Food Prep Estab · Sacramento County, CA

Salt & Straw

1710 R St Ste 100

Last inspected Aug 26, 2026 · View Map ↗ · Compare ↗

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PASS

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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 Salt & Straw last inspected?: The most recent inspection on record was on Aug 26, 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?: 5 inspections on record, from Apr 5, 2024 to Aug 26, 2026.
Has Salt & Straw ever been closed by the health department?: No closure appears in the 5 inspection records we hold for this business. The earliest is dated Apr 5, 2024.

The Full Inspection History

5 inspections

Routine

Aug 26, 2026

PASS

1 recorded violation

notedCode —Cleaning and sanitizing

Official Wording

WAREWASHING AND SANITIZING PROCEDURES

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Sacramento County Environmental Management Department, Aug 26, 2026 · Original Source

Routine

Feb 18, 2026

PASS

0 recorded violations

No violations recorded in this inspection.

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

Routine

Aug 21, 2025

PASS

0 recorded violations

No violations recorded in this inspection.

Official record from Sacramento County Environmental Management Department, Aug 21, 2025 · Original Source

Routine

Sep 13, 2024

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, Sep 13, 2024 · Original Source

Routine