ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Rancho San Miguel last inspected?
The most recent inspection on record was on Oct 15, 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?
8 inspections on record, from Nov 14, 2024 to Oct 15, 2026.
Has Rancho San Miguel ever been closed by the health department?
No closure appears in the 8 inspection records we hold for this business. The earliest is dated Nov 14, 2024.
The Full Inspection History
8 inspections
Follow-Up
Oct 15, 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, Oct 15, 2026 · Original Source
Routine
Oct 13, 2026
PASS
2 recorded violations
notedCode —Handwashing
Official Wording
Warewashing and sanitizing procedures, handwashing facilities, hot and cold holding temperatures
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.
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, Oct 13, 2026 · Original Source
Follow-Up
Jan 16, 2026
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Jan 16, 2026 · Original Source
Routine
Jan 14, 2026
PASS
2 recorded violations
notedCode —Handwashing
Official Wording
HANDWASHING FACILITIES, HOT AND COLD HOLDING TEMPERATURES, COOLING METHODS
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.
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, Jan 14, 2026 · Original Source
Follow-Up
Nov 18, 2024
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Nov 18, 2024 · Original Source
Follow-Up
Nov 16, 2024
CONDITIONAL PASS
1 recorded violation
notedCode —Food temperature
Official Wording
COOLING METHODS [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, Nov 16, 2024 · Original Source
Follow-Up
Nov 15, 2024
CONDITIONAL PASS
1 recorded violation
notedCode —Food temperature
Official Wording
HOT AND COLD HOLDING TEMPERATURES, 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 15, 2024 · Original Source
Routine
Nov 14, 2024
PASS
1 recorded violation
notedCode —Food temperature
Official Wording
HOT AND COLD HOLDING TEMPERATURES [Corrected at time of Inspection], COOLING METHODS [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.