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
Aug 31, 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, Aug 31, 2026 · Original Source
Routine
Mar 12, 2026
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Mar 12, 2026 · Original Source
Routine
Jan 21, 2026
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Jan 21, 2026 · Original Source
Routine
Jul 30, 2025
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Jul 30, 2025 · Original Source
Routine
Jul 15, 2025
IN COMPLIANCE
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Jul 15, 2025 · Original Source
Routine
Apr 14, 2025
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Apr 14, 2025 · Original Source
Routine
Oct 18, 2024
PASS
1 recorded violation
notedCode —Food temperature
Official wording
COOKING TIME AND TEMPERATURES [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.