Mobile Food Unit · King County, WA
4611 36th Ave Sw
Last inspected Mar 6, 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, Mar 6, 2026 · Original Source
Routine Inspection/Field Review
Official score: 3 · Understand this area’s scale
1 recorded violation
Nonfood-contact surfaces maintained and clean
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Public Health – Seattle & King County, May 9, 2025 · Original Source
Routine Inspection/Field Review
Official score: 12 · Understand this area’s scale
2 recorded violations
Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsAdequate 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, Jul 24, 2024 · Original Source
Routine Inspection/Field Review
Official score: 18 · Understand this area’s scale
4 recorded violations
Nonfood-contact surfaces maintained and clean
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsWiping cloths properly used, stored; sanitizer concentration
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsAccurate 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 temperatureFood Worker Cards current for all food workers; new food workers trained
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Public Health – Seattle & King County, Feb 23, 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, Sep 28, 2023 · Original Source
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