Food Prep Estab · Sacramento County, CA
1901 J St Ste B
Last inspected May 21, 2026 · View Map ↗ · Compare ↗
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Routine
1 recorded violation
TIME AS A PUBLIC HEALTH CONTROL
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Sacramento County Environmental Management Department, May 21, 2026 · Original Source
Follow-Up
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Nov 6, 2025 · Original Source
Routine
1 recorded violation
TIME AS A PUBLIC HEALTH CONTROL, COOLING METHODS
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, Nov 5, 2025 · Original Source
Routine
1 recorded violation
TIME AS A PUBLIC HEALTH CONTROL
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Sacramento County Environmental Management Department, Feb 5, 2025 · Original Source
Follow-Up
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Aug 23, 2024 · Original Source
Follow-Up
1 recorded violation
HOT AND COLD HOLDING TEMPERATURES, TIME AS A PUBLIC HEALTH CONTROL
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, Aug 22, 2024 · Original Source
Routine
1 recorded violation
HOT AND COLD HOLDING TEMPERATURES, TIME AS A PUBLIC HEALTH CONTROL
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, Aug 21, 2024 · Original Source
Routine
1 recorded violation
TIME AS A PUBLIC HEALTH CONTROL
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Sacramento County Environmental Management Department, Jan 8, 2024 · Original Source
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