More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
Quick Answers
When was Taqueria Garibaldi last inspected?
The most recent inspection on record was on Sep 28, 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?
9 inspections on record, from Jan 25, 2024 to Sep 28, 2026.
Has Taqueria Garibaldi ever been closed by the health department?
No closure appears in the 9 inspection records we hold for this business. The earliest is dated Jan 25, 2024.
The Full Inspection History
9 inspections
Routine
Sep 28, 2026
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.
Official record from Sacramento County Environmental Management Department, Sep 28, 2026 · Original Source
Follow-Up
May 14, 2026
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, May 14, 2026 · Original Source
Routine
May 13, 2026
CONDITIONAL PASS
1 recorded violation
notedCode —Food temperature
Official Wording
HOT AND COLD HOLDING TEMPERATURES, COOLING METHODS
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, May 13, 2026 · Original Source
Follow-Up
Dec 22, 2025
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Dec 22, 2025 · Original Source
Routine
Dec 19, 2025
CONDITIONAL PASS
1 recorded violation
notedCode —Food temperature
Official Wording
REHEATING PROCEDURES FOR HOT HOLDING, 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.
Official record from Sacramento County Environmental Management Department, Dec 19, 2025 · Original Source
Follow-Up
Sep 11, 2025
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Sep 11, 2025 · Original Source
Routine
Sep 9, 2025
CONDITIONAL PASS
1 recorded violation
notedCode —Food temperature
Official Wording
REHEATING PROCEDURES FOR HOT HOLDING, 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.
Official record from Sacramento County Environmental Management Department, Sep 9, 2025 · Original Source
Routine
Jan 29, 2025
PASS
1 recorded violation
notedCode —Food temperature
Official Wording
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.
Official record from Sacramento County Environmental Management Department, Jan 29, 2025 · Original Source
Routine
Jan 25, 2024
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.