[Editor’s note: The report mentioned here is from inspections conducted on January 21 and may not represent the future health inspection status of the food establishment.]
La Terraza underwent a health inspection conducted by the Sacramento health department on January 21. Due to multiple violations, the restaurant was issued a yellow placard.
La Terraza
- When: January 21, 2026
- Where: 1027 2nd St, Sacramento, CA 95814
La Terraza serves traditional Mexican dishes and drinks. According to the inspection report, the restaurant was cited for food safety violations.. The violations are as follows:
- Two containers of beans measured 96–98°F, and a container of rice measured 104°F, below required hot-holding temperatures. The operator reheated both beans and rice to 165°F.
- The facility was unable to provide a valid Food Manager’s Certificate at the time of inspection, the inspection report said.
- Required food handler cards were not available at the time of inspection.
- Slime buildup was observed inside the ice machine.
- Water temperature at the handwashing sink measured 65°F. The report said the restaurant should provide water between 100°F and 108°F for a pre-mixed valve hand sink.
- Unlabeled chemical spray bottles were observed under a shelf next to the cook’s line handwashing sink. The inspection report noted that chemical spray bottles were required to be labeled with their contents.
- Dry food containers were observed to be missing labels or to have faded labels.
- The inspection noted grease buildup in multiple kitchen areas, including hood filters and the fryer. Debris was observed on the bottom shelf of the freezer, and ice buildup was present inside the chest freezer.
- The facility did not have chlorine test strips available for sanitizer verification.
- Tongs were seen hanging on an oven handle, and a cooling wand was stored next to raw meat in an upright freezer. The facility should keep utensils and equipment in a clean, sanitary location, the report said.
- A probe thermometer was found to be inaccurate or in disrepair. The prep cooler did not have a visible thermometer.
- A wet wiping cloth was observed at the prep table without any residual sanitizer. The report said that the eatery must keep wiping cloths stored in a sanitizer solution when not in active use.
- The mop sink Y-splitter connection was reported to be missing a hose bibb anti-siphon device between the splitter and the hose.
- Food items were being reheated in a steam table, according to the report.
A more detailed report is available online…