[Editor’s note: The reports mentioned here are from inspections conducted on December 17 and may not represent the future health inspection status of the food establishments.]
The Sacramento health department carried out health inspections across restaurants on December 17. Among those, La Mini Birrieria and Burger Hub were found to be non-compliant with the food safety code and received yellow placards.
La Mini Birrieria
- When: December 17, 2025
- Where: 2650 Northgate Blvd, Sacramento, CA 95833
La Mini Birrieria is a Mexican restaurant serving items such as birria tacos and aguas frescas. According to the inspection report, the restaurant was cited for the following violations:
- The report stated that employees did not follow proper warewashing procedures.
- Food handler cards were expired or incomplete.
- According to the report the overstocked beef taquitos were kept at 50°F in a cold-top unit.
- Rice, which was stored in sealed gallon bags (45°F) and refried beans in a covered stockpot (49°F), were improperly cooled.
- The report mentioned two-gallon bags of rice and four gallons of refried beans were deemed unfit for consumption.
- Equipment was washed and rinsed but not sanitized as a final step.
- The report stated raw eggs were stored above salsas in the walk-in cooler.
- The report said dark residue was seen on the walk-in cooler ceiling near fans.
- Chlorine sanitizer test strips were not available.
- Multiple rubber spatulas were observed to be severely worn. The report noted that an unapproved wooden shelf needed to be replaced.
- The report mentioned a paper towel dispenser was improperly located, noting that it was a repeat violation. A mop sink did not have a vacuum breaker.
- An unused fryer with grease buildup was observed on the cook line.
A detailed health inspection report is available here.
Burger Hub
- When: December 17, 2025
- Where: 3315 Northgate Blvd suite G8, Sacramento, CA 95834
Burger Hub is a fast-casual restaurant offering vegan and halal burger options. The official report noted that the fast-casual restaurant had violated the health code. The report cited the following issues:
- The report said recently cooked grilled onions at 164°F were held on the rail without any temperature control.
- Employees did not know proper handwashing, cross-contamination prevention, and warewashing/sanitizer use.
- The food safety manager certificate was said not to be available on-site.
- The report mentioned an employee handled raw meat with gloved hands and continued touching equipment and food areas without changing gloves or washing hands.
- Residue was observed on the nozzle of the strawberry watermelon tea dispenser.
- No sanitizer was available in the facility.
- The menu did not have a consumer advisory for burgers cooked to order.
- Raw chicken was stored above buckets of fries in a three-door refrigerator.
- Bulk bins of white powder in the back room had not been labeled.
- The sanitizer test strips were missing the holding container and color comparator chart. Employees were not able to demonstrate proper use.
- The three-compartment sink drain line was leaking.
- A ceiling panel was missing above the dry storage room.
A detailed health inspection report of Burger Hub is available here.
Follow-up Inspection
According to the health inspection report, the restaurants were handed a yellow placard, indicating that a reinspection will be held in 24-72 hours. The restaurants must correct all the noted violations to secure a green placard.
