Restaurant With Bar · Sacramento County, CA

Scott's Seafood Grill & Bar

4800 Riverside Blvd # B

Last inspected Jul 10, 2026 · View Map ↗ · Compare ↗

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PASS

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

Quick Answers

When was Scott's Seafood Grill & Bar last inspected?: The most recent inspection on record was on Jul 10, 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?: 5 inspections on record, from Mar 4, 2024 to Jul 10, 2026.
Has Scott's Seafood Grill & Bar ever been closed by the health department?: No closure appears in the 5 inspection records we hold for this business. The earliest is dated Mar 4, 2024.

The Full Inspection History

5 inspections

Follow-Up

Jul 10, 2026

PASS

0 recorded violations

No violations recorded in this inspection.

Official record from Sacramento County Environmental Management Department, Jul 10, 2026 · Original Source

Routine

Jul 9, 2026

CONDITIONAL PASS

1 recorded violation

notedCode —Pests

Official Wording

SHELLSTOCK DISPLAY AND COMMINGLING, HACCP REQUIREMENTS, VERMIN AND ANIMAL CONTAMINATION

In Plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

Official record from Sacramento County Environmental Management Department, Jul 9, 2026 · Original Source

Routine

Jan 5, 2026

PASS

0 recorded violations

No violations recorded in this inspection.

Official record from Sacramento County Environmental Management Department, Jan 5, 2026 · Original Source

Routine

Dec 9, 2024

PASS

1 recorded violation

notedCode —Food temperature

Official Wording

HOT AND COLD HOLDING TEMPERATURES [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.

More about food kept at an unsafe temperature

Official record from Sacramento County Environmental Management Department, Dec 9, 2024 · Original Source

Routine