At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Health department inspection, · Aug 3, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
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 Mugizo's team
Is this your place?
Welcome, Mugizo. We'll walk through this together, one item at a time. To log the fixes, claim Mugizo 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 MugizoWe'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.
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 6-501.111, Food Code 6-501.112.
Want to join the restaurants in San Francisco that keep their kitchens clean and put their guests' health first?
Claim MugizoWe'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.
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Inspections
From San Francisco Department of Public Health · 3 inspections on record · Last checked Oct 7, 2026
The health department visited 2 times in the last 12 months (2 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 3, 2026Pass
This one: a visit on Aug 3, 2026.
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.
EarlierMar 9, 2026Pass
4 violations listed, 3 marked critical.
Critical (3)
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.
Marked critical by San Francisco Department of Public Health
Cooked food not cooled in time
The department's words
9 Proper cooling methods
Rapidly cool potentially hazardous foods from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 hours. Discontinue cooling PHF's at room temperature. Rapid cool by any of the following approved methods: 1) Ice water bath 2) Ice wand 3) Shallow stainless steel pans filled 2-3 inches and store in refrigerator 4) Separate into smaller or thinner portions and store in refrigerator 5) Blast
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
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.
Not critical (1)
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.
EarlierFeb 13, 2024Routine inspectionPass
4 violations listed, 2 marked critical.
Critical (2)
Marked critical by San Francisco Department of Public Health
The department's words
23 No insects, rodents, birds or nonservice animals
Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only approved methods. Remove all evidence of the infestation and thoroughly clean and sanitize all affected surfaces. Construct, equip, maintain and operate the food facility so as to prevent the entrance and harborage of animals, birds and vermin including, but not limited to, rodents and insec
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
Cooked food not cooled in time
The department's words
9 Proper cooling methods
Rapidly cool potentially hazardous foods from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 hours. Discontinue cooling PHF's at room temperature. Rapid cool by any of the following approved methods: 1) Ice water bath 2) Ice wand 3) Shallow stainless steel pans filled 2-3 inches and store in refrigerator 4) Separate into smaller or thinner portions and store in refrigerator 5) Blast
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)
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.
Floors, walls or ceilings need cleaning or repair
The department's words
44 Floors, walls and ceiling: built, maintained and clean
Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable, and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopen
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 Mugizo, you can:
Let Mugizo know
Ask for the manager. Mugizo can only fix what it knows about.
The department lists no phone for this place.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
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
- H24R - RESTAURANT UNDER 1,000 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.