[Editor’s note: The report mentioned here is from an inspection conducted on February 11 and may not represent the future health inspection status of the food establishment.]
During an inspection on February 11, the Sacramento health department cited Pasifika Foods for several food code violations. The restaurant was issued a yellow placard.
Pasifika Foods
- When: February 11, 2026
- Where: 3315 Northgate Blvd #9, Sacramento
Pasifika Foods serves Fiji Indian cuisine in Sacramento’s Northgate neighborhood. According to the report, the violations flagged were:
- Garlic in oil (68°F) and ginger in oil (68°F) were found out of temperature on the spice cart. Items were prepared within the previous three hours and were immediately relocated to the walk-in cooler. Cold-top storage was suggested for ongoing compliance.
- The report said cooked chicken (116°F) and sausage links (60°F) were seen out of temperature on the prep table and were not under active preparation. Items were immediately relocated to the walk-in cooler.
- Chicken (50°F), fish (49°F), and turkey manapua (48°F) in the prep cooler were out of temperature because the ambient cooler temperature exceeded 41°F. Items were temporarily relocated to the walk-in cooler for temperature recovery.
- Overpiled taro and plantains in the steam table measured between 130°F and 160°F. Items were re-portioned to ensure proper hot holding.
- Pastries and baked items (including peach pie cobblers, dinner rolls, and jam rolls) in the display case were sourced from an unapproved vendor, Poly Bites Bakery. Items will be removed from display, and use will be discontinued immediately. According to the report, vendor verification confirmed the Cottage Food Operator license was not renewed in 2024.
- Hot water throughout the facility measured between 87°F-90°F at the time of inspection. The owner contacted the service immediately. A follow-up visit later the same day verified hot water restoration, with hand sinks and the three-compartment sink measuring 122°F. Service indicated the thermostat was increased; however, the heating element may be unreliable.
- The warewashing machine measured 90°F after multiple cycles following hot water restoration.
- Flour bags in dry storage were stored less than 6 inches off the floor.
- The report noted that household non-ANSI listed rice cookers (Aroma and National brands) were in use.
- Unsealed plywood surfaces between the steam table and prep line, as well as the counter underside, were seen.
- Fire extinguishers located below the hand sink were not secured to a rigid structure.
- Paper goods were stored directly on the floor in the dry storage room.
- The report mentioned monitoring thermometer was not available in the prep cooler.
- Wiping cloths on prep surfaces had no detectable sanitizer. A sanitizer bucket was not set up. The issue was corrected immediately.
- The mop sink, equipped with a split valve diverter, was missing a hose bib vacuum breaker, the report said.
- The three-compartment sink drain line was leaking into a bucket.
- The back door had an air gap of approximately 1 inch at the bottom.
- The report noted that the wall above the prep sink was peeling.
A detailed report is available online.
Follow-up Inspection
According to the report, the restaurant was asked to secure a food safety manager certificate in 60 days and a food handler card in 30 days. They were also asked to use a digital thermometer and provide the Retail Food Inspection Guide…