Restaurant · Sacramento County, CA
701 19th St
Last inspected Nov 3, 2026 · View Map ↗ · Compare ↗
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Routine
1 recorded violation
Warewashing and sanitizing procedures
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.
More about cleaning or sanitizing problemsOfficial record from Sacramento County Environmental Management Department, Nov 3, 2026 · Original Source
Routine
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Apr 8, 2026 · Original Source
Routine
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Jan 15, 2026 · Original Source
Routine
1 recorded violation
HOT AND COLD HOLDING TEMPERATURES
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 temperatureOfficial record from Sacramento County Environmental Management Department, Jul 16, 2025 · Original Source
Follow-Up
1 recorded violation
HOT AND COLD HOLDING TEMPERATURES [Corrected at time of Inspection]
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 temperatureOfficial record from Sacramento County Environmental Management Department, Jan 30, 2025 · Original Source
Routine
1 recorded violation
FOOD OBTAINED FROM APPROVED SOURCE [Corrected at time of Inspection], HANDWASHING PROCEDURES [Corrected at time of Inspection]
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.
More about handwashing problemsOfficial record from Sacramento County Environmental Management Department, Jan 29, 2025 · Original Source
Follow-Up
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Feb 5, 2024 · Original Source
Follow-Up
1 recorded violation
HOT AND COLD HOLDING TEMPERATURES
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 temperatureOfficial record from Sacramento County Environmental Management Department, Feb 2, 2024 · Original Source
Routine
1 recorded violation
HANDWASHING FACILITIES [Corrected at time of Inspection], HOT AND COLD HOLDING TEMPERATURES [Corrected at time of Inspection], COOLING METHODS [Corrected at time of Inspection]
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.
More about handwashing problemsOfficial record from Sacramento County Environmental Management Department, Feb 1, 2024 · Original Source
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