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Facility Details
Address 522 S KING ST
Seattle, WA 98104
Phone 206-723-0767

Inspection Type



Return Inspection



Routine Inspection/Field Review



-Food not protected from potential contamination during preparation, storage, display
-Improper cold holding temperatures (>45 F)
-Improper thawing methods used
-Hands not washed as required
-Food worker card not available or current, new food workers not trained
Routine Inspection/Field Review



-Improper cold holding temperatures (>45 F)
-Raw meats, poultry, aquatic foods not stored away from ready-to-eat foods
-Food in poor condition, not safe and adulterated; unapproved additives
-Inadequate hand washing facilities
-Food worker card not available or current, new food workers not trained

Inspection violations and points

Inspections are based on regulations to eliminate risk factors for food borne disease. Every violation of these regulations is color coded and has a numerical value based on the amount of risk they create.

-Red critical violations: These are violations with the highest risk of causing food borne disease. One red critical violation equals an unsatisfactory inspection. Environmental Health Specialists work with operators to make sure that red critical violations are corrected before they leave the establishment.

-Blue violations: These are violations related to the maintenance of the establishment and cleanliness.

  • 35 or more red critical violation points require a re-inspection within 14 days.
  • 90 or more red critical violation points require the establishment be closed.
  • 120 or more total (red & blue) points also requires the establishment be closed.

Establishments are allowed to reopen when they have remedied the conditions that led to the closure, submitted a plan of correction to prevent recurrences, amd obtained a reinspection.

Click here to learn about the terms we use

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Last Updated: 11/03/2010

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