Follow-Up
May 22, 2026
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, May 22, 2026 · Original Source
Restaurant · Sacramento County, CA
The Coco
2005 11th St
Last inspected May 22, 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
5 inspectionsFollow-Up
May 21, 2026
CONDITIONAL PASS
1 recorded violation
notedCode —Other
Official wording
TIME AS A PUBLIC HEALTH CONTROL
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Sacramento County Environmental Management Department, May 21, 2026 · Original Source
Routine
May 19, 2026
CONDITIONAL PASS
1 recorded violation
notedCode —Handwashing
Official wording
HANDWASHING FACILITIES, HOT AND COLD HOLDING TEMPERATURES, TIME AS A PUBLIC HEALTH CONTROL
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, May 19, 2026 · Original Source
Routine
Mar 3, 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, Mar 3, 2026 · Original Source
Routine
Oct 22, 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 temperatureOfficial record from Sacramento County Environmental Management Department, Oct 22, 2025 · Original Source
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