San Francisco Brunch Restaurant Cited For Cockroach Activity and Sanitation Issues

[Editor’s note: The report mentioned here is from an inspection conducted on September 15 and may not represent the future health inspection status of the food establishment.] 

A routine health inspection was conducted at Boogaloos on September 15. The San Francisco Department of Public Health cited the restaurant for multiple health violations, including cockroach infestation, rodent droppings, improper cooling methods, and inadequate handwashing procedures.

Following the inspection, officials temporarily suspended the restaurant’s health permit and ordered it to close.

WhatNow has reached out to the restaurant for comment and will update the story upon receiving a response. 

Boogaloos

When: September 15, 2026

Where: 3296 22nd St, San Francisco, CA 94110

Boogaloos is a popular and aesthetic breakfast and lunch restaurant. According to the inspection report, the violations included:

• Several staff members were rinsing their gloved hands in the dump sink, according to the inspection report. The staff were instructed to follow proper handwashing procedures and rewash their hands in the handwashing sink and discard the gloves.
• The report stated that multiple staff asked what should be the food holding temperature in the refrigerator. The staff were educated on proper cold holding temperature and were instructed to store PHFs at 41°F or below.
• The report stated that an operator recontaminated their hands after washing by turning off the faucet without using a paper towel. The operator did not use a paper towel to touch the faucet. The staff was informed about the proper handwashing practices during the inspection, and the operator was instructed to rewash their hands.
• The report noted a lack of paper towels at the handwashing sink in the warewashing area. The staff stated that a new paper towel dispenser would be installed. The restaurant is required to have proper paper towels at the handwashing sink by September 16.
• The prep cooler in the cookline that was closest to the window did not maintain the ambient temperature of 41°F or below and is required to be repaired. The staff was instructed not to use the cooler until it is repaired.
• The inspection report stated that several food items were stored at unsafe temperatures in the broken cooler unit, including hash browns in the bottom part of the unit at 56°F and raw beef, crab cakes, and sausages in the prep top at 53°F and 48°F, respectively. A mayonnaise-based sauce was stored at 58°F in the prep top.
• The bottom part of the same cooler was measured between 46°F-47°F, and the door was also not properly closing. The top part of the prep top was measured at 52°F.
• The restaurant operator was unable to clarify when the temperature of the unit was last checked. The staff was instructed to discard the food items that were in the cooler for more than 4 hours and relocate the food items that were in the cooler for less than 2 hours.
• A container of butter was found at 80°F near the toaster. The staff informed that the butter was being used for toast and was kept out only for a few hours. The restaurant was advised to notify the inspector and obtain approval to leave out PHFs like butter.
• Large stock pots of cooked whole potatoes were stored in the walk-in cooler. The potatoes on top were at an ambient temperature of 41°F or below, while the potatoes kept underneath were measured at 46-47°F.
• The staff stated that the potatoes had been cooling for about 4 to 5 hours. The staff was educated on proper cooling methods. Staff was instructed to spread the potatoes out on sheet pans and to let them cool properly in the walk-in cooler.

• The kitchen ice machine had heavy residue accumulation inside the walls. The staff was instructed to clean and sanitize the ice machine by September 16.
• The report stated that the restaurant did not have a clear disclosure of the food items that were being served raw or undercooked. The restaurant is required to provide a “disclosure” on the menu by September 29. The disclosure or warning should be provided so that the customers can identify and be aware of the risk from the food that is served to them.
• A murky puddle of liquid was found on the floor of the basement. The room was being used to store the grease trap, cardboard, and other non-food items. According to the operator, the leak occurred that morning and had been repaired. However, the cleaning was complete at the time of inspection. The restaurant is required to repair the leak by September 16.
• No active leaks were found in the warewashing area; however, the grease trap area was heavily covered with grease and debris, and the floor was dirty and wet.
• The report noted large rodent droppings in several areas, including in the attic around the hot water heater and in the room with the vent and on the stairs leading to the attic. The rodent droppings were also found behind, under the floor, and top of the dishwasher near the basement stairs and also on the basement stairs.
• Droppings were observed in the room that stored refuse bins on the floors throughout and on the floor in the dry storage area of the basement. Dead rodents were found in the basement on the sticky traps.
• A live cockroach was observed under the piping of the espresso machine in the kitchen. Multiple live cockroaches were found in the crack between the metal wall flashing, which was located at the shelving at the side entrance to the kitchen where dish racks and soiled utensils were stored.
• Several dead cockroaches were found in the areas, including the attic around the hot water heater, on the floor next to the mop sink, and in the room with the vent on sticky traps.
• One dead cockroach was observed under the coffee maker in the kitchen and on the kitchen grease trap.
• Peppering (pest droppings) were observed under the shelving above the prep sink and inside the cabinet under the espresso machine. The attic window was open, and the back kitchen door was also left slightly open.
• The restaurant stored raw shell eggs above salsa and raw beef patties were kept behind sauces in the prep top.
• The staff was instructed to thoroughly clean and sanitize the facility to remove accumulated grease, dirt, and debris, noted throughout the facility, including on the cookline equipment, shelving, and floors, by September 16.

For more information, a detailed inspection report is available here.

Follow-Up Inspection

Due to the cockroach infestation and rodent droppings, the restaurant’s health permit was temporarily suspended after the inspection. The restaurant has also been ordered to close its operations.

The restaurant is required to correct all the violations and deep clean and sanitize the facility. The restaurant was also instructed to eliminate all cockroach and rodent infestations by using approved methods before requesting a reinspection. The restaurant can request a reinspection within 15 days.