San Francisco Banquet Hall and Restaurant
Last inspected: Dec 22, 2025
82
Score
Across the available record, San Francisco Banquet Hall and Restaurant has five inspections on file, the first dated 2024. The newest entry in the record is dated Dec 22, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Recent inspections have turned up roughly the same number of issues each time, hovering near two violations per visit.
Across the inspection history, “proper cold holding temperatures” is the issue that surfaces most often, recorded three times.
The city-wide average sits at 87, which San Francisco Banquet Hall and Restaurant's 82 doesn't quite reach. Overall, the inspection record reads well.
5
Inspections
0
Critical latest
2
Major latest
0
Minor latest
Inspection History
Dec 22, 2025
Routine
2 major violations. 2 corrected on site.
View 2 violations
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed dishes washed in the dishwasher at 0 PPM chlorine. Employee washing and rinsing dishes. CA: Dishes must be sanitized at 50 to 100ppm chlorine or 200-400 ppm quaternary ammonia. COS: Three compartment sink set up to wash, rinse, and sanitize dishes with 200PPM quaternary ammonia.
511-6-1.05(6)(n)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed the roof/shield inside of the ice machine and internal soda dispenser nozzles with a build up of black mold in the bar. CA: Food contact surfaces must be maintained clean to sight and touch. COS: Ice removed from machine. Surfaces washed and sanitized.
511-6-1.05(7)(a)
82
Dec 23, 2024
Followup
1 critical violation. 1 corrected on site.
View 1 violation
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: OBSERVED TWO LARGE CONTAINERS OF BEANS COLD HOLDING ABOVE 41F IN WIC IN MAIN KITCHEN C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW COS: BEANS WERE DISCARDED
511-6-1.04(6)(f)
86
Oct 7, 2024
Routine
3 critical violations. 1 major violation. 4 corrected on site.
View 4 violations
2-1B - hands clean and properly washed
(corrected on site)
Inspector notes: Observed employee handle soiled equipment wash/rinse hands for less than 5 seconds with no soap before continuing food prep CA food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least 20 seconds, using a cleaning compound in a handwashing sink that is properly equipped. P 2. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (i) Rinse under clean, running warm water; P (ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P (iii) Rub together vigorously for at least 10 to 15 seconds while: (I) Paying particular attention...
511-6-1.03(5)(b)
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed raw chicken stored above RTE tortillas and in direct contact with cooked chicken in freezer CA Raw animal proteins and RTE food shall be stored properly according to minimum cook temperatures COS food rearranged
511-6-1.04(4)(c)
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed employee, with gloved hands, handle soiled equipment and continue to prepare food without removing gloves and washing hands CA If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. COS employee removed gloves and washed hands
511-6-1.04(4)(n)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed employee wash and rinse equipment without sanitizing CA food contact surfaces/equipment shall be washed rinsed and sanitized COS equipment placed back in warewashing to be washed rinsed and sanitized
511-6-1.05(7)(a)
58
Feb 23, 2024
Followup
1 critical violation. 1 minor violation. 2 corrected on site.
View 2 violations
2-1B - hands clean and properly washed
(corrected on site)
Inspector notes: OBSERVED EMPLOYEE, WITH GLOVED HANDS, HANDLE SOILED EQUIPMENT, CLEAN/RINSE OUT SOILED SINK WITH GLOVED HANDS, USE PAPER TOWELS TO WIPE OFF GLOVES AND PROCEED TO CUT/PREP VEGETABLES C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (i) After handling soiled equipment or utensils; (ii) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (iii) Before donning gloves to initiate a task that involves working with food; and (iv) After engaging in other activities that contaminate the hands. COS: PIC INSTRUCTED EM...
