More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
10 inspections
Follow-Up
May 28, 2026
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, May 28, 2026 · Original Source
Follow-Up
May 9, 2026
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, May 9, 2026 · Original Source
Routine
May 8, 2026
CLOSED
The health department recorded a closure at this inspection.
1 recorded violation
notedCode —Pests
Official wording
VERMIN AND ANIMAL CONTAMINATION, HANDWASHING FACILITIES
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, May 8, 2026 · Original Source
Follow-Up
Feb 25, 2026
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Feb 25, 2026 · Original Source
Follow-Up
Feb 23, 2026
CLOSED
The health department recorded a closure at this inspection.
1 recorded violation
notedCode —Pests
Official wording
VERMIN AND ANIMAL CONTAMINATION, 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, Feb 23, 2026 · Original Source
Follow-Up
Jan 29, 2026
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Jan 29, 2026 · Original Source
Routine
Jan 27, 2026
CLOSED
The health department recorded a closure at this inspection.
1 recorded violation
notedCode —Pests
Official wording
VERMIN AND ANIMAL CONTAMINATION
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, Jan 27, 2026 · Original Source
Routine
Mar 20, 2025
PASS
1 recorded violation
notedCode —Handwashing
Official wording
HANDWASHING FACILITIES [Corrected at time of Inspection]
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.
Official record from Sacramento County Environmental Management Department, Mar 20, 2025 · Original Source
Routine
Jun 25, 2024
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, Jun 25, 2024 · Original Source
Routine
Dec 26, 2023
PASS
1 recorded violation
notedCode —Handwashing
Official wording
HANDWASHING FACILITIES
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.