Food Prep Estab · Sacramento County, CA
4641 Florin Rd
Last inspected Jul 1, 2026 · View Map ↗ · Compare ↗
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Own this restaurant? Add an inspection badge to your website · Inspection prep checklist
Routine
1 recorded violation
HANDWASHING FACILITIES
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, Jul 1, 2026 · Original Source
Routine
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Dec 18, 2025 · Original Source
Routine
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Jun 16, 2025 · Original Source
Routine
1 recorded violation
HOT AND COLD HOLDING TEMPERATURES [Corrected at time of Inspection]
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 21, 2025 · Original Source
Routine
1 recorded violation
HOT AND COLD HOLDING TEMPERATURES
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 18, 2024 · Original Source
Follow-Up
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Feb 9, 2024 · Original Source
Routine
1 recorded violation
WAREWASHING AND SANITIZING PROCEDURES [Corrected at time of Inspection], HOT AND COLD HOLDING TEMPERATURES
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 8, 2024 · Original Source
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