SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was La Esperanza #2 last inspected?
The most recent inspection on record was on Oct 7, 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?
4 inspections on record, from Nov 14, 2024 to Oct 7, 2026.
Has La Esperanza #2 ever been closed by the health department?
No closure appears in the 4 inspection records we hold for this business. The earliest is dated Nov 14, 2024.
The Full Inspection History
4 inspections
Routine
Oct 7, 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, Oct 7, 2026 · Original Source
Routine
Sep 30, 2025
PASS
1 recorded violation
notedCode —Pests
Official Wording
VERMIN AND ANIMAL CONTAMINATION
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.
Official record from Sacramento County Environmental Management Department, Sep 30, 2025 · Original Source
Routine
Apr 14, 2025
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Apr 14, 2025 · Original Source
Routine
Nov 14, 2024
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.