At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · 1 marked critical · Routine health department inspection · Jun 21, 2025
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Ferry Plaza Farmers Market?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Marked critical: Hand sink not ready to use 6How to fixFix it
- Raw food not kept apart from ready-to-eat food 27How to fixFix it
Source: San Francisco Department of Public Health
We review San Francisco health data to make this report. We are not the San Francisco Department of Public Health.
Visit them directly at sf.gov (opens the department's site) · How we review
For Ferry Plaza Farmers Market's team
Is this your place?
Welcome, Ferry Plaza Farmers Market. We'll walk through this together, one item at a time. To log the fixes, claim Ferry Plaza Farmers Market first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim Ferry Plaza Farmers MarketWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: Hand sink not ready to useThe health department found: “Provide handwashing facilities within the TFF, supplied with sufficient continuous flow of warm (100˚F-108˚F) water…”
First step: Hand sinks are for hands only
Then the next one: Raw food not kept apart from ready-to-eat food
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from the rule it names: Food Code 2-301.15, Food Code 3-302.11, Food Code 4-603.16, Food Code 4-301.12.
Try it yourself
Fix and log it: Hand sink not ready to use
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Hand sinks are for hands only
From Food Code 2-301.15
Logged
That's one done. We'll be here for the next.
What people see now
Today, people see the department's words and nothing from you.
What people see after you fix and log it
Example reply
CleanCleaverBusiness reply
Your business replied to this with the public statement:
We fixed this the same day. Now our team logs it on their phones at open and close.
The date of your reply
This is not an official update to the health inspection report. The county's record is unchanged.
Most kitchens get something cited at some point. What people remember is that you fixed it.
Want to join the restaurants in San Francisco that keep their kitchens clean and put their guests' health first?
Claim Ferry Plaza Farmers MarketWe'll set it up with you. 25 days free.
Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
Inspections
From San Francisco Department of Public Health · 29 inspections on record · Last checked Oct 7, 2026
The health department lists no visits in the last 12 months.
The department inspects each food facility on its own schedule and posts a green, yellow or red placard after each inspection.
Every visit
LatestJun 21, 2025Routine inspectionPass
This one: Pass, inspected Jun 21, 2025.
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by San Francisco Department of Public Health
The department's words
6 Adequate hand washing facilities; supplied and accessible
Provide handwashing facilities within the TFF, supplied with sufficient continuous flow of warm (100˚F-108˚F) water and must remain clean and accessible at all times. Handwashing cleanser, single use sanitary towels, and catch basin shall be provided at all times.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 5-205.11
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
4 more steps in the full guide Read the free guide
Handwashing
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Ferry Plaza Farmers Market? Fix it
Not critical (1)
Raw food not kept apart from ready-to-eat food
The department's words
27 Food separated and protected
Store produce and ready-to-eat foods completely separate or above raw eggs, fish, meat, ratites, game animals, and poultry to prevent against cross contamination. Provide adequate sneeze-guard protection for all opened food items.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Ferry Plaza Farmers Market? Fix it
EarlierJun 21, 2025Routine inspectionPass
No violations listed in the data.
EarlierJun 21, 2025Routine inspectionPass
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by San Francisco Department of Public Health
The department's words
7 Proper hot and cold holding temperatures
Keep all potentially hazardous food at a temperature not to exceed 45°F for up to 12 hours in any 24-hour period. At the end of the operating day, potentially hazardous food that is held at 45°F shall be destroyed in a manner approved by the enforcement agency. At the end of the operating day, potentially hazardous food that is held at or above 135°F shall be destroyed in a manner approved by the
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by San Francisco Department of Public Health
Food-contact surfaces not cleaned or sanitized right
The department's words
14 Food contact surfaces: clean and sanitized
Maintain all food contact surfaces, utensils and equipment, in clean and sanitary condition. Make a 100 ppm bleach sanitizing solution or a 200 ppm quaternary ammonia solution for the third compartment at the 3 compartment sink setup.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 21, 2025Routine inspectionPass
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by San Francisco Department of Public Health
The department's words
6 Adequate hand washing facilities; supplied and accessible
Provide handwashing facilities within the TFF, supplied with sufficient continuous flow of warm (100˚F-108˚F) water and must remain clean and accessible at all times. Handwashing cleanser, single use sanitary towels, and catch basin shall be provided at all times.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 14, 2025Routine inspectionPass
No violations listed in the data.
EarlierJun 14, 2025Routine inspectionPass
1 violation listed, 0 marked critical.
Not critical (1)
Raw food not kept apart from ready-to-eat food
The department's words
27 Food separated and protected
Store produce and ready-to-eat foods completely separate or above raw eggs, fish, meat, ratites, game animals, and poultry to prevent against cross contamination. Provide adequate sneeze-guard protection for all opened food items.
