[Editor’s note: The reports mentioned here are from inspections conducted on June 26 and may not represent the future health inspection status of the food establishments.]
The Sacramento Health Department conducted a routine health inspection at Tasty Dumpling on June 26. The restaurant was cited for multiple health code violations, including improper food storage, inadequate employee food safety knowledge, and unlabeled bulk food containers.
Following the inspection, the restaurant received a yellow placard due to unsatisfactory conditions.
WhatNow has reached out to the restaurant for comment and will update the story upon receiving a response.
TASTY DUMPLING
When: June 26, 2026
Where: 3700 Crocker Dr Ste 150, Sacramento, CA 95818, United States
Tasty Dumpling serves homemade Chinese cuisine. The inspection report documented the following violations:
- Six bamboo steamer baskets containing cooked pork potstickers had been left on a prep table for approximately one hour. The TPHC food item was measured at 81°F-88°F and lacked TPHC records. Rice noodles with bean sprouts were measured at 69°F-70°F and also lacked TPHC records. The food was discarded during the inspection.
- An employee washed a knife at the prep sink using soap and water and then placed the knife onto the magnetic strip in the food preparation area. During the inspection, the staff was instructed to properly wash, rinse, sanitize, and air dry the equipment before storing it.
- The restaurant employees lacked food safety knowledge in several areas, including holding temperatures, cooking temperatures, handwashing, glove use, mechanical dishwashing, and more. The report instructed the restaurant to provide employee training within 24 hours.
- The inspection report stated that the restaurant had three expired California Food Handler cards. The restaurant is required to renew them within 30 days.
- Raw eggs were stored above ready-to-eat cooked meat, and raw chicken was left uncovered in the cooler. The staff was advised to store food according to their final cooking temperatures. The cold-held food at 41°F or below must be covered to prevent contamination. A food storage sticker was posted on the walk-in cooler door, and an extra sticker was provided. The violation is required to be corrected immediately.
- Multiple spray bottles with liquid inside lacked labels in the food preparation area. The restaurant must label all spray bottles immediately. The report also noted damaged quaternary ammonia test strips. The restaurant must obtain new ones within 3 days.
- The report noted unlabeled bulk containers of dry food products. The staff was advised to label them immediately. A fan in the kitchen was observed with heavy dust accumulation and organic buildup and old food debris inside the walk-in cooler, on metro shelves, and on door gaskets. The violations are required to be corrected within 3 days.
- A rice scoop with old food residue was stored in a container with stagnant water next to the rice cooker. The staff was instructed to store the rice scoop in an ice bath at or below 41°F or in hot water at or above 135°F, or in a pH-adjusted solution at/below 4.6. The violation was corrected during inspection.
- Tongs were stored over an oven handle, and scoops for several dry goods, like flour, were stored inside the container with the handle in the product. It was corrected on site. All the utensils must be stored in a more sanitary condition to prevent contamination.
- The restaurant did not have a sanitizing bucket prepared during food handling, and soiled wiping cloths were left on countertops. A demonstration was provided to employees on how to prepare a proper chlorine sanitizer bucket during the inspection.
- An employee washed their hands with gloves and washed a knife in the prep sink. The staff must wash their hands in the handwashing sink only and utensils in the 3-compartment sink or the mechanical dishwasher. The employees were advised during the inspection.
- The mop sink wall on the left was loose and was surrounded by excessive storage items. The restaurant was ordered to repair and maintain the sink so that it is easily accessible within 7 days.
- The restaurant had broken quarry tiles and missing grout in several areas in the kitchen, primarily the cook’s line and warewashing area, holding water, grease, and old food debris. The restaurant must repair and regrout the tiles within 30 days.
For more information, a detailed inspection report is available online.
Follow-up Inspection
The report stated that the restaurant must seal and varnish wooden step stools in the kitchen to maintain a smooth, durable, and easy-to-clean surface. The report also recommended installing insect glue traps to prevent pests.
The restaurant received a yellow placard and must correct all violations before the follow-up inspection.
