SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
7 inspections
Routine
Apr 14, 2026
PASS
1 recorded violation
notedCode —Food temperature
Official wording
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.
Official record from Sacramento County Environmental Management Department, Apr 14, 2026 · Original Source
Routine
Oct 27, 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, Oct 27, 2025 · Original Source
Routine
May 12, 2025
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, May 12, 2025 · Original Source
Routine
Nov 13, 2024
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Nov 13, 2024 · Original Source
Follow-Up
Mar 21, 2024
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Mar 21, 2024 · Original Source
Routine
Mar 20, 2024
CONDITIONAL PASS
1 recorded violation
notedCode —Food temperature
Official wording
REHEATING PROCEDURES FOR HOT HOLDING [Corrected at time of Inspection], 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.