Sacramento County Environmental Management Department conducted a health inspection at various food establishments on October 8. Two restaurants were cited for multiple food safety violations and received a yellow placard, according to the official inspection reports.
Please note that the reports mentioned here are from an inspection conducted on October 8 and may not represent the future health inspection status of the food establishments.
Darya Restaurant Kabob and Gyro
- Where: 4128 El Camino Ave #4, Sacramento, CA 95821, United States
- When: October 8, 2025
Darya Restaurant Kabob and Gyro is an Afghan dining space in Sacramento serves kebabs and gyros. California Health and Safety Code was not being followed at the restaurant, as found during the inspection, and the violations are listed below:
- The facility did not have a copy of the food manager’s certificate, and it was a repeat violation.
- Inspectors measured hot water at 87°F maximum for the ware washing sink. The employee adjusted the water heater at the time of inspection and remeasured the hot water at 101°F.
- Inspectors noted that dish soap was at the hand-washing sink and instructed staff to provide proper hand-washing soap.
- One paper towel dispenser was found empty, and the other paper towel dispenser was inoperable in the restroom. There were no extra paper towels available nearby.
All the major and minor violations, along with code descriptions, are mentioned in detail in the health inspection report.
Asian Pearl Restaurant
- Where: 6821 Stockton Blvd #165, Sacramento, CA 95823, United States
- When: October 8, 2025
Asian Pearl Restaurant specializes in dim sum and other food items such as fried rice, noodles, and soup, among others. A recent health inspection noted the following violations:
- The report mentions improperly thawed chicken at the prep sink, measured at 60°F. Staff told inspectors the chicken had been thawing for an hour.
- Inspectors measured six bins (about 2 gallons each) of chicken feet at 56–64°F and moved them to the walk-in cooler.
- Inspectors observed duck sauce on the steam table, measured at 130°F. The steam table did not have sufficient hot water to properly hold the required temperature.
- The dish machine tested 0 ppm sanitizer, not appropriate to clean the dishes.
- During inspection, it was observed that staff washed the pan without proper sanitation, skipping sanitizer, and placed it in a clean storage area.
Residues and additional violations were also noted. Here is the official report.
Follow-Up Inspection
Both restaurants are required to take corrective actions for the violations and establish compliance with the required safety standards. As the restaurant has received a yellow placard, it needs to be displayed at the restaurant.
A reinspection is expected within 24-72 hours. If no violations are found, the restaurants will be awarded a green placard.
