A restaurant failed its health inspection in part due to a faulty dishwasher and floor sink and a food truck was cited for a faulty refrigeration unit during the week of March 14-20, 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 locations with failed health inspections
Hong Kong Diner 2
9410 Prototype Dr.
- Warewashing equipment: The chlorine-sanitizing dishwasher was unable to sanitize dishes and silverware with the necessary chlorine concentration of 50-100 ppm. One staff member prepared a sanitizing solution in the three-compartment sink to demonstrate a backup procedure in the event it was needed, but the solution was prepared above 200 ppm. The facility also lacked chlorine test strips. The person in charge ran the dishwasher and primed the unit several times and eventually was able to produce a sanitizer concentration between 50 and 100 ppm.
- Sewage and wastewater: The floor sink for the ice machine, dishwasher and prep sink overflowed twice while running the dishwasher several times to get the equipment to produce a concentration of chlorine sanitizer at the appropriate range.
- Handwashing: A staff member touched a visibly greasy, dusty piece of paper, then put gloves on to return to food preparation. Another staff member plunged the floor sink, then went to prepare a sanitizing solution, specifically touching the spray nozzle and faucet of the facility’s three-compartment sink. Employees must wash hands immediately before engaging in food preparation and when changing tasks to prevent cross-contamination.
Reno locations that received a conditional pass
Tacos La Morena
Mobile unit
- Food-contact surfaces: A staff member said they do not wash, rinse or sanitize utensils throughout service, nor do they replace them. Utensils must be washed, rinsed and sanitized, or replaced, at least every four hours.
- Cold-holding temperatures: The cold-holding reach-in unit was unable to maintain temperatures of 41°F or below to control pathogenic bacterial growth. Foods that are time/temperature-controlled for safety measured between 70°F and 81°F at the time of inspection.
March 7-13: One Reno fast-food spot closed, six other restaurants cited
Feb. 28-March 6: Moldy onions, meat among Reno-Sparks restaurant health code violations…