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Restaurant · Sacramento County, CA

Hiso

524 12th St

Last inspected Oct 29, 2026 · View Map ↗ · Compare ↗

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PASS
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

Quick Answers

When was Hiso last inspected?
The most recent inspection on record was on Oct 29, 2026. The result listed by Sacramento County Environmental Management Department was “PASS”.
Were any violations recorded at the last inspection?
No. No violations were recorded at the most recent inspection.
How many inspections are on record?
7 inspections on record, from Jan 8, 2024 to Oct 29, 2026.
Has Hiso ever been closed by the health department?
No closure appears in the 7 inspection records we hold for this business. The earliest is dated Jan 8, 2024.

The Full Inspection History

7 inspections

Follow-Up

Oct 29, 2026

PASS

0 recorded violations

No violations recorded in this inspection.

Official record from Sacramento County Environmental Management Department, Oct 29, 2026 · Original Source

Routine

Oct 27, 2026

CONDITIONAL PASS

1 recorded violation

notedCode —Food temperature

Official Wording

Hot and cold water supply, 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.

More about food kept at an unsafe temperature

Official record from Sacramento County Environmental Management Department, Oct 27, 2026 · Original Source

Routine

Apr 24, 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.

More about food kept at an unsafe temperature

Official record from Sacramento County Environmental Management Department, Apr 24, 2026 · Original Source

Routine

Jan 14, 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.

More about food kept at an unsafe temperature

Official record from Sacramento County Environmental Management Department, Jan 14, 2026 · Original Source

Routine

Jan 29, 2025

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 29, 2025 · Original Source

Follow-Up

Jan 11, 2024

PASS

0 recorded violations

No violations recorded in this inspection.

Official record from Sacramento County Environmental Management Department, Jan 11, 2024 · Original Source

Routine

Jan 8, 2024

CONDITIONAL PASS

1 recorded violation

notedCode —Food temperature

Official Wording

HOT AND COLD HOLDING TEMPERATURES [Corrected at time of Inspection], COOLING METHODS [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 8, 2024 · Original Source

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