General Food Services · King County, WA
5239 Ballard Ave Nw
Last inspected May 1, 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, May 1, 2026 · Original Source
Routine Inspection/Field Review
Official score: 5 · Understand this area’s scale
1 recorded violation
Food properly labeled; proper date marking
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial record from Public Health – Seattle & King County, Nov 7, 2025 · Original Source
Routine Inspection/Field Review
Official score: 8 · Understand this area’s scale
2 recorded violations
In-use utensils properly stored
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 issuesInsects, rodents, animals not present; entrance controlled
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 insectsOfficial record from Public Health – Seattle & King County, Jul 9, 2025 · Original Source
Routine Inspection/Field Review
Official score: 10 · Understand this area’s scale
2 recorded violations
Insects, rodents, animals not present; entrance controlled
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 insectsProper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 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 temperatureOfficial record from Public Health – Seattle & King County, Oct 15, 2024 · Original Source
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, Jun 20, 2024 · Original Source