Health officials conducted a routine inspection at the Oz Korean BBQ in Sacramento on August 13. Inspectors found multiple health code violations, including poor sanitation, improper food storage, and the presence of flies. Inspectors issued the restaurant a yellow placard, indicating multiple major violations.
Please note that the report mentioned here is from an inspection conducted on August 13 and may not represent the future health inspection status of the food establishment.
Highlights
- Oz Korean BBQ underwent a routine health inspection on August 13.
- It was cited for multiple health code violations, including poor sanitation and improper food storage.
- The restaurant was given a yellow placard.
Oz Korean BBQ
- Where: 3343 Bradshaw Rd, Sacramento, CA 95827
- When: Wednesday, August 13, 2025
Health inspectors observed that an employee washed their hands in the handwashing sink and then wiped on the apron inside the kitchen. The employee was asked to discontinue the practice and use a hand dryer to dry hands.
The inspection report mentioned that the paper towel dispenser was empty for the handwash sink. A stack of napkins was observed nearby as a substitute. Some potentially hazardous foods were found outside the proper holding temperature.
Raw sweet pork was kept at 64-66 degrees Fahrenheit, and chili pork at 61°F — both stored in the top section of a 2-door reach-in cooler near the grill.
The kitchen manager explained that the top lid of the cooler had been opened and closed frequently during the lunch rush. Side dishes like cooked bean sprouts, broccoli, and others were sitting on a speedy rack by the cook’s line, which were out for quick access during service.
Inspectors noted the absence of TPHC (Time as a Public Health Control) labels on these dishes, which are required to show when the food was set out and when it should be thrown away. A container of cooked potato and carrot stored on the counter by the speedy rack was lacking the TPHC label.
The report mentioned that two containers of cooked noodles, cooked potatoes, and carrots that had crossed their expiry time were stored on the counter by the main cook line and were still being used. Inspectors saw old food debris build-up on the meat slicer and can opener.
Inspectors observed red slime inside the soda gun. Health inspectors noted a couple of flies hovering inside the main kitchen. Officials observed old food and grease on the fan cover above the two-door freezer, on the floor beneath the back storage racks, and on the wall behind the second cook line.
Inspectors also noted white mold accumulation on racks inside the walk-in cooler. A more detailed report on the inspection is available online.
Follow-up Inspection
Oz Korean BBQ received a yellow placard for the major health code violations reported by the health inspectors. A reinspection is expected to be conducted within the next 24-72 hours.
The restaurant must correct all the major violations to receive a green placard. If the violations aren’t corrected, the restaurant could be shut down.
