Return Inspection
Jun 18, 2026
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, Jun 18, 2026 · Original Source
General Food Services · King County, WA
Bombay Express
4214 University Way Ne
Last inspected Jun 18, 2026 · View Map ↗ · Compare ↗
Satisfactory
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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
5 inspectionsRoutine Inspection/Field Review
Jun 3, 2026
Unsatisfactory
Official score: 58 · Understand this area’s scale
6 recorded violations
minorCode 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 problemsminorCode 4400Contamination
Official wording
Plumbing properly sized, installed, and maintained; proper backflow devices, indirect drains, no cross-connections
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 4300Cleaning and sanitizing
Official wording
Nonfood-contact surfaces maintained and clean
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 2110Food temperature
Official wording
Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
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 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 1100Contamination
Official wording
Proper disposition of returned, unsafe, or contaminated food; proper date marking procedures for food at high risk for Listeria
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 contaminationOfficial record from Public Health – Seattle & King County, Jun 3, 2026 · Original Source
Routine Inspection/Field Review
Dec 12, 2025
Unsatisfactory
Official score: 15 · Understand this area’s scale
3 recorded violations
minorCode 4200Cleaning and sanitizing
Official wording
Food-contact surfaces maintained, cleaned, sanitized
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 problemsminorCode 4100Cleaning and sanitizing
Official wording
Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
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 2120Food temperature
Official wording
Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
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, Dec 12, 2025 · Original Source
Routine Inspection/Field Review
May 14, 2025
Unsatisfactory
Official score: 8 · Understand this area’s scale
2 recorded violations
minorCode 3700Equipment and utensils
Official wording
In-use utensils properly stored
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuescriticalCode 2120Food temperature
Official wording
Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
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, May 14, 2025 · Original Source
Routine Inspection/Field Review
Oct 17, 2024
Satisfactory
Official score: 10 · Understand this area’s scale
2 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 problemsOfficial record from Public Health – Seattle & King County, Oct 17, 2024 · Original Source
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