[Editor’s note: The report referenced in this article reflects conditions observed during an inspection conducted on May 5 and does not represent the establishment’s current status.]
The Sacramento County Environmental Management Department conducted a routine health inspection on May 5 at Florez Bar and Grill. According to the inspection report, the restaurant received a yellow placard after multiple health and safety code violations were identified.
The health inspection report identified violations, including improper cooling and thawing methods, insect activity, and a missing food safety certificate.
WhatNow has reached out to the restaurant for comment and will update the story upon receiving a response.
Florez Bar and Grill
When: May 5, 2026
Where: 5900 S Land Park Dr, Sacramento, CA 95822, United States
Florez Bar and Grill is a traditional Mexican restaurant. According to the inspection report, the violations noted were:
- Sausages were stored on a flat grill at 101°F; the food item was reheated to 165°F. Three types of empanadas were held in a cold drawer at 52°F. The staff was advised to relocate the food items to a functioning refrigerator, which can maintain 41°F. The cold drawer must be repaired or replaced.
- Chile Relleno and bagged chicken and steak were also stored in the cold drawer and measured between 51°F and 52°F. Staff were asked to move the raw proteins to proper cold storage and repair the cold drawer.
- Chorizo and two cooked meats were placed in a non-functional cold cooler at 54°F and 51°F, respectively. The cooler must be repaired or adjusted to maintain 41°F. The staff was instructed to move the products into a compliant unit.
- Shredded cheese was held at 57°F, above the required temperature. The item was transferred to a walk-in cooler for proper cooling.
- A large batch of posole was cooling from the previous night in 5-gallon buckets and was measured at 50°F. 10 gallons of posole were discarded during the inspection. The restaurant employees were advised to cool down food items from 135°F to 41°F within 6 hours.
- The food safety certificate was not available during the inspection. The restaurant must provide it within 30 days.
- An employee’s open coffee was kept on the prep table, and personal drinks left on the prep sink backsplash ledge. The staff was advised to remove personal items from food prep areas.
- The report noted fly activity in the food prep area. The restaurant was instructed to eliminate the insect activity with approved pest control methods and schedule a professional service. The violation must be corrected within 3 days.
- The staff was improperly thawing a reduced-oxygen packaged fish while the fish was completely thawed in the cold drawer. The staff was advised to remove food items from the package before thawing. During the inspection, the employee removed the fish from the package.
- A cold drawer gasket was completely broken; the restaurant was ordered to replace it within 14 days. The bar soda gun holster was clogged; the restaurant was instructed to clear the obstruction, sanitize the gun and holster, and keep it functional. The violation must be corrected within 24 hours.
- Tongs were kept on the oven handle. The staff was told to provide proper utensil holders or hooks from the equipment storage within 24 hours.
- The hood filter under the hood system was missing. The restaurant must immediately install an approved filter per manufacturer and Calcode requirements.
- Several wiping towels were kept on the prep table at 0 ppm sanitizer. The staff was instructed to discard the towels and re-soak them in an approved sanitizer solution. The restaurant was advised to train the staff on sanitizer concentration monitoring.
- The hose side of the Y-connector was missing an anti-siphon device. The restaurant must install an approved backflow prevention device on the hose. The violation should be corrected within 3 days.
- An employee’s personal clothing was stored on top of plastic-wrapped Ziploc bags in a waitress station. The restaurant was advised to relocate the personal items to a designated staff storage area away from food immediately.
For more information, a detailed inspection report is available here.
Follow-Up Inspection
Following the inspection, the restaurant received a yellow placard. The restaurant must correct all violations listed in the report before requesting a reinspection. A follow-up inspection will be conducted to verify compliance.
