More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
9 inspections
Routine
Mar 24, 2026
PASS
1 recorded violation
notedCode —Food temperature
Official wording
REHEATING PROCEDURES FOR HOT HOLDING
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 24, 2026 · Original Source
Follow-Up
Oct 9, 2025
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Oct 9, 2025 · Original Source
Follow-Up
Sep 17, 2025
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Sep 17, 2025 · Original Source
Routine
Sep 16, 2025
CLOSED
The health department recorded a closure at this inspection.
1 recorded violation
notedCode —Pests
Official wording
VERMIN AND ANIMAL CONTAMINATION
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.
Official record from Sacramento County Environmental Management Department, Sep 16, 2025 · Original Source
Follow-Up
Dec 18, 2024
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Dec 18, 2024 · Original Source
Routine
Dec 17, 2024
CONDITIONAL PASS
1 recorded violation
notedCode —Food temperature
Official wording
REHEATING PROCEDURES FOR HOT HOLDING, 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, Dec 17, 2024 · Original Source
Routine
Apr 30, 2024
PASS
1 recorded violation
notedCode —Handwashing
Official wording
HANDWASHING PROCEDURES
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, Apr 30, 2024 · Original Source
Follow-Up
Oct 25, 2023
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Oct 25, 2023 · Original Source
Routine
Oct 24, 2023
CONDITIONAL PASS
1 recorded violation
notedCode —Handwashing
Official wording
WAREWASHING AND SANITIZING PROCEDURES, HANDWASHING FACILITIES, HOT AND COLD HOLDING TEMPERATURES
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.