SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
4 inspections
Routine
Jan 12, 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.
Official record from Sacramento County Environmental Management Department, Jan 12, 2026 · Original Source
Follow-Up
Oct 22, 2024
PASS
1 recorded violation
notedCode —Handwashing
Official wording
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.
Official record from Sacramento County Environmental Management Department, Oct 22, 2024 · Original Source
Routine
Oct 21, 2024
CONDITIONAL PASS
1 recorded violation
notedCode —Food temperature
Official wording
REHEATING PROCEDURES FOR HOT HOLDING, WAREWASHING AND SANITIZING PROCEDURES, 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 21, 2024 · Original Source
Routine
Dec 21, 2023
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.