At a glance
CleanCleaver food safety systematic review results
What happened?
4problems found
4 problems found · 1 marked critical · Health department inspection, · May 26, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about New Cheung Hing Restaurant?
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
- Food on the floor or under drips 30How to fixFix it
- Shelves and surfaces need cleaning 33How 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 New Cheung Hing Restaurant's team
Is this your place?
Welcome, New Cheung Hing Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim New Cheung Hing Restaurant 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 New Cheung Hing RestaurantWe'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: Food on the floor or under drips
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 3-305.11, Food Code 6-501.112, Food Code 2-301.14.
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.
Want to join the restaurants in San Francisco that keep their kitchens clean and put their guests' health first?
Claim New Cheung Hing RestaurantWe'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.
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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
LatestMay 26, 2026Pass
This one: Pass, inspected May 26, 2026.
4 violations listed, 1 marked critical.
Critical (1)
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 New Cheung Hing Restaurant? Fix it
Not critical (3)
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.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
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 New Cheung Hing Restaurant? Fix it
Shelves and surfaces need cleaning
The department's words
33 Nonfood contact surfaces clean
Maintain nonfood contact surfaces clean. Thoroughly clean and degrease the cooking equipment and shelves above cooking equipment.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you New Cheung Hing Restaurant? 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 New Cheung Hing Restaurant? Fix it
EarlierNov 14, 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.
EarlierNov 13, 2024ReinspectionClosure
4 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 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
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.
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.
Shelves and surfaces need cleaning
The department's words
33 Nonfood contact surfaces clean
Maintain nonfood contact surfaces clean. Thoroughly clean and degrease the cooking equipment and shelves above cooking equipment.
EarlierNov 12, 2024Complaint (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.
EarlierNov 12, 2024Routine inspectionClosure
4 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 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
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.
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.
Shelves and surfaces need cleaning
The department's words
33 Nonfood contact surfaces clean
Maintain nonfood contact surfaces clean. Thoroughly clean and degrease the cooking equipment and shelves above cooking equipment.
EarlierJan 31, 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.
EarlierJan 25, 2024ReinspectionConditional 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.
EarlierJan 23, 2024Routine inspectionClosure
6 violations listed, 3 marked critical.
Critical (3)
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.
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
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.
Not critical (3)
Shelves and surfaces need cleaning
The department's words
33 Nonfood contact surfaces clean
Maintain nonfood contact surfaces clean. Thoroughly clean and degrease the cooking equipment and shelves above cooking equipment.
The department's words
24 Person in charge present and performs duties
Designate and ensure a person in charge to be present at facility at all hours of the operation. Exclude persons unnecessary to the food facility from the food preparation, food storage, or warewashing areas.
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.
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 New Cheung Hing Restaurant, 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
- Food on the floor or under drips Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Let New Cheung Hing Restaurant know
Ask for the manager. New Cheung Hing Restaurant 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 New Cheung Hing Restaurant?
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
- 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.