[Editor’s note: The report referenced in this article reflects conditions observed during an inspection conducted on June 11 and does not represent the establishment’s current or future status.]
The Sacramento County Environmental Management Department conducted a routine health inspection at Solara Cafe on June 11. The restaurant received a yellow placard after inspectors documented multiple health code violations.
WhatNow has reached out to the restaurant for comment and will update the story upon receiving a response.
Solara Cafe
- When: June 11, 2026
- Where: 2020 Hurley Way, Ste 290, Sacramento, CA 95825-3212
Solara Cafe offers specialty coffee, Mediterranean dishes, handcrafted sandwiches, and fresh pastries. The inspection report listed the following violations:
- Food items were held at improper temperatures. Two trays of cooked egg rolls in an upright countertop hot-holding unit measured between 127°F and 129°F. The report noted, the inspector instructed the operator to reheat PHFs to a minimum of 165°F using a commercial NSF toaster oven.
- According to the report, the facility obtained cooked beef from an unapproved source-seller who sold online from home. The operator discarded the product as instructed. Food must come from an approved source that possesses all required state and local permits and licenses to sell food.
- The report states the facility lacks a Food Safety Manager’s Certificate. The facility was directed to obtain the certificate within 60 days.
- Rice noodles stored in a refrigerator measured 76°F. The operator said they had been prepared approximately one hour before the inspection. The facility needs to ensure all potentially hazardous food cools to 41°F or below before covering.
- According to the report, the cold-top cooler was at 44°F. It needs to be maintained at 41°F or below at all times.
- No probe thermometer or hot-holding unit thermometer was available at the time of inspection, according to the report. The inspector instructed that an accurate, easily readable metal probe thermometer suitable for measuring the temperature of food shall be available to the food handler.
A detailed inspection report is available here.
Follow-Up Inspection
The inspection resulted in a yellow placard for the facility. According to inspection notes, cooking raw proteins and handling grease-laden foods are prohibited at the facility.
The facility needs to maintain copies of receipts on site for all foods purchased for food operations at all times. After correcting all the violations, the restaurant can request a reinspection.
