At a glance
CleanCleaver food safety systematic review results
What happened?
4problems found
4 problems found · 3 marked critical · Health department inspection, · Aug 6, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Hotel Via?
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: Food-contact surfaces not cleaned or sanitized right 14How to fixFix it
- Marked critical: Hand sink not ready to use 6How to fixFix it
- Marked critical: Hot food below 135°F 7How 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 Hotel Via's team
Is this your place?
Welcome, Hotel Via. We'll walk through this together, one item at a time. To log the fixes, claim Hotel Via 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 Hotel ViaWe'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: Food-contact surfaces not cleaned or sanitized rightThe health department found: “Properly wash, rinse and sanitize all food contact surfaces. Make a 100 ppm bleach sanitizing solution or a 200 ppm…”
First step: Clean first, then sanitize
Then the next one: Hand sink not ready to use
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 4-603.16, Food Code 2-301.15, Food Code 3-305.11.
Try it yourself
Fix and log it: Food-contact surfaces not cleaned or sanitized right
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Clean first, then sanitize
From Food Code 4-603.16
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.
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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.
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Inspections
From San Francisco Department of Public Health · 4 inspections on record · Last checked Oct 7, 2026
The health department visited once in the last 12 months (1 other).
The department inspects each food facility on its own schedule and posts a green, yellow or red placard after each inspection.
Every visit
LatestAug 6, 2026Pass
This one: Pass, inspected Aug 6, 2026.
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
Properly wash, rinse and sanitize all food contact surfaces. Make a 100 ppm bleach sanitizing solution or a 200 ppm quaternary ammonia solution for the third compartment.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 4-602.11
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Hotel Via? Fix it
Marked critical by San Francisco Department of Public Health
The department's words
6 Adequate hand washing facilities; supplied and accessible
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 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 Hotel Via? Fix it
Marked critical by San Francisco Department of Public Health
The department's words
7 Proper hot and cold holding temperatures
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.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.16(A)(1)
How can a restaurant or home fix this?
If food is out of range
- Hot food below 135°F for less than 2 hours: reheat to 165°F.
- Cold food above 41°F for less than 2 hours: chill it right away.
- Unknown time or longer: throw it out.
Which foods need temperature control (TCS)
3 more steps in the full guide Read the free guide
Hot and cold holding
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Hotel Via? Fix it
Not critical (1)
Thermometer missing or reading wrong
The department's words
38 Thermometers provided and accurate
Maintain onsite an accurate, easily readable metal probe thermometer suitable for measuring temperature of food shall be available. A display thermometer +/- 2F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines.
Food Code 4-203.11
How can a restaurant or home fix this?
Ice-water method
- 1. Fill a large glass with crushed ice, then add cold water to the top. Stir.
- 2. Put the probe in the center, not touching the sides or bottom. A dial thermometer goes at least 2 inches deep, past the dimple.
- 3. Wait 30 seconds, or until the reading stops moving.
- 4. It should read 32°F. If not, adjust it (dial: turn the nut under the head with a wrench; digital: press reset per the maker). Replace it if it can't be adjusted.
Using and cleaning it
3 more steps in the full guide Read the free guide
Thermometers and calibration
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Hotel Via? Fix it
EarlierMay 16, 2025Routine inspectionPass
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by San Francisco Department of Public Health
No plan for a special process
The department's words
18 Compliance with variance, specialized processes & HACCP
Provide an approved HACCP plan from the California Department of Public Health Food and Drug Branch for all potentially hazardous food (PHF) products that are packaged for using reduced-oxygen packaging (ROP) for 48 hours or more when the smoking of food is used as a method of preservation or when PHF's are cured.
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)
Food on the floor or under drips
The department's words
30 Food storage; food storage containers identified
Elevate all food at least 6 inches off of the floor to prevent contamination. Properly label bulk ingredient/food containers with common name.
EarlierMay 14, 2025Site VisitPass
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.
EarlierJul 25, 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
Properly wash, rinse and sanitize all food contact surfaces. Make a 100 ppm bleach sanitizing solution or a 200 ppm quaternary ammonia solution for the third compartment.
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 plan for a special process
The department's words
18 Compliance with variance, specialized processes & HACCP
Provide an approved HACCP plan from the California Department of Public Health Food and Drug Branch for all potentially hazardous food (PHF) products that are packaged for using reduced-oxygen packaging (ROP) for 48 hours or more when the smoking of food is used as a method of preservation or when PHF's are cured.
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 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 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)
No backflow test on file
The department's words
40 Plumbing; proper backflow devices
Protect the potable water supply with a backflow protection device, as required by applicable plumbing codes. All plumbing, plumbing fixtures, and grease interceptors shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be
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 Hotel Via, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Hand sink not ready to use Read the free guide
- Hot food below 135°F Read the free guide
- Thermometer missing or reading wrong Read the free guide
Let Hotel Via know
Ask for the manager. Hotel Via 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.
About 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
- H25R - RESTAURANT 1,000 - 2,000 SQFT
- 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.