[Editor’s note: The report referenced in this article reflects conditions observed during an inspection conducted on April 21 and does not represent the establishment’s current or future status.]
Naoki Japanese Cuisine underwent a routine inspection on April 21 by the Sacramento County Environmental Management Department. The restaurant was cited for multiple health code violations and received a yellow placard.
The report documented lack of handwashing supplies, improper food storage temperatures, and mislabeled food containers.
WhatNow has reached out to the restaurant for comment and will update the story upon receiving a response.
Naoki Japanese Cuisine
- When: April 21, 2026
- Where: 1920 29th St, Suite A, Sacramento, CA 95816, United States
Naoki Japanese Cuisine is an upscale traditional Japanese restaurant. It is known for its authentic and flavorful dishes like sushi, sashimi, and omakase. According to the report, the violations included:
- The handwashing sink near the hood system was inaccessible and had no paper towels. The area was blocked by shelves, food items, pots, and hoses.
- Pooled eggs were stored at 58 F, and cooked mushrooms were left at 59 F on top of the prep cooler.
- The report also found potentially hazardous foods stored at improper temperatures, including raw shelled eggs at 48-50°F and cooked pork, dumplings, and shrimp at 45–48°F.
- Raw tuna and raw salmon were left in the sushi case at 45–46°F. While imitation crab, caviar, and spicy imitation crab were stored on ice at 42–48°F.
- The report noted an expired California Food Handler Card. It was advised to be renewed within 30 days.
- Shrimp tempura was also not cooled properly and was measured at an unsafe temperature between 50°F and 70°F. The report notes that food should cool from 135°F to 70°F within two hours.
- The inspection report noted four drain flies in the kitchen.
- Improper thawing of a fish was noted in the sushi cooler. The fish was kept inside sealed packaging and was not taken out before thawing.
- The restaurant was advised to install sneeze guards within 14 days. Bulk containers were also missing labels.
- The inspection found black dust accumulation on the kitchen ceiling. Food buildup was observed on the walls of two- and three-compartment sinks.
- The facility was using cardboard as a kitchen liner and styrofoam as a splash guard on the prep table.
- An improper scoop without a proper handle was stored in bulk sauce inside the prep cooler.
- No probe thermometer capable of measuring temperature between 0°F and 220°F wasn’t available.
- The inspection report observed indirect plumbing connections below the hand sink by the ice machine. It also lacked a 1-inch air gap.
A detailed inspection report is available online for more information.
Follow-up Inspection
Following the routine inspection, the restaurant is expected to be reinspected within 24 to 72 hours. The restaurant must correct the violations before the follow-up inspection.
