More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
10 inspections
Routine
Oct 2, 2026
CLOSED
The health department recorded a closure at this inspection.
1 recorded violation
notedCode —Pests
Official wording
Vermin and animal contamination, handwashing facilities, hot and cold holding temperatures
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Official record from Sacramento County Environmental Management Department, Oct 2, 2026 · Original Source
Follow-Up
Nov 21, 2025
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Nov 21, 2025 · Original Source
Follow-Up
Nov 20, 2025
CONDITIONAL 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, Nov 20, 2025 · Original Source
Routine
Nov 18, 2025
CONDITIONAL PASS
1 recorded violation
notedCode —Food temperature
Official wording
RESTROOMS MAINTAINED, SUPPLIED, AND ACCESSIBLE, 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.
Official record from Sacramento County Environmental Management Department, Nov 18, 2025 · Original Source
Follow-Up
Jan 23, 2025
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Jan 23, 2025 · Original Source
Routine
Jan 21, 2025
CONDITIONAL PASS
1 recorded violation
notedCode —Food temperature
Official wording
FOOD CONTACT SURFACES CLEANED AND SANITIZED, WAREWASHING AND SANITIZING PROCEDURES, 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, Jan 21, 2025 · Original Source
Follow-Up
Aug 28, 2024
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Aug 28, 2024 · Original Source
Routine
Aug 27, 2024
CONDITIONAL PASS
1 recorded violation
notedCode —Food temperature
Official wording
FOOD CONTACT SURFACES CLEANED AND SANITIZED, 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, Aug 27, 2024 · Original Source
Follow-Up
Jan 12, 2024
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Jan 12, 2024 · Original Source
Routine
Jan 11, 2024
CONDITIONAL PASS
1 recorded violation
notedCode —Food temperature
Official wording
FOOD IN GOOD CONDITION, SAFE, AND UNADULTERATED, 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.