General Food Services · King County, WA

Mccormick & Schmicks

Name: Mccormick & Schmicks
Address: 9404 E Marginal Way S, King County, WA

9404 E Marginal Way S

Last inspected Oct 30, 2025 · View Map ↗ · Compare ↗

Read Reviews on Google

Satisfactory

Get the next inspection, free.

We'll email you when Mccormick & Schmicks has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an inspection badge to your website · Inspection prep checklist

Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

3 inspections

Routine Inspection/Field Review

Oct 30, 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 30, 2025 · Original Source

Routine Inspection/Field Review

Sep 18, 2024

Unsatisfactory

Official score: 15 · Understand this area’s scale

2 recorded violations

criticalCode 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 unsafely

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, Sep 18, 2024 · Original Source

Routine Inspection/Field Review

Nov 15, 2023

Unsatisfactory

Official score: 16 · Understand this area’s scale

3 recorded violations

minorCode 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 issues

minorCode 4700Facility maintenance

Official wording

Garbage, refuse properly disposed; facilities maintained

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

criticalCode 0600Handwashing

Official wording

Adequate handwashing facilities

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.