More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
6 inspections
Routine
Mar 25, 2026
PASS
1 recorded violation
notedCode —Food temperature
Official wording
COOLING METHODS
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 25, 2026 · Original Source
Routine
Mar 10, 2025
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Mar 10, 2025 · Original Source
Routine
Nov 19, 2024
PASS
1 recorded violation
notedCode —Food temperature
Official wording
COOLING METHODS
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, Nov 19, 2024 · Original Source
Follow-Up
Mar 1, 2024
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Mar 1, 2024 · Original Source
Routine
Feb 29, 2024
CONDITIONAL PASS
1 recorded violation
notedCode —Food source and labeling
Official wording
SHELLSTOCK IDENTIFICATION TAGS, TIME AS A PUBLIC HEALTH CONTROL
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Official record from Sacramento County Environmental Management Department, Feb 29, 2024 · Original Source
Routine
Oct 18, 2023
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.