Routine Inspection/Field Review
Sep 3, 2026
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 3, 2026 · Original Source
Nonprofit Institution · King County, WA
116 Fairview Ave N
Last inspected Sep 3, 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, Sep 3, 2026 · Original Source
Educational Inspection
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 9, 2026 · Original Source
Routine Inspection/Field Review
Official score: 3 · Understand this area’s scale
1 recorded violation
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 temperatureOfficial record from Public Health – Seattle & King County, Jul 31, 2025 · 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, Jan 6, 2025 · Original Source
Routine Inspection/Field Review
Official score: 5 · Understand this area’s scale
1 recorded violation
Warewashing 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, Jun 14, 2024 · Original Source