Fresno County reports two food facility closures in February

Two Fresno County food facilities were closed temporarily in February following inspections by the public health department.

Both were in violation of safety code for not having hot water.

Taqueria Don Pepe No. 3, on N Street in Firebaugh, had its bar closed after a Feb. 11 inspection found a lack of hot water at the bar sink. A repair was made, and the bar was allowed to reopen the following day, according to an inspection report Feb. 12.

The commissary at the Reedley Community Center was order closed following a Feb. 10 inspection, which found water at a three-compartment sink was reading at 59 degrees. That is well below the 100-120 degrees required by code. The facility passed a reinspection the following day.

Both instances were listed by the county on its Food Facilities Closures Report, which is released online each month. February marked the fewest number of closures since November 2024, according to data tracked by The Bee. By contrast, six food businesses were listed on the report in January.

How do county health inspections work?

The Fresno County Public Health Department has about two dozen environmental health specialists who monitor some 5,000 restaurants, snack bars, grocery stores, commissaries, delicatessens and food vendors across the county.

Inspectors make unannounced visits several times a year but are also called out following fires or changes in ownership or in response to complaints or other concerns from the public.

This includes when people report what they believe are health or sanitation issues at restaurants (if someone sees a rat, let’s say).

These inspectors work through a lengthy and detailed list of more than 50 items that can be cause for violation.

It can be simple and bureaucratic: whether the business has the proper license or permit or have submitted plans for a remodel, or whether management and employees have the required food safety or food-handling certificates on hand.

But it can also be things like the hygiene of individual employees or temperature control systems (to keep cold food at or below 41 degrees and hot food above 135 degrees) or sanitation.

Do the facilities do proper sterilization on counters, tables, utensils and cookware? What is the overall cleanliness of a building (are restrooms stocked with supplies, for example)? Are sinks and floor drains working properly?

Inspectors chronicle their findings in reports made available to the public in a searchable database online.

In most instances, problems can be fixed on the spot. That includes things like having enough bleach or sanitizer in the water used to wipe down food-preparation areas; replenishing soap, paper towels and toilet paper in the restrooms, or reminding employees to wash their hands and wear gloves and hairnets.

Serious violations, those that pose an imminent health hazard, will trigger closure and mandatory reinspections. This includes things like rat or roach infestations, refrigerators that don’t keep food cold enough or steam tables that don’t keep food hot enough to inhibit bacterial growth. Clogged sinks or drains, can also call for a closure, as contaminated water can back up into kitchens.

Ditto for hot water. This is one of the most common (and quickly fixed) reasons for closure and violators typically get reinspected and reopen with a day or two.

So far, eight businesses have been temporarily closed by the health department for violations in 2026.

Fresno County reports two food facility closures in February

Tags: