SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was Sanja Punjab Indian Restaurant Inc last inspected?
The most recent inspection on record was on Aug 20, 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?
4 inspections on record, from Jul 23, 2025 to Aug 20, 2026.
Has Sanja Punjab Indian Restaurant Inc 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 23, 2025.
The Full Inspection History
4 inspections
Routine
Aug 20, 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, Aug 20, 2026 · Original Source
Routine
Jan 21, 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 21, 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
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.