More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
Quick Answers
When was Hidden Dumpling House last inspected?
The most recent inspection on record was on Jul 7, 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?
7 inspections on record, from Oct 23, 2023 to Jul 7, 2026.
Has Hidden Dumpling House 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 23, 2023.
The Full Inspection History
7 inspections
Routine
Jul 7, 2026
PASS
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, Jul 7, 2026 · Original Source
Follow-Up
Jun 15, 2026
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Jun 15, 2026 · Original Source
Follow-Up
Jun 12, 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, Jun 12, 2026 · Original Source
Routine
Jun 11, 2026
CONDITIONAL 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.