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Restaurant · Sacramento County, CA

Lucky Dumpling House

5110 Auburn Blvd

Last inspected Aug 31, 2026 · View Map ↗ · Compare ↗

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More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

Quick Answers

When was Lucky Dumpling House last inspected?
The most recent inspection on record was on Aug 31, 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?
3 inspections on record, from Jul 23, 2025 to Aug 31, 2026.
Has Lucky Dumpling House ever been closed by the health department?
No closure appears in the 3 inspection records we hold for this business. The earliest is dated Jul 23, 2025.

The Full Inspection History

3 inspections

Routine

Aug 31, 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.

More about food kept at an unsafe temperature

Official record from Sacramento County Environmental Management Department, Aug 31, 2026 · Original Source

Follow-Up

Jul 24, 2025

PASS

0 recorded violations

No violations recorded in this inspection.

Official record from Sacramento County Environmental Management Department, Jul 24, 2025 · Original Source

Routine

Jul 23, 2025

MINOR VIOLATIONS

1 recorded violation

notedCode —Food temperature

Official Wording

REHEATING PROCEDURES FOR HOT HOLDING [Corrected at time of Inspection], FOOD IN GOOD CONDITION, SAFE, AND UNADULTERATED [Corrected at time of Inspection], WAREWASHING AND SANITIZING PROCEDURES [Corrected at time of Inspection], 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.

More about food kept at an unsafe temperature

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

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