Food Prep Estab · Sacramento County, CA

Fruitridge Am/Pm

8880 Fruitridge Rd

Last inspected Feb 3, 2026 · View Map ↗ · Compare ↗

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PASS

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

Quick Answers

When was Fruitridge Am/Pm last inspected?: The most recent inspection on record was on Feb 3, 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 Jan 22, 2024 to Feb 3, 2026.
Has Fruitridge Am/Pm 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 22, 2024.

The Full Inspection History

4 inspections

Routine

Feb 3, 2026

PASS

1 recorded violation

notedCode —Other

Official Wording

TIME AS A PUBLIC HEALTH CONTROL

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Sacramento County Environmental Management Department, Feb 3, 2026 · Original Source

Routine

Aug 18, 2025

PASS

1 recorded violation

notedCode —Other

Official Wording

TIME AS A PUBLIC HEALTH CONTROL

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Sacramento County Environmental Management Department, Aug 18, 2025 · Original Source

Routine

Sep 19, 2024

PASS

0 recorded violations

No violations recorded in this inspection.

Official record from Sacramento County Environmental Management Department, Sep 19, 2024 · Original Source

Routine

Jan 22, 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.

More about food kept at an unsafe temperature

Official record from Sacramento County Environmental Management Department, Jan 22, 2024 · Original Source