[Editor’s note: The reports mentioned here are from inspections conducted on June 24 and may not represent the future health inspection status of the food establishments.]
The Sacramento Public Health Department conducted a series of routine inspections at Vegan Deadly Sins and Louisiana Heaven on June 24. Louisiana Heaven was flagged for cockroach infestation and sewage issues. It received a red placard and was immediately ordered to close.
Vegan Deadly Sins was cited for improper hot and cold holding temperatures of food items, a lack of supplies in the handwashing sink, and other unsanitary conditions. The restaurant received a yellow placard.
WhatNow has reached out to both restaurants for comment and will update the story upon receiving a response.
Louisiana Heaven
When: June 24, 2026
Where: 6623 Valley Hi Dr, Sacramento, CA 95823, United States
Louisiana Heaven is a Sacramento restaurant serving Cajun, Creole, and Southern-style dishes. According to the inspection report, the violations included the following:
- The report noted one live adult German cockroach on the floor below the 3-compartment sink. Five live nymph German cockroaches were found on the floor and around the plumbing below the 3-compartment sink. One live nymph cockroach was seen on the floor sink next to the front 1-door upright cooler.
- One egg sac and 2 dead adult German cockroaches were found on the shelf below the front register, near the display cooler, and on the floor below the table in the dry food storage area.
- The report noted seven German cockroaches in a glue trap between the front server station and the handwashing sink, along with 15 to 20 dead German cockroaches in another trap below the sink. 1 dead adult German cockroach by the floor sink next to the front 1-door upright cooler.
- The report stated the floor sink next to the front 1-door upright cooler was draining slowly. Other drains were functioning properly. The staff was instructed to correct it immediately.
- The report noted grease and debris accumulation in multiple locations, including on the floor below, on the wall behind, and in the plumbing of the main cook’s line equipment. Buildup was also noted on plumbing pipes across the kitchen, against the wall below the 3-compartment sink, and on the food prep table.
- Debris had accumulated in the bulk ice machine, on the steam table, and on the floor between the kitchen upright cooler and freezer by the office. On the floor around and at the sides of the small cold-top cooler, and on the floor around the plumbing in front of the floor sink, dirt had accumulated. The restaurant was instructed to clean and maintain the areas within 3 days.
- Heavy oil, grease, and dust accumulation were noted at the ventilation hood. The staff was advised to clean and maintain the hood filter regularly. The report instructed the restaurant to clean and maintain the hood filter. The restaurant is required to correct it within 5 days.
- Mops were stored directly on the floor by the back door instead of being hung properly to air-dry when not in use. The staff was advised to correct it immediately.
A detailed inspection report is available here.
Follow-up Inspection
According to the report, the health department suspended the restaurant’s permit and ordered it closed. The report stated that the restaurant is required to eliminate the infestation by using an approved pest control method. The restaurant is required to clean and sanitize all the food contact surfaces and food preparation areas.
The restaurant has received a red placard and is required to pass the reinspection and reinstate the health permit. A follow-up inspection will be conducted to verify the compliance.
Vegan Deadly Sins
When: June 24, 2026
Where: 900 15th St, Sacramento, CA 95814, United States
Vegan Deadly Sins is a Sacramento restaurant serving plant-based Chinese cuisine. According to the inspection report, the violations are the following:
- The report stated that the handwashing sink had a lack of paper towels. Paper towels were added during the inspection. Two kitchen handwashing stations also lacked stationary pump-style dispensers. The restaurant was instructed to provide stationary pump-style dispensers in the handwashing station within 14 days.
- An in-use knife and peeler used for cutting lettuce and peeling vegetables were found wedged between the prep table and the wall. The area was visibly unclean. The utensils were washed and sanitized during the inspection. The restaurant was asked to store utensils in a clean, sanitary location.
- The report stated that one German cockroach nymph was spotted on the floor under the wok/cook’s line. The insect was eliminated during the inspection.
- The restaurant did not have a valid employee food safety certificate. The restaurant is required to obtain the certificate within 60 days.
- The restaurant also lacked food handler cards for all food workers and was required to obtain the cards within 3 days.
- Vegan beef measured at 47°F was stored inside a cold top instead of being stored at or below 41°F. Noodles that were cooked two hours before were stacked in individual containers with tight-fitting plastic wrap. The noodles were measured at 52°F-54°F. The staff was instructed to start using appropriate cooling methods immediately.
- A t-shirt bag was being used to store noodles. The staff was advised to use approved material to store food; the violation must be corrected within 3 days.
- Floors at the fryer were unclean and had accumulated grease and debris. Food debris was found on the floor under the unclean wok, and the floor under the handwashing station and ice machine had water. The restaurant is required to clean and maintain the facility.
- A damaged gasket on the 2-door prep cooler in the kitchen must be repaired within 30 days. A leak at the ice machine and handwashing sink should be corrected within 3 days.
- The hose from the ice machine to the floor drain and the plumbing from the cafe’s 3-compartment sink to the floor drain had air gaps. It is required to be corrected within 7 days.
- Mops were not stored to dry properly, and were reorganized properly immediately.
- Raw meat for employees was stored on the bottom shelf in the upright freezer near the food for customers. The staff was instructed to store employee food separately and label employee items.
- The report noted damage to the floor near the handwashing station and 3-compartment sink. The staff was advised to patch and repair within 30 days.
- A shelf above the handwashing sink was constructed from raw wood. The report suggested removing wood and replacing it with smooth and easily cleanable material within 14 days.
A detailed inspection report is available here.
Follow-up Inspection
Following the inspection, the restaurant received a yellow placard. A reinspection will be conducted within 24-72 hours, and an additional fee will be charged.
The restaurant must correct the cited violations before receiving a green placard.
