Bali Village Restaurant
Last inspected: Jan 27, 2026
100
Score
Across the available record, Bali Village Restaurant has nine inspections on file, the first dated 2023. On Jan 27, 2026, the health department conducted the most recent visit. Low risk indicates the latest report didn't flag anything that would worry the average customer.
The trend has been favorable: violation counts have eased from around nine violations to closer to five violations per visit over the last few inspections.
“Toxic substances properly identified, stored, & used” accounts for the largest share of issues, appearing seven times across the record.
Restaurants in Richmond average 92, so Bali Village Restaurant is doing better than most peers. There isn't much in the file that would give a customer pause.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 27, 2026
Re-Inspection
No violations found.
100
Jan 13, 2026
Routine
4 critical violations. 3 major violations. 5 minor violations. 8 corrected on site.
View 12 violations
Toxic materials not stored separately from food
(corrected on site)
Inspector notes: (Ethanol) was stored on prep table. Chemicals must be stored to prevent the contamination of clean equipment, utensils linens, and/or single service by spacing or partitioning and locating them in an area that is not above food, equipment utensils, linens, and single service articles.
7-201.11
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: 1) Raw animal foods (chicken) were observed stored above ready-to-eat foods (celery) in the walk-in refrigerator. 2) Raw animal foods (shelled eggs) were observed stored above ready-to-eat foods (cooked pork, tofu) in the prep unit. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Food-contact surfaces; cleaned & sanitized
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. PIC called for service at time of inspection. Everything to be sanitized in three bay sink until serviced and dispensing proper concentration.
4-501.114
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Garlic was observed held at 54 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. PIC moved to prep unit at time of inspection. Inspector reviewed proper cold holding procedures.
3-501.16(A)
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Egg rolls, chicken fingers and chicken wings were observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.
3-501.17
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener, ingredient bins, rice cookers) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Scouring pad was observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Beef was observed stored on the floor in the kitchen and walk-in freezer. Food must be stored at least 6 inches above the floor.
3-305.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses.
3-304.12
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the refrigeration units have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the refuse area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the facility have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
32
Dec 30, 2024
Re-Inspection
1 critical violation. 1 minor violation.
View 2 violations
Sewage backflow not prevented
Inspector notes: The ice machine is lacking an air gap. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed.
5-402.11
Food stored improperly or exposed to contamination
Inspector notes: Food was observed uncovered in all the refrigeration units. Food must be covered, except when cooling, to prevent contamination when storing.
3-305.11
82
Dec 16, 2024
Routine
3 critical violations. 4 major violations. 14 minor violations. 11 corrected on site.
View 21 violations
Toxic materials not stored separately from food
(corrected on site)
Inspector notes: Ethanol was stored on the food prep table. Chemicals must be stored to prevent the contamination of clean equipment, utensils linens, and/or single service by spacing or partitioning and locating them in an area that is not above food, equipment utensils, linens, and single service articles.
7-201.11
Sewage backflow not prevented
Inspector notes: The ice machine and prep sink are lacking an air gap. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed.
5-402.11
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods such as fish (employees' lunch) was observed stored above ready-to-eat foods such as canned goods on the storage rack. Raw animal foods must be separated from raw ready-to-eat food such as canned goods during storage.
3-302.11
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Beef and chicken were placed hot in the refrigerator in containers greater than four inches deep. Beef and chicken were relocated to sheet pans during time of inspection to cool. Proper cooling methods were reviewed with the person in charge, during time of inspection.
3-501.15
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener and ice machine) were observed with an accumulation of food and debris and biofilm. The food contact surfaces of equipment must be clean to sight and touch. Ice was voluntarily disposed of (see attached disposal form). Ice machine and can opener were taken out of service and must not be used until they are cleaned.
4-601.11(A)
Person in charge not present
Inspector notes: The Person in charge did not assure compliance with critical code requirements.
2-101.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: A metal scouring pad was observed in the hand-washing sink near the 3-bay sink. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
(corrected on site)
Inspector notes: Staff failed to sanitize the prep table after food was directly prepared on it. After being cleaned, equipment and utensils must be sanitized. Inspector showed the person in charge how to make a chlorine sanitizing solution at time of inspection.
4-501.115
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Bean sprouts were observed held at 62 degrees Fahrenheit in a container out of refrigeration. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, bean sprouts had been out of the refrigerator for about 5-10 minutes. Bean sprouts were relocated to a refrigeration unit at time of inspection. Establishment must not store beansprouts out of refrigeration.
3-501.16(A)
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the kitchen, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Food was observed uncovered in all the refrigeration units. Food must be covered, except when cooling, to prevent contamination when storing.
3-305.11
Food stored improperly or exposed to contamination
Inspector notes: Food was observed stored on the floor in the walk-in freezer, walk-in cooler, and near the 3-bay sink. Food must be stored at least 6 inches above the floor.
3-305.11
Food contaminated by miscellaneous source
Inspector notes: Establishment is prepping food in the 3-bay sink. Establishment must discontinue prepping food in the 3-bay sink to prevent contamination. The 3-bay sink is not air gapped as required for food storage/prep equipment.
3-307.11
Food contaminated by miscellaneous source
(corrected on site)
Inspector notes: Containers of food were observed stacked on top of each other with the bottom of the top container in contact with the food in the container below. Establishment must not stack containers to prevent contamination. Containers were removed at time of inspection.
3-307.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses.
3-304.12
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: In-use utensils (knives) were observed stored on a dirty surface (between the prep unit and prep table and between the two prep tables near the 3-bay sink).
