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Restaurant · Sacramento County, CA

Pho Abc Inc

7811 Greenback Ln

Last inspected Apr 9, 2026 · View Map ↗ · Compare ↗

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PASS

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

10 inspections

Routine

Apr 9, 2026

PASS

0 recorded violations

No violations recorded in this inspection.

Official record from Sacramento County Environmental Management Department, Apr 9, 2026 · Original Source

Routine

Oct 21, 2025

PASS

0 recorded violations

No violations recorded in this inspection.

Official record from Sacramento County Environmental Management Department, Oct 21, 2025 · Original Source

Routine

May 6, 2025

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.

More about food kept at an unsafe temperature

Official record from Sacramento County Environmental Management Department, May 6, 2025 · Original Source

Follow-Up

Jan 15, 2025

PASS

0 recorded violations

No violations recorded in this inspection.

Official record from Sacramento County Environmental Management Department, Jan 15, 2025 · Original Source

Routine

Jan 14, 2025

CONDITIONAL PASS

1 recorded violation

notedCode —Contamination

Official wording

FOOD IN GOOD CONDITION, SAFE, AND UNADULTERATED, WAREWASHING AND SANITIZING PROCEDURES, TIME AS A PUBLIC HEALTH CONTROL

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.

More about food not protected from contamination

Official record from Sacramento County Environmental Management Department, Jan 14, 2025 · Original Source

Follow-Up

Mar 5, 2024

PASS

0 recorded violations

No violations recorded in this inspection.

Official record from Sacramento County Environmental Management Department, Mar 5, 2024 · Original Source

Follow-Up

Mar 1, 2024

CONDITIONAL PASS

1 recorded violation

notedCode —Handwashing

Official wording

HANDWASHING FACILITIES, HOT AND COLD HOLDING TEMPERATURES

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.

More about handwashing problems

Official record from Sacramento County Environmental Management Department, Mar 1, 2024 · Original Source

Routine

Feb 28, 2024

CONDITIONAL PASS

1 recorded violation

notedCode —Handwashing

Official wording

HANDWASHING PROCEDURES, 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.

More about handwashing problems

Official record from Sacramento County Environmental Management Department, Feb 28, 2024 · Original Source

Complaint

Dec 27, 2023

CRITICAL VIOLATIONS

0 recorded violations

No violations recorded in this inspection.

Official record from Sacramento County Environmental Management Department, Dec 27, 2023 · Original Source

Routine

Nov 9, 2023

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.

More about food kept at an unsafe temperature

Official record from Sacramento County Environmental Management Department, Nov 9, 2023 · Original Source

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