[Editor’s note: The report mentioned here is from inspections conducted on August 27 and may not represent the future health inspection status of the food establishments.]
The Sacramento County Health Department conducted a routine health inspection at Laka BBQ on August 27. The restaurant was flagged for several major health and safety code violations and received a yellow placard. The violations included improper handwashing practices, storage of food at incorrect holding temperatures, and unavailability of sanitizer test strips.
WhatNow has reached out to the restaurant for comment and will update the story upon receiving a response.
Laka BBQ
When: August 27, 2026
Where: 8469 Elk Grove Blvd #6, Elk Grove, CA 95758, United States
Laka BBQ is a restaurant serving Cantonese-style roasted meats and grilled dishes. According to the official report, the violations noted during the inspection included:
- The report noted that that an employee had not washed their hands with soap in the back preparation area. The employee was instructed on proper handwashing practices.
- An employee touched the ladder on which he stepped on and was about to handle food in the back prep area. The health inspectors instructed the PIC to educate the employee to wash hands prior to handling food. The PIC was instructed to educate the employee about washing their hands before handling food.
- Several PHFs were found at improper holding temperatures, including raw pork and duck that were improperly thawing in the back food prep sink and measured at 64°F and above.
- Cooked bok choy, chicken feet, and cooked duck wings were found at 64°F and 70°F at the front service line without temperature control. The steam table of the facility was off, and according to employees, they served the food items at room temperature. The chicken feet, duck wings, and bok choy were discarded during the inspection.
- The staff was instructed to establish time as a public health control (TPHC), and discard labels and logs should be provided from now on.
- Cooked roast duck and pork were kept on the middle cook’s line without time/temperature control. The food should be kept hot at 135°F or above or placed under Time as a Public Health Control (TPHC). For the time being it was advised that TPHC must be used for the roast duck and pork.
- The employee skipped the warewashing and sanitizing of several bowls that were being used at the cook’s line. The staff was educated on proper practices.
- Several employee personal items, like beverages without lids and straws, open bowls, and food stored on tables, shelves, and food storage racks, were found throughout the facility. The employees were recommended to discontinue the practice immediately and store their personal items in a designated place. The staff was instructed to provide a lid and straw and store them away from any food and prep areas.
- An employee was drinking from an open cup at the service line and was instructed to stop the practice. The staff was advised to wash their hands after touching personal drinks before returning to food handling.
- The handwashing sink in the cook’s line was partially blocked by a box of chicken stored on a stool. The sink was cleared during the inspection.
- A frozen/semi-frozen duck and sealed bags of pork were kept in stagnant water in a drainboard at a one-compartment food prep sink in the back of the kitchen. The health inspector provided education and advice to correct it immediately.
- Food in pots and basins was stored directly on the floor inside the walk-in cooler and freezer. The staff was advised to discontinue the practice and stop storing food on the floor.
- Multiple squeeze bottles were missing the common name on the label, and the labels were required to be corrected.
- Sanitizer test strips were not available at the restaurant and must be corrected within 3 days.
- Rice paddles were stored in stagnant water or in empty containers and must be corrected immediately.
- Lids of the exterior garbage dumpster and tallow bin were open during the time of inspection. The restaurant was advised to keep them closed when not in use. The restaurant was advised to share the dumpster responsibilities with other businesses in the complex.
- The food prep sink in the cook’s line was being used to wash bowls with soap and rinse. The report noted that employees were washing hands at the food prep sink. The staff was ordered to correct the practice.
- Meanwhile, a three-compartment sink in the back was being used for cooling down recently cooked pork in one compartment. The other end of the three-compartment sink was being used for washing and thawing raw duck. The middle section of the sink was empty. The staff was advised to discontinue the practice. The report noted that no active contamination was found during the inspection.
- The staff was ordered to make the 3-comaprtment sink available for warewashing at the time. A consultation with the inspector’s supervisor regarding the use of the three-compartment sink for food preparation was to be scheduled, with the operator to be informed afterward.
- A gap of ¼ inch on the front door was found during the inspection and should be corrected within 14 days.
A detailed inspection report is available here.
Follow-Up Inspection
The report stated that the restaurant is required to obtain one Food Manager Certificate within 60 days of opening. The PIC was instructed to obtain and organize a folder for the Food Handlers Certificate for all food handlers within 30 days of hire. The staff was educated on proper concentration of sanitizer, chlorine, and bleach and proper warewashing practices.
wo pieces of equipment in the back room, including a rice cooker and a refrigerator or proofer, had Chinese labels without English translations. The inspectors were unable to determine the contents or function of the equipment at the time of inspection, and further research was to be conducted.
Due to multiple violations, the restaurant received a yellow placard, and reinspection will be conducted within 24-72 hours to verify compliance. Additional fees will be applied. The restaurant is required to correct all the violations to receive a green placard.
