Recent Inspection Finds Multiple Violations at Sacramento Buffet Restaurant

[Editor’s note: The report mentioned here is from inspection conducted on September 15 and may not represent the future health inspection status of the food establishment.]

The Sacramento County Department of Health conducted a routine health inspection at Yum Buffet & Grill on September 15. The inspection report documented several health code violations at the restaurant.

The report cited fly activity, blocked handwashing sinks, and sanitation violations involving equipment.

WhatNow has reached out to the restaurant for comment and will update the story upon receiving a response.

Yum Buffet & Grill

When: September 15, 2026

Where: 4300 Florin Rd, Sacramento, CA 95823

Yum Buffet & Grill is a popular buffet restaurant that offers Japanese and Chinese cuisine. According to the inspection report, the violations included:

The report stated that the rear handwashing sink at the prep table was directly blocked by boxes and cardboard, making it inaccessible. Another handwashing sink was blocked by food containers and lids in the basin. The front handwashing sink near the beverage area was observed with the sink basin filled with containers and utensils. A nearby stocked, accessible handwashing sink was available.
Staff were instructed to remove the items and keep the handwashing sinks accessible for handwashing.
Grilled mushrooms were stored double-stacked at the cold top at the cook’s line and were measured at 63°F. The product was voluntarily discarded during the inspection. The staff was advised to store cold foods at 41°F or below.
The meat slicer was not clean and had old, discolored meat residue along the blade and blade housing. A second meat-cutting machine was also found with old, discolored visible meat residue along both sides of the meat tracks. The staff was instructed to disassemble, wash, rinse, and sanitize the equipment thoroughly to prevent contamination.
Bulk ice machines at the beverage bar and rear prep area had mold-like residue inside. Staff were instructed to clean and sanitize the nozzle and maintain sanitary food-contact surfaces.
The juice nozzle at the front beverage area near the sushi line was not clean and had visible residue buildup. The tabletop opener also had residue buildup. The staff must clean and sanitize the nozzle and maintain sanitary food contact surfaces immediately.
The report noted that the staff was washing meat cutting and grinding equipment and did not sanitize the equipment. The staff was educated on sanitation practices and was directed to rewash, rinse, and sanitize all equipment to ensure proper sanitation.
Several food handler cards were missing at the time of inspection. The restaurant must provide valid food handler cards for all required staff within 30 days.
The staff was advised to keep all food handler cards, food safety certificates, and the last routine inspection report in a folder and to keep the folder available at all times.

Screenshot of the violations mentioned in the Yum Buffet & Grill inspection report (Image Credit: inspections.myhealthdepartment.com/sacramento)

A slow-draining floor sink was observed below the back prep area bulk ice machine. Other drains were functioning in good working order, and no wastewater was observed surfacing. The staff was instructed to correct the drainage issue on the same day of the inspection (September 15).
The report noted several flies around the food prep area. Staff were advised that the facility must remain free of vermin and that the fly activity needed to be eliminated immediately.
The restaurant was thawing 6 raw salmon fillets at room temperature on a rolling cart by the sushi prep sink. The restaurant must stop the practice and use approved thawing procedures. The staff was instructed to relocate the items to the walk-in cooler during the inspection.
The report noted raw hamachi fillets stored above lettuce and required the restaurant to correct the storage arrangement during the inspection. The staff was ordered to store raw fish below ready-to-eat food.
Food containers with prepared food were stored directly on the floor. The restaurant must store all food at least six inches off the floor immediately to prevent contamination.
The front walk-in cooler had a raw clamshell that was stored over Jello and pineapples. The staff was ordered to rearrange food to prevent cross-contamination.
Accumulated dust and debris were observed on the fan guards of all walk-in coolers. An organic buildup on the food storage shelves of the “pantry cooler” was also noted in the walk-in cooler. The staff must clean and maintain the areas within 7 days.
Heavy ice accumulation was observed at the condenser and interior door rim in the kitchen walk-in freezer. Staff were advised to move food away from the leaking areas or place a temporary catch pan beneath the leaks until the freezer was repaired. The report stated that no direct contamination was observed and the restaurant must correct it within 30 days.

Violations mentioned in the Yum Buffet & Grill health inspection report — Screenshot of the observations and violations (Image Credit: inspections.myhealthdepartment.com/sacramento)

A deteriorating gasket was found on the kitchen walk-in freezer and was required to be repaired or replaced within 30 days.
An unapproved unsanitary plastic wrap was tied around a faucet at the warewashing 3-compartment sink. The staff was ordered to remove the plastic wrap and maintain the faucet clean in a sanitary condition immediately.
The restaurant was using buckets to store raw food that were stored directly on the floor. The staff was recommended to rewash and sanitize buckets and relocate them to an approved storage area off the floor.
A gap was noted between the ventilation hood unit filters at the buffet line flat-top stove. The restaurant was required to correct the gap within 24 hours of the inspection. A cracked light cover was also found at the “cooked foods” walk-in cooler and should be corrected within 7 days.
Staff were using soiled wiping cloths and had no sanitizer bucket at the pizza cook area. The staff must provide a properly prepared sanitizer bucket for wiping cloths immediately.
A tallow bin was left open with excessive oil on top, and accumulated oil was also found on the concrete floor beneath the bin. The staff was advised to clean the bin’s exterior and surrounding area immediately and keep the bin properly covered to prevent environmental contamination.

A detailed inspection report is available here.

Follow-Up Inspection

Screenshot of the official inspection report — A screenshot of the comments stated in the official inspection report (Image Credit: inspections.myhealthdepartment.com/sacramento)

According to the inspection report, the restaurant received a yellow placard following the inspection.

The restaurant stated that buffet food was kept under controlled conditions and displayed according to the required schedule, from 10:30 a.m. to 2:30 p.m. and from 2:30 p.m. to 6:30 p.m. The food was replaced with fresh batches at 2:30 p.m.

The report also mentioned that a high-temperature dishwasher was measured at 163°F, and the dishwasher had a chlorine reservoir. However, no chlorine was being dispensed during the wash cycle. The restaurant must determine whether the dishwasher is intended to sanitize using high temperature or chlorine.

A reinspection will be conducted within 24-72 hours. The restaurant must correct the violations before the reinspection and meet the requirements for a green placard.