Restaurant · Sacramento County, CA

The Coco

2005 11th St

Last inspected May 22, 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 The Coco last inspected?: The most recent inspection on record was on May 22, 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?: 5 inspections on record, from Oct 22, 2025 to May 22, 2026.
Has The Coco ever been closed by the health department?: No closure appears in the 5 inspection records we hold for this business. The earliest is dated Oct 22, 2025.

The Full Inspection History

5 inspections

Follow-Up

May 22, 2026

PASS

0 recorded violations

No violations recorded in this inspection.

Official record from Sacramento County Environmental Management Department, May 22, 2026 · Original Source

Follow-Up

May 21, 2026

CONDITIONAL 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, May 21, 2026 · Original Source

Routine

May 19, 2026

CONDITIONAL PASS

1 recorded violation

notedCode —Handwashing

Official Wording

HANDWASHING FACILITIES, HOT AND COLD HOLDING TEMPERATURES, TIME AS A PUBLIC HEALTH CONTROL

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.

Mar 3, 2026

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.

More about food kept at an unsafe temperature

Official record from Sacramento County Environmental Management Department, Mar 3, 2026 · Original Source

Routine