More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
Quick Answers
When was Tony Baloney's #3 last inspected?
The most recent inspection on record was on Mar 3, 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 Mar 13, 2024 to Mar 3, 2026.
Has Tony Baloney's #3 ever been closed by the health department?
No closure appears in the 4 inspection records we hold for this business. The earliest is dated Mar 13, 2024.
The Full Inspection History
4 inspections
Routine
Mar 3, 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, Mar 3, 2026 · Original Source
Follow-Up
Mar 27, 2025
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Mar 27, 2025 · Original Source
Routine
Mar 26, 2025
CONDITIONAL PASS
1 recorded violation
notedCode —Food temperature
Official Wording
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.
Official record from Sacramento County Environmental Management Department, Mar 26, 2025 · Original Source
Routine
Mar 13, 2024
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.