General Food Services · King County, WA

Nue, LLC

Name: Nue, LLC
Address: 1519 14th Ave, King County, WA

1519 14th Ave

Last inspected Apr 10, 2026 · View Map ↗ · Compare ↗

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Satisfactory

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

Quick Answers

When was Nue, LLC last inspected?: The most recent inspection on record was on Apr 10, 2026. The result listed by Public Health – Seattle & King County was “Satisfactory” (official score 5).
Were any violations recorded at the last inspection?: Yes: 1 violation recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 5 inspections on record, from Jan 10, 2024 to Apr 10, 2026.
Has Nue, LLC ever been closed by the health department?: No closure appears in the 5 inspection records we hold for this business. The earliest is dated Jan 10, 2024.

The Full Inspection History

5 inspections

Routine Inspection/Field Review

Apr 10, 2026

Satisfactory

Official score: 5 · Understand This Area’s Scale

1 recorded violation

minorCode 3200Pests

Official Wording

Insects, rodents, animals not present; entrance controlled

In Plain English

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 insects

Official record from Public Health – Seattle & King County, Apr 10, 2026 · Original Source

Routine Inspection/Field Review

Oct 24, 2025

Unsatisfactory

Official score: 10 · Understand This Area’s Scale

2 recorded violations

minorCode 3200Pests

Official Wording

Insects, rodents, animals not present; entrance controlled

In Plain English

More about signs of rodents or insects

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, Oct 24, 2025 · Original Source

Routine Inspection/Field Review

Mar 24, 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, Mar 24, 2025 · Original Source

Routine Inspection/Field Review

Oct 7, 2024

Satisfactory

Official score: 3 · Understand This Area’s Scale

1 recorded violation

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

Official record from Public Health – Seattle & King County, Oct 7, 2024 · Original Source

Routine Inspection/Field Review

Jan 10, 2024

Unsatisfactory

Official score: 25 · Understand This Area’s Scale

3 recorded violations

criticalCode 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 problems

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 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.