SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was Black Bear Diner last inspected?
The most recent inspection on record was on Jan 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?
4 inspections on record, from Sep 20, 2024 to Jan 28, 2026.
Has Black Bear Diner ever been closed by the health department?
No closure appears in the 4 inspection records we hold for this business. The earliest is dated Sep 20, 2024.
The Full Inspection History
4 inspections
Routine
Jan 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, Jan 28, 2026 · Original Source
Routine
Mar 10, 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, Mar 10, 2025 · Original Source
Follow-Up
Sep 23, 2024
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Sep 23, 2024 · Original Source
Routine
Sep 20, 2024
CONDITIONAL PASS
1 recorded violation
notedCode —Food temperature
Official Wording
REHEATING PROCEDURES FOR HOT HOLDING, FOOD IN GOOD CONDITION, SAFE, AND UNADULTERATED, 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.