[Editor’s note: The reports mentioned here are from inspections conducted on February 5 and may not represent the future health inspection status of the food establishments.]
The Sacramento health department held a routine inspection at Priya Indian Cuisine on February 5. The restaurant was found to be non-compliant with food safety codes and received a yellow placard.
Priya Indian Cuisine
- When: February 5, 2026
- Where: 1310 Howe Ave #D, Sacramento, CA 95825
Priya Indian Cuisine offers a variety of authentic and traditional Indian dishes. The report notes the violations found during inspection:
- Multiple potentially hazardous foods (PHFs) on the buffet line were observed out of proper holding temperatures, ranging between 92°F and 124°F, including chana, onion pakora, vegetable masala, saag paneer, biryani rice, white rice, goat curry, butter chicken, chicken, and tandoori chicken.
- Cut melon was also found at 56°F without sufficient ice bath. Following discussions, the facility agreed to operate buffet foods under time as a public health control (4 hours), with all buffet food required to be discarded after service. The steam table was also found to have insufficient hot water.
- The sanitizer level in the warewashing sanitizing compartment was measured at 0 ppm quaternary ammonium during active dishwashing. Staff were told to maintain sanitizer levels at a minimum of 200 ppm, and dishwashers were educated on proper warewashing procedures. The violation was corrected during the inspection.
- One expired Food Handler Card and another missing card were unavailable for review.
- Employee drinks were observed stored on a shelf above a reach-in freezer in the kitchen. The violation was corrected during inspection and marked as a third repeat violation.
- Organic, mold-like buildup was seen inside the ice machine.
- The maximum hot water temperature at the warewash sink was measured at 113°F, below the required 120°F minimum.
- Many potentially hazardous foods were found uncovered inside the cold-top cooler and walk-in refrigerator despite being held below 41°F. The issue was corrected the same day and noted as a second repeat violation.
- Two bottles containing unidentified chemicals were found without labels. The facility was instructed to properly label all toxic substances. The issue was corrected the same day and cited as a repeat violation.
- Fan guards and racks inside the walk-in refrigeratorhad dust and organic buildup. There was old food debris on the kitchen floors and walls. This was marked as a third repeat violation.
- Tongs were observed stored on the handle of the tandoori oven at the cook line. The issue was corrected during inspection and cited as a repeat violation.
- No sanitizer buckets were prepared during active food operations, and a soiled wiping cloth tested at 0 ppm sanitizer. The issue was corrected the same day.
- Personal items, including mobile phones, were observed on cutting boards, refrigerator lids, and food contact surfaces. The issue was corrected on-site.
- The facility was found to have deviated from its originally approved plan review by installing a steam table in the dining area for buffet service without prior authorization.
A detailed report is available online.
Follow-up Inspection
As per the report, the restaurant received a yellow placard, and a reinspection will be carried out within 24-72 hours. The restaurant must correct all the violations to get a green placard, the report mentioned.
