More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
Quick Answers
When was Auburn Shell last inspected?
The most recent inspection on record was on Sep 17, 2026. The result listed by Sacramento County Environmental Management Department was “PASS”.
Were any violations recorded at the last inspection?
Yes: 2 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?
4 inspections on record, from Jan 10, 2024 to Sep 17, 2026.
Has Auburn Shell ever been closed by the health department?
No closure appears in the 4 inspection records we hold for this business. The earliest is dated Jan 10, 2024.
The Full Inspection History
4 inspections
Routine
Sep 17, 2026
PASS
2 recorded violations
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.
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, Sep 17, 2026 · Original Source
Routine
Apr 9, 2026
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, Apr 9, 2026 · Original Source
Routine
Mar 27, 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.