General Food Services · King County, WA
2150 N Northgate Way
Last inspected Aug 11, 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, Aug 11, 2026 · Original Source
Routine Inspection/Field Review
Official score: 5 · Understand this area’s scale
1 recorded violation
Food Worker Cards current for all food workers; new food workers trained
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Public Health – Seattle & King County, Apr 28, 2025 · Original Source
Routine Inspection/Field Review
Official score: 30 · Understand this area’s scale
2 recorded violations
Proper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 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 temperatureAccurate thermometer provided and used to evaluate temperature of TCS foods
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, Nov 4, 2024 · Original Source
Return 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, Apr 9, 2024 · Original Source
Routine Inspection/Field Review
Official score: 35 · Understand this area’s scale
3 recorded violations
Proper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 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 temperatureFood Worker Cards current for all food workers; new food workers trained
An issue that does not fit the common categories. Check the official wording for details.
More about other findingPIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
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 issuesOfficial record from Public Health – Seattle & King County, Mar 22, 2024 · Original Source
Routine Inspection/Field Review
Official score: 30 · Understand this area’s scale
2 recorded violations
Food Worker Cards current for all food workers; new food workers trained
An issue that does not fit the common categories. Check the official wording for details.
More about other findingProper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 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, Nov 20, 2023 · Original Source
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