At a glance
CleanCleaver food safety systematic review results
What happened?
3problems found
3 problems found · 2 marked critical · Health department inspection, · Dec 10, 2025
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Nave Cafe?
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: Hand sink not ready to use 6How to fixFix it
- Dish sink or dish machine not set up right 34How 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 Nave Cafe's team
Is this your place?
Welcome, Nave Cafe. We'll walk through this together, one item at a time. To log the fixes, claim Nave Cafe 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 Nave CafeWe'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: 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: HSC 113947.1, Food Code 2-301.15, Food Code 4-301.12, Food Code 3-302.11.
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.
Want to join the restaurants in San Francisco that keep their kitchens clean and put their guests' health first?
Claim Nave CafeWe'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 · 8 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
LatestDec 10, 2025Pass
This one: Pass, inspected Dec 10, 2025.
3 violations listed, 2 marked critical.
Critical (2)
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 Nave Cafe? 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 Nave Cafe? Fix 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
Provide an approved warewashing facility. Obtain chlorine test strips to monitor chlorine sanitizer solutions and mechanical dishwasher. Obtain quaternary ammonia test strips to monitor quaternary ammonia sanitizer solutions.
Food Code 4-301.12
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Nave Cafe? Fix it
EarlierMay 15, 2025Routine inspectionPass
1 violation listed, 1 marked critical.
Critical (1)
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.
EarlierDec 30, 2024New Ownership (R)Pass
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.
EarlierDec 30, 2024Pass
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.
EarlierDec 26, 2024New Ownership (I)Pass
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.
EarlierDec 26, 2024Pass
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.
EarlierDec 10, 2024Pass
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.
EarlierMay 20, 2024Pass
10 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 (8)
Floors, walls or ceilings need cleaning or repair
The department's words
43 Premises; personal/cleaning items; vermin proofing
Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens, and single-use articles cannot occur.
Raw food not kept apart from ready-to-eat food
The department's words
27 Food separated and protected
Food on display shall be protected from contamination by approved a sneeze guard (e.g. vertical glass sneezeguard 60" Above Finished Floor).
Equipment in poor repair
The department's words
35 Equipment approved; clean; installed; good repair; capacity
Multiuse food -contact surfaces shall be smooth, free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections, free of sharp internal angles, corners, and crevices, finished to have smooth welds and joints.
Floors, walls or ceilings need cleaning or repair
The department's words
44 Floors, walls and ceiling: built, maintained and clean
Wall and ceiling finish shall be smooth, durable, easily cleanable, and non-absorbent in all areas where there is food service or preparation, open food storage, warewashing, janitorial service, trash storage, and employee restrooms.
Floors, walls or ceilings need cleaning or repair
The department's words
44 Floors, walls and ceiling: built, maintained and clean
The floor finish shall be smooth, durable, easily cleanable, and non-absorbent in all areas where there is food service or preparation, open food storage, warewashing, janitorial service, trash storage, and employee restrooms.
Show 3 more
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.
Food on the floor or under drips
The department's words
30 Food storage; food storage containers identified
Adequate and suitable space shall be provided for the storage of food, on approved shelving with a minimum of 6 inch clearance from the floor.
Garbage uncovered or not taken out
The department's words
41 Refuse properly disposed & area maintained
Provide a designated area for refuse, recyclables, and compost separate from food, equipment, and utensils.
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 Nave Cafe, 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
- Hand sink not ready to use Read the free guide
- Dish sink or dish machine not set up right Read the free guide
Let Nave Cafe know
Ask for the manager. Nave Cafe 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
- H24 - 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.