[Editor’s note: The report mentioned here are from inspection conducted on September 24 and may not represent the future health inspection status of the food establishments.]
The Sacramento County Department of Health conducted a series of health inspections on September 24. Both Desi Market and Grill and Garden of Eat’n were cited for health code violations and received yellow placards.
Desi Market and Grill was flagged for inadequate supplies in the handwashing sink, lack of cold-water supply, and missing sanitation test strips. Garden of Eat’n was flagged for improper food-holding temperature and missing a consumer advisory.
WhatNow has reached out to the restaurants for comment and will update the story upon receiving any response.
Desi Market and Grill
When: September 24, 2026
Where: 2087 Arena Blvd #120, Sacramento, CA 95834
Desi Market and Grill is an authentic Southeast Asian eatery and grocery store. According to the inspection report, the violations noted are the following:
- The report stated that both the cookline and back kitchen handwashing sink had no paper towels. Staff were instructed to provide paper towels in the dispensers immediately.
- The restroom handwashing sink also lacked cold water, while its hot water temperature was measured at 121°F. The facility manager switched off the electric water heater under the handwashing sink during the inspection. The staff was advised to provide both hot and cold water to all handwashing sinks immediately.
- During the inspection, the restaurant was unable to provide California food handler cards for review. The restaurant is required to provide food handler cards within 30 days.
- The staff was advised to keep all food handler cards, manager food safety certificate, and last routine inspection report in one folder, and to keep the folder available at all times.
- On the prep counter, a water bottle with an unapproved screw-top lid was found. The employees were instructed to store personal items away from food and food prep areas and provide a straw or lid for the bottle.
- An unclean handle scoop was found with old food debris inside the flour container. The staff was instructed to wash, rinse, sanitize, and air-dry the equipment immediately before storing it.
- The report noted improper food storage in several refrigeration units, including inside the walk-in refrigerator, customer self-serve glass door refrigerator, and two-door upright freezer.
- Items like bags of raw meat were stored directly in contact with the bags of ready-to-eat food items, which could cause cross-contamination. The employees were educated to store food items properly to prevent contamination during the inspection.
- Boxes of food items were stored on the floor inside the water heater room instead of being stored at least 6 inches off the floor. The staff was instructed to correct it immediately.
- Under all cooking equipment and refrigeration units in the cooking area, old food debris had accumulated. The restaurant is required to clean the floors with old food debris within 7 days.
- The restaurant had no quaternary ammonia test strips available during the inspection. The staff were instructed to provide test strips within 3 days.
- The cold top refrigerator was leaking at the bottom; the restaurant is required to repair or replace the unit within 15 days.
- A soiled cloth chair was stored on top of the flour container. The staff was advised to remove the cloth chair from the container and preparation area. The staff was instructed to use an approved chair immediately.
- One box each with single-use cups and lids was stored on the floor in the cookline. The staff was instructed to store all single-use utensils at least 6 inches off the floor immediately.
- One pair of tongs was stored between the gaps of grills and the drawer refrigerator, and three knives were stored on top of the cold top refrigerator. The staff was instructed to store all utensils in approved locations immediately.
- No thermometer was found inside the cold top refrigerator and dairy 3-door upright refrigerator. The restaurant is required to correct it within 7 days.
- Multiple wiping cloths on several prep counters were noted with 0ppm sanitizer residue. The restaurant staff was advised to store wiping cloths in a sanitizer bucket when not in use. The violation was corrected on-site.
- Toilet paper was stored on top of the dispenser instead of inside the dispenser. The staff was instructed to store toilet paper inside the dispenser at all times.
A detailed inspection report is available here.
Follow-Up Inspection
Following the inspection, the health inspectors issued a yellow placard to the restaurant because of its unsatisfactory condition. A reinspection will be conducted within 24-72 hours to verify compliance. The restaurant is required to correct all the violations before the reinspection.
Garden of Eat’n
When: September 24, 2026
Where: 6415 Elvas Ave, Sacramento, CA 95819
Garden of Eat’n is a health-conscious, family-friendly restaurant that serves fresh wraps, sandwiches, and salads. According to the inspection report, violations included:
- The report found several potentially hazardous foods (PHFs) stored at an improper holding temperature. White rice and cooked noodles were stored in a double panned steamwell and were measured at 113°F – 122°F and 110°F- 124°F, respectively.
- The restaurant employee stated that the items were placed in the steamwell approximately 2 hours before the inspection. The items were reheated immediately at a temperature of 165°F, and the steamwell was also turned to a hotter setting.
- The report noted that the facility was using reduced oxygen packaging (ROP) of cooked vegetables without a proper approved HACCP plan. The cooked vegetables stored in ROP packaging were kept in the walk-in cooler with a date marked on September 11.
- The staff was instructed to discontinue the practice immediately, and food items were discarded during the inspection.
- The employees of the restaurant also lacked proper knowledge of warewashing procedures. The staff was instructed to wash utensils with soap and water, then rinse with water, then sanitize the equipment by submerging them in a sanitizer solution of 200ppm for 60 seconds, and finally air-dry them.
- The restaurant was using improper cooling methods to cool the cooked rice. The cooked rice was stored in a deep hotel pan inside the walk-in cooler. The internal temperature of PHF was at 110°F- 117°F.
- The staff was instructed to use approved methods to cool foods from 135°F to 41°F within 6 hours gradually. The rice was redistributed immediately to several hotel pans with 2″ depth, and the pans were then placed in a walk-in freezer.
- The report noted that the restaurant offers undercooked items like ahi tuna salad without a proper consumer advisory disclosure. The restaurant is required to correct all menus within 7 days, and a handout for consumer advisory for undercooked food was provided to the restaurant via email.
For more information, a detailed inspection report is available here.
Follow-Up Inspection
As the restaurant had received a yellow placard, a reinspection will be conducted within 24-72 hours with an additional fee applied. The restaurant is required to correct all the violations before the follow-up inspection to receive a green card.
