[Editor’s note: The report referenced in this article reflects conditions observed during an inspection conducted on April 6 and does not represent the establishment’s current status.]
A routine health inspection at El Tito Modern Kitchen in Sacramento on April 6 found several violations during the inspection. The report noted uncovered food containers, leaking pipes, and other cleanliness issues.
WhatNow has reached out to the restaurant for comment and will update the story upon receiving a response.
El Tito Modern Kitchen
- When: April 6, 2026
- Where: 2960 Del Paso Rd, Sacramento, CA 95834
El Tito Modern Kitchen is popularly known for Mexican fusion cuisine and traditional Sinaloa-style sushi and seafood dishes. According to the health inspection report, the violations include the following:
- The inspection report noted that a handwashing sink near the fryers was out of order and leaking. No sanitizer was found at the bar’s dishwashing unit.
- Several food items, including shrimp, raw shell eggs, milk, diced tomatoes, and Tres Leches, were kept at improper temperatures. The items were held between 63°F and 66°F, above the safe temperature limit.
- The restaurant failed to provide staff with food handler cards for review during the inspection.
- The report noted build-up and residue on items like the can opener and soda gun nozzle.
- Fruit flies were found inside liquor bottles at the bar.
- The report noted frozen shrimp was being thawed in still water in a bucket on the floor.
- Uncovered food items were found in storage. Raw eggs were kept above ready-to-eat items. Boxes of food were placed directly on the freezer floor instead of being stored at least six inches above the ground.
- The report found food debris and build-up under prep counters, refrigerators, and cooking equipment.
- A lack of sanitizing strips was also noted during the inspection.
- Some refrigerators were not functioning. Equipment like cups and bowls was being used to scoop food.
- Kitchen utensils like tongs, knives, and ice scoops were stored improperly.
- Leaking pipes, missing handles, non-working sinks, and holes in the wall near the dishwashing area were observed.
- Debris and unused equipment were kept in the dumpster area. Unused furniture was stored on-site, creating clutter in the restaurant.
A detailed inspection report is available here.
Follow-up Inspection
Following the inspection, the restaurant received a yellow placard. The restaurant is scheduled for a follow-up inspection within 24 to 72 hours. The eatery is required to correct all the major violations before the reinspection, according to the report.
