[Editor’s note: The report mentioned here is from inspections conducted on July 30 and may not represent the future health inspection status of the food establishments.]
The Sacramento County Health Department conducted a routine health inspection at KK’s Fries on July 30. The official inspection report listed several violations, including missing handwashing supplies, temperature control issues, and food handling concerns. The restaurant received a yellow placard following the inspection.
WhatNow has reached out to the restaurant for comment and will update the story upon receiving a response.
KK’s Fries
When: July 30, 2026
Where: 7753 Roseville Rd C, Sacramento, CA 95842, United States
KK’s Fries is a popular fast-food restaurant known for its signature gourmet-loaded fries. According to the report, inspectors cited the following violations:
- The report stated that the soap was not available at any handwashing sink in the kitchen and cooking area, the front and back prep areas.
- Employees were handling food without washing hands. Employees also did not wash their hands after cleaning floors (handling brooms and dustpans) before handling food.
- The restroom handwashing sink had no paper towels, and one handwashing sink was not operational. The restaurant had two restrooms; one was operational. The report stated that the restaurant was required to make the restroom operational within seven days.
- The report instructed the staff to provide soap and towels to all the handwashing sinks. The restaurant is required to maintain all the handwashing sinks in good repair and operation. The staff was ordered to wash their hands before engaging in food preparation and food handling situations as per the guidelines.
- The report noted that ranch dressing was stored at 63°F and blue-cheese dressing at 57°F on a cold-top prep line in the cooking area. Uncooked chicken breast at 52°F and chicken wings at 50°F were left in the refrigerator room near the fryers. The items were moved into a refrigerator during the inspection.
- The report also noted that garlic in oil, shredded cheddar, and white cheese were stored at 47°F on the cold-top prep line. The items were moved to proper temperature control during the inspection.
- An employee’s water bottle (a screw-cap bottle) was stored on the prep table across from the fryer. The staff was instructed to use approved containers, like cups with a lid and straw or containers with a sippy lid.
- Cooked fries were stored on a shelf under the prep table at 41°F, corrected during the inspection.
- The floor under the shelving in the walk-in refrigerator was unclean and must be cleaned within 3 days. The light in the walk-in refrigerator was not functional and should be repaired within 5 days.
- A probe thermometer was not available during the inspection. The restaurant is required to provide a probe thermometer within 5 days. The wiping cloth was stored on the prep table in a 0 ppm sanitizer solution between uses.
A detailed inspection report is available here.
Follow-Up Inspection
Following the inspection, KK’s Fries received a yellow placard. The report stated that a follow-up inspection would be conducted within 24–72 hours.
According to the report, the restaurant must correct the cited violations before receiving a green placard. A follow-up inspection will be conducted to verify compliance.
