More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
Quick Answers
When was Sony Catering last inspected?
The most recent inspection on record was on Nov 9, 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?
7 inspections on record, from Jan 18, 2024 to Nov 9, 2026.
Has Sony Catering ever been closed by the health department?
The records we hold show 1 closure, most recently on May 15, 2025.
The Full Inspection History
7 inspections
Routine
Nov 9, 2026
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.
Official record from Sacramento County Environmental Management Department, Nov 9, 2026 · Original Source
Initial/Permit (Eh)
Jan 15, 2026
MINOR VIOLATIONS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Jan 15, 2026 · Original Source
Routine
May 16, 2025
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, May 16, 2025 · Original Source
Routine
May 15, 2025
CLOSED
The health department recorded a closure at this inspection.
1 recorded violation
notedCode —Food temperature
Official Wording
HOT AND COLD WATER SUPPLY, EQUIPMENT APPROVED AND MAINTAINED, 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.