[Editor’s note: The report mentioned here is from an inspection conducted on October 14 and may not represent the future health inspection status of the food establishment.]
The San Francisco Department of Public Health inspected Reina’s Restaurant on October 14, 2026. The report documented cockroach activity, improper thawing practices, and unlabeled food containers, among other violations.
The health permit of the restaurant has been temporarily suspended, and the restaurant was ordered to close immediately following the inspection.
WhatNow has reached out to the restaurant for comment and will update the story upon receiving a response.
Reina’s Restaurant
When: October 14, 2026
Where: 5479 Mission St, San Francisco, CA 94112
Reina’s Restaurant is an authentic Salvadoran and Mexican comfort food restaurant. According to the inspection report, the violations noted are the following:
- A bucket was found stored inside the main kitchen’s handwashing sink. The operator removed it during the inspection. The staff were instructed to discontinue the practice of storing equipment inside the handwashing station and maintain all handwashing sinks accessible at all times.
- The report noted that the restaurant was cooling food items at an ambient temperature. Rice was stored in a bulk container inside a refrigerator unit and was measured at 116°F. The operator said that the rice had been cooked less than two hours before. An employee prepared an ice bath to cool the rice immediately. The staff were instructed to ensure that all food items are cooled using approved cooling methods within six hours.
- During the inspection, many dead cockroaches were found throughout the main kitchen floors and live cockroaches on the floors and walls of the main and back kitchen areas.
- The inspection report stated that the restaurant used Alert Pest Control and provided an invoice for its most recent visit as proof. The health inspectors also spoke with a pest control representative about notes dated October 13, 2026.
- The restaurant was advised to continue working with its licensed pest control service to eliminate cockroaches and clean and sanitize affected areas. The restaurant is also required to seal holes and gaps with approved materials (no spray foam), regularly check for pest activity, remove unused equipment, and keep pest control reports on-site for review.
- Frozen fish fillets were being thawed inside sealed vacuum packaging in the main kitchen refrigerator. The operator stated that the fish fillets had been thawed the previous day for use that day. The fish fillets were discarded during the inspection. The staff were advised to use proper thawing procedures and remove packaging before thawing.
- Two large packages of frozen raw meat were being thawed in a food preparation sink at an ambient temperature. The meat was still frozen at the time of inspection. The operator stated that the meat was being thawed for less than an hour. The employee was instructed to thaw the meat under cold running water immediately.
- The report noted several cross-contamination violations inside the walk-in refrigerator, including a container of raw meat stored directly above a container of masa and a tray of whole eggs stored directly above a bucket of whole produce in water.
- Two household insecticide fogger cans were found under kitchen equipment. The operator confirmed using the insecticide without a licensed pest control service. During the inspection, staff were instructed to discard the cans and use a licensed pest control service to address pest problems.
- The report noted that in the back of the restaurant kitchen, bulk food items were stored without proper labels. The staff were instructed to provide approved labels for the gray containers of bulk food items with their common name.
- A cardboard box of food items was stored directly on the walk-in refrigerator’s floor. The staff were advised to store the boxes at least 6 inches off the floor to prevent contamination.
- The chlorine sanitizer concentration inside the main kitchen area sanitizer bucket was measured above 200 ppm. The sanitizer solution was discarded during the inspection, and new sanitizer solution was prepared in a second bucket that measured at 100 ppm.
- The report stated that the restaurant was using bowls to scoop cooked food items, and ready-to-eat food items at several kitchen areas, including at the main kitchen food prep refrigerator and for a container of bulk beans inside of a stand-alone refrigerator. Employees removed scoops immediately following the inspection.
- The ice machine had slime debris buildup and required cleaning to prevent contamination of ice. A scoop was also stored inside the bucket of ice. The staff were advised to store the scoop in a separate area.
- Working utensils were submerged in a metal container of water at a temperature below 135°F. The operator stated that these utensils were used during active operation. The operator was educated on food safety and instructed to remove the utensils for cleaning and sanitizing.
- More than four wet wiping cloths were found on food preparation tables in the main kitchen instead of in a sanitizer bucket. The employee moved the cloths to an approved sanitizer bucket during the inspection.
- Staff were instructed to remove unused equipment and items from the facility to prevent harborage of vermin. The staff were also advised to deep clean the facility.
- Under the back-of-house warewashing area, a buildup of standing water was observed. The staff were instructed to clean the standing water and maintain the three-compartment sink and mechanical dishwasher.
A detailed inspection report is available here.
Follow-Up Inspection
The report states that an active cockroach infestation prompted the closure and temporary suspension of the restaurant’s health permit. The restaurant must address the infestation using approved pest control methods and thoroughly clean and sanitize the facility. The restaurant may request a reinspection within 15 days.
