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
Sep 16, 2026
PASS
2 recorded violations
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.
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, Sep 16, 2026 · Original Source
Routine
Jul 30, 2026
SUSPENSION OF PERMIT TO OPERATE
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Jul 30, 2026 · Original Source
Routine
Aug 26, 2025
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Aug 26, 2025 · Original Source
Routine
Aug 13, 2025
CRITICAL VIOLATIONS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Aug 13, 2025 · Original Source
Routine
Mar 5, 2025
PASS
1 recorded violation
notedCode —Cleaning and sanitizing
Official wording
WAREWASHING AND SANITIZING PROCEDURES
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.