EarlierMay 31, 2025Routine inspectionPass
No violations listed in the data.
EarlierApr 17, 2025Routine inspectionPass
No violations listed in the data.
EarlierApr 17, 2025Routine inspectionPass
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by San Francisco Department of Public Health
The department's words
7 Proper hot and cold holding temperatures
Keep all potentially hazardous food at a temperature not to exceed 45°F for up to 12 hours in any 24-hour period. At the end of the operating day, potentially hazardous food that is held at 45°F shall be destroyed in a manner approved by the enforcement agency. At the end of the operating day, potentially hazardous food that is held at or above 135°F shall be destroyed in a manner approved by the
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 16, 2025Routine inspectionPass
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by San Francisco Department of Public Health
The department's words
7 Proper hot and cold holding temperatures
Keep all potentially hazardous food at a temperature not to exceed 45°F for up to 12 hours in any 24-hour period. At the end of the operating day, potentially hazardous food that is held at 45°F shall be destroyed in a manner approved by the enforcement agency. At the end of the operating day, potentially hazardous food that is held at or above 135°F shall be destroyed in a manner approved by the
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 16, 2025Routine inspectionNo score given
No violations listed in the data.
EarlierApr 10, 2025Routine inspectionPass
No violations listed in the data.
EarlierApr 10, 2025Routine inspectionPass
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by San Francisco Department of Public Health
The department's words
7 Proper hot and cold holding temperatures
Keep all potentially hazardous food at a temperature not to exceed 45°F for up to 12 hours in any 24-hour period. At the end of the operating day, potentially hazardous food that is held at 45°F shall be destroyed in a manner approved by the enforcement agency. At the end of the operating day, potentially hazardous food that is held at or above 135°F shall be destroyed in a manner approved by the
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 8, 2025Routine inspectionPass
No violations listed in the data.
EarlierAug 21, 2024No score given
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierJun 22, 2024Routine inspectionNo score given
No violations listed in the data.
EarlierJun 22, 2024Routine inspectionPass
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by San Francisco Department of Public Health
The department's words
6 Adequate hand washing facilities; supplied and accessible
Provide handwashing facilities within the TFF, supplied with sufficient continuous flow of warm (100˚F-108˚F) water and must remain clean and accessible at all times. Handwashing cleanser, single use sanitary towels, and catch basin shall be provided at all times.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Raw food not kept apart from ready-to-eat food
The department's words
27 Food separated and protected
Store produce and ready-to-eat foods completely separate or above raw eggs, fish, meat, ratites, game animals, and poultry to prevent against cross contamination. Provide adequate sneeze-guard protection for all opened food items.
Dish sink or dish machine not set up right
The department's words
34 Warewash facilities: installed, maintained, used; test strips
Obtain sanitizer test strips to monitor concentration of sanitizer solution.
EarlierJun 22, 2024Routine inspectionPass
4 violations listed, 3 marked critical.
Critical (3)
Marked critical by San Francisco Department of Public Health
Food-contact surfaces not cleaned or sanitized right
The department's words
14 Food contact surfaces: clean and sanitized
Maintain all food contact surfaces, utensils and equipment, in clean and sanitary condition. Make a 100 ppm bleach sanitizing solution or a 200 ppm quaternary ammonia solution for the third compartment at the 3 compartment sink setup.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by San Francisco Department of Public Health
The department's words
6 Adequate hand washing facilities; supplied and accessible
Provide handwashing facilities within the TFF, supplied with sufficient continuous flow of warm (100˚F-108˚F) water and must remain clean and accessible at all times. Handwashing cleanser, single use sanitary towels, and catch basin shall be provided at all times.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by San Francisco Department of Public Health
Eating or drinking in a food area
The department's words
4 Proper eating, tasting, drinking or tobacco use
Discontinue allowing employees to eat, drink, or smoke in any work area.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Fruits or vegetables not washed
The department's words
28 Washing fruits and vegetables
Wash all raw, whole produce thoroughly prior to preparation or consumption.
EarlierJun 22, 2024Routine inspectionPass
1 violation listed, 0 marked critical.
Not critical (1)
Raw food not kept apart from ready-to-eat food
The department's words
27 Food separated and protected
Store produce and ready-to-eat foods completely separate or above raw eggs, fish, meat, ratites, game animals, and poultry to prevent against cross contamination. Provide adequate sneeze-guard protection for all opened food items.
EarlierJun 22, 2024Routine inspectionPass
1 violation listed, 0 marked critical.
Not critical (1)
Garbage uncovered or not taken out
The department's words
41 Refuse properly disposed & area maintained
Keep all food waste and rubbish in a leak-proof and rodent-proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish.
EarlierJun 22, 2024Routine inspectionPass
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by San Francisco Department of Public Health
The department's words
6 Adequate hand washing facilities; supplied and accessible
Provide handwashing facilities within the TFF, supplied with sufficient continuous flow of warm (100˚F-108˚F) water and must remain clean and accessible at all times. Handwashing cleanser, single use sanitary towels, and catch basin shall be provided at all times.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Dish sink or dish machine not set up right
The department's words
34 Warewash facilities: installed, maintained, used; test strips
Obtain sanitizer test strips to monitor concentration of sanitizer solution.
EarlierJun 20, 2024Routine inspectionNo score given
No violations listed in the data.
EarlierJun 20, 2024ReinspectionPass
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierJun 20, 2024Routine inspectionConditional Pass
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by San Francisco Department of Public Health
The department's words
7 Proper hot and cold holding temperatures
Keep all potentially hazardous food at a temperature not to exceed 45°F for up to 12 hours in any 24-hour period. At the end of the operating day, potentially hazardous food that is held at 45°F shall be destroyed in a manner approved by the enforcement agency. At the end of the operating day, potentially hazardous food that is held at or above 135°F shall be destroyed in a manner approved by the
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 15, 2024Routine inspectionPass
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by San Francisco Department of Public Health
The department's words
7 Proper hot and cold holding temperatures
Keep all potentially hazardous food at a temperature not to exceed 45°F for up to 12 hours in any 24-hour period. At the end of the operating day, potentially hazardous food that is held at 45°F shall be destroyed in a manner approved by the enforcement agency. At the end of the operating day, potentially hazardous food that is held at or above 135°F shall be destroyed in a manner approved by the
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 15, 2024Routine inspectionNo score given
No violations listed in the data.
EarlierJun 11, 2024Routine inspectionPass
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by San Francisco Department of Public Health
The department's words
7 Proper hot and cold holding temperatures
Keep all potentially hazardous food at a temperature not to exceed 45°F for up to 12 hours in any 24-hour period. At the end of the operating day, potentially hazardous food that is held at 45°F shall be destroyed in a manner approved by the enforcement agency. At the end of the operating day, potentially hazardous food that is held at or above 135°F shall be destroyed in a manner approved by the
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 11, 2024Routine inspectionPass
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by San Francisco Department of Public Health
The department's words
6 Adequate hand washing facilities; supplied and accessible
Provide handwashing facilities within the TFF, supplied with sufficient continuous flow of warm (100˚F-108˚F) water and must remain clean and accessible at all times. Handwashing cleanser, single use sanitary towels, and catch basin shall be provided at all times.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 4, 2024Pass
4 violations listed, 2 marked critical.
Critical (2)
Marked critical by San Francisco Department of Public Health
The department's words
6 Adequate hand washing facilities; supplied and accessible
Pressurized warm water shall be provided by all handwashing sinks for a minimum of 15 seconds through a mixing valve or combination faucet. At handwashing sinks where the water temperature provided is not readily adjustable at the faucets, warm water between 100°F-108°F shall be provided.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by San Francisco Department of Public Health
No hot or cold water at a sink
The department's words
21 Hot and cold running water available
The water supply shall be from a water system approved by the local enforcement agency.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
No backflow test on file
The department's words
40 Plumbing; proper backflow devices
Equipment that discharges liquid waste, e.g. food preparation sinks, dishwashing machines, steam tables, ice machines and bins, espresso machines, walk-in refrigeration units, shall have approved indirect drainage through an air gap into a floor sink or other approved receiving vessel.
Hood filters need cleaning
The department's words
37 Adequate ventilation and lighting; designated areas, use
Mechanical exhaust ventilation equipment shall be provided over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
Source: San Francisco Department of Public Health. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
As a customer of Ferry Plaza Farmers Market, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hand sink not ready to use Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
Let Ferry Plaza Farmers Market know
Ask for the manager. Ferry Plaza Farmers Market can only fix what it knows about.
The department lists no phone for this place.
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Complain directly to the health department
We are not the health department. You can report to them on their site. Report to San Francisco Department of Public Health (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
Do you work at or run Ferry Plaza Farmers Market?
See the plan to fix each item and show what you did.
Address thisAbout this record
The city's open data lists each violation with the department's standard wording. The inspector's own notes are in the report on the department's lookup: search for the name.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
San Francisco gives each inspection a result, not a score, so there is no typical range to show.
San Francisco posts a green, yellow or red placard after each inspection. Green, Pass: zero to 1 major violations at the inspection. Yellow, Conditional Pass: 2 or more major violations, corrected at the inspection, and a reinspection follows. Red, Closure: health hazards or major violations that can't be fixed right away. There is no score or letter grade.
- Listed as
- H14 - CERTIFIED FARMERS MARKETS
- Inspection type
- Routine inspection
- Result
- Pass
- Source
- San Francisco Department of Public Health
This is not an official ranking or grade. See the official source: San Francisco Department of Public Health (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.