SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
5 inspections
Routine
Apr 24, 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, Apr 24, 2026 · Original Source
Routine
Jan 14, 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, Jan 14, 2026 · Original Source
Routine
Jan 29, 2025
PASS
1 recorded violation
notedCode —Food temperature
Official wording
HOT AND COLD HOLDING 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.
Official record from Sacramento County Environmental Management Department, Jan 29, 2025 · Original Source
Follow-Up
Jan 11, 2024
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Jan 11, 2024 · Original Source
Routine
Jan 8, 2024
CONDITIONAL PASS
1 recorded violation
notedCode —Food temperature
Official wording
HOT AND COLD HOLDING TEMPERATURES [Corrected at time of Inspection], COOLING METHODS [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.