More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
Quick Answers
When was Cakes By Jeff The Chef last inspected?
The most recent inspection on record was on Apr 8, 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?
4 inspections on record, from Sep 4, 2024 to Apr 8, 2026.
Has Cakes By Jeff The Chef ever been closed by the health department?
The records we hold show 1 closure, most recently on Dec 15, 2025.
The Full Inspection History
4 inspections
Routine
Apr 8, 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, Apr 8, 2026 · Original Source
Follow-Up
Dec 15, 2025
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Dec 15, 2025 · Original Source
Routine
Dec 15, 2025
CLOSED
The health department recorded a closure at this inspection.
1 recorded violation
notedCode —Cleaning and sanitizing
Official Wording
WAREWASHING AND SANITIZING PROCEDURES
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Sacramento County Environmental Management Department, Dec 15, 2025 · Original Source
Routine
Sep 4, 2024
PASS
1 recorded violation
notedCode —Food temperature
Official Wording
HOT AND COLD HOLDING TEMPERATURES [Corrected at time of Inspection]
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.