More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
11 inspections
Routine
Jun 17, 2026
PASS
1 recorded violation
notedCode —Food temperature
Official wording
COOLING METHODS
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 17, 2026 · Original Source
Follow-Up
Feb 20, 2026
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Feb 20, 2026 · Original Source
Follow-Up
Feb 19, 2026
CONDITIONAL 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, Feb 19, 2026 · Original Source
Routine
Feb 18, 2026
MINOR VIOLATIONS
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.
Official record from Sacramento County Environmental Management Department, Feb 18, 2026 · Original Source
Routine
Oct 8, 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.
Official record from Sacramento County Environmental Management Department, Oct 8, 2025 · Original Source
Follow-Up
May 21, 2025
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, May 21, 2025 · Original Source
Routine
May 20, 2025
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.
Official record from Sacramento County Environmental Management Department, May 20, 2025 · Original Source
Routine
Dec 4, 2024
PASS
1 recorded violation
notedCode —Cleaning and sanitizing
Official wording
WAREWASHING AND SANITIZING PROCEDURES
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Sacramento County Environmental Management Department, Dec 4, 2024 · Original Source
Follow-Up
Apr 3, 2024
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Apr 3, 2024 · Original Source
Routine
Apr 2, 2024
CONDITIONAL PASS
1 recorded violation
notedCode —Handwashing
Official wording
WAREWASHING AND SANITIZING PROCEDURES, 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.