[Editor’s note: The report mentioned here is from inspections conducted on November 3 and may not represent the future health inspection status of the food establishments.]
The Sacramento County Health Department conducted several routine inspections on November 3. The restaurants, Charm Thai and Roberta’s Cocina Mexicana, both received yellow placards following the inspections.
Charm Thai was cited for food-holding temperature violations and missing food handler cards. Roberta’s Cocina Mexicana’s report noted a blocked handwashing sink, improper food-thawing practices, and other food safety violations.
WhatNow has reached out to the restaurants for comment and will update the story upon receiving a response.
Charm Thai
When: November 3, 2026
Where: 711 56th St, Sacramento, CA 95819
Charm Thai is an authentic Thai food restaurant and is well known for its bold flavors and warm hospitality. According to the inspection report, violations included the following:
- The hand soap dispenser at the handwashing sink had no soap. The restaurant staff provided soap during the inspection.
- The report noted that several PHFs were not stored at proper holding temperature. Food items like raw chicken were stored in the upright cooler (prepped less than an hour ago) and measured at 80°F. The chicken was moved to the upright freezer during the inspection for rapid cooling.
- A container of shelled eggs at the cook’s line was measured at 66°F. As per the owner, the eggs were kept outside the cold holding for less than an hour. The owner added ice to the container during the inspection.
- In the reach-in cooler, the shrimp was measured at 44°F, and the red curry was measured at 45°F in the upright cooler. The staff were advised to maintain proper food holding temperatures.
- The inspection report stated that the California food handler cards were not available during the inspection. The restaurant is required to provide valid food handler cards within 15 days. The staff were also advised to keep all food handler cards, the manager’s food safety certificate, and the last routine inspection report in one folder, and to keep the folder available at all times.
- Residue had accumulated on the inside of the ice machine’s plastic panel. The staff were instructed to remove all ice, wash, rinse, and sanitize the ice machine within one day.
- The maximum temperature of the plate inside the dishwashing machine was measured at 110°F after 3 runs. The report stated that, according to the manufacturer’s guidelines, the temperature of the plate should be 120°F. The restaurant is required to correct it within 3 days.
- The temperature of the hot water supply at the warewashing sink was measured at 105°F. The staff were instructed to provide hot water at the warewashing sink of at least 120°F at all times. The staff were instructed to correct the temperature of the hot water supply immediately.
- A container of crab rangoon was stored uncovered in the chest freezer. Staff corrected the issue during the inspection. A bag of onions was stored on the dry-storage floor. Staff moved it during the inspection.
- Containers of bulk items and ingredients had no labels. The staff were instructed to correctly label all containers within 3 days. Accumulated grease was observed on ventilation hood filters. The filters are required to be cleaned within 2 days.
- Unapproved scoops without handles were stored in bulk dry food containers. The staff were instructed to use approved scoops with handles and to store the scoop handle out of the food items within 7 days.
- The faucet of the 3-compartment sink was leaking and is required to be repaired within 3 days. The plumbing drain pipe of the handwashing sink in the kitchen was also leaking. The leak was repaired during the inspection.
- Tongs were stored on the sides of the wok, and one cutting board was stored behind the faucet handles of the prep sink. The staff were advised to store utensils and equipment in a sanitary location immediately.
- The restaurant was using cardboard liners inside the refrigerator coolers and on food storage shelving. The staff were instructed to discontinue the practice immediately.
- No handwashing signs were found in the restroom. The staff were advised to post handwashing signs at each restroom immediately, and EMD stickers were provided.
- The report mentioned that the health permit of the restaurant has expired according to the department records. The restaurant is required to provide proof of a valid health permit. To obtain a valid health permit, the restaurant can contact EMD during normal business hours.
The detailed inspection report is available here.
Follow-Up Inspection
As the restaurant has received a yellow placard, a reinspection will be conducted within 24-72 hours. The restaurant will also have to pay an additional fee for the reinspection.
Due to repeat food safety violations, all food handlers and management are required to attend a food safety training session at a cost of $20 per person.
Roberta’s Cocina Mexicana
When: November 3, 2026
Where: 5635 Freeport Blvd, Suite 9, Sacramento, CA 95822
Roberta’s Cocina Mexicana is a popular and authentic Mexican restaurant. The official inspection report identified several health and safety code violations, including:
- Two bags of raw chicken were stored in the basin that blocked the handwashing sink. The staff were instructed to remove the bags and clear the basin. The handicapped restroom of the restaurant had no paper towels during the inspection. A non-functional soap dispenser was also found. An employee provided a hand-pump soap dispenser at the handwashing sink.
- The report stated that several food items, including pork chile verde at 60°F and soup with beef at 103°F, were stored at room temperature. Both items were moved to functional refrigerators during the inspection.
- The restaurant did not have food safety certificates. The staff were instructed to provide valid food safety manager certificates within 15 days and keep all documentation on site.
- The restaurant also failed to provide food handler cards during the inspection. The staff were advised that all applicable employees are required to have valid food handler cards within 30 days.
- Two open personal drinks were found in the food prep areas. The restaurant operator was instructed to provide proper drinking containers with a straw and a tight-fitting lid within 24 hours.
- An employee handled raw chicken, rinsed their hands without washing them, and then attempted to grab a clean insert. The employee was stopped and was instructed to wash their hands properly at the handwashing sink.
- The report noted that the restaurant was improperly warewashing without soap and sanitizer. The staff were instructed to set up a proper warewashing process and follow separate wash, rinse, and sanitize procedures.
- The automatic dishwasher was not functional during the inspection. The staff were instructed to repair the dishwasher. Until it is repaired, the restaurant is required to use alternative warewashing methods.
- Raw chicken, beef tripe, beef, and ground beef were being improperly thawed in a bus tub at room temperature. The staff were instructed to discontinue the process and thaw food items by using proper methods.
- In the stand-up freezers, raw meats were stored over cooked food. The staff were advised to rearrange the food storage and to separate raw food from ready-to-eat food items.
- Gaskets of two True stand-up refrigerators were torn. The staff were instructed to replace the damaged gaskets to ensure proper temperature retention and equipment operation within 5 days.
- A soiled towel with 0ppm sanitizer was used to wipe the prep table. The staff were instructed to replace the towel and to ensure that the sanitizer concentration is as per the required manufacturer guidelines immediately.
For more information, a detailed inspection report is available here.
Follow-Up Inspection
The restaurant is required to correct all the violations to pass the reinspection and receive a green placard. A reinspection will be conducted within 24-72 hours to verify compliance.
