More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
8 inspections
Routine
Sep 21, 2026
PASS
2 recorded violations
notedCode —Cleaning and sanitizing
Official wording
WAREWASHING AND SANITIZING PROCEDURES
In plain English
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.
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, Sep 21, 2026 · Original Source
Routine
Mar 3, 2026
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Mar 3, 2026 · Original Source
Routine
Aug 25, 2025
PASS
1 recorded violation
notedCode —Food temperature
Official wording
REHEATING PROCEDURES FOR HOT HOLDING
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, Aug 25, 2025 · Original Source
Routine
Dec 31, 2024
MINOR VIOLATIONS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Dec 31, 2024 · Original Source
Follow-Up
Sep 13, 2024
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Sep 13, 2024 · Original Source
Routine
Sep 12, 2024
CONDITIONAL PASS
1 recorded violation
notedCode —Food temperature
Official wording
WAREWASHING AND SANITIZING PROCEDURES [Corrected at time of Inspection], 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, Sep 12, 2024 · Original Source
Routine
Feb 15, 2024
CONDITIONAL PASS
1 recorded violation
notedCode —Food temperature
Official wording
HOT AND COLD HOLDING TEMPERATURES [Corrected at time of Inspection], 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.