More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
8 inspections
Routine
Jul 30, 2026
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.
Official record from Sacramento County Environmental Management Department, Jul 30, 2026 · Original Source
Follow-Up
Jun 11, 2026
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Jun 11, 2026 · Original Source
Routine
Jun 2, 2026
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.
Official record from Sacramento County Environmental Management Department, Jun 2, 2026 · Original Source
Routine
Dec 2, 2025
PASS
1 recorded violation
notedCode —Handwashing
Official wording
HANDWASHING FACILITIES
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Official record from Sacramento County Environmental Management Department, Dec 2, 2025 · Original Source
Follow-Up
Feb 19, 2025
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Feb 19, 2025 · Original Source
Routine
Feb 18, 2025
CONDITIONAL PASS
1 recorded violation
notedCode —Food temperature
Official wording
WAREWASHING AND SANITIZING PROCEDURES [Corrected at time of Inspection], BARE HAND CONTACT AND GLOVE USE, HOT AND COLD HOLDING TEMPERATURES [Corrected at time of Inspection], TIME AS A PUBLIC HEALTH CONTROL [Corrected at time of Inspection]
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.