More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
Quick Answers
When was Cafe Dantorels Curtis Park last inspected?
The most recent inspection on record was on Sep 25, 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 May 2, 2024 to Sep 25, 2026.
Has Cafe Dantorels Curtis Park ever been closed by the health department?
No closure appears in the 7 inspection records we hold for this business. The earliest is dated May 2, 2024.
The Full Inspection History
7 inspections
Routine
Sep 25, 2026
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.
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 25, 2026 · Original Source
Routine
Nov 19, 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.
Official record from Sacramento County Environmental Management Department, Nov 19, 2025 · Original Source
Routine
May 13, 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.
Official record from Sacramento County Environmental Management Department, May 13, 2025 · Original Source
Routine
Dec 4, 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, Dec 4, 2024 · Original Source
Follow-Up
May 6, 2024
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, May 6, 2024 · Original Source
Follow-Up
May 3, 2024
CONDITIONAL 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, May 3, 2024 · Original Source
Routine
May 2, 2024
CONDITIONAL PASS
1 recorded violation
notedCode —Food temperature
Official Wording
FOOD IN GOOD CONDITION, SAFE, AND UNADULTERATED [Corrected at time of Inspection], 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.