Return Inspection
Sep 24, 2025
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, 2025 · Original Source
Mobile Food Unit · King County, WA
8515 14th Ave S
Last inspected Sep 24, 2025 · View Map ↗ · Compare ↗
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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, Sep 24, 2025 · Original Source
Routine Inspection/Field Review
Official score: 40 · Understand this area’s scale
3 recorded violations
Proper preparation of raw shell eggs
An issue that does not fit the common categories. Check the official wording for details.
More about other findingNo 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 temperatureCompliance with valid permit; operating and risk control plans, and required written procedures
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial record from Public Health – Seattle & King County, Sep 5, 2025 · 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, Apr 29, 2024 · Original Source
Routine Inspection/Field Review
Official score: 35 · Understand this area’s scale
2 recorded violations
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 problemsProper cooling procedure
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, Apr 18, 2024 · Original Source
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