At a glance
CleanCleaver food safety systematic review results
What happened?
3problems found
3 problems found · 2 marked critical · Routine health department inspection · Aug 30, 2024
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Taqueria Chapala?
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: Eating or drinking in a food area 4How to fixFix it
- Marked critical: Food-contact surfaces not cleaned or sanitized right 14How to fixFix it
- Food thawed the wrong way 26How 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 Taqueria Chapala's team
Is this your place?
Welcome, Taqueria Chapala. We'll walk through this together, one item at a time. To log the fixes, claim Taqueria Chapala 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 Taqueria ChapalaWe'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: Eating or drinking in a food areaThe health department found: “Discontinue allowing employees to eat, drink, or smoke in any work area.”
First step: Clothes, eating and drinking
Then the next one: Food-contact surfaces not cleaned or sanitized right
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 2-304.11, Food Code 4-603.16, Food Code 3-501.13.
Try it yourself
Fix and log it: Eating or drinking in a food area
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Clothes, eating and drinking
From Food Code 2-304.11
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 Taqueria ChapalaWe'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 · 2 inspections 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
LatestAug 30, 2024Routine inspectionPass
This one: Pass, inspected Aug 30, 2024.
3 violations listed, 2 marked critical.
Critical (2)
Marked critical by San Francisco Department of Public Health
Eating or drinking in a food area
The department's words
4 Proper eating, tasting, drinking or tobacco use
Discontinue allowing employees to eat, drink, or smoke in any work area.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 2-401.11
How can a restaurant or home fix this?
Clothes, eating and drinking
- Wear clean outer clothes and a clean apron.
- Eat, drink, smoke or vape only in a designated area (the break area), away from food and clean dishes.
- The one exception: you may drink from a closed drink container (a lid and a straw is the easy way) if it is handled so it can't contaminate your hands, the container, food, clean dishes or single-service items. Keep it away from food and prep tables.
From Food Code 2-304.11
Nails
3 more steps in the full guide Read the free guide
Hair, jewelry, nails and clothes
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Taqueria Chapala? Fix 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.
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 Taqueria Chapala? Fix it
Not critical (1)
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 Taqueria Chapala? Fix it
EarlierJul 18, 2024New Ownership (I)Pass
No notes were taken at this visit. No inspector comment was found. See the official report (opens the department's site) for more information.
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 Taqueria Chapala, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Eating or drinking in a food area Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Food thawed the wrong way Read the free guide
Let Taqueria Chapala know
Ask for the manager. Taqueria Chapala 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 Taqueria Chapala?
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.