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:

12b. Required Records: Shellstock tags maintained for 90 days in chronological order

Shell stock tags not available for mussels- shell stock not stored with tag and tag not maintained afterwards. Obtain this tag and ensure it stays with the product and is kept on site afterwards for 90 days. Facility is appropriately maintaining oyster tags.

20. Proper cold holding temperatures

Observed several cold holding violations throughout facility, including: drawers on left in grill area (products @ 50-56F), saute prep line (products @ 46-50F), and salad prep line (products @ 44-48F). All products voluntarily discarded. All cold held products must be kept at 41F or below internal temperature to prevent pathogen growth. Do not use indicated units until they are repaired. COS.

21a. Proper date marking and disposition

Observed inconsistent and missing date-marking. All potentially hazardous, ready-to-eat foods held for more than 24 hours must be clearly date-marked. Products subject to date marking must not be held for more than 7 days. COS.

7. No bare hand contact with ready-to-eat (RTE) foods; pre-approved alternative procedure properly followed

Observed bare hand contact with ready-to-eat foods- products discarded. All ready-to-eat food products must be handled with a barrier to prevent bare hand contact, such as gloves or utensils. COS.

Non-critical Violations:

1. Demonstration of Knowledge/Active Managerial Control

CFPM certificate not available- provide this certificate. Facility only employs two CFPMs and cannot ensure mandated coverage (CFPM on site at all times). Facility must certify additional CFPMs within 60 days (by 8/11/2018) and send certificates to WCHD.

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

Several cold holding units not maintaining temperature. Repair all units noted in violation 20.

41. In-use utensils: properly stored

Observed in-use utensil in whipped cream in desert area stored with handle toughing food. Store all utensils with handles up so that food is not subject to contamination.

Last modified on 04/16/2019