Follow-Up
Oct 2, 2026
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Oct 2, 2026 · Original Source
Retail Market (15000+Sq.ft) · Sacramento County, CA
Sf Supermarket
6930 65th St Ste 123
Last inspected Oct 2, 2026 · View Map ↗ · Compare ↗
PASS
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
10 inspectionsFollow-Up
Oct 1, 2026
PASS
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.
More about signs of rodents or insectsOfficial record from Sacramento County Environmental Management Department, Oct 1, 2026 · Original Source
Follow-Up
Sep 17, 2026
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Sep 17, 2026 · Original Source
Routine
Sep 16, 2026
CONDITIONAL PASS
4 recorded violations
notedCode —Pests
Official wording
FOOD IN GOOD CONDITION, SAFE, AND UNADULTERATED, FOOD CONTACT SURFACES CLEANED AND SANITIZED, WAREWASHING AND SANITIZING PROCEDURES, VERMIN AND ANIMAL CONTAMINATION, HANDWASHING PROCEDURES, BARE HAND CONTACT AND GLOVE USE, 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.
More about signs of rodents or insectsnotedCode —Food temperature
Official wording
FOOD IN GOOD CONDITION, SAFE, AND UNADULTERATED, 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 temperaturenotedCode —Pests
Official wording
Food in good condition, safe, and unadulterated, food contact surfaces cleaned and sanitized, warewashing and sanitizing procedures, vermin and animal contamination, handwashing procedures, bare hand contact and glove use, 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.
More about signs of rodents or insectsnotedCode —Food temperature
Official wording
Food in good condition, safe, and unadulterated, 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 temperatureOfficial record from Sacramento County Environmental Management Department, Sep 16, 2026 · Original Source
Routine
Apr 2, 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.
More about food kept at an unsafe temperatureOfficial record from Sacramento County Environmental Management Department, Apr 2, 2026 · Original Source
Routine
Mar 13, 2025
PASS
2 recorded violations
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 temperaturenotedCode —Food source and labeling
Official wording
SHELLSTOCK DISPLAY AND COMMINGLING [Corrected at time of Inspection]
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial record from Sacramento County Environmental Management Department, Mar 13, 2025 · Original Source
Routine
Mar 6, 2025
IN COMPLIANCE
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Mar 6, 2025 · Original Source
Follow-Up
Dec 19, 2024
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Dec 19, 2024 · Original Source
Routine
Dec 18, 2024
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Dec 18, 2024 · Original Source
Routine
Jan 23, 2024
PASS
2 recorded violations
notedCode —Food temperature
Official wording
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.
More about food kept at an unsafe temperaturenotedCode —Contamination
Official wording
FOOD IN GOOD CONDITION, SAFE, AND UNADULTERATED
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 contaminationOfficial record from Sacramento County Environmental Management Department, Jan 23, 2024 · Original Source
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