Nonprofit Institution · King County, WA
12033 Ne 80th St
Last inspected Mar 10, 2026 · View Map ↗ · Compare ↗
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Routine Inspection/Field Review
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, Mar 10, 2026 · Original Source
Routine Inspection/Field Review
Official score: 5 · Understand this area’s scale
1 recorded violation
Wiping cloths properly used, stored; sanitizer concentration
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 14, 2025 · Original Source
Routine Inspection/Field Review
Official score: 10 · Understand this area’s scale
2 recorded violations
Wiping cloths properly used, stored; sanitizer concentration
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 problemsWarewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
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, May 2, 2025 · Original Source
Routine Inspection/Field Review
Official score: 13 · Understand this area’s scale
3 recorded violations
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 temperatureWiping cloths properly used, stored; sanitizer concentration
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 problemsFood-contact surfaces maintained, cleaned, sanitized
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, Mar 29, 2024 · Original Source