Restaurant · Sacramento County, CA

Shinwari Market & Restaurant

3323 Watt Ave Ste 111

Last inspected Oct 23, 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 Shinwari Market & Restaurant last inspected?: The most recent inspection on record was on Oct 23, 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?: 9 inspections on record, from Feb 5, 2024 to Oct 23, 2026.
Has Shinwari Market & Restaurant ever been closed by the health department?: No closure appears in the 9 inspection records we hold for this business. The earliest is dated Feb 5, 2024.

The Full Inspection History

9 inspections

Follow-Up

Oct 23, 2026

PASS

0 recorded violations

No violations recorded in this inspection.

Official record from Sacramento County Environmental Management Department, Oct 23, 2026 · Original Source

Routine

Oct 21, 2026

MINOR VIOLATIONS

1 recorded violation

notedCode —Handwashing

Official Wording

Handwashing facilities, hot and cold holding temperatures, cooling methods

In Plain English

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 problems

Official record from Sacramento County Environmental Management Department, Oct 21, 2026 · Original Source

Follow-Up

Dec 2, 2025

PASS

1 recorded violation

notedCode —Food temperature

Official Wording

REHEATING PROCEDURES FOR HOT HOLDING

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 2, 2025 · Original Source

Routine

Dec 1, 2025

CONDITIONAL PASS

1 recorded violation

notedCode —Handwashing

Official Wording

HANDWASHING FACILITIES, HOT AND COLD HOLDING TEMPERATURES

In Plain English

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 problems

Official record from Sacramento County Environmental Management Department, Dec 1, 2025 · Original Source

Follow-Up

Mar 20, 2025

PASS

0 recorded violations

No violations recorded in this inspection.

Official record from Sacramento County Environmental Management Department, Mar 20, 2025 · Original Source

Routine

Mar 18, 2025

CONDITIONAL PASS

1 recorded violation

notedCode —Handwashing

Official Wording

FOOD CONTACT SURFACES CLEANED AND SANITIZED, HANDWASHING FACILITIES

In Plain English

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 problems

Official record from Sacramento County Environmental Management Department, Mar 18, 2025 · Original Source

Follow-Up

Feb 7, 2024

PASS

0 recorded violations

No violations recorded in this inspection.

Official record from Sacramento County Environmental Management Department, Feb 7, 2024 · Original Source

Routine

Feb 7, 2024

MINOR VIOLATIONS

0 recorded violations

No violations recorded in this inspection.

Official record from Sacramento County Environmental Management Department, Feb 7, 2024 · Original Source

Routine

Feb 5, 2024

CONDITIONAL PASS

1 recorded violation

notedCode —Handwashing

Official Wording

WAREWASHING AND SANITIZING PROCEDURES [Corrected at time of Inspection], HANDWASHING FACILITIES [Corrected at time of Inspection], HOT AND COLD HOLDING TEMPERATURES

In Plain English

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 problems

Official record from Sacramento County Environmental Management Department, Feb 5, 2024 · Original Source