[Editor’s note: The report referenced in this article reflects conditions observed during an inspection conducted on April 7. Following a reinspection on April 8, all violations were corrected and the establishment was cleared to reopen.]
The Orange County Health Care Agency conducted a routine health inspection at Ham ‘n Scram on April 7. The inspection identified multiple health code violations.
In response to the inspection, President and Co-Owner Forrest Frederick shared a statement with What Now: “We’ve been in business for 15 years, same spot. Every inspection has passed without incident. OC health almost always identifies certain items needing attention to date, NEVER an issue worthy of closure.
Our Inspector was thorough to a fault but fair and accommodating. We were shut down at 1 pm on Tuesday, (an hour early) and after Re-inspection the next morning, (normally we open at 5:30 am) we re-opened by 9:30 am on Wednesday.
In defense, we had our monthly extermination treatment a week prior to this inspection, with documentation stating all was clear. Our perspective: This will not happen again!”
Ham ‘n Scram
- When: April 7, 2026
- Where: 5871 Westminster Blvd Ste A, Westminster, CA 92683
Ham ‘n Scram is a family-owned restaurant serving American breakfast and lunch items. According to the inspection report, violations included the following:
- The report found cooked ham stored at 68°F in an ice bath. However, the ice and water levels were too low.
- Cooked chicken was observed cooling at 80°F in a covered container. Staff were instructed to remove the lid to allow for faster cooling.
- Raw bacon was kept on a prep cart for thawing at room temperature. The frozen food item was later shifted into a refrigerator for a proper thawing process.
- The report observed live cockroaches in multiple areas, including behind the reach-in cooler next to the handwashing sink. Cockroaches were also noted near the prep table and on the floor under the prep table in the kitchen area.
- The report also found dead cockroaches under equipment and storage racks.
- During the inspection, flies were found in the kitchen area, including dead flies in grease containers.
- Buildup of food debris between and under the cooking equipment was noted.
- Floors and walls were covered with grease.
- Grease and grime accumulation was also noted, especially behind equipment and under the cook’s line.
- The establishment did not store wiping cloths in a sanitizer solution. The cloth was left outside the bucket.
- During the inspection, an open-lid garbage bin and an open restroom door were observed.
- Unsealed cracks and gaps were noted, allowing pests to enter the facility.
- The inspection report stated that the front and back doors of the restaurant were left open.
- The report mentioned that tomato sauce was stored in small condiment cups at the front counter.
- The pea soup was measured at 135°F while being held hot at the front counter.
- Sliced cheese and ham were stored at 41°F in the cold-top reach-in cooler. A whole ham roast was also kept at 41°F in the reach-in cooler under the front counter.
A detailed inspection report is available here.
Follow-up Inspection
Following the inspection, the restaurant’s health permit was immediately suspended due to a cockroach infestation. The restaurant was reinspected on April 8 and all major violations were corrected. Here is the reinspection report.
