At a glance
CleanCleaver food safety systematic review results
What happened?
9problems found
9 problems found · 3 marked critical · Routine health department inspection · Mar 5, 2025
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about L & L Hawaiian Barbecue?
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: No certified food protection manager on record 1bHow to fixFix it
- Marked critical: Food in poor condition 13How to fixFix it
- Marked critical: Hands not washed when needed 5How 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 L & L Hawaiian Barbecue's team
Is this your place?
Welcome, L & L Hawaiian Barbecue. We'll walk through this together, one item at a time. To log the fixes, claim L & L Hawaiian Barbecue 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 L & L Hawaiian BarbecueWe'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: No certified food protection manager on recordThe health department found: “Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety Manager has…”
First step: Certified food protection manager
Then the next one: Food in poor condition
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: HSC 113947.1, Food Code 6-501.111, Food Code 2-301.14, Food Code 3-304.14.
Try it yourself
Fix and log it: No certified food protection manager on record
A practice run. Nothing is saved. Tap each step when it's done.
0 of 1 done
Certified food protection manager
From HSC 113947.1
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 · 1 inspection 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
LatestMar 5, 2025Routine inspectionPass
This one: Pass, inspected Mar 5, 2025.
9 violations listed, 3 marked critical.
Critical (3)
Marked critical by San Francisco Department of Public Health
No certified food protection manager on record
The department's words
1b Food Safety Manager Certification and Food Handler Card
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 certificates (food safety manager and food handler cards) on site.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 2-102.12
How can a restaurant or home fix this?
Certified food protection manager
- At least one owner or employee holds a food protection manager certificate from an accredited exam.
From HSC 113947.1
Food handler card
2 more steps in the full guide Read the free guide
Food handler cards and food safety managers
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you L & L Hawaiian Barbecue? Fix it
Marked critical by San Francisco Department of Public Health
The department's words
13 Food in good condition, safe, and unadulterated
Discard all contaminated/adulterated food immediately if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-101.11
How can a restaurant or home fix this?
Reject it if you see
- Frozen food with big ice crystals, frozen liquid in the bottom, or water stains (thawed and refrozen)
- A time-temperature indicator showing it got too warm, even if the food looks fine
- Cans that are swollen, leaking, rusty, deeply dented at the seams, or missing labels
From Food Code 6-501.111
Approved sources only
2 more steps in the full guide Read the free guide
Receiving deliveries
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you L & L Hawaiian Barbecue? Fix it
Marked critical by San Francisco Department of Public Health
The department's words
5 Hands clean and properly washed; proper glove use
Properly wash hands with hand soap and warm water for a minimum of 10 seconds at the hand washing station when beginning work; before handling food/equipment/utensils; as often as necessary during food preparation to remove soil and contamination; switching from working with raw to ready-to-eat foods; after touching body parts; after using toilet room; contamination of hands occurs. Food employees
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
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 L & L Hawaiian Barbecue? Fix it
Not critical (6)
Wiping cloths left out of sanitizer
The department's words
39 Wiping cloths; properly used and stored
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; separate sanitizing containers shall be provided for wiping cloths used with raw animal foods.
Food Code 3-304.14
How can a restaurant or home fix this?
Keep the bucket strong
- Wet cloths sit in sanitizer between uses: chlorine 50–99 ppm, or quat at label strength.
- Test with the cloths in the bucket when you mix it and every 2 hours.
- Remake it at once if it tests low or has food or dirt in it. Never just add more sanitizer to a dirty bucket.
From Food Code 3-304.14
Keep cloths apart
3 more steps in the full guide Read the free guide
Wiping cloths and sanitizer buckets
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you L & L Hawaiian Barbecue? Fix it
Hood filters need cleaning
The department's words
37 Adequate ventilation and lighting; designated areas, use
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 inches beyond all cooking equipment. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. Adequate lighting shall be prov
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you L & L Hawaiian Barbecue? Fix it
The department's words
26 Approved thawing methods in use
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 velocity to wash away loose food particles using water no greater than 70°F for no more than 2 hours. - In a refrigeration unit at 41°F or below - In a microwave - As part of the cooking process
Food Code 3-501.13
How can a restaurant or home fix this?
4 safe ways
- 1. In the fridge (best): on the bottom shelf in a pan, at 41°F or below. Plan about 1 day per 4–5 pounds.
- 2. Under cold running water: fully covered by water that is 70°F or colder, in a clean sink. Cook right away.
- 3. In the microwave: then cook right away.
- 4. As part of cooking: cook straight from frozen. Allow about 50% more time and probe to the usual temperature.
From Food Code 3-501.13
Never
2 more steps in the full guide Read the free guide
Thawing frozen food
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you L & L Hawaiian Barbecue? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
43 Premises; personal/cleaning items; vermin proofing
Keep clean and free of litter or rubbish the premises of each food facility; non-food items shall be stored and displayed separate from food and food-contact surfaces; the facility shall be kept vermin proof; open-air barbecues shall be operated in an approved manner.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you L & L Hawaiian Barbecue? Fix it
Utensils or dishes stored wet or unwashed
The department's words
36 Equipment, utensils and linens: storage and use
All clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces. Utensils and equipment shall be handled and stored so as to be protected from contamination.
Food Code 4-901.11
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you L & L Hawaiian Barbecue? Fix it
Show 1 more
Equipment in poor repair
The department's words
35 Equipment approved; clean; installed; good repair; capacity
Ensure all equipment is approved, properly installed, clean, and maintained in good repair. Ensure all appliances are NSF-approved, commercial grade, durable, and easily cleanable.
Food Code 4-101.11
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Are you L & L Hawaiian Barbecue? Fix it
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 L & L Hawaiian Barbecue, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- No certified food protection manager on record Read the free guide
- Food in poor condition Read the free guide
- Hands not washed when needed Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
- Food thawed the wrong way Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Let L & L Hawaiian Barbecue know
Ask for the manager. L & L Hawaiian Barbecue 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 L & L Hawaiian Barbecue?
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
- H24 - RESTAURANT UNDER 1,000 SQFT
- 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.