At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Health department inspection, Reinspection · Jan 10, 2025
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 Thai Spice Restaurant's team
Is this your place?
Welcome, Thai Spice Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim Thai Spice 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 Thai Spice 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.
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 6-501.112, Food Code 2-301.14.
Want to join the restaurants in San Francisco that keep their kitchens clean and put their guests' health first?
Claim Thai Spice 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.
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 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
LatestJan 10, 2025ReinspectionPass
This one: a reinspection on Jan 10, 2025.
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 8, 2025Routine inspectionClosure
10 violations listed, 5 marked critical.
Critical (5)
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.
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.
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
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
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.
Not critical (5)
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
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.
Raw food not kept apart from ready-to-eat food
The department's words
27 Food separated and protected
Ensure all food is separated and protected from potential cross contamination. Store produce and ready-to-eat foods completely separate or above raw foods including but not limited to raw eggs, fish, meat, ratites, game animals, and poultry. Provide adequate sneeze-guard protection, a container that has a tight fitting and securely attached lid, or dispense food from an approved mechanical dispens
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.
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
EarlierJan 8, 2025Foodborne IllnessPass
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 Thai Spice Restaurant, you can:
Let Thai Spice Restaurant know
Ask for the manager. Thai Spice Restaurant 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.
Do you work at or run Thai Spice 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
- H26 - RESTAURANT OVER 2,000 SQFT
- Inspection type
- Reinspection
- 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.