Check and restock at opening, mid-service, and closing
Pest prevention
- Active pest control contract with monthly visits
- Seal all gaps around pipes, walls, and doors — SF's older buildings are especially prone
- All food in sealed containers — nothing open on shelves
- Clean behind equipment weekly
- Empty grease traps on schedule
- Keep dumpster area clean — SF's close-quarters alleys attract pests
Documentation
- Current SF DPH permit posted visibly
- Most recent inspection report posted or available
- Daily temperature logs, cleaning schedules, and corrective actions recorded
- Staff food safety training documented
- Food Safety Manager certification current
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Temperature requirements
| Control point | Required | How often to check |
|---|---|---|
| Cold holding (fridge, salad bar, prep line) | 41°F (5°C) or below | Twice daily minimum |
| Freezer | 0°F (−18°C) or below | Once daily |
| Cooking (core temp) | 165°F (74°C) for poultry; 145°F (63°C) for whole meat | Every batch |
| Hot holding | 135°F (57°C) or above | Every 2 hours |
| Reheating | 165°F (74°C) within 2 hours | Every batch |
| Cooling | 135°F → 70°F in 2 hrs, then 70°F → 41°F in 4 hrs | Timed and recorded |
Frequently asked questions
How does San Francisco restaurant health scoring work?
SF DPH inspectors check food handling, temperatures, pests, and facility maintenance. You start with 100 points and lose points for each violation. A score of 90–100 is excellent, 80–89 needs improvement, and below 80 is poor.
What score do you need for an excellent rating?
90 or above. Most well-run restaurants score between 92–98. Minor low-risk violations are common and only cost 1 point each — it's the high-risk violations at 4 points each that drop scores fastest.
How often are SF restaurants inspected?
High-risk establishments (full-service restaurants) are inspected 2–3 times per year. Lower-risk operations may be inspected annually. Complaint-based inspections can happen at any time.
Are inspection scores public?
Yes. All scores and violation details are public record, available on the SF DPH website and the SF Open Data portal. They also appear on Yelp, Google, and delivery platforms.
What happens if I score below 80?
A score below 80 indicates significant violations. SF DPH will likely require a follow-up inspection. Repeated low scores can lead to mandatory corrective actions, increased inspection frequency, permit conditions, or permit suspension.
How is SF different from NYC grading?
NYC uses letter grades (A, B, C) based on violation points where lower is better. SF uses a numeric score (0–100) where higher is better. SF does not require a grade card in the window, but scores are publicly available online. Both systems track similar violation categories.