[Editor’s note: The reports mentioned here are from inspections conducted on August 12 and do not represent the establishments’ current or future status.]
The Sacramento County Health Department conducted a series of routine inspections at Pho Basil and Pizza Twist on August 12. Both restaurants were cited for multiple health and safety code violations and received yellow placards.
Pho Basil was flagged for roach activity, grime and oil buildup, and other health code violations. Pizza Twist was cited for a blocked handwashing sink, a missing food handler card, a missing food safety certificate, and an expired health permit.
WhatNow has reached out to the restaurants for comment and will update the story upon receiving a response.
Pho Basil
When: August 12, 2026
Where: 8457 Elk Grove Florin Rd #100, Elk Grove, CA 95624, United States
Pho Basil is a Vietnamese restaurant that focuses on authentic flavors. According to the inspection report, the violations included:
- The report stated that an employee used the same gloves to clean food preparation areas, handle dirty equipment, wash utensils, and then handle food. Staff was instructed to remove the gloves, wash their hands properly, and put on new gloves before handling food. Food items that were touched with the used gloves were discarded during the inspection. The staff was advised to ensure proper handwashing and glove use at all times.
- Raw beef was kept on the counter near the fryer station at 57°F. Employees told inspectors that the beef was taken out of the two-door reach-in fridge 15 minutes before the inspection. The beef was left on the side while cooking a large serving of food.
- Staff was instructed to take out only the portion of beef needed for cooking and return the remaining quantity to refrigeration.
- Several other potentially hazardous foods items (PHFs) were found out of proper holding temperatures on the cold top, including sliced beef and shrimp measured at 43°F and tripe, meatballs, and tendon at 47°F. Bean sprouts were stored at 49°F; ice was added for rapid cooling. The restaurant was recommended to close the cold top when not in use and ensure that the temperature of the refrigerator units is lowered to maintain food temperatures of 41°F or below. The restaurant is required to correct it within 24 hours.
- The report also noted cockroach activity at multiple locations in the restaurant. The inspection found a live Turkistan adult roach and a live juvenile German roach under the grill line, two dead juvenile German roaches under the grill line, and one dead German roach under the ware wash sink. The report observed 5 flies in the ware washing area by the full trash bin and 5 flies in the dining area in front of the house. The report advised the restaurant to eliminate vermin activity.
- An employee beverage (a Red Bull can) was stored in the back of the two-door refrigerator. The restaurant was asked to remove employee drinks from food items and food prep areas within 3 days.
- The ice scoop handle was touching the ice in front of the lobby ice machine. The ice handle was removed by the employee. An unapproved cup was used as an ice scoop, corrected during inspection.
- Food grime and oil residue on sides and underneath the grill line and fryer station were observed. A two-door reach-in by the grill line with food buildup and residue was found during the inspection. The restaurant must clean and maintain the area within 7 days.
- The gasket was broken on the two-door reach-in by the grill line; the condenser fan unit within the two-door upright freezer by the prep sink was not secure; and fryer gates at the fryer station were found with bent wiring and holes. The restaurant was instructed to repair or replace the damaged equipment within seven days.
- Duct tape was being used on the gasket of the two upright refrigerators by the prep line. The staff was asked to remove the duct tape and replace the gasket within 7 days.
- A chipped metal tong with bent edges was being used in the prep line. The tong was discarded during the inspection, and a new tong was provided.
- The tongs at the fryer line have duct tape on their handle. The report instructed the restaurant to replace it with a tong that has a handle made from approved material within 3 days.
- A broken silicone whisk with missing bristles was found at the grill line. The restaurant must replace it with a completely functional whisk within 7 days.
- An unapproved cup was being used as a scoop in the dry rice container. The staff was asked to remove the ice cup and use approved scoop, and it should be corrected within 3 days.
- The ventilation hood by the grill had an accumulation of grease buildup. The restaurant must clean and maintain the grates within 7 days.
- During the inspection, the probe thermometer was not available. The restaurant must provide a probe thermometer within 7 days that is capable of measuring between 0°F and 220°F.
- A larger gap than 1/4 inch was found underneath the kitchen back door. The restaurant must close or seal the gap within 7 days.
- The ceiling above the closed horizontal deep freezer was dripping water. The report instructed the restaurant to fix the leak from the ceiling within 3 days.
A detailed inspection report is available here.
Follow-Up Inspection
Following the inspection, the restaurant received a yellow placard due to its unsatisfactory condition. A follow-up inspection will be conducted within 24-72 hours to verify compliance. The restaurant is required to correct the cited violations before the reinspection.
Pizza Twist
When: August 12, 2026
Where: 9630 Bruceville Rd #105, Elk Grove, CA 95757, United States
Pizza Twist is an Indian fusion pizza restaurant serving pizzas and other menu items. According to the official inspection report, the violations included the following:
- The report stated that all three handwashing stations were blocked and had no soap or paper towels. The issues were corrected during the inspection.
- Cooked rice was measured at 88°F. The restaurant operator started the rice, which was already prepared and placed in a warmer, 10 minutes before the inspection. The operator reheated the rice at the time of inspection.
- Shredded cheese, fresh fish, and milk inside the walk-in refrigerator measured between 55°F and 57°F. The operator of the restaurant stated that the food items were from last night. The Potentially Hazardous Food items (PHFs) were discarded during the inspection.
- The ambient temperature of the walk-in refrigerator was measured at 57°F. The fan from the condenser unit was blowing at 57°F. The operator informed us that the repair service has been called.
- The restaurant did not a have food safety certification and food handler cards. The restaurant must provide food safety certification and food handler cards within 30 days.
- Food boxes were stored on the floor inside the walk-in freezer. The boxes should be moved immediately.
- The bulk bin containers had no labels and must be corrected within 7 days.
- Old food debris and residue were found inside pizza racks in refrigerators. The fridge should be cleaned and maintained within 7 days.
- The health permit of the restaurant was also expired. The ownership of the restaurant changed a few months ago. The restaurant must correct it within 30 days.
For more information, a detailed inspection report is available online.
Follow-Up Inspection
After receiving a yellow placard following the inspection, a follow-up inspection will be conducted within 24-72 hours. Additional fees will be required for the reinspection. The restaurant must correct all the violations before reinspection to receive a green placard.
