Restaurant · Sacramento County, CA
1021 K St
Last inspected Feb 11, 2026 · View Map ↗ · Compare ↗
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Own this restaurant? Add an inspection badge to your website · Inspection prep checklist
Routine
1 recorded violation
WAREWASHING AND SANITIZING PROCEDURES
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.
More about cleaning or sanitizing problemsOfficial record from Sacramento County Environmental Management Department, Feb 11, 2026 · Original Source
Follow-Up
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Feb 20, 2025 · Original Source
Routine
1 recorded violation
HANDWASHING FACILITIES, HOT AND COLD HOLDING TEMPERATURES, COOLING METHODS
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.
More about handwashing problemsOfficial record from Sacramento County Environmental Management Department, Feb 18, 2025 · Original Source
Follow-Up
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Sep 24, 2024 · Original Source
Routine
1 recorded violation
REHEATING PROCEDURES FOR HOT HOLDING, HANDWASHING FACILITIES [Corrected at time of Inspection], HOT AND COLD HOLDING TEMPERATURES [Corrected at time of Inspection]
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.
More about handwashing problemsOfficial record from Sacramento County Environmental Management Department, Sep 23, 2024 · Original Source
Routine
1 recorded violation
HOT AND COLD HOLDING TEMPERATURES
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, Jan 18, 2024 · Original Source
Routine
1 recorded violation
HOT AND COLD HOLDING TEMPERATURES
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 19, 2023 · Original Source
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