[Editor’s note: The report mentioned here is from inspections conducted on August 31 and may not represent the future health inspection status of the food establishments.]
The Sacramento County Department of Health conducted a series of routine health inspections at two restaurants on August 31, 2026.
Hot Off The Griddle was cited for improper storage of food items and incomplete food handler cards. Rao Thai Eatery was flagged for food debris, stagnant water, and multiple fly activity. Both restaurants received yellow placards following the inspections.
WhatNow has reached out to the restaurant for comment and will update the story upon receiving a response.
Hot Off The Griddle
When: August 31, 2026
Where: 1583 W El Camino Ave #103, Sacramento, CA 95833, United States
Hot Off The Griddle is a classic American diner and serves comfort food. According to the inspection report, inspectors noted the following violations:
- An employee cracked a raw egg without washing their hands before putting on a glove, according to the report. The staff were instructed to wash their hands and were educated on proper handwashing procedures.
- The ware machine sanitizer was measured at 0 ppm after multiple cycles. The restaurant equipment that was recently washed was manually sanitized again in the 3-compartment sink with 200 ppm QA.
- The staff was instructed to temporarily discontinue the use of the machine until repaired. The restaurant was instructed to repair the machine immediately. The report observed chlorine sanitizer connected to the machine; a quaternary ammonia was connected, but it could not be determined if it was going to the ware machine. Dishes did not have detectable quaternary ammonia sanitizer residue.
- A large tub of precooked potatoes measured at 39°F was kept unattended on the flat grill bottom shelf. The staff was instructed to correct it immediately and was educated on the proper preparation and storage.
- The employees did not have any knowledge of sanitizer test strip use or concentration levels at the waremachine and 3-compartment sink sanitizer dispenser. The restaurant must correct it immediately. One employee was trained and educated. The restaurant was advised to retrain all staff immediately.
- The inspection report stated that the food handler cards were incomplete. The restaurant is required to obtain a valid food handler card within 30 days after the date of hire.
- The front handwashing sink and dump sink did not have a splash guard next to the beverage station, water pitchers, etc., and a paper towel dispenser. A loose roll of paper towels was found on the sink counter. The staff was advised to provide the dispenser within 7 days.
- A rack of coffee pots was stored over the front dump/hand sink and was partially blocking the basin.
- Containers with overfilled precooked potatoes at 92°F in a 4″-5″ depth were improperly cooled in the walk-in. The items were kept within a cooling timeframe and restored into shallow portions, corrected immediately.
- Consumer advisory was missing on the menu with breakfast eggs and burgers cooked to order. The restaurant was instructed to correct this within 30 days.
- Unlabeled bulk ingredient bins were stored below the slicer table and should be corrected immediately.
- Several areas in the restaurant, including space below the flat grill, were unclean with excessive grease and debris. The restaurant must clean it within 7 days.
- The wall shelf above the 3-compartment sink was detached in the center section, with the screw partially coming out. The staff was instructed to repair it within 7 days.
- Tongs were improperly hung on the oven door handle and should be corrected immediately.
- Personal cell phones and purses were improperly stored on top of cased liquor in the back storage area and need to be corrected immediately.
A detailed inspection report is available here.
Follow-Up Inspection
As the restaurant received a yellow placard, a reinspection will be conducted within 24-72 hours. Additional fees will be needed. The restaurant is required to correct all violations to receive a green placard.
Rao Thai Eatery
When: August 31, 2026
Where: 5650 Whitelock Pkwy #110, Elk Grove, CA 95757, United States
Rao Thai Eatery is an authentic Thai restaurant. According to the inspection report, the violations included the following:
- The report noted that the raw chicken satay bucket at the cook’s line measured 58°F. The operator of the facility stated that an employee kept the bucket in the restock line about 30 minutes ago but forgot to relocate it back to the walk-in refrigerator. The item was moved to the refrigerator during the inspection.
- Boiled potatoes were stored on the cold top refrigerator and were measured at 46°F. The staff was instructed to ensure food items are stored in the chill line and should be corrected immediately.
- The report noted that the sticky rice and flat noodles did not have any time stamp. The operator stated that it was brought out about 25 minutes ago, but the employee was busy and forgot to provide a stamp. The stamp was provided during the inspection.
- Food safety certification and handler cards were not available for review. During the inspection, the restaurant PIC was advised to have access to the file upon request. The staff was also instructed to file for food handler cards immediately.
- The report noted that an employee rinsed hands with gloves on. The employee was educated on proper handwashing procedures during the inspection.
- The handwashing sink was partially blocked by a strainer and a tong and was removed during the inspection.
- Multiple flies were found at the back prep area. Fly lights and electric fly zappers were also noted during the inspection. An electric fly zapper was not approved for use. The staff was instructed to remove and eliminate the flies immediately.
- A semi-frozen fish was being thawed incorrectly inside the prep sink and was corrected during the inspection.
- Raw chicken was stored above raw fish inside the walk-in refrigerator and should be corrected immediately.
- Old bloodstains and soiled stagnant water were stored inside the walk-in refrigerator. Food debris and accumulated dirty water was found on the floor near the broiler, and behind the water heater was also noted. Old food stains had accumulated on the walls of the cook’s line. The restaurant is required to clean and sanitize the facility within 7 days.
- The manufacturer’s protective film on an upright freezer was scratched. It should be removed within 7 days. Accumulated rust was found on wire racks inside the walk-in refrigerator and should be corrected within 15 days.
- A missing light cover at the cook’s line above the upright freezer and black soot on the hood ventilation were also observed. The restaurant must correct it within 30 days.
- The health permit of the facility was not posted and was not available for review. The restaurant must provide it within 30 days.
A detailed inspection report is available here.
Follow-Up Inspection
The restaurant received a yellow placard for its unsatisfactory compliance. A reinspection will be conducted within 24-72 hours of the inspection. Additional fees will be required for the reinspection. The restaurant is required to correct all the violations to receive a green placard.
