General Food Services · King County, WA
10615 Ne 68th St
Last inspected May 22, 2026 · View Map ↗ · Compare ↗
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Educational 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, May 22, 2026 · Original Source
Routine Inspection/Field Review
Official score: 3 · Understand this area’s scale
1 recorded violation
Proper thawing methods used
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, Jan 9, 2026 · Original Source
Routine Inspection/Field Review
Official score: 5 · Understand this area’s scale
1 recorded violation
Potential food contamination prevented during delivery, preparation, storage, display
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, May 12, 2025 · Original Source
Routine Inspection/Field Review
Official score: 13 · Understand this area’s scale
3 recorded violations
Potential food contamination prevented during delivery, preparation, storage, display
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 contaminationFood and nonfood surfaces properly used and constructed; cleanable
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 problemsProper thawing methods used
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 2, 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, Jan 31, 2024 · Original Source
Routine Inspection/Field Review
Official score: 40 · Understand this area’s scale
3 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 temperatureProper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
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 temperatureRaw meats below and away from ready-to-eat food; species separated
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, Jan 22, 2024 · Original Source
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