General Food Services · King County, WA

Patterson Cellars

Name: Patterson Cellars
Address: 3861 1st Ave S, D, King County, WA

3861 1st Ave S, D

Last inspected Nov 5, 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 Patterson Cellars last inspected?: The most recent inspection on record was on Nov 5, 2026. The result listed by Public Health – Seattle & King County was “Satisfactory” (official score 0).
Were any violations recorded at the last inspection?: No. No violations were recorded at the most recent inspection.
How many inspections are on record?: 3 inspections on record, from Sep 6, 2024 to Nov 5, 2026.
Has Patterson Cellars ever been closed by the health department?: No closure appears in the 3 inspection records we hold for this business. The earliest is dated Sep 6, 2024.

The Full Inspection History

3 inspections

Routine Inspection/Field Review

Nov 5, 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, Nov 5, 2026 · Original Source

Routine Inspection/Field Review

Apr 17, 2025

Unsatisfactory

Official score: 10 · Understand This Area’s Scale

2 recorded violations

minorCode 4100Cleaning and sanitizing

Official Wording

Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used

In Plain English

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 problems

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, Apr 17, 2025 · Original Source

Routine Inspection/Field Review