511-6-1.03(5)(c)
11C - approved thawing methods used
(corrected on site)
Inspector notes: OBSERVED PORK AT (90F) THAWING UNDER RUNNING WATER BEING MAINTAINED AT 78F C/A: Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C); COS: MEAT WAS IMMEDIATELY COOKED
511-6-1.04(6)(c)
82
Jan 25, 2024
Routine
3 critical violations. 1 major violation. 1 minor violation. 5 corrected on site.
View 5 violations
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: OBSERVED BEANS, COOKED CACTUS, AND COOKED MIXED VEGETABLES HOT HOLDING ON COUNTER IN MAIN KITCHEN C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE COS: ALL FOOD DISCARDED
511-6-1.04(6)(f)
2-1B - hands clean and properly washed
(corrected on site)
Inspector notes: OBSERVED EMPLOYEE PUT HAIR INTO A PONYTAIL NEAR 3-COMPARTMENT SINK IN MAIN KITCHEN, SCRUB SOILED 3-COMPTARTMENT SINK AND HANDLE CLEAN EQUIPMENT. EMPLOYEE THEN PROCEEDED TO STIR SALSA, USE FINGER TO TASTE SALSA FROM LADEL AND PLACE UTENSIL BACK INTO SALSA ALL WITHOUT WASHING HANDS AT ANY POINT IN THE PROCESS C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (1) After touching bare human body parts other than clean hands and clean, exposed arms; (2) After handling soiled equipment or utensils; (3) During food preparation, as often as necessary to remove soil and contamination and to prevent...
511-6-1.03(5)(c)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: OBSERVED ALL TCS FOODS IN WIC COLD HOLDING ABOVE 41F. OBSERVED BEEF COLD HOLDING ABOVE 41F ON COUNTER AT PREP SINK. C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW COS: ALL FOOD DISCARDED
511-6-1.04(6)(f)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: OBSERVED WIC UNABLE TO SUFFICIENTLY COLD HOLD TCS FOODS AT 41F OR BELOW C/A: Equipment for cold holding food, shall be sufficient in number and capacity to provide proper food temperatures at 41F or below COS: ALL TCS FOODS WERE REMOVED FROM WIC AND PIC UNDERSTANDS THAT NO TCS FOODS CAN BE HELD IN WIC UNTIL IT IS SERVICED AND ABLE TO HOLD AN AMBIENT TEMPERATURE OF 41F OR BELOW
511-6-1.05(3)(a)
12A - contamination prevented during food preparation, storage, display
(corrected on site)
Inspector notes: OBSERVED PACKAGED TORTILLA SHELLS, HEADS OF LETTUCE AND SHREDS OF LETTUCE, GALLON OF MILK, FLAVORED WATER CONTAINER, AND QUESO IN DIRECT CONTACT WITH WATER LEAKING FROM CONDENSING UNIT IN WIC. OBSERVED PLASTIC GROCERY BAGS BEING USED TO STORE FOOD. C/A: Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container or positioning in the ice or water; Only approved materials shall be used to store food to prevent contamination COS: ALL FOOD DISCARDED
511-6-1.04(4)(q)
55
Frequently Asked Questions
When was San Francisco Banquet Hall and Restaurant last inspected?
The most recent health inspection at San Francisco Banquet Hall and Restaurant on file is from Dec 22, 2025. The public record contains five inspections in total.
What is the most common violation at San Francisco Banquet Hall and Restaurant?
Across the inspection record, “proper cold holding temperatures” has been cited three times, more than any other issue at San Francisco Banquet Hall and Restaurant.
How does San Francisco Banquet Hall and Restaurant compare to other restaurants in Marietta?
San Francisco Banquet Hall and Restaurant most recently scored 82 out of 100, which is lower than the Marietta average of 87.
Has San Francisco Banquet Hall and Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at San Francisco Banquet Hall and Restaurant have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at San Francisco Banquet Hall and Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is San Francisco Banquet Hall and Restaurant inspected?
Based on the inspection history on file, San Francisco Banquet Hall and Restaurant is inspected around three times per year on average.
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