More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
Quick Answers
When was Koreana Plaza Market last inspected?
The most recent inspection on record was on Oct 8, 2026. The result listed by Sacramento County Environmental Management Department was “CRITICAL VIOLATIONS”.
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 Dec 7, 2023 to Oct 8, 2026.
Has Koreana Plaza Market ever been closed by the health department?
No closure appears in the 10 inspection records we hold for this business. The earliest is dated Dec 7, 2023.
The Full Inspection History
10 inspections
Routine
Oct 8, 2026
CRITICAL VIOLATIONS
1 recorded violation
notedCode —Contamination
Official Wording
Food in good condition, safe, and unadulterated
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Official record from Sacramento County Environmental Management Department, Oct 8, 2026 · Original Source
Follow-Up
Mar 6, 2026
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Mar 6, 2026 · Original Source
Routine
Feb 27, 2026
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Feb 27, 2026 · Original Source
Follow-Up
Feb 20, 2026
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Feb 20, 2026 · Original Source
Routine
Feb 19, 2026
PASS
2 recorded violations
notedCode —Pests
Official Wording
VERMIN AND ANIMAL CONTAMINATION, HOT AND COLD HOLDING TEMPERATURES
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
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, Feb 19, 2026 · Original Source
Routine
Sep 3, 2025
PASS
4 recorded violations
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.
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.
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.
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, Sep 3, 2025 · Original Source
Routine
Feb 11, 2025
PASS
1 recorded violation
notedCode —Handwashing
Official Wording
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.
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, Nov 1, 2024 · Original Source
Routine
Aug 29, 2024
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, Aug 29, 2024 · Original Source
Routine
Dec 7, 2023
PASS
3 recorded violations
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.
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.
REHEATING PROCEDURES FOR HOT HOLDING [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.