SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was Bali Kitchen last inspected?
The most recent inspection on record was on Oct 28, 2026. The result listed by Sacramento County Environmental Management Department was “PASS”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded. Each one is listed below with the official wording.
How many inspections are on record?
8 inspections on record, from Jan 22, 2024 to Oct 28, 2026.
Has Bali Kitchen ever been closed by the health department?
The records we hold show 1 closure, most recently on Oct 2, 2024.
The Full Inspection History
8 inspections
Routine
Oct 28, 2026
PASS
1 recorded violation
notedCode —Food temperature
Official Wording
Hot and cold holding temperatures
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Official record from Sacramento County Environmental Management Department, Oct 28, 2026 · Original Source
Routine
Apr 10, 2026
PASS
1 recorded violation
notedCode —Handwashing
Official Wording
HANDWASHING FACILITIES
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Official record from Sacramento County Environmental Management Department, Apr 10, 2026 · Original Source
Routine
Jan 6, 2026
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Jan 6, 2026 · Original Source
Routine
Sep 17, 2025
PASS
1 recorded violation
notedCode —Food temperature
Official Wording
HOT AND COLD HOLDING TEMPERATURES
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Official record from Sacramento County Environmental Management Department, Sep 17, 2025 · Original Source
Routine
Dec 23, 2024
MINOR VIOLATIONS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Dec 23, 2024 · Original Source
Follow-Up
Oct 3, 2024
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Oct 3, 2024 · Original Source
Routine
Oct 2, 2024
CLOSED
The health department recorded a closure at this inspection.
1 recorded violation
notedCode —Food temperature
Official Wording
WAREWASHING AND SANITIZING PROCEDURES [Corrected at time of Inspection], EQUIPMENT APPROVED AND MAINTAINED, HOT AND COLD HOLDING TEMPERATURES
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.