Educational Inspection
Jun 9, 2026
Complete
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
General Food Services · King County, WA
Momichan LLC
731 Bell St
Last inspected Jun 9, 2026 · View Map ↗ · Compare ↗
Complete
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
5 inspectionsRoutine Inspection/Field Review
May 12, 2026
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, May 12, 2026 · Original Source
Educational Inspection
Dec 17, 2025
Complete
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, Dec 17, 2025 · Original Source
Return Inspection
Aug 6, 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, Aug 6, 2025 · Original Source
Routine Inspection/Field Review
Jul 25, 2025
Unsatisfactory
Official score: 50 · Understand this area’s scale
4 recorded violations
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.
More about handwashing problemscriticalCode 1200Food source and labeling
Official wording
Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish
In plain English
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 problemscriticalCode 1900Food temperature
Official wording
No room temperature storage; proper use of time as a control, procedures available
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 temperaturecriticalCode 2110Food temperature
Official wording
Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (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 temperatureOfficial record from Public Health – Seattle & King County, Jul 25, 2025 · Original Source
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