[Editor’s note: The reports mentioned here are from inspections conducted on June 26 and may not represent the future health inspection status of the food establishments.]
The San Francisco Department of Public Health conducted a routine health inspection at Italian Homemade Company on June 26. Inspectors documented several violations during the inspection, including improper cooling methods for food items, dirty utensils, and no food safety manager certificate. The restaurant was ordered to close operations immediately.
WhatNow has reached out to the restaurant for comment and will update the story upon receiving a response.
THE ITALIAN HOMEMADE COMPANY
When: June 26, 2026
Where: 1 Franklin St, San Francisco, CA 94102, United States
The Italian Homemade Company specializes in North Italian cuisine. According to the inspection report, the violations included:
- The report stated that the restaurant’s food safety manager certificate was not available. The restaurant was instructed to obtain a state-approved food safety certificate course within 60 days. The restaurant must have a valid food safety manager certificate by July 2.
- The report noted that the meatballs were measured at 60°F, bolognese sauce was at 56°F, and marinara sauce was at 85°F. The items were stored in a two-door upright refrigerator near the dish sink. The restaurant was instructed to discard the items.
- The staff was instructed to use rapidly cooling methods to cool the potentially hazardous foods from 135°F to 70°F within 2 hours and then 70°F to 41°F within 4 hours. The staff must use approved methods to properly cool down PHFs.
- The restaurant had set up sanitizer buckets with 200 ppm quaternary sanitizer before starting food preparation. The dishwasher was tested, and the sanitizer concentration was below 50 ppm after 4-5 cycles.
- The restaurant is required to repair the dishwasher to ensure it dispenses at least 50 ppm chlorine. The staff can use the three-compartment sink to wash and sanitize the dishes until the dishwasher is repaired.
- The report noted that the knives were stored between the hand sink and splash guard next to a handwashing sink. The restaurant was advised to store knives on a magnet or away from the handwashing sink area.
A detailed inspection report is available here.
Follow-up Inspection
Following the inspection, the restaurant was ordered to close and correct all the violations identified in the official inspection report. A reinspection is scheduled on or after July 2, 2026., to verify compliance.
