SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was Brasserie Capitale And Cafe A Cote last inspected?
The most recent inspection on record was on Feb 6, 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?
7 inspections on record, from Oct 5, 2023 to Feb 6, 2026.
Has Brasserie Capitale And Cafe A Cote ever been closed by the health department?
No closure appears in the 7 inspection records we hold for this business. The earliest is dated Oct 5, 2023.
The Full Inspection History
7 inspections
Routine
Feb 6, 2026
PASS
2 recorded violations
notedCode —Food source and labeling
Official Wording
SHELLSTOCK DISPLAY AND COMMINGLING
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.
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, Apr 29, 2025 · Original Source
Routine
Nov 20, 2024
PASS
2 recorded violations
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, Apr 25, 2024 · Original Source
Routine
Mar 18, 2024
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 18, 2024 · Original Source
Routine
Nov 20, 2023
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.