Food debris buildup, blocked hand sinks and too-warm sushi were among the violations spotted during Reno-Sparks restaurant inspections in mid-February.
In all, two restaurants failed their inspections and six others were cited for violations during the period of Feb. 7-13, 2026.
Northern Nevada Public Health issues four types of inspection ratings:
- Pass: Fewer than three critical violations during inspection.
- Conditional pass: Three to five critical violations, or the same critical violation found for three consecutive routine inspections that can be corrected immediately. The facility can stay open, and a reinspection will verify that all violations remain corrected.
- Fail: More than six critical violations that can be corrected during the inspection. The facility can stay open, and a reinspection will verify that all violations remain corrected.
- Close: Critical violations that can’t be remedied during the inspection. Facility is reopened by NNPH after the violations are corrected.
Over 85% of food establishments in Washoe County pass their annual inspection. In addition, NNPH reports that in the 2025 fiscal year, closures or failed inspections accounted for less than 3% of annual inspections.
Reno-Sparks locations that failed their health inspections
Pho 777 Restaurant
102 E. Second St.
- Handwashing: A staff member put a gloved hand in a bowl of water with thawing raw fish, then cut open a package of raw pork meat without removing gloves and washing hands.
- Raw animal foods with ready-to-eat foods: Ground pork dumpling filling was stored over vegetables and commingled with cooked noodles in the walk-in cooler. Raw animal foods must be stored separately from ready-to-eat foods to prevent cross-contamination.
- Food-contact surfaces: A significant buildup of food debris was seen in the bottom of chest freezers in the basement.
Pho 777 Restaurant received a passing grade following a subsequent inspection.
A Taste of Thai Cuisine
915 W. Moana Ln.
- Cold-holding temperatures: Food items including curry pastes, cut tomatoes, tofu and cooked shrimp measured at 44°F to 47°F, above the 41°F or below required to control pathogenic bacterial growth. This was the third consecutive inspection in which the violation was reported.
- Date-marking and disposition: Most food items time/temperature-controlled for safety had no date marks, including cooked potatoes, cooked veggies, tofu, cooked shrimp, noodles, cream cheese mix, cut cabbage, cut lettuce, sauces and curry pastes. This was the third consecutive inspection in which the violation was reported.
- Handwashing: A wiping bucket was stored in one hand sink on the cook line, blocking the sink. A garbage can, old oil and a wiping bucket blocked access to the other hand sink on the cook line. Sinks must be accessible at all times to ensure proper employee handwashing.
Reno-Sparks locations that received a conditional pass
Antonio’s Mexican Grill
95 N. Sierra St. No. 103
- Bare-hand contact: An employee touched ready-to-eat ingredients including lettuce and cilantro with bare hands and put them in a burrito for service. Ready-to-eat food must be handled with single-use gloves, utensils, deli paper or other methods to prevent direct contact with hands.
- Cold-holding temperatures: Multiple foods that are time/temperature-controlled for safety including raw meat, salsa and cooked cactus measured at 44°F to 52°F, above the 41°F or below required to control pathogenic bacterial growth.
Fire Wings Summit
13963 S. Virginia St. No. 900
- Handwashing: An employee was observed not washing hands after rinsing raw chicken inside of a prep sink; after exiting the kitchen through the back door to take out the trash, then return to handle clean plastic containers; and after talking on the phone. Employees must wash hands immediately before engaging in food preparation and when changing tasks to prevent cross-contamination.
- Risk of contamination: A box of cigarettes was stored on the counter next to the three-compartment sink in the dishwashing area, posing a risk of chemical contamination of dishwares.
Tha Joint Sushi & Grill
222 Los Altos Pkwy., Sparks
- Handwashing: The front handwashing sink had a nonfunctioning soap dispenser. Handwashing sinks must be stocked with an adequate supply of soap and single-use paper towels at all times to ensure proper employee handwashing.
- Physical facilities: A buildup of food debris was seen on floors and walls underneath and behind equipment.
Murrieta’s Mexican Restaurant
8195 S. Virginia St.
- Raw animal foods with ready-to-eat foods: A variety of raw foods (egg whites, bacon and fish) were stored above and behind ready-to-eat foods including molcajete mix, pig hooves, birria, chicharron, macaroni and cheese and ranch dressing). Raw animal foods must be stored separately from ready-to-eat foods to prevent cross-contamination.
- Date-marking and disposition: Several foods lacked date marks or had improper date marks, including mango salsa, macaroni and cheese, cooked shrimp, molcajete mix, birria and salsa talibina. Several food items including hominy, potatoes and meatballs had been held past the seven-day limit required to control pathogenic bacterial growth.
Perenn Grocery
7600 Racharrah Pkwy. No. 130
- Date-marking and disposition: Several food items including raspberry compote, chili oil and harissa, had been held past the seven-day limit required to control pathogenic bacterial growth. This was a repeat violation.
- Thermometers: No ambient air thermometers were inside the cold-holding prep units in the kitchen or the cold display case in the grocery area. Accurate thermometers must be available to measure internal food temperatures, water, or ambient air temperatures.
Sushi 7
5030 Las Brisas Blvd. No. B6
- Cold-holding temperatures: Multiple plates of raw fish in a sushi display case measured at 59°F to 62°F, above the 41°F or below required to control pathogenic bacterial growth.
- Thawing methods: Raw fish in sealed reduced-oxygen packaging had fully thawed. Frozen seafood must be removed from reduced-oxygen packaging or have the packaging cut open before thawing to prevent toxins from forming.
Jan. 31-Feb. 6: Discolored shrimp in slime, dirty soda gun among restaurant violations…