Overflowing wastewater, weeks-old flan, leaky freezers and lukewarm tzatziki were among the violations found during Reno-Sparks restaurant inspections in late January.
Altogether, two restaurants were closed and six others were cited by Washoe County health inspectors during the period of Jan. 24-30.
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 were closed following health inspections
Hong Kong Diner
180 W. Peckham Lane
- Handwashing: A staff member handled raw chicken in batter with gloved hands, placed it in a wok with oil to fry, then touched the cooked chicken with the same gloves on without washing their hands.
- Raw animal foods with ready-to-eat foods: Raw pork wontons were being stored over noodles in the reach-in cooler in the middle of the cook line. Raw shrimp was being stored above cooked chicken in the walk-in cooler. Raw pork was being stored over fried chicken in the reach-in unit in the back room. This was a repeat violation.
- Date-marking and disposition: Several food items were found without date marks including cooked beef, salted fish, tofu, cooked sliced meat and cream cheese rangoon filling. Raw fish for sushi was dated with the freeze date and no thaw date.
Hong Kong Diner received a conditional passing grade and was allowed to reopen following a subsequent inspection.
Viet Pho
315 E. Moana Lane
- Cold-holding temperatures: Food items including cut cabbage and cooked pot stickers, egg rolls, pork and lettuce measured at 44-46°F in the cold-holding make-up unit and the three-door reach-in. Foods that are time/temperature-controlled for safety must be held at 41°F or below to control pathogenic bacterial growth. This was the third consecutive inspection where the violation was observed.
- Raw animal foods with ready-to-eat foods: Packages of ground beef were being stored over ready-to-eat cooked products in the freezer’s condiment area.
- Date-marking and disposition: Cooked shrimp, fried rice, shredded chicken and boba did not have proper date marks at the time of inspection.
Viet Pho has been allowed to resume operations.
Reno-Sparks locations that received a conditional pass
BJ’s Restaurant & Brewhouse
425 Sparks Blvd.
- Overflowing wastewater: Two floor sinks in dishwashing area, one under the three-compartment sink and one under the mechanical dishwasher, heavily overflowing with wastewater onto the floor. Evidence of consistent water overflow and pooling was indicative from heavily eroded floor in the dishwashing area, both under the three-compartment sink and commercial dishwasher.
- Hot-holding temperatures: Several plastic containers were filled with cooked bacon that measured between 63°F and 105°F. Foods that are time/temperature-controlled for safety must be held at 135°F or above to control pathogenic bacterial growth.
BJ’s Restaurant & Brewhouse received a full passing grade following a subsequent inspection.
Chuy’s Mexican Kitchen
764 S. Virginia St.
- Date-marking and disposition: Flan, ceviche and carnitas were date-marked up to 21 days prior to the inspection, and chiles in the walk-in were missing a date mark. All foods that are time/temperature-controlled for safety must be used or discarded within seven days to prevent bacterial growth.
- Personal drinks: A staff member drank from an open cup and placed it back on a prep table. When employee personal drinks are stored in food preparation areas, employees must drink from a closed beverage container stored on a non-food-contact surface and separate from exposed food, clean equipment and unwrapped single-service and single-use articles.
The Great Greek Mediterranean Grill
1171 Steamboat Pkwy., No. 100
- Cold-holding temperatures: Several to-go cups of tzatziki sauce stored on a counter near the cash register measured at 60°F, and a large container of hummus in the walk-in cold-holding unit measured at 44-47°F. Foods that are time/temperature-controlled for safety must be held at 41°F or below to control pathogenic bacterial growth.
- Contamination during storage: Dirty aprons were hanging over lids for food storage containers on shelves in the storage area across from the dishwasher.
Michael’s Deli
465 South Meadows Pkwy., No. 19
- Equipment in need of repair: The walk-in freezer’s condenser was leaking liquid onto a shelf in the unit.
- Handwashing supplies: The hand sink in the customer restroom lacked single-use paper towels.
Michael’s Deli received a full passing grade following a subsequent inspection.
Mountain Mike’s Pizza
925 W. Fifth St., No. 100
- Environmental contamination: An employee touched their clothing and cellphone with gloved hands and went back to food service without changing gloves or washing hands.
- Cold-holding temperatures: Food items including hard-boiled eggs, beans and cooked beets in the salad bar cooler measured between 45°F and 48°F. Foods that are time/temperature-controlled for safety must be held at 41°F or below to control pathogenic bacterial growth.
The Twisted Fork
1191 Steamboat Pkwy.
- Date-marking and disposition: Tamales had half of a date mark consisting of only a month; fried capers and cooked pork belly had no date mark, and fat (Dec. 5), bread pudding (Jan. 7) and Caesar dressing (Jan. 17) were being kept past their seven-day shelf life. All foods that are time/temperature-controlled for safety must be used or discarded within seven days to prevent bacterial growth.
- Parasite destruction records: The facility lacked parasite destruction letters for 2026. Establishments serving fish products intended for raw or undercooked consumption must have written documentation of parasite destruction maintained for 90 days.
Jan. 17-23: Ill employee, untraceable fish among restaurant inspection violations…