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Environmental Management
Protecting Public Health and the Environment

Types of Food Facilities

EMD is required, by the California Health and Safety Code, to inspect any place that sells or gives away food to the public. EMD does not inspect facilities that sell or give away food at the wholesale level (a business which sells or gives food to another business, not the public).

Food Facilities are grouped into categories based on their size, function and the type of food preparation that occurs. Some food facilities have more than one active category. For example, many grocery stores have, in addition to the Retail Market facility type, an additional listing for Restaurant (if there is a deli or prepared foods counter) and/or Bakery (if there is an on-site bakery.) You will find the inspection history for all active categories listed with each facility.

The following categories have their inspection results available on this web site:


Fruits and vegetables stand, in a fixed - not mobile - building. This does not include the Produce sections of supermarkets and grocery stores. Farmer's Markets also have their own category.


RETAIL MARKET (300 - 5999 Square Feet)

Smaller retail businesses where food products are sold, but where food preparation does not take place on the premises.   Examples include liquor stores, candy stores, convenience stores and mini-marts, some snack bars, health food stores and specialty grocery stores. This category also includes businesses that might not come to mind when "food" is mentioned, but have some food products for sale:  drug stores, video stores, outlet and discount stores, gift shops, hotels and motels, etc.

The square foot limit applies only to the food area, not the entire store, so included in this category are retail stores where the food department is part of larger store.

RETAIL MARKET (6000 - 14,999 Square Feet)

Medium-size retail businesses  where food products are sold, but where food preparation does not take place on the premises. 

RETAIL MARKET (15,000 Square Feet or Greater)

Large retail businesses. Most supermarkets are found in this category. Many of the markets in this category have additional listings for other departments within the store where food preparation does take place: bakery, restaurant, etc.


Specifically, a location operated in accordance with Chapter 10.5 of the California State Food and Agricultural Code.  In practical terms, a "farmer's market."


An establishment that serves drinks. There are some instances where one facility has a two records: one for the bar and one for the restaurant, rather than the more common "Restaurant with Bar" category. (See below.) This may be the result of the restaurant and bar portions of the facility having separate owners, or because the food preparation areas are separate, e.g., two kitchens, one for the bar and one for the restaurant.


An establishment that serves food and drinks. One of two most common categories. Some restaurants with bars are listed separately with two entries, one for the restaurant and one for the bar, either because they have separate owners or because the food preparation areas are separate, e.g., two kitchens, one for the bar and one for the restaurant.


An establishment that serves food.  The most common category.  Restaurants, take-out food stores, cafés, diners and fast food facilities are some under this category. Grocery stores and markets have a listing under this category if they have a deli or take-out prepared foods counter.

FOOD PREP ESTABLISHMENT without HOOD, < 2000 Square Feet

Smaller businesses that prepare food but do not use heating equipment that requires a hood or exhaust vent. In other words, the facility does not have a stove or an oven, but may use a microwave to heat food. Coffee and tea stores,  ice cream and yogurt shops, juice bars, snack bars and some sandwich shops - those that don't have an oven or stove - are included here. 


Facilities identified as Licensed Health Care Facilities by the State of California with more than 15 beds. The food storage, preparation, and service activities at these facilities operate under permit and inspection by the Sacramento County Environmental Health Division in accordance with section 113789 of the California Retail Food Code. 


The kitchen or food preparation area for school cafeterias and senior meal programs. Includes public and private elementary, secondary and college facilities. 


A vehicle that sells prepackaged food only, including frozen potentially hazardous foods (PHF’s). Whole uncut produce and whole fish are considered prepackaged. Examples of food sold from this category include: ice cream bars, whole fish, frozen prepackaged meat, candy, and bottled beverages.


A vehicle that will be used to sell food that requires no preparation other than heating, popping, shaving of ice, blending (no frozen milk products), or portioning & dispensing of non-PHF’s. Examples of food sold from this category include: prepackaged fruit cups (prepared at an approved location), blending smoothies (no frozen milk products), dispensing beverage drinks, snow cones, shaved ice and/or popcorn.


The "immobile" mobile facilities in this category are technically mobile - a cart, trailer or kiosk - but have been semi-permanently positioned at their site. The address refers to the physical location of the mobile food facility.

A Category C facility is a single operating site Mobile Food Facility that is similar to a Category B, except that it utilizes an onsite commissary for cleaning, sanitizing, potable water refill, and approved liquid waste disposal.


A vehicle that will be used to sell nonprepackaged food that is cooked on the vehicle or any nonprepackaged food that requires preparation beyond heating, popping, shaving of ice, blending, portioning, assembling, or dispensing. Examples of food sold from this category include: soft serve ice cream, hot lunch food, fried churros, tacos, and hamburgers.


A separate bakery or the bakery department in a larger facility.


A bakery where no products are prepared or processed from raw ingredients. Many of the entries in this category are part of a larger retail facility, such as a grocery store, where baked goods are baked and sold but the dough is not prepared or mixed on the premises.


The central kitchen or food preparation and storage facility for mobile food trucks and vending machines. 


A facility where the food service is restricted to members or guests, and not available to the general public. Examples: food service at a bed and breakfast inn or private club.


A location where only prepackaged, unit servings of food are distributed. The food itself has been prepared and stored in an approved food facility operated by a school, government agency or nonprofit organization.


An ownership change has occurred at this facility. Reports preceding the date of ownership change may not be an accurate representation of facility conditions under the new ownership. A routine inspection is generally conducted within 30 days after an ownership change occurs.

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