Educational Inspection
Oct 5, 2026
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, Oct 5, 2026 · Original Source
General Food Services · King County, WA
Happy Lemon Bubble Tea
9025 25th Ave Sw
Last inspected Oct 5, 2026 · View Map ↗ · Compare ↗
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was Happy Lemon Bubble Tea last inspected?
- The most recent inspection on record was on Oct 5, 2026. The result listed by Public Health – Seattle & King County was “Complete” (official score 0).
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 6 inspections on record, from Jul 7, 2025 to Oct 5, 2026.
- Has Happy Lemon Bubble Tea ever been closed by the health department?
- No closure appears in the 6 inspection records we hold for this business. The earliest is dated Jul 7, 2025.
The Full Inspection History
6 inspectionsRoutine Inspection/Field Review
May 20, 2026
Unsatisfactory
Official score: 15 · Understand This Area’s Scale
4 recorded violations
minorCode 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 problemsminorCode 4800Cleaning and sanitizing
Official Wording
Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
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 1720Food temperature
Official Wording
Proper hot holding temperatures; between 130 to 134 degrees Fahrenheit (F) (54 to 56 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 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 20, 2026 · Original Source
Return Inspection
Nov 24, 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, Nov 24, 2025 · Original Source
Routine Inspection/Field Review
Nov 7, 2025
Unsatisfactory
Official score: 40 · Understand This Area’s Scale
3 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 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 1710Food temperature
Official Wording
Proper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 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, Nov 7, 2025 · Original Source
Return Inspection
Jul 15, 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, Jul 15, 2025 · Original Source
Routine Inspection/Field Review
Jul 7, 2025
Unsatisfactory
Official score: 55 · Understand This Area’s Scale
7 recorded violations
minorCode 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 problemsminorCode 4800Cleaning and sanitizing
Official Wording
Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
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 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 issuesminorCode 3200Pests
Official Wording
Insects, rodents, animals not present; entrance controlled
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectscriticalCode 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 unsafelycriticalCode 2200Food temperature
Official Wording
Accurate thermometer provided and used to evaluate temperature of TCS foods
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 1710Food temperature
Official Wording
Proper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 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, Jul 7, 2025 · Original Source