[Editor’s note: The report mentioned here is from inspections conducted on September 8 and may not represent the future health inspection status of the food establishments.]
The Sacramento County Department of Health conducted a routine health inspection at Hisui Sushi on September 8. The official inspection report identified several health code violations.
The violations included blocked handwashing and warewashing sinks, improper hot and cold food holding temperatures, and missing food handler cards. The restaurant was issued a yellow placard following the inspection.
WhatNow has reached out to the restaurant for comment and will update the story upon receiving a response.
Hisui Sushi
When: September 8, 2026
Where: 25004 Blue Ravine Rd Ste 107, Folsom, CA 95630, United States
Hisui Sushi is a popular and authentic Japanese restaurant. It serves traditional and healthy dishes prepared with fresh ingredients. The inspection report noted the following violations:
- The handwashing sinks on the cook line and in the prep and service area were blocked by a cart of supplies and a water pitcher. The warewashing sinks were blocked with wire, scrub, and brush. The staff was instructed to maintain handwashing sinks properly and keep them accessible and stocked with soap and towels in the dispenser at all times.
- The report stated that several food items were not properly stored at the correct hot and cold holding temperatures. Spicy tuna and crab mix were stored at 52°F, according to the report. The report also recorded other food items in the unit at temperatures of 49°F or below.
- The ambient temperature of the unit was 53°F. According to the employee, the items were stored in the unit from the day before. The employees were asked to discard the food items during the inspection.
- Full pans of 3 1/6 pans tuna mix and 1 1/6 pans crab mix were voluntarily discarded at the time of the inspection. The staff was instructed to store potentially hazardous food items at 41°F or below or at 135°F or above.
- The report noted that no food safety certified manager was present during the inspection. The report required the restaurant to address the violation within 60 days. According to the report, restaurants that prepare, handle, and serve non-packaged PHFs must have a food safety-certified employee on site at all times.
- The restaurant did not have food handler cards and records available during the inspection. The restaurant is required to correct this within 30 days.
- The inspectors informed the staff that certain food preparation and preservation methods can only be used under an approved HACCP plan. The methods include smoking or curing food, using additives or vinegar for preservation, operating shellfish display tanks, and custom processing animals for personal use.
- The restaurant is required to have a CDPH-approved HACCP plan.
A detailed inspection report is available here.
Follow-Up Inspection
The restaurant received a yellow placard following the violations cited during the inspection. A reinspection is expected within 24–72 hours to verify compliance. The violations must be corrected before the reinspection for the restaurant to receive a green placard.
