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School Lunch Program · King County, WA

Ingraham High School

1819 N 135th St

Last inspected Jan 22, 2026 · View Map ↗ · Compare ↗

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Unsatisfactory

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

6 inspections

Routine Inspection/Field Review

Jan 22, 2026

Unsatisfactory

Official score: 30 · Understand this area’s scale

2 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 problems
criticalCode 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 temperature

Official record from Public Health – Seattle & King County, Jan 22, 2026 · Original Source

Routine Inspection/Field Review

Oct 7, 2025

Satisfactory

Official score: 5 · Understand this area’s scale

1 recorded violation

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 contamination

Official record from Public Health – Seattle & King County, Oct 7, 2025 · Original Source

Routine Inspection/Field Review

Feb 26, 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, Feb 26, 2025 · Original Source

Routine Inspection/Field Review

Sep 30, 2024

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, Sep 30, 2024 · Original Source

Routine Inspection/Field Review

Feb 12, 2024

Unsatisfactory

Official score: 8 · Understand this area’s scale

2 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 temperature
criticalCode 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 temperature

Official record from Public Health – Seattle & King County, Feb 12, 2024 · Original Source

Routine Inspection/Field Review

Oct 17, 2023

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, Oct 17, 2023 · Original Source

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