More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
Quick Answers
When was Carniceria Lopez last inspected?
The most recent inspection on record was on Nov 5, 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?
10 inspections on record, from May 24, 2024 to Nov 5, 2026.
Has Carniceria Lopez ever been closed by the health department?
No closure appears in the 10 inspection records we hold for this business. The earliest is dated May 24, 2024.
The Full Inspection History
10 inspections
Routine
Nov 5, 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, Nov 5, 2026 · Original Source
Follow-Up
Apr 24, 2026
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Apr 24, 2026 · Original Source
Follow-Up
Apr 22, 2026
CONDITIONAL PASS
1 recorded violation
notedCode —Food temperature
Official Wording
COOLING METHODS
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 22, 2026 · Original Source
Routine
Apr 21, 2026
PASS
1 recorded violation
notedCode —Food temperature
Official Wording
HOT AND COLD HOLDING TEMPERATURES, COOLING METHODS
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 21, 2026 · Original Source
Follow-Up
Mar 20, 2025
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Mar 20, 2025 · Original Source
Follow-Up
Mar 19, 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, Mar 19, 2025 · Original Source
Routine
Mar 18, 2025
PASS
2 recorded violations
notedCode —Cleaning and sanitizing
Official Wording
WAREWASHING AND SANITIZING PROCEDURES [Corrected at time of Inspection]
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.
WAREWASHING AND SANITIZING PROCEDURES, 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.
Official record from Sacramento County Environmental Management Department, Mar 18, 2025 · Original Source
Routine
Dec 19, 2024
MINOR VIOLATIONS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Dec 19, 2024 · Original Source
Follow-Up
May 28, 2024
PASS
1 recorded violation
notedCode —Food temperature
Official Wording
COOLING METHODS
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 28, 2024 · Original Source
Routine
May 24, 2024
PASS
2 recorded violations
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.
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.