Restaurant With Bar · Sacramento County, CA

Loree's Little Shack On Greenback

6901 Greenback Ln

Last inspected Apr 23, 2026 · View Map ↗ · Compare ↗

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PASS

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

Quick Answers

When was Loree's Little Shack On Greenback last inspected?: The most recent inspection on record was on Apr 23, 2026. The result listed by Sacramento County Environmental Management Department was “PASS”.
Were any violations recorded at the last inspection?: No. No violations were recorded at the most recent inspection.
How many inspections are on record?: 7 inspections on record, from Sep 28, 2023 to Apr 23, 2026.
Has Loree's Little Shack On Greenback ever been closed by the health department?: No closure appears in the 7 inspection records we hold for this business. The earliest is dated Sep 28, 2023.

The Full Inspection History

7 inspections

Routine

Apr 23, 2026

PASS

0 recorded violations

No violations recorded in this inspection.

Official record from Sacramento County Environmental Management Department, Apr 23, 2026 · Original Source

Routine

Nov 5, 2025

PASS

0 recorded violations

No violations recorded in this inspection.

Official record from Sacramento County Environmental Management Department, Nov 5, 2025 · Original Source

Routine

May 23, 2025

PASS

0 recorded violations

No violations recorded in this inspection.

Official record from Sacramento County Environmental Management Department, May 23, 2025 · Original Source

Routine

Apr 29, 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.

Jan 2, 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.

More about food kept at an unsafe temperature

Official record from Sacramento County Environmental Management Department, Jan 2, 2025 · Original Source

Routine