School Lunch Program · King County, WA
8601 Rainier Ave S
Last inspected Feb 27, 2026 · View Map ↗ · Compare ↗
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Routine Inspection/Field Review
Official score: 0 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Public Health – Seattle & King County, Feb 27, 2026 · Original Source
Return Inspection
Official score: 0 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Public Health – Seattle & King County, Dec 12, 2025 · Original Source
Routine Inspection/Field Review
Official score: 70 · Understand this area’s scale
5 recorded violations
No room temperature storage; proper use of time as a control, procedures available
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 temperatureAccurate thermometer provided and used to evaluate temperature of TCS foods
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 temperatureToxic substances properly identified, stored, used
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyPIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesHands washed as required
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 Public Health – Seattle & King County, Nov 21, 2025 · Original Source
Routine Inspection/Field Review
Official score: 25 · Understand this area’s scale
1 recorded violation
Proper barriers used to prevent bare hand contact with ready-to-eat foods
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial record from Public Health – Seattle & King County, Mar 11, 2025 · Original Source
Routine Inspection/Field Review
Official score: 0 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Public Health – Seattle & King County, Sep 24, 2024 · Original Source
Routine Inspection/Field Review
Official score: 10 · Understand this area’s scale
1 recorded violation
Adequate handwashing facilities
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 Public Health – Seattle & King County, Mar 11, 2024 · Original Source
Routine Inspection/Field Review
Official score: 0 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Public Health – Seattle & King County, Oct 2, 2023 · Original Source