[Editor’s note: The report mentioned here is from inspection conducted on September 10 and may not represent the future health inspection status of the food establishments.]
A routine inspection was conducted at Pizza Twist on September 10, 2026, by the Sacramento County Department of Health. The inspection report documented several health code violations at the restaurant.
The report cited missing handwashing supplies, improper food-holding temperatures, and several sanitation issues.
WhatNow has reached out to the restaurant for comment and will update the story upon receiving a response.
Pizza Twist
When: September 10, 2026
Where: 2915 K St, Sacramento, CA 95816
Pizza Twist is a Sacramento restaurant that serves a variety of pizzas. According to the inspection report, the violations included:
- The handwashing sink near the cook’s line had no soap or paper towels stocked, and the handwashing sink near the dishwasher had no paper towels. The staff was instructed to correct it during the inspection.
- A container of pork stored inside the cooler next to the handwashing sink was measured at 58°F. The food item was voluntarily discarded at the time of inspection.
- Several other food items were also kept at an improper temperature inside the cooler. The report found shelled eggs and raw chicken at 48°F, while shredded cheese and potatoes in water were measured at 46°F and milk at 45°F.
- The restaurant stored heavy cream and milk at 49°F and samosas at 48°F in the 2-door reach-in cooler next to the handwashing sink items. The food items were relocated to the 2-door reach-in pizza station.
- The report mentioned that freezing units were not working properly. The staff was instructed to contact the service provider immediately and correct the violations. The restaurant must store all PHFs at 41°F or below at all times.
- Five containers of a variety of curries were stored inside the walk-in cooler. The curries were measured between 48°F and 52°F and had been cooked the night before. The restaurant was instructed to cool the food from 135°F to 41°F or below within six hours using approved methods. The curry items were voluntarily discarded at the time of inspection.
- Chlorine was measured at 0 ppm in the sanitizer solution in the dishwasher. The staff was instructed to discontinue the use of the dishwasher to sanitize. The staff must manually sanitize dishes with 100 ppm chlorine for a minimum contact time of 30 seconds until the dishwasher is repaired.
- The maximum temperature measured at the plate inside the low-temperature dish machine after 5 runs was 1°F. The standard temperature required is 120°F. The staff must repair the dishwasher within 3 days.
- Toilet paper was not available inside the employee restrooms and was provided during the inspection. A broken toilet seat was also found inside 1 of 2 restroom stalls and should be fixed within 3 days.
- California food handler cards were not available during the inspection for review. The restaurant should provide them within 30 days.
- Old food residue was observed on the food-contact parts of a table-mounted can opener. The staff was instructed to wash the can opener thoroughly.
- The report found bags of sugar and salt stored directly on the floor, below the required six-inch clearance. The staff was advised to correct it immediately.
- Accumulated food debris, dust, and grease were found throughout the restaurant, including under prep tables, under stoves, under the oven, under hood filters, under refrigerators, and in several other locations. The restaurant is required to thoroughly clean all affected areas within 7 days.
- The ambient temperature of the walk-in cooler was measured at 45°F. The cooler should be repaired in order to maintain PHFs at or below 41°F.
- Unapproved scoops without handles were stored in bulk dry food containers. The restaurant is required to use approved scoops with handles and store them with handles out of food items within 3 days.
- A household chest freezer was found at the front counter and should be removed or replaced with commercial equipment within 30 days.
- The report noted that several refrigeration units did not have monitoring thermometers inside the unit and should be corrected within 3 days. A probe thermometer was also not available to measure internal food temperatures. The restaurant is required to provide one that can measure from 0°F to 220°F within 2 days. For the time being, the restaurant staff was advised to regularly monitor food temperatures to ensure compliance with temperature holding for PHFs.
- The restaurant had insufficient sanitizer buckets around the food prep areas. The staff was instructed to maintain a sanitizer bucket at each prep station immediately.
- The last inspection report of the restaurant was not available. The restaurant was advised to maintain a copy of the most recent inspection report at the facility so it could be available upon request.
- The inspection report mentioned that, according to the Department of Health records, the health permit of the restaurant has expired. The restaurant is required to provide a valid health permit. According to the report, the restaurant was instructed to contact EMD Accounting during normal business hours regarding its health permit.
A detailed inspection report is available here.
Follow-Up Inspection
Following the inspection, the restaurant received a yellow placard for its unsatisfactory compliance. A reinspection will be conducted within 24-72 hours to verify compliance. The restaurant is required to correct all the major violations before reinspection and to receive a green placard.
