[Editor’s note: The report mentioned here is from an inspection conducted on December 1 and may not represent the future health inspection status of the food establishment.]
The San Francisco health department conducted a routine inspection on December 1 at The Tailor’s Son. The report revealed that the restaurant had reported multiple food safety code violations, some of which included rodent infestation and improper holding temperatures.
The Tailor’s Son
- When: December 1, 2025
- Where: 2049 Fillmore St, San Francisco, CA 94115
The Tailor’s Son is a Northern Italian restaurant with a focus on precision cooking and premium ingredients. The restaurant specializes in Milanese cuisine, with an elaborate menu of dessert, cocktails, wine and beer.
According to the health inspection report, the restaurant was given a red placard and recommended to shut down temporarily after a routine check. The report listed the following violations:
- The report noted that cooked potatoes were found at 54°F in a metal container sitting out in the kitchen since 8 AM. The report states that PHFs must be kept cold at 41°F or below, or hot at 135°F and above, and never stored at room temperature.
- The report noted ground meat at 45°F and marinated chicken at 46°F stored in a drawer cooler that had an ambient temperature of 47°F. The food was placed there two hours prior.
- Three containers of vegetable stock were cooling with ice wands, but the temperature remained at 140°F after more than an hour.
- The report documented that a container of cooked beef was at 82°F in the walk-in cooler and had been cooling for more than two hours. An employee stated the beef was left to air-cool for an hour before being moved.
- Black and orange mold-like buildup was observed on the interior by the deflector panel. An adulterated ice beneath it was seen due to contaminated water dripping into the bin.
- Rodent droppings were also noted throughout the facility. It noted several fresh droppings on the front bar shelves where drink shakers and utensils were stored, in the dry storage area along racks, floors, and shelves with wine bottles, and under the three-compartment sink in the back kitchen. The report instructed the facility to seal all entry points, close gaps, and hire professional pest control.
- The mechanical dishwasher in the front bar area was malfunctioning at the time of inspection and was not actively being used.
Additional details are available in the full report.
Follow-up Inspection
According to the report, the health department immediately suspended the establishment’s health permit and issued closure. The restaurant is expected to correct all the major violations to earn a green placard. It can request the health department for a reinspection after it fixes the issues.
The report instructed the facility to eliminate the vermin infestation and thoroughly clean and sanitize the premises.
