[Editor’s note: The report mentioned here is from an inspection conducted on February 26 and may not represent the future health inspection status of the food establishment.]
The Sacramento County Department of Environmental Management conducted an inspection at Seapot on February 26 and cited the restaurant for multiple health code violations. The restaurant was issued a yellow placard.
Seapot
- When: February 26, 2026
- Where: 6009 Florin Rd, Sacramento, CA 95823
Seapot specializes in hot pot and Korean barbecue. The violations were as follows:
- Pork broth was measured at 55°F while stored in an inadequate ice bath. Staff transferred the broth to smaller containers and moved them away from the heat source.
- Several potentially hazardous foods in a cold top cooler were above 41°F. Pork stomach was at 49°F, pork blood at 47°F, tripe at 47°F, and cooked noodles at 44°F. The inspection report stated that the staff added ice during the inspection.
- The report mentioned that the main automatic dishwasher measured 0 ppm chlorine while in use. A service technician primed the machine during the inspection.
- The eatery had four expired California Food Handler cards.
- An employee was observed not washing hands or changing gloves between tasks.
- The ice machine interior had black mold-like residue, the report said.
- Shellfish tags retained for 90 days were not organized in chronological order by date of sale.
- A floor sink in the warewash area was clogged and overfilled. Staff cleared the obstruction during inspection.
- The shrimp was improperly thawed without the required running water.
- According to the report, raw chicken was stored above other meats in the walk-in cooler, and frozen raw chicken was stored next to tofu in the freezer.
- Two spray bottles were found unlabeled in the kitchen storage.
- Excessive water accumulation was observed in the walk-in cooler.
- Several chipped or broken service plates were observed, ready for use.
- The report mentioned that the rice scoop was stored in stagnant water with a pH of 5.5. Vinegar was added during inspection, lowering the pH to 3.5.
- A wash basket was placed directly on the wet, unsanitary floor in the warewash area.
- A leaking faucet was seen at the two-compartment prep sink.
- Drain lines at floor sinks did not have the required one-inch air gaps in multiple areas, including near the bar soda machine.
- The report noted that dumpster lids were left open.
A detailed report is available online…