During a routine inspection at San Francisco’s Andersen Bakery, conducted on April 18, 2025, it was found that the establishment was not complying with the required regulations. The inspection revealed violations of hygiene standards outlined by the San Francisco Department of Public Health.
Please note that the scores mentioned here are from a particular inspection conducted on April 18 and may not represent the future health inspection status of the establishments.
Highlights
- The Andersen Bakery in San Francisco failed a routine inspection on April 18, 2025, after a range of health code violations were noted.
- The restaurant was not operating as per the San Francisco Health Department’s regulations and was asked to suspend operations until these issues were corrected.
- Violations included observation of dead rodents and droppings across the facility as well as inappropriate storage of foodstuffs.
Andersen Bakery Performs Poorly During Health Inspection
- Where: 1737 Post St STE 300 San Francisco, CA 94115
- When: April 18, 2025
Andersen Bakery is known across San Francisco for its pastries and baked products. However, on Friday, April 18, 2025, they were found to be in violation of the California Health and Safety Code and/or City and County of San Francisco Health Code during a routine inspection by the Department of Public Health. The establishment was asked to close down and issued a suspension of their health permit until a follow-up inspection was conducted.
Inspection findings at Andersen Bakery
The findings at Andersen Bakery included a 2-year-old expired food safety manager’s certification. The manager was instructed to obtain a San Francisco-approved food safety certification within the next 60 days of operation or whenever the previous Food Safety Manager left the establishment. Additionally, Andersen Bakery has been asked to maintain multiple copies of the same.
The inspectors also noted that the Hot Dog Croissants were being kept at room temperature, which makes them very unsafe for consumption. There was no labeling or timing system in place to track when the food was made and needed to be discarded.
As a corrective measure, the establishment was asked to avoid leaving food out at room temperature and maintain a temperature of 41°F or below for cold foods or 135°F or above for hot foods to avoid bacterial growth.
All food needed to be labeled appropriately, and any food left at room temperature had to be thrown out within 4 hours, in addition to obtaining written approval from the San Francisco Environmental Health Department to use this method of storage.
Dead mice were also found on the premises under a cooler unit, along with mice droppings on floors, shelves, and equipment throughout the premises. The team was asked to conduct pest control using approved methods to keep the premises free of rodents. They were also asked to clean and sanitize all surfaces and ensure that pest prevention methods were employed across the premises to avoid further health risks.
Some food was also found stored on the floor, and there was a lot of clutter throughout the facility. The corrective measures assigned included storing all food 6 inches above the ground and labeling all foods by their common food name to avoid confusion and, ultimately, contamination.
Additionally, the team was asked to store all non-food items separately from food items and ensure complete vermin and rodent-proofing of the premises. The inspection report for the April 18 inspection is available online.
The team at Andersen Bakery can request a hearing within the next 15 days to have their closure notice revoked if they can present a cause for the failed health inspection. The team has been asked to address all of the violations described above in order to restart operations as soon as possible. Until further notice, the premises have been instructed to remain closed.
