Follow-Up
Aug 20, 2026
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Aug 20, 2026 · Original Source
Restaurant · Sacramento County, CA
Taqueria El Burrito
4730 Natomas Blvd Ste 170
Last inspected Aug 20, 2026 · View Map ↗ · Compare ↗
PASS
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
14 inspectionsRoutine
Aug 20, 2026
MINOR VIOLATIONS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Aug 20, 2026 · Original Source
Follow-Up
Aug 17, 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.
More about food kept at an unsafe temperatureOfficial record from Sacramento County Environmental Management Department, Aug 17, 2026 · Original Source
Routine
Aug 13, 2026
CONDITIONAL PASS
1 recorded violation
notedCode —Food temperature
Official wording
REHEATING PROCEDURES FOR HOT HOLDING, 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, Aug 13, 2026 · Original Source
Routine
Apr 21, 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 21, 2026 · Original Source
Follow-Up
Feb 23, 2026
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Feb 23, 2026 · Original Source
Routine
Feb 20, 2026
CONDITIONAL PASS
1 recorded violation
notedCode —Food temperature
Official wording
HOT AND COLD WATER SUPPLY, 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, Feb 20, 2026 · Original Source
Follow-Up
Dec 30, 2025
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Dec 30, 2025 · Original Source
Follow-Up
Dec 29, 2025
CONDITIONAL PASS
1 recorded violation
notedCode —Food temperature
Official wording
REHEATING PROCEDURES FOR HOT HOLDING
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, Dec 29, 2025 · Original Source
Follow-Up
Dec 24, 2025
CONDITIONAL PASS
1 recorded violation
notedCode —Handwashing
Official wording
REHEATING PROCEDURES FOR HOT HOLDING, HOT AND COLD WATER SUPPLY, 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.
More about handwashing problemsOfficial record from Sacramento County Environmental Management Department, Dec 24, 2025 · Original Source
Routine
Dec 23, 2025
CONDITIONAL PASS
1 recorded violation
notedCode —Handwashing
Official wording
REHEATING PROCEDURES FOR HOT HOLDING, HOT AND COLD WATER SUPPLY, 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.
More about handwashing problemsOfficial record from Sacramento County Environmental Management Department, Dec 23, 2025 · Original Source
Follow-Up
Apr 9, 2025
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Apr 9, 2025 · Original Source
Follow-Up
Apr 7, 2025
CONDITIONAL PASS
1 recorded violation
notedCode —Handwashing
Official wording
REHEATING PROCEDURES FOR HOT HOLDING, FOOD IN GOOD CONDITION, SAFE, AND UNADULTERATED, HANDWASHING PROCEDURES [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.
More about handwashing problemsOfficial record from Sacramento County Environmental Management Department, Apr 7, 2025 · Original Source
Routine
Apr 4, 2025
CONDITIONAL PASS
1 recorded violation
notedCode —Food temperature
Official wording
REHEATING PROCEDURES FOR HOT HOLDING, FOOD IN GOOD CONDITION, SAFE, AND UNADULTERATED [Corrected at time of Inspection], 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 temperatureOfficial record from Sacramento County Environmental Management Department, Apr 4, 2025 · Original Source
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