Follow-Up
Sep 18, 2026
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Sep 18, 2026 · Original Source
Restaurant With Bar · Sacramento County, CA
Pier 50 Sushi
1735 Arden Way Ste 200
Last inspected Sep 18, 2026 · View Map ↗ · Compare ↗
PASS
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
9 inspectionsRoutine
Sep 17, 2026
CONDITIONAL PASS
2 recorded violations
notedCode —Handwashing
Official wording
HANDWASHING FACILITIES, HOT AND COLD HOLDING TEMPERATURES, TIME AS A PUBLIC HEALTH CONTROL
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsnotedCode —Handwashing
Official wording
Handwashing facilities, hot and cold holding temperatures, time as a public health control
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial record from Sacramento County Environmental Management Department, Sep 17, 2026 · Original Source
Routine
May 5, 2026
PASS
1 recorded violation
notedCode —Food temperature
Official wording
HOT AND COLD HOLDING TEMPERATURES
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from Sacramento County Environmental Management Department, May 5, 2026 · Original Source
Routine
Mar 3, 2026
PASS
1 recorded violation
notedCode —Food temperature
Official wording
HOT AND COLD HOLDING TEMPERATURES
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from Sacramento County Environmental Management Department, Mar 3, 2026 · Original Source
Routine
Oct 9, 2025
PASS
1 recorded violation
notedCode —Food temperature
Official wording
HOT AND COLD HOLDING TEMPERATURES
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from Sacramento County Environmental Management Department, Oct 9, 2025 · Original Source
Follow-Up
Mar 3, 2025
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Mar 3, 2025 · Original Source
Routine
Feb 28, 2025
CONDITIONAL PASS
1 recorded violation
notedCode —Handwashing
Official wording
WAREWASHING AND SANITIZING PROCEDURES, RESTROOMS MAINTAINED, SUPPLIED, AND ACCESSIBLE, HANDWASHING FACILITIES, HOT AND COLD HOLDING TEMPERATURES
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial record from Sacramento County Environmental Management Department, Feb 28, 2025 · Original Source
Follow-Up
Mar 26, 2024
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Mar 26, 2024 · Original Source
Routine
Mar 25, 2024
CONDITIONAL PASS
1 recorded violation
notedCode —Handwashing
Official wording
HANDWASHING FACILITIES [Corrected at time of Inspection], HOT AND COLD HOLDING TEMPERATURES [Corrected at time of Inspection], TIME AS A PUBLIC HEALTH CONTROL
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial record from Sacramento County Environmental Management Department, Mar 25, 2024 · Original Source
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