Return Inspection
May 9, 2025
Satisfactory
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, May 9, 2025 · Original Source
General Food Services · King County, WA
Bao Castle LLC
12835 Newcastle Way, #100
Last inspected May 9, 2025 · View Map ↗ · Compare ↗
Satisfactory
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
5 inspectionsReturn Inspection
May 7, 2025
Complete
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, May 7, 2025 · Original Source
Routine Inspection/Field Review
Apr 17, 2025
Unsatisfactory
Official score: 35 · Understand this area’s scale
2 recorded violations
criticalCode 1600Food temperature
Official wording
Proper cooling procedure
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 temperaturecriticalCode 2500Chemicals
Official wording
Toxic substances properly identified, stored, used
In plain English
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 unsafelyOfficial record from Public Health – Seattle & King County, Apr 17, 2025 · Original Source
Routine Inspection/Field Review
Jun 21, 2024
Unsatisfactory
Official score: 18 · Understand this area’s scale
3 recorded violations
minorCode 3000Food temperature
Official wording
Proper thawing methods used
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 temperaturecriticalCode 1400Other
Official wording
Raw meats below and away from ready-to-eat food; species separated
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 2500Chemicals
Official wording
Toxic substances properly identified, stored, used
In plain English
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 unsafelyOfficial record from Public Health – Seattle & King County, Jun 21, 2024 · Original Source
Routine Inspection/Field Review
Nov 28, 2023
Unsatisfactory
Official score: 35 · Understand this area’s scale
3 recorded violations
minorCode 3300Contamination
Official wording
Potential food contamination prevented during delivery, preparation, storage, display
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationminorCode 3400Cleaning and sanitizing
Official wording
Wiping cloths properly used, stored; sanitizer concentration
In plain English
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 problemscriticalCode 1600Food temperature
Official wording
Proper cooling procedure
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 Public Health – Seattle & King County, Nov 28, 2023 · Original Source
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