Return Inspection
Sep 25, 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, Sep 25, 2026 · Original Source
General Food Services · King County, WA
Pho Shizzle
4235 University Way Ne
Last inspected Sep 25, 2026 · View Map ↗ · Compare ↗
Satisfactory
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
11 inspectionsEducational Inspection
Sep 11, 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, Sep 11, 2026 · Original Source
Return Inspection
Aug 25, 2026
Unsatisfactory
Official score: 25 · Understand this area’s scale
1 recorded violation
criticalCode 1600Food temperature
Official wording
Proper cooling procedure
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, Aug 25, 2026 · Original Source
Routine Inspection/Field Review
Aug 6, 2026
Unsatisfactory
Official score: 85 · Understand this area’s scale
7 recorded violations
minorCode 3300Contamination
Official wording
Potential food contamination prevented during delivery, preparation, storage, display
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationminorCode 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 insectscriticalCode 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 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 unsafelycriticalCode 2600Permits, training, and postings
Official wording
Compliance with valid permit; operating and risk control plans, and required written procedures
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuescriticalCode 1600Food temperature
Official wording
Proper cooling procedure
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 0100Facility maintenance
Official wording
PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
In plain English
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, Aug 6, 2026 · Original Source
Return Inspection
Oct 28, 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, Oct 28, 2025 · Original Source
Routine Inspection/Field Review
Oct 10, 2025
Unsatisfactory
Official score: 70 · Understand this area’s scale
5 recorded violations
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 insectscriticalCode 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 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 unsafelycriticalCode 1400Other
Official wording
Raw meats below and away from ready-to-eat food; species separated
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 0400Handwashing
Official wording
Hands washed as required
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 problemsOfficial record from Public Health – Seattle & King County, Oct 