Routine
Dec 1, 2025
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Dec 1, 2025 · Original Source
Restaurant With Bar · Sacramento County, CA
Koja Kitchen
732 K St
Last inspected Dec 1, 2025 · View Map ↗ · Compare ↗
PASS
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
6 inspectionsRoutine
Mar 25, 2025
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Mar 25, 2025 · Original Source
Routine
Nov 27, 2024
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.
More about food kept at an unsafe temperatureOfficial record from Sacramento County Environmental Management Department, Nov 27, 2024 · Original Source
Follow-Up
Jan 22, 2024
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Jan 22, 2024 · Original Source
Follow-Up
Jan 19, 2024
CONDITIONAL 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.
More about food kept at an unsafe temperatureOfficial record from Sacramento County Environmental Management Department, Jan 19, 2024 · Original Source
Routine
Jan 18, 2024
CONDITIONAL PASS
1 recorded violation
notedCode —Food temperature
Official wording
WAREWASHING AND SANITIZING PROCEDURES, 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.
More about food kept at an unsafe temperatureOfficial record from Sacramento County Environmental Management Department, Jan 18, 2024 · Original Source
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