SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was Homero's Mexican Food last inspected?
The most recent inspection on record was on Aug 26, 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?
8 inspections on record, from Nov 22, 2023 to Aug 26, 2026.
Has Homero's Mexican Food ever been closed by the health department?
No closure appears in the 8 inspection records we hold for this business. The earliest is dated Nov 22, 2023.
The Full Inspection History
8 inspections
Routine
Aug 26, 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, Aug 26, 2026 · Original Source
Routine
Jan 28, 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, Jan 28, 2026 · Original Source
Routine
Aug 26, 2025
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, Aug 26, 2025 · Original Source
Follow-Up
Mar 19, 2025
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Mar 19, 2025 · Original Source
Routine
Mar 18, 2025
CONDITIONAL PASS
1 recorded violation
notedCode —Food temperature
Official Wording
RESTROOMS MAINTAINED, SUPPLIED, AND ACCESSIBLE, 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, Mar 18, 2025 · Original Source
Follow-Up
Apr 19, 2024
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Apr 19, 2024 · Original Source
Routine
Apr 18, 2024
IN COMPLIANCE
1 recorded violation
notedCode —Food temperature
Official Wording
REHEATING PROCEDURES FOR HOT HOLDING, WAREWASHING AND SANITIZING PROCEDURES, 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 18, 2024 · Original Source
Routine
Nov 22, 2023
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.