More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
Quick Answers
When was Jack In The Box #4326 last inspected?
The most recent inspection on record was on Aug 31, 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 Oct 27, 2023 to Aug 31, 2026.
Has Jack In The Box #4326 ever been closed by the health department?
No closure appears in the 10 inspection records we hold for this business. The earliest is dated Oct 27, 2023.
The Full Inspection History
10 inspections
Routine
Aug 31, 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 31, 2026 · Original Source
Follow-Up
Mar 24, 2026
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Mar 24, 2026 · Original Source
Routine
Mar 23, 2026
CONDITIONAL PASS
1 recorded violation
notedCode —Handwashing
Official Wording
HANDWASHING FACILITIES, HOT AND COLD HOLDING TEMPERATURES
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Official record from Sacramento County Environmental Management Department, Mar 23, 2026 · Original Source
Routine
Jan 20, 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 20, 2026 · Original Source
Follow-Up
Oct 2, 2025
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Oct 2, 2025 · Original Source
Routine
Oct 1, 2025
CONDITIONAL PASS
1 recorded violation
notedCode —Handwashing
Official Wording
WAREWASHING AND SANITIZING PROCEDURES, HANDWASHING FACILITIES
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Official record from Sacramento County Environmental Management Department, Oct 1, 2025 · Original Source
Routine
Jul 18, 2025
MINOR VIOLATIONS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Jul 18, 2025 · Original Source
Routine
Mar 20, 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, Mar 20, 2025 · Original Source
Follow-Up
Oct 30, 2023
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Oct 30, 2023 · Original Source
Routine
Oct 27, 2023
CONDITIONAL PASS
1 recorded violation
notedCode —Handwashing
Official Wording
WAREWASHING AND SANITIZING PROCEDURES, HANDWASHING FACILITIES
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.