A dirty soda gun, discolored raw shrimp in a slimy liquid and bare-hand contact with noodles were among the violations spotted during Reno-Sparks restaurant inspections in early February.
In all, two locations were closed, two received failing grades and five others were cited for violations during the period of Feb. 1-6, 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 were closed following health inspections
Jia’s Wok
477 E. Plumb Lane
- Bare-hand contact: An employee touched and mixed cooked noodles into a container with their bare hands. Another employee was seen making bare-hand contact with a separate container of noodles.
- Handwashing: A staff member in the dining area entered the kitchen without changing gloves and/or washing hands and began to handle food in the kitchen. Employees must wash hands immediately before engaging in food preparation. This was a repeat violation.
- Date-marking and disposition: Various cooked meats, eggrolls, shumai, noodles, rice and cut produce had no proper date-mark in multiple cold-holding units throughout the facility.
King Sushi
180 E. First St.
- Unsafe, adulterated or contaminated food: Discolored raw shrimp in a slimy liquid was observed in a makeup unit. Fully thawed fish was observed in reduced-oxygen packaging. All fish must be cut from reduced-oxygen packaging before being thawed to prevent foodborne illnesses.
- Cooling time and temperature: Seared fish covered in cling wrap in the make-up unit measured at 52°F.
- Dishwashing: Clean dishes were being stored with soiled dishes on a drying rack.
King Sushi received a conditional passing grade following a subsequent inspection.
Reno-Sparks locations that failed their health inspections
Miguel’s Mexican Food
1415 S. Virginia St.
- Handwashing: On multiple occasions, employees used the three-compartment sink in the kitchen and in the bar area for washing or rinsing hands. A hand sink in the bar area was blocked by a large blender stored in front of it. Hands must be washed only in designated handwashing sinks to prevent cross-contamination. This was a repeat violation.
- Food-contact surfaces: The soda gun in the bar area was dirty.
- Cooling methods: Multiple covered plastic containers of salsa measured at 59°F and then at 58°F a little over 40 minutes later. Prepared food must be cooled from 70°F to 41°F within four hours to prevent pathogenic bacterial growth.
Super Carniceria 2
550 E. Prater Way, Sparks
- Handwashing: Employees changed duties and changed gloves without washing their hands. Employees must wash their hands after changing duties, after hands or gloves become contaminated, or before changing gloves.
- Raw animal foods with ready-to-eat foods: A container of raw beef was being stored on the top shelf of the reach-in prep unit above vegetables.
- Cold-holding temperatures: A container of cooked tomatoes in the reach-in unit measured at 53°F. Foods that are time/temperature-controlled for safety must be kept at 41°F or below to prevent pathogenic bacterial growth.
Reno-Sparks locations that received a conditional pass
The Brass Tap
1171 Steamboat Parkway, No. 120
- Date-marking and disposition: Several items had date marks for longer than seven days, including ranch dressing and salsa. Foods that are time/temperature-controlled for safety must be used or discarded within seven days to control pathogenic bacterial growth.
- Utensil storage: A pizza cutter, scoop and pair of tongs were being stored in standing water across from the grill top. In-use utensils must be stored 1) in the food product with the handle facing upward; 2) on a clean, protected surface; 3) under running water; or 4) in a container of water with a temperature of 135°F or higher.
CaiE Oriental Asian Bistro
1565 E. Lincoln Way No. 101, Sparks
- Date-marking and disposition: There was no date-marking system for any food items that are time/temperature-controlled for safety, including milk, wontons, gravy, cooked duck, cut honeydew melon, chopped cabbage and cooked brown rice.
- Utensils and non-food-contact surfaces: Several food-contact surfaces and utensils had been stored although they were visibly dirty with food debris and buildup. Floors, surfaces of equipment and shelving units throughout the facility had a buildup of food debris and grime.
Ijji 2 Sushi and Japanese Steakhouse
4955 S. Virginia St.
- Hot-holding temperatures: Two pans of baked mussels measured at 54°F. Foods that are time/temperature-controlled for safety must be held at 135°F or above to control pathogenic bacterial growth.
- Thawing methods: Shrimp was thawing by sitting in cold, stagnant water. Foods that are time/temperature-controlled for safety must be thawed 1) under refrigeration that maintains the food temperature at 41°F or less; 2) completely submerged under running water, with a water temperature of 70°F or below; or 3) as part of the cooking process.
Silong Kainang Pinoy
2312 Oddie Blvd., Sparks
- Raw animal foods with ready-to-eat foods: Raw pork belly and raw tuna was being stored above various produce in a stand-up reach-in unit. This was a repeat violation.
- Cold-holding temperatures: The sushi case at the front counter was maintaining temperatures between 46°F and 48°F. Foods that are time/temperature-controlled for safety must be kept at 41°F or below to prevent pathogenic bacterial growth.
Tasty Pot
716 S. Virginia St.
- Cold-holding temperatures: Several bowls of food that are time/temperature-controlled for safety in the front of a reach-in cooler by the cook line measured between 44°F and 45°F. A container of butter and a butter mix on the counter measured at 60°F. Foods that are time/temperature-controlled for safety must be kept at 41°F or below to prevent pathogenic bacterial growth.
- Cooling time and temperatures: A large pot of broth in the walk-in cooler measured at 56°F and at 54°F a little over an hour later. Cooked food must be cooled from 135°F to 70°F within two hours, and from 70°F to 41°F within the next four hours to prevent pathogenic bacterial growth.
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