SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was La Flor De Michoacan last inspected?
The most recent inspection on record was on Oct 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?
6 inspections on record, from Feb 15, 2024 to Oct 26, 2026.
Has La Flor De Michoacan ever been closed by the health department?
No closure appears in the 6 inspection records we hold for this business. The earliest is dated Feb 15, 2024.
The Full Inspection History
6 inspections
Routine
Oct 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, May 23, 2025 · Original Source
Routine
Dec 12, 2024
IN COMPLIANCE
1 recorded violation
notedCode —Handwashing
Official Wording
HANDWASHING FACILITIES [Corrected at time of Inspection]
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, Dec 12, 2024 · Original Source
Routine
Feb 15, 2024
PASS
1 recorded violation
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.