More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
Quick Answers
When was Save Mart Supermarket #622 last inspected?
The most recent inspection on record was on Oct 27, 2026. The result listed by Sacramento County Environmental Management Department was “PASS”.
Were any violations recorded at the last inspection?
Yes: 2 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?
10 inspections on record, from Jun 28, 2024 to Oct 27, 2026.
Has Save Mart Supermarket #622 ever been closed by the health department?
No closure appears in the 10 inspection records we hold for this business. The earliest is dated Jun 28, 2024.
The Full Inspection History
10 inspections
Routine
Oct 27, 2026
PASS
2 recorded violations
notedCode —Food source and labeling
Official Wording
Shellstock identification tags
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
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 27, 2026 · Original Source
Follow-Up
Feb 27, 2026
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Feb 27, 2026 · Original Source
Routine
Feb 26, 2026
CONDITIONAL PASS
2 recorded violations
notedCode —Food source and labeling
Official Wording
SHELLSTOCK IDENTIFICATION TAGS
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
HOT AND COLD WATER SUPPLY, SEWAGE AND WASTEWATER DISPOSAL, 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, Feb 26, 2026 · Original Source
Routine
Oct 8, 2025
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Oct 8, 2025 · Original Source
Routine
Apr 7, 2025
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, Apr 7, 2025 · Original Source
Follow-Up
Oct 3, 2024
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Oct 3, 2024 · Original Source
Follow-Up
Aug 29, 2024
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Aug 29, 2024 · Original Source
Complaint
Jul 30, 2024
NOT APPLICABLE
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Jul 30, 2024 · Original Source
Routine
Jul 16, 2024
PASS
2 recorded violations
notedCode —Cleaning and sanitizing
Official Wording
FOOD CONTACT SURFACES CLEANED AND SANITIZED
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.
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.