Follow-Up
Mar 20, 2026
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Mar 20, 2026 · Original Source
Restaurant With Bar · Sacramento County, CA
Brody's Restaurant
8140 Freeport Blvd
Last inspected Mar 20, 2026 · View Map ↗ · Compare ↗
PASS
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspectionsRoutine
Mar 19, 2026
CLOSED
The health department recorded a closure at this inspection.
1 recorded violation
notedCode —Pests
Official wording
VERMIN AND ANIMAL CONTAMINATION, HOT AND COLD HOLDING TEMPERATURES
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial record from Sacramento County Environmental Management Department, Mar 19, 2026 · Original Source
Routine
Dec 16, 2025
MINOR VIOLATIONS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Dec 16, 2025 · Original Source
Routine
Oct 21, 2025
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.
More about food kept at an unsafe temperatureOfficial record from Sacramento County Environmental Management Department, Oct 21, 2025 · Original Source
Routine
Mar 17, 2025
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.
More about food kept at an unsafe temperatureOfficial record from Sacramento County Environmental Management Department, Mar 17, 2025 · Original Source
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