[Editor’s note: The report mentioned here is from an inspection conducted on October 29 and may not represent the future health inspection status of the food establishment.]
A food safety inspection was conducted at Sakura Grill & Buffet. The Sacramento County Environmental Management Department’s report for the Chinese buffet listed several violations that need correction before the follow-up inspection. A follow-up inspection is expected within 24 to 72 hours.
Sakura Grill & Buffet
A screenshot of the inspection report (Source: inspections.myhealthdepartment.com/sacramento)
- Where: 2344 Watt Ave, Sacramento, CA 95825
- When: October 29, 2025
Sakura Grill & Buffet received a yellow placard on Wednesday for multiple violations of the California Health and Safety Code. The report mentions the following violations:
- Some potentially hazardous food items were not maintained at proper holding temperatures. These included cooked rice (65°F) and noodles (54°F), which were at room temperature under the prep table on the cook’s line.
- Cut cantaloupe at 52°F, cut honeydew at 54°F, and flan at 51°F each were found in the dessert/fruit refrigerator of the buffet. According to the report, one tray of each of these items was voluntarily discarded during the inspection.
- Raw beef and raw chicken at 45°F in the cold top insert were noted in the report for Sakura Grill & Buffet. All potentially hazardous foods at the Chinese buffet were at 44-47°F in both walk-in coolers. Only raw salmon was kept under ice. A cheese blend measured 44°F inside the salad refrigerator of the buffet.
- Health inspectors found mussels at 53°F in the salad refrigerator section of the Sacramento food facility. The mussels lacked a sticky note with time for the Time as a Public Health Control practice. One tray of mussels was voluntarily discarded during the inspection.
- Five food handler cards were missing at Sakura Grill & Buffet, which must be provided within 15 days, as specified in the report.
- The report noted that an employee at the Chinese buffet was drinking without a straw above the food prep area on the cooks’ line and at the front sushi station.
- Personal food and beverages were observed over retail beer in the 2-door refrigerator at the Sacramento establishment.
- The report cited issues with cooling procedures. Cooked shrimp and octopus measured 46°F and 63°F, respectively, in the prep walk-in cooler with tightly fitting lids. The ideal temperature should have been 46°F, the report stated.
- The tooth of the can opener at the Sacramento-based buffet spot had debris.
- A scoop of bulk flour was also noted to have caked-on food debris. A black residue was seen inside the buffet area’s ice machine.
- Some chemicals were stored directly next to food items across from Sakura Grill & Buffet’s cook line. A bottle of green soap was missing a proper label at its server’s station.
- The handwashing faucet handles at Sakura Grill & Buffet had old food debris. Excessive water was seen throughout the buffet spot’s kitchen area, particularly in the meat walk-in cooler and ware washing sections.
- Leaks and drainage were found at the Sacramento food establishment, as per the report. It added that water accumulation was seen inside the cabinet underneath the sesame balls steam table of the buffet.
- Old soda syrup debris was observed on the outer section of soda machines at Sakura Grill & Buffet. Food debris was noted inside the floor drain underneath the tea station as well.
- The report stated that the ambient temperatures of the prep walk-in cooler and meat walk-in cooler of Sakura Grill & Buffet were 47°F and 46°F, respectively, violating the required 41°F or less.
- A bowl was being used as a scoop for the bulk sauces at the hibachi station of the Sacramento food facility.
- A knife was wedged between the wall and the 2-compartment prep sink at the Chinese buffet spot. Tongs were hanging on the rail in front of the wok, the report mentioned.
- The report added that reused cardboard and foil were used as lines in the walk-in cooler units of Sakura Grill & Buffet.
- A sanitizer bucket at the buffet place’s server’s station had 0 ppm chlorine. The report said that the minimum level of chlorine should be 100 ppm.
- Clogged floor drain, leaking pipe below the sushi station’s handwashing sink and women’s restroom, and an open outdoor dumpster were mentioned in Sakura Grill & Buffet’s inspection report.
A screenshot of the violations (Source: inspections.myhealthdepartment.com/sacramento)
- The side exit door at Sakura Grill & Buffet, which could lead to the entry of vermin, was cited in the report. It added that a deteriorated wall base outside the Chinese buffet’s meat walk-in cooler could also result in vermin harborage.
A screenshot of the violations (Source: inspections.myhealthdepartment.com/sacramento)
- The report stated that broken and missing floor tiles were further observed in various areas of the Sacramento-based food facility.
The complete inspection report can be found here.
Follow-Up Inspection
A screenshot of the inspection notes (Source: inspections.myhealthdepartment.com/sacramento)
The report noted that, as a yellow placard was issued to Sakura Grill & Buffet, a reinspection is set to take place in the next 24 to 72 hours. By then, the violations mentioned in the official health inspection report must be corrected to get a green placard. The Chinese buffet spot has been informed that an additional fee would apply for the follow-up, and the posted placard may not be moved/blocked.
