Restaurant · Sacramento County, CA
5749 Watt Ave
Last inspected May 18, 2026 · View Map ↗ · Compare ↗
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Routine
1 recorded violation
RESTROOMS MAINTAINED, SUPPLIED, AND ACCESSIBLE
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Sacramento County Environmental Management Department, May 18, 2026 · Original Source
Routine
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Dec 30, 2025 · Original Source
Follow-Up
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Dec 20, 2024 · Original Source
Routine
1 recorded violation
HOT AND COLD WATER SUPPLY, HANDWASHING FACILITIES [Corrected at time of Inspection], HOT AND COLD HOLDING TEMPERATURES
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, Dec 19, 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, Mar 29, 2024 · Original Source
Routine
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Mar 26, 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, Jan 2, 2024 · Original Source
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