More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
Quick Answers
When was No. 1 Buffet last inspected?
The most recent inspection on record was on Nov 3, 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?
10 inspections on record, from Oct 26, 2023 to Nov 3, 2026.
Has No. 1 Buffet ever been closed by the health department?
No closure appears in the 10 inspection records we hold for this business. The earliest is dated Oct 26, 2023.
The Full Inspection History
10 inspections
Routine
Nov 3, 2026
PASS
1 recorded violation
notedCode —Food temperature
Official Wording
Cooling methods
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, Nov 3, 2026 · Original Source
Follow-Up
May 28, 2026
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, May 28, 2026 · Original Source
Routine
May 27, 2026
CONDITIONAL PASS
1 recorded violation
notedCode —Food temperature
Official Wording
HOT AND COLD HOLDING TEMPERATURES, TIME AS A PUBLIC HEALTH CONTROL
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 27, 2026 · Original Source
Routine
Jan 9, 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, Jan 9, 2026 · Original Source
Follow-Up
Dec 24, 2024
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Dec 24, 2024 · Original Source
Routine
Dec 23, 2024
IN COMPLIANCE
1 recorded violation
notedCode —Food temperature
Official Wording
WAREWASHING AND SANITIZING PROCEDURES [Corrected at time of Inspection], 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, Dec 23, 2024 · Original Source
Routine
Sep 19, 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.
Official record from Sacramento County Environmental Management Department, Sep 19, 2024 · Original Source
Routine
Mar 27, 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.
Official record from Sacramento County Environmental Management Department, Mar 27, 2024 · Original Source
Follow-Up
Oct 27, 2023
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Oct 27, 2023 · Original Source
Routine
Oct 26, 2023
CONDITIONAL PASS
1 recorded violation
notedCode —Food temperature
Official Wording
HOT AND COLD HOLDING TEMPERATURES, TIME AS A PUBLIC HEALTH CONTROL [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.