SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was Asian Pearl Restaurant last inspected?
The most recent inspection on record was on Oct 15, 2026. The result listed by Sacramento County Environmental Management Department was “PASS”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded. Each one is listed below with the official wording.
How many inspections are on record?
13 inspections on record, from Oct 24, 2023 to Oct 15, 2026.
Has Asian Pearl Restaurant ever been closed by the health department?
No closure appears in the 13 inspection records we hold for this business. The earliest is dated Oct 24, 2023.
The Full Inspection History
13 inspections
Routine
Oct 15, 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, Oct 15, 2026 · Original Source
Routine
Mar 25, 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, Mar 25, 2026 · Original Source
Routine
Feb 18, 2026
MINOR VIOLATIONS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Feb 18, 2026 · Original Source
Follow-Up
Oct 10, 2025
PASS
1 recorded violation
notedCode —Contamination
Official Wording
FOOD IN GOOD CONDITION, SAFE, AND UNADULTERATED
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Official record from Sacramento County Environmental Management Department, Oct 10, 2025 · Original Source
Follow-Up
Oct 9, 2025
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, Oct 9, 2025 · Original Source
Routine
Oct 8, 2025
CONDITIONAL PASS
1 recorded violation
notedCode —Food temperature
Official Wording
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 8, 2025 · Original Source
Routine
Feb 27, 2025
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Feb 27, 2025 · Original Source
Follow-Up
Sep 6, 2024
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Sep 6, 2024 · Original Source
Routine
Sep 4, 2024
CONDITIONAL PASS
1 recorded violation
notedCode —Food temperature
Official Wording
WAREWASHING AND SANITIZING PROCEDURES, SHELLSTOCK IDENTIFICATION TAGS, HOT AND COLD HOLDING TEMPERATURES, TIME AS A PUBLIC HEALTH CONTROL
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, Sep 4, 2024 · Original Source
Routine
Feb 28, 2024
PASS
1 recorded violation
notedCode —Food source and labeling
Official Wording
SHELLSTOCK IDENTIFICATION TAGS
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Official record from Sacramento County Environmental Management Department, Feb 28, 2024 · Original Source
Follow-Up
Oct 26, 2023
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Oct 26, 2023 · Original Source
Routine
Oct 26, 2023
MINOR VIOLATIONS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Oct 26, 2023 · Original Source
Routine
Oct 24, 2023
CONDITIONAL PASS
1 recorded violation
notedCode —Food temperature
Official Wording
HOT AND COLD HOLDING TEMPERATURES, TIME AS A PUBLIC HEALTH CONTROL
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.