The primary purpose for food facility inspections performed by Environmental Health is to prevent foodborne illness. When inspections are performed, observed violations are identified as either "Major" or "Minor."

Major Violations (identified in red) need to be corrected immediately because they are most likely to result in foodborne illness. Major violations typically fall into one of the following five categories identified by CDC as the major risk factors for foodborne illness:

  • Food from unsafe sources
  • Inadequate cooking
  • Improper holding temperatures
  • Contaminated equipment
  • Poor personal hygiene

Minor Violations (identified in blue) are less critical conditions that still need to be corrected in a timely manner because they create non-sanitary conditions for the preparation of food.

Note: Our web-based reporting system was updated on June 25, 2013 to include site-specific observations in addition to the violation categories. For inspections occurring after June 25, this new, more specific information can be obtained by clicking on any of the red or blue violation categories.


Food Facility Details

  2325 MYERS St
  OROVILLE, CA 95965
Google Map
11/04/2018:  Regular Inspection
Violations:Major - 0
 Minor -
  Lack of a thermometer unit inside of sushi reach in refrigeration unit. Provide inside within 3 days.
  Lack of a food safety certification available. Provide and post near station within 3 days.
08/26/2018:  Regular Inspection
Violations:Major - 0
 Minor -
  Lack of thermometer inside of glass case reach in refrigeration unit. Provide inside within 1 week.
12/12/2017:  Regular Inspection
Violations:Major - 0
 Minor -
  Foods in storage side of display refrigerator at 47 - 48 degrees Fahrenheit. Display refrigerator shutdown and under repair. Foods remved to walk-in refrigerator. Maintain potentially hazardous food at or below 41 degrees Fahrenheit.

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