Follow-Up
Nov 6, 2026
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Nov 6, 2026 · Original Source
Restaurant With Bar · Sacramento County, CA
606 L St
Last inspected Nov 6, 2026 · View Map ↗ · Compare ↗
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Follow-Up
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Nov 6, 2026 · Original Source
Routine
1 recorded violation
Hot and cold holding temperatures, time as a public health control
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 temperatureOfficial record from Sacramento County Environmental Management Department, Nov 5, 2026 · Original Source
Routine
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Mar 24, 2026 · Original Source
Routine
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Jan 20, 2026 · Original Source
Follow-Up
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Jan 8, 2025 · Original Source
Follow-Up
1 recorded violation
HANDWASHING FACILITIES
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial record from Sacramento County Environmental Management Department, Jan 6, 2025 · Original Source
Routine
1 recorded violation
FOOD CONTACT SURFACES CLEANED AND SANITIZED [Corrected at time of Inspection], WAREWASHING AND SANITIZING PROCEDURES [Corrected at time of Inspection], HANDWASHING FACILITIES [Corrected at time of Inspection], HOT AND COLD HOLDING TEMPERATURES [Corrected at time of Inspection]
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial record from Sacramento County Environmental Management Department, Jan 3, 2025 · Original Source
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