Restaurant · Sacramento County, CA
9590 Harbour Point Dr
Last inspected Oct 2, 2026 · View Map ↗ · Compare ↗
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Routine
1 recorded violation
Time as a public health control
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Sacramento County Environmental Management Department, Oct 2, 2026 · Original Source
Routine
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Feb 13, 2026 · 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 24, 2025 · Original Source
Routine
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Feb 6, 2025 · Original Source
Routine
1 recorded violation
HANDWASHING FACILITIES
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, Mar 20, 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 17, 2023 · Original Source
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