[Editor’s note: The report mentioned here is from an inspection conducted on November 9 and may not represent the future health inspection status of the food establishment.]
The Sacramento County Public Health Department conducted a routine health inspection at Mimosa House on November 9. The restaurant was cited for multiple violations, including a cockroach infestation, rodent droppings, and missing food handler cards and a food manager certificate.
Following the inspection, the restaurant’s health permit was temporarily suspended, and it was ordered to close.
WhatNow has reached out to the restaurant for comment and will update the story upon receiving a response.
Mimosa House
When: November 9, 2026
Where: 5641 J St, Sacramento, CA 95819
Mimosa House in East Sacramento is a popular brunch spot. According to the inspection report, the violations identified are the following:
- The report noted cockroach activity in several areas of the restaurant. Under the three-compartment warewashing sinks and the two-compartment food prep sink, about 20-30 live German cockroaches of different life stages were observed. The restaurant was instructed to contact a licensed pest control operator immediately and clean and sanitize the areas and equipment.
- Dead German cockroaches were found among grease and debris on the dry-storage floor. Staff were instructed to remove the debris and clean and sanitize the floor immediately.
- 1 rodent dropping was found on a transparent container storing dry foods and, on a table, storing miscellaneous items. The staff were instructed to clean, rinse, and sanitize the equipment. The report noted that no contamination of dry foods was observed.
- The report noted that the restaurant did not have a California food manager certificate and food handler cards for review. The restaurant is required to obtain a food manager certificate and food handler cards within 30 days.
- The staff were also advised to keep all food handler cards, the manager’s food safety certificate, and the last routine inspection report in one folder, and to keep the folder available at all times.
- The chef cracked raw shell eggs into a pan and continued preparing other food without washing their hands. The inspector intervened before cross-contamination occurred and instructed the chef to wash their hands immediately after handling raw eggs.
- Several PHFs were stored above the required temperature of 41°F, including pancake batter at 48°F and chicken and sliced tomatoes at 44°F in the low boy cooler. Sliced tomatoes, sliced beef, and beef patties were stored inside the third compartment prep cooler at 44-47°F.
- Liquid eggs, shredded cheese, diced tomatoes, bacon, and chorizo were kept in the second compartment prep top cooler at 45-47°F. The staff were instructed to store all the items at 41°F or below immediately.
- The ice deflector inside the ice machine had mold-like debris. The staff were advised to discard the ice and clean and sanitize the ice machine and deflector immediately. Food debris was found on the tin blade cutter. The staff were instructed to remove the food debris and clean and sanitize the tin blade cutter immediately.
- Used cups were found on the coffee station’s prep table. Staff were instructed to remove them, wash and sanitize them, and place used dishes in the warewashing area immediately.
- Multiple unlabeled food containers were stored at the coffee station and the main prep top. The staff were instructed to label all food containers with generic names immediately.
- Old food debris was found on the floor at the cookline, on the floor under shelves in the dry storage unit, on the floor of the drain sink at the bar, and on the floor in the area under the ice bin at the bar. The staff were advised to clean, sanitize, and remove debris from the areas.
- Accumulated old grease and old food debris were found on the floor under the three-compartment sink and two-compartment sink. The staff were instructed to clean, degrease, and remove the buildup. The report also noted dust on the walk-in cooler fan guards. The staff were advised to clean and remove dust.
- The door gaskets on the single-door cooler at the coffee station were torn. The restaurant was instructed to repair or replace them to maintain proper sealing and temperature control.
- A broken glass cup cooler/freezer was found at the bar. The staff were instructed to repair, replace, or remove the broken equipment within 7 days.
- The #2 prep cooler was maintaining an ambient temperature and was measured at 45°F. The staff were instructed to adjust and repair the unit within 3 days so that it maintains food at 41°F or below.
- Soiled wipe towels were stored on the prep table and tested at 0 ppm for sanitizer. The staff were advised to remove the towel and replace it with a clean wiping cloth that has been stored in sanitizer at the proper concentration immediately.
- The report noted clutter and unused equipment outside the back door in the cage space, bar area, dry storage unit, and second dry storage in the back area. The staff were instructed to clean and organize the areas within 72 hours.
- During the inspection, the back door to the cage space and the back gate were left open. The staff were advised to keep all the gates closed at all times to prevent pest entry.
- Multiple spots in the restaurant had gaps larger than ¼ inch, including in the back gate. This creates an easy passage for large rodents and other pests to enter. The staff were instructed to seal and repair the gaps within 72 hours to prevent pest entry.
- The recent health permit of the restaurant was not posted. The restaurant was instructed to find the current health permit and post it within 7 days. If unable to find it, the restaurant can contact the Environmental Management Department for a replacement.
A detailed inspection report is available here.
Follow-Up Inspection
Due to the cockroach infestation and unsanitary conditions, the restaurant received a red placard following the inspection.
To pass the reinspection and receive a green placard, the restaurant is required to clean and sanitize the restaurant thoroughly. If the restaurant fails to correct the violations, the health permit will not be reinstated.
