[Editor’s note: The report referenced in this article reflects conditions observed during an inspection conducted on May 13 and does not represent the establishment’s current or future status.]
The Sacramento County Environmental Management Department conducted a routine health inspection at Namaste Sacramandu on May 13. The restaurant was cited for multiple health and safety code violations and received a yellow placard.
The inspection report noted several violations, including a blocked handwashing sink, improper food temperatures, and improper utensil storage.
WhatNow has reached out to the restaurant for comment and will update the story upon receiving a response.
Namaste Sacramandu
When: May 13, 2026
Where: 1148 Fulton Ave A, Sacramento, CA 95825, United States
Namaste Sacramandu is an Indo-Nepalese fusion restaurant. According to the inspection report, violations included the following:
- The handwashing sink area was blocked with a mobile air-cooling unit, and the prep sink had an empty paper towel dispenser. Loose paper towels were stored on the top surface; the staff was asked to install a proper paper towel dispenser and clear the blockage in the handwashing area immediately.
- Cooked chicken was measured at 55°F, as per the chef; the chicken was brought out about four hours earlier. The chicken was not returned to refrigeration after use. It was discarded during the inspection.
- Several food items were stored at improper temperatures. Lentils, cooked chickpeas, paneer, and cooked potato, lamb, chicken, and goat were left inside the prep cooler, which was measured at 45°F to 49°F. Staff were instructed to keep all food items at 41°F or below.
- Diced tomatoes were kept inside the lower cooler at 45°F. The staff was advised to maintain a proper cold holding temperature.
- Chicken curry, goat curry, vegetable curry, and lamb curry were stored inside the walk-in cooler at 43°F to 44°F. The staff was told to correctly store all the food items at 41°F or below immediately.
- The report noted that the employees were wearing torn gloves and washed their hands while continuing to wear the same gloves. Restaurant staff were instructed to replace gloves when damaged and ensure proper handwashing before putting on new gloves.
- Debris accumulation was noted on the can opener tooth in the dry storage area. The staff was told to clean, sanitize, and maintain immediately.
- Light pink slime was found inside the ice machine, and staff were instructed to clean it within 2 days.
- A scooper was stored inside the flour with the handle touching the flour; the staff was advised to store all scoops with handles up or outside of food.
- A bottle of sauce was kept directly in diced onions inside the prep-top cooler. Food items were moved and stored separately to prevent contamination during the inspection.
- Raw chicken was stored with raw shrimp, and cooked foods were kept under raw meat in the 2-door stand-up freezer. The violation was corrected during the inspection.
- Food debris was found on the flour container’s lid and on the door track of the glass door refrigerator in the storage area, and black residue and slime were found inside the floor drain in the front unit. The report instructed staff to properly clean and sanitize the affected areas. The restaurant must clean the floor drain, sink, and food within 3 days.
- Dust debris was also noted on the walls, fan guard, and shelves inside the walk-in cooler. The walls should be cleaned and sanitized within 7 days.
- A damaged gasket of the 2-door refrigerator was noted during the inspection. The staff was instructed to repair or replace the gasket to maintain proper sealing. It is required to be corrected within 7 days.
- A damaged door and heavy ice buildup in the white chest freezer were located next to the two-door refrigerator. The staff was instructed to clean and defrost the freezer within 7 days and was told that kitchen equipment must be operational and should be maintained in good repair.
- Cooking utensils were stored in lukewarm water with visible food debris instead of being held in hot water at 135°F or above or cold water 41°F or below. The report stated that utensils should be cleaned every four hours and between uses. The staff was told to move the utensils immediately.
- Unsecured carbon dioxide cylinders were stored in a dry storage area. Staff were told to secure them within 2 days.
- Only one ventilation system unit under the hood was operational. The staff was cooking under an inoperable hood. The restaurant was instructed to bring the ventilation system into full compliance. The restaurant must also submit proof within 7 days.
- During the inspection, the back door of the restaurant was left open and unsupervised. It was closed, and the staff was told that the doors of the restaurant must remain closed to prevent pest activity.
A detailed inspection report is available online.
Follow-up Inspection
The restaurant received a yellow placard due to its unsatisfactory and unsanitary conditions. The Sacramento department will conduct a follow-up inspection to verify compliance. The restaurant must correct all violations before the reinspection.
