More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
Quick Answers
When was Bobaville last inspected?
The most recent inspection on record was on Mar 12, 2026. The result listed by San Francisco Department of Public Health, Environmental Health 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?
5 inspections on record, from Jan 30, 2024 to Mar 12, 2026.
Has Bobaville ever been closed by the health department?
No closure appears in the 5 inspection records we hold for this business. The earliest is dated Jan 30, 2024.
Elevate all food at least 6 inches off of the floor to prevent contamination. Properly label bulk ingredient/food containers with common name.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Official record from San Francisco Department of Public Health, Environmental Health, Mar 12, 2026 · Original Source
Reinspection
Apr 8, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from San Francisco Department of Public Health, Environmental Health, Apr 8, 2025 · Original Source
Routine
Mar 25, 2025
Pass
1 recorded violation
notedCode 114115 (b,c)Food temperature
Official Wording
Maintain nonfood contact surfaces clean. Thoroughly clean and degrease the cooking equipment and shelves above cooking equipment., 113953(c), 114163(a)(3), 114189, 114192.1, 114195, 114279 - Immediately provide hot running potable water of at least 120°F or greater for the entire food preparation facility., 114135, 114185.1 114185.3 [d-e] - Store wiping cloths used to wipe service counters, scales, or other surfaces that may come into contact with food in clean water with sanitizer or use only once; separate sanitizing containers shall be provided for wiping cloths used with raw animal foods., 114130-114130.5, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182 - Ensure all equipment is approved, properly installed, clean, and maintained in good repair. Ensure all appliances are NSF-approved, commercial grade, durable, and easily cleanable., 113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b, c, d), 114105, 114109, 114111, 114113, 11415 (a, b, D), 114117, 114125(b), 114141 - Properly wash, rinse and sanitize all food contact surfaces. Make a 100 ppm bleach sanitizing solution or a 200 ppm quaternary ammonia solution for the third compartment.
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.
Ensure all equipment is approved, properly installed, clean, and maintained in good repair. Ensure all appliances are NSF-approved, commercial grade, durable, and easily cleanable.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.