SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was The Old Spaghetti Factory last inspected?
The most recent inspection on record was on Nov 4, 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 Feb 20, 2025 to Nov 4, 2026.
Has The Old Spaghetti Factory ever been closed by the health department?
No closure appears in the 4 inspection records we hold for this business. The earliest is dated Feb 20, 2025.
The Full Inspection History
4 inspections
Routine
Nov 4, 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.
Official record from Sacramento County Environmental Management Department, Nov 4, 2026 · Original Source
Routine
Mar 24, 2026
PASS
1 recorded violation
notedCode —Food temperature
Official Wording
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, Mar 24, 2026 · Original Source
Routine
Sep 4, 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.