Food Prep Estab · Sacramento County, CA

Sutterville Food Mart

1400 Sutterville Rd

Last inspected Oct 7, 2026 · View Map ↗ · Compare ↗

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PASS

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

Quick Answers

When was Sutterville Food Mart last inspected?: The most recent inspection on record was on Oct 7, 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?: 4 inspections on record, from Aug 22, 2024 to Oct 7, 2026.
Has Sutterville Food Mart ever been closed by the health department?: No closure appears in the 4 inspection records we hold for this business. The earliest is dated Aug 22, 2024.

The Full Inspection History

4 inspections

Routine

Oct 7, 2026

PASS

1 recorded violation

notedCode —Other

Official Wording

Time as a public health control

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Sacramento County Environmental Management Department, Oct 7, 2026 · Original Source

Routine

Aug 15, 2025

PASS

1 recorded violation

notedCode —Handwashing

Official Wording

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.

Aug 23, 2024

PASS

1 recorded violation

notedCode —Handwashing

Official Wording

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.

Aug 22, 2024

CONDITIONAL PASS

1 recorded violation

notedCode —Food temperature

Official Wording

WAREWASHING AND SANITIZING PROCEDURES [Corrected at time of Inspection], 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, Aug 22, 2024 · Original Source