3-304.12
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards (prep unit and on shelves) are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
4-501.12
Nonfood-contact surfaces not corrosion-resistant or cleanable
Inspector notes: The non-food contact surface on the sheet of metal on the wall that is attached to the dishwasher table is not easily cleanable. Caulk is in poor repair.
4-101.19
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the shelves, storage baskets for utensils and bowls, and equipment have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the facility have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not in good repair
Inspector notes: The grout in the dishwasher area is in poor repair. The physical facilities must be maintained in good repair.
6-501.11
21
Jun 9, 2023
Re-Inspection
No violations found.
100
May 19, 2023
Re-Inspection
1 critical violation. 2 major violations. 2 minor violations. 5 corrected on site.
View 5 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Rice, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Rice was observed held at 44-46 degrees Fahrenheit at time of inspection. Per person in charge, rice was made the day prior to inspection. Rice was voluntarily disposed of (see attached disposal form).
3-501.14
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (knives) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Egg rolls were observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.
3-501.17
Employee eating, drinking, or using tobacco in food area
(corrected on site)
Inspector notes: An open employees' beverage container was observed stored in a food preparation area. Employees shall not drink from open beverage containers in order to prevent contamination of their hands, the container, and exposed food.
2-401.11
Employee eating, drinking, or using tobacco in food area
(corrected on site)
Inspector notes: Employees were observed eating at the bar. Employees must not eat in food preparation areas.
2-401.11
64
May 10, 2023
Re-Inspection
2 critical violations. 2 major violations. 4 minor violations. 8 corrected on site.
View 8 violations
Improper handwashing procedure
(corrected on site)
Inspector notes: An employee did not use soap while washing his/her hands. Food employees must use a cleaning compound (soap) as part of hand cleaning procedures.
2-301.12
Improper handwashing procedure
(corrected on site)
Inspector notes: An employee was observed drying their hands on their dirty apron after washing their hands.
2-301.12
Handwashing done in improper location
(corrected on site)
Inspector notes: An employee was observed washing their hands at the prep sink. Food employees shall clean their hands in a designated hand-washing sink and not in a food preparation, mop, or ware-washing sink.
2-301.15
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Steamed dumplings were observed cooling on the counter. Per person in charge, steamed dumplings had been cooling for over an hour. Steamed dumplings were observed held at 57 degrees Fahrenheit during time of inspection. Steamed dumplings were relocated to the walk-in cooler during time of inspection.
3-501.15
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Celery was observed stored on the floor in the walk-in cooler. Food must be stored at least 6 inches above the floor.
3-305.11
Food contaminated by miscellaneous source
(corrected on site)
Inspector notes: A bowl of food was observed stored on a used egg carton and a used egg carton was observed stored on top of broccoli. Used egg cartons must not be used during storage to prevent cross contamination.
3-307.11
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Multiple containers of food were observed uncovered in the walk-in cooler. Food must be covered to prevent contamination from the premises.
3-305.11
Food contaminated by miscellaneous source
(corrected on site)
Inspector notes: Containers of celery were observed stacked on top of each other. Containers must be separated by a lid or plastic wrap to prevent cross contamination.
3-307.11
50
Apr 25, 2023
Re-Inspection
2 critical violations. 3 major violations. 1 minor violation. 5 corrected on site.
View 6 violations
Hands not washed when required
(corrected on site)
Inspector notes: Employees were observed changing gloves without washing their hands. Food employees must wash their hands before putting on gloves.
2-301.14
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as pork) were observed stored above ready-to-eat foods (such as beef) in the sliding door refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as beef during storage. Pork was relocated during time of inspection.
3-302.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (can opener) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Chicken wings were placed hot in the refrigerator in containers greater than four inches deep. Cooling methods were reviewed with the person in charge at time of inspection. Chicken wings were placed on sheet pans and transferred to the walk-in cooler during time of inspection.
3-501.15
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Chicken fingers and fried shrimp were observed cooling on the counter. Food must be cooled under refrigeration. Per person in charge, food had been on the counter for about 1.5 hours. Food was relocated to the walk-in cooler at time of inspection.
3-501.15
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Multiple containers of food were observed uncovered in the sliding door refrigerator. Food must be covered to prevent contamination from the premises. An employee placed plastic wrap on the food during time of inspection.
3-305.11
52
Mar 30, 2023
Routine
2 critical violations. 4 minor violations.
View 6 violations
Food-contact surfaces: cleaned and sanitized
16
Proper cold holding temperatures
22
Contamination prevented during food preparation, storage & display
39
Warewashing facilities: installed, maintained, & used; test strips
48
Proper cooling methods used; adequate equipment for temperature control
33
Contamination prevented during food preparation, storage & display
39
61
Frequently Asked Questions
When was Bali Village Restaurant last inspected?
The most recent health inspection at Bali Village Restaurant on file is from Jan 27, 2026. The public record contains nine inspections in total.
What is the most common violation at Bali Village Restaurant?
Across the inspection record, “toxic substances properly identified, stored, & used” has been cited seven times, more than any other issue at Bali Village Restaurant.
How does Bali Village Restaurant compare to other restaurants in Richmond?
Bali Village Restaurant most recently scored 100 out of 100, which is higher than the Richmond average of 92.
Has Bali Village Restaurant's inspection record improved over time?
Yes. Recent inspections at Bali Village Restaurant have averaged around five violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at Bali Village Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Bali Village Restaurant inspected?
Based on the inspection history on file, Bali Village Restaurant is inspected around three times per year on average.
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