Food Establishment Inspection Results

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This site contains the most recent inspection information for permitted Washoe County food establishments. Inspection reports prior to 2017 may not be available at this time. For more information, check out the Food Establishment Inspection Process page. 

Inspection findings may result in a Pass, Conditional Pass, or Closed status: 


No more than one critical violation observed during the inspection. Critical violation shall be corrected or mitigated during the inspection.

Conditional Pass

Two or more critical violations observed during the inspection. Critical violations shall be corrected or mitigated during the inspection. A reinspection shall be conducted within 24 to 72 hours to verify critical violations remain corrected.



A substantial health hazard exists, or if it is determined that there is a risk of imminent danger to the public, the Health Authority shall suspend the health permit and the establishment must immediately cease foodservice operations.


Search for a food establishment inspection report: Enter the business name, partial name, business address, or partial address and click the search button below to see a list of matching businesses. 

Critical Violations:

13c. Food protected from environmental contamination

Observed food in open containers stored directly beneath dripping condenser fan in pasta area reach-in. All contaminated food voluntarily discarded. Do not store food under direct contamination sources. unit placed out of order until repaired. COS.

14. Food-contact surfaces: frequency of cleaning and sanitizing; protected from environmental contamination

Observed food contact surfaces (container, utensils) stored under dripping condenser in pasta reach-in, collecting dirty water, and to be placed in service. All items removed and cleaned/ sanitized. Do not store food contact items under direct contamination sources. Unit placed out of order until repaired. COS.

18. Proper cooling time and temperatures

Observed pork at 85-90F and shrimp at 55-60F in prep unit is Asian foods area, cooked ~1.5 hours prior. items were removed to rapidly cooled. This violation was previously corrected on 5/17/18 inspection, but has returned to being out of compliance. COS.

20. Proper cold holding temperatures

Observed sausage in over-filled container, not buried in ice at 47-50F, salmon on plate on top of ice at 45-50F, and pork at 47-48F cooked on previous day. All items voluntarily discarded. Cold hold items must be 41F or below. Note: Al other observed cold holding <41F and correct.

Non-critical Violations:

1. Demonstration of Knowledge/Active Managerial Control

CFPM must be on site. Facility must ensure that a CFPM has control over the facility, and must certify employees within 60 days of 1st inspection (7/14/2018). A CFPM must oversee the facility in the interim.

22. Consumer advisory provided if required

Consumer advisory not provided. Provide this advisory.

32. Proper cooling methods used; adequate equipment for temperature control

Repair broken gaskets. Repair broken condenser.

Last modified on 04/16/2019