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Restaurant · Sacramento County, CA

Tk Noodle #12

6930 65th St Ste 131

Last inspected Feb 3, 2026 · View Map ↗ · Compare ↗

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MINOR VIOLATIONS
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

Quick Answers

When was Tk Noodle #12 last inspected?
The most recent inspection on record was on Feb 3, 2026. The result listed by Sacramento County Environmental Management Department was “MINOR VIOLATIONS”.
Were any violations recorded at the last inspection?
No. No violations were recorded at the most recent inspection.
How many inspections are on record?
6 inspections on record, from Oct 16, 2023 to Feb 3, 2026.
Has Tk Noodle #12 ever been closed by the health department?
No closure appears in the 6 inspection records we hold for this business. The earliest is dated Oct 16, 2023.

The Full Inspection History

6 inspections

Routine

Feb 3, 2026

MINOR VIOLATIONS

0 recorded violations

No violations recorded in this inspection.

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

Routine

Jan 30, 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, Jan 30, 2026 · Original Source

Routine

Mar 3, 2025

PASS

1 recorded violation

notedCode —Food temperature

Official Wording

COOLING METHODS [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, Mar 3, 2025 · Original Source

Routine

Oct 2, 2024

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, Oct 2, 2024 · Original Source

Routine

Jan 23, 2024

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.

More about food kept at an unsafe temperature

Official record from Sacramento County Environmental Management Department, Jan 23, 2024 · Original Source

Routine

Oct 16, 2023

MINOR VIOLATIONS

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.

More about food kept at an unsafe temperature

Official record from Sacramento County Environmental Management Department, Oct 16, 2023 · Original Source

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