[Editor’s note: The report referenced in this article reflects conditions observed during an inspection conducted on April 30 and does not represent the establishment’s current status.]
A routine health inspection was conducted at Vientos Mexican Grill on April 30 by the Sacramento County Environmental Management Department. The restaurant received a yellow placard due to multiple health code violations, including improper food holding temperatures, missing food handler cards, and torn gaskets of prep coolers.
WhatNow has reached out to the restaurant for comment and will update the story upon receiving a response.
Vientos Mexican Grill
When: April 30, 2026
Where: 7600 Greenhaven Dr, Sacramento, CA 95831, United States
Vientos Mexican Grill is a family-owned casual restaurant known for serving authentic homestyle Mexican food. According to the inspection report, violations included the following:
- The restaurant’s handwashing sink was out of paper towels, and the paper towel dispenser in the men’s restroom was not working. The restaurant staff was instructed to refill paper towels at all the handwashing sinks and repair the paper towel dispensers in the men’s restroom.
- No valid food safety manager certificate was available on-site during the inspection.
- The report stated employees did not have the required food-handler cards at the facility.
- Raw chicken was measured at 86°F while thawing in the prep sink in standing water. The chicken was moved to a cooler.
- Cooked ground beef was left at room temperature at 93°F. The beef was discarded during the inspection.
- Shredded mozzarella cheese was stored at 53°F, and shredded cheddar cheese was stored at 51°F in an overstocked cold-top insert.
- Chorizo and raw fish were measured at 46°F inside the prep cooler near the bar, and cut tomatoes were measured at 46°F in the cold-top insert near the handwashing sink.
- Staff were instructed to move the food items into refrigeration and maintain temperatures at 41°F or below. The report also advised reducing overstocking and ensuring proper cold-holding temperatures.
- The restaurant was being thawed in standing water in the prep sink. The report advised educating the staff on proper thawing methods.
- Raw chicken was left in the prep sink with shredded cheese on the drainboard in one compartment. Prepared lettuce was stored in another compartment. The staff was instructed to prep lettuce and cheese before storing chicken in the prep sink.
- The report noted that two employees were eating in food preparation areas. An open personal drink cup was left on a prep table.
- An employee was observed changing gloves after handling raw chicken without washing their hands first.
- The report noted sanitizer buckets contained sanitizer stronger than the allowed level (over 200 ppm). Staff were instructed to prepare a new sanitizer solution.
- Several sanitizing towels on prep tables were measured at 0 ppm, indicating no detectable sanitizer solution. The staff was instructed to submerge the towels in fresh sanitizer solution at the correct concentrations.
- The report noted that all prep cooler gaskets were torn and were not sealing properly, resulting in the incorrect cooling temperature. The staff was instructed to replace the gaskets within 10 days.
The full inspection report is available here.
Follow-up Inspection
Based on the violations noted in the report, the restaurant received a yellow placard. The restaurant must correct the violations before requesting a reinspection. A follow-up inspection will be conducted to verify compliance.
