BAC LIEU RESTAURANT.

SF Health Dept

3216 MISSION ST · BERNAL HEIGHTS, SAN FRANCISCO

Passed most recent inspection (Feb 2026).

6 inspections on record since 2020 · Last inspected Feb 2026.

THE NUMBERS

INSPECTIONS

VIOLATIONS

total on record

LAST INSPECTED

FEB 2026

INSPECTION HISTORY

FEB 24

2026

PASS W/ CONDITIONS 7 violations

Sanitation

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 surfac

Food Temperature

113996, 113998, 114037, 114429, 114429.3, 114429.5 - Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above. Immediately discontinue storing PHF at room temperature

Employee Hygiene

113952, 113953.3, 113953.4, 113961, 113973 - Properly wash hands with hand soap and warm water for a minimum of 10 seconds at the hand washing station when beginning work; before handling food/equipme

Sanitation

114143(d), 114266, 114268, 114268.1, 114271, 114272 - Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other t

Food Storage & Handling

113980, 113984 (a, b, d, e, f), 113986, 114060, 114067 (a, d, e), 114069, 114073, 114077, 114089.1(c), 114143(c) - Ensure all food is separated and protected from potential cross contamination. Store

Food Temperature

114002, 114002.1 - Rapidly cool potentially hazardous foods from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 hours. Discontinue cooling PHF's at room temperature. Rapid cool by any

Employee Hygiene

113953, 113953.1, 113953.2, 114067(f) - Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times. Maintain all handwash sinks unobstructed and accessible

APR 3

2025

PASS W/ CONDITIONS 10 violations

Food Temperature

Sanitation

1114149-114149.3, 114252, 114252.1 - Provide exhaust hoods to remove toxic gases, heat, grease, vapors, and smoke and be approved by the local building department. Canopy-type hoods shall extend 6 inc

Food Temperature

114018, 114020 - Discontinue thawing potentially hazardous foods at room temperature or in standing water. Use one of the following approved methods: - Under potable running water of sufficient veloc

Employee Hygiene

Food Temperature

114000 - Label all potentially hazardous foods for use with Time as a Public Health Control implementation with the date and discard time. The discard time shall be 4 hours after food preparation has

Sanitation

114074, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.3, 114185.4, 114185.5 - All clean and soiled linen shall be properly stored; non-food items shall be stored and

Facility Condition

114047, 114049, 114051, 114053, 114055, 114069(b) - Elevate all food at least 6 inches off of the floor to prevent contamination. Properly label bulk ingredient/food containers with common name

Sanitation

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

Other

Violation noted (details not available)

JUL 26

2023

PASS W/ CONDITIONS 6 violations 1 HIGH RISK

High Risk Food Temperature

Proper hot and cold holding temperatures

Low Risk Employee Hygiene

Adequate hand washing facilities; supplied and accessible

Sanitation

Equipment approved; clean; installed, good repair; capacity

Sanitation

Equipment, utensils and linens; storage and use

Pest Activity

Premises; personal/cleaning items; vermin proofing

Other

Food separated and protected

MAR 30

2022

PASS · 0 violations

MAR 22

2022

PASS W/ CONDITIONS 12 violations 2 HIGH RISK

High Risk Sanitation

Hands clean and properly washed; proper glove use [ date violation corrected: 3/30/2022 ]

High Risk Food Temperature

Proper hot and cold holding temperatures [ date violation corrected: 3/30/2022 ]

Low Risk Sanitation

Food contact surfaces: clean and sanitized [ date violation corrected: 3/30/2022 ]

Low Risk Food Temperature

Proper cooling methods [ date violation corrected: 3/30/2022 ]

Sanitation

Equipment approved; clean; installed, good repair; capacity

Sanitation

Equipment approved; clean; installed, good repair; capacity [ date violation corrected: 8/1/2023 ]

Other

Thermometers provided and accurate [ date violation corrected: 3/30/2022 ]

Sanitation

Wiping cloths; properly used and stored [ date violation corrected: 3/30/2022 ]

Food Temperature

Approved thawing methods in use [ date violation corrected: 3/30/2022 ]

Sanitation

Equipment, utensils and linens; storage and use [ date violation corrected: 3/30/2022 ]

Other

Food separated and protected [ date violation corrected: 3/30/2022 ]

Other

Warewash facilities: installed, maintained, used, test strips [ date violation corrected: 3/30/2022 ]

show all 6 inspections →

SEP 9

2020

PASS W/ CONDITIONS 2 violations

Low Risk Other

Time as a Public Health Control; procedures and records [ date violation corrected: 3/22/2022 ]

Other

Food separated and protected [ date violation corrected: 3/22/2022 ]

Public inspection records from San Francisco Department of Public Health. Records current as of 2026-07-05. EatOrBeat reports records and does not rate restaurants. Source dataset →

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