More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
10 inspections
Routine
Sep 23, 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 23, 2026 · Original Source
Follow-Up
Jan 30, 2026
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Jan 30, 2026 · Original Source
Routine
Jan 29, 2026
CONDITIONAL PASS
1 recorded violation
notedCode —Handwashing
Official wording
WAREWASHING AND SANITIZING PROCEDURES, HANDWASHING 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.
Official record from Sacramento County Environmental Management Department, Jan 29, 2026 · Original Source
Follow-Up
Mar 25, 2025
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, Mar 25, 2025 · Original Source
Follow-Up
Mar 10, 2025
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Mar 10, 2025 · Original Source
Routine
Mar 5, 2025
MINOR VIOLATIONS
1 recorded violation
notedCode —Food temperature
Official wording
FOOD CONTACT SURFACES CLEANED AND SANITIZED, HOT AND COLD HOLDING TEMPERATURES [Corrected at time of Inspection], TIME AS A PUBLIC HEALTH CONTROL
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 5, 2025 · Original Source
Follow-Up
Feb 9, 2024
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Feb 9, 2024 · Original Source
Follow-Up
Feb 8, 2024
CONDITIONAL PASS
1 recorded violation
notedCode —Food temperature
Official wording
HOT AND COLD HOLDING TEMPERATURES, TIME AS A PUBLIC HEALTH CONTROL
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, Feb 8, 2024 · Original Source
Routine
Feb 6, 2024
CONDITIONAL PASS
1 recorded violation
notedCode —Food temperature
Official wording
HOT AND COLD HOLDING TEMPERATURES, COOLING METHODS
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.