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Restaurant · Sacramento County, CA

Saigon Kitchen Express

2225 Hurley Way Ste 101

Last inspected Mar 18, 2026 · View Map ↗ · Compare ↗

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

Quick Answers

When was Saigon Kitchen Express last inspected?
The most recent inspection on record was on Mar 18, 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?
4 inspections on record, from Jul 14, 2025 to Mar 18, 2026.
Has Saigon Kitchen Express ever been closed by the health department?
No closure appears in the 4 inspection records we hold for this business. The earliest is dated Jul 14, 2025.

The Full Inspection History

4 inspections

Follow-Up

Mar 18, 2026

PASS

0 recorded violations

No violations recorded in this inspection.

Official record from Sacramento County Environmental Management Department, Mar 18, 2026 · Original Source

Routine

Mar 17, 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.

More about food kept at an unsafe temperature

Official record from Sacramento County Environmental Management Department, Mar 17, 2026 · Original Source

Follow-Up

Jul 15, 2025

PASS

0 recorded violations

No violations recorded in this inspection.

Official record from Sacramento County Environmental Management Department, Jul 15, 2025 · Original Source

Routine

Jul 14, 2025

CONDITIONAL PASS

1 recorded violation

notedCode —Food temperature

Official Wording

REHEATING PROCEDURES FOR HOT HOLDING, 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, Jul 14, 2025 · Original Source

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