More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
6 inspections
Routine
Apr 22, 2026
PASS
1 recorded violation
notedCode —Contamination
Official wording
FOOD IN GOOD CONDITION, SAFE, AND UNADULTERATED
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Official record from Sacramento County Environmental Management Department, Apr 22, 2026 · Original Source
Follow-Up
Mar 26, 2026
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Mar 26, 2026 · Original Source
Routine
Mar 24, 2026
PASS
2 recorded violations
notedCode —Handwashing
Official wording
REHEATING PROCEDURES FOR HOT HOLDING, HANDWASHING FACILITIES, HOT AND COLD HOLDING TEMPERATURES, COOLING METHODS
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.
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Sacramento County Environmental Management Department, Mar 24, 2026 · Original Source
Follow-Up
Jan 16, 2025
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Jan 16, 2025 · Original Source
Routine
Jan 15, 2025
PASS
2 recorded violations
notedCode —Handwashing
Official wording
HANDWASHING FACILITIES, COOLING METHODS
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.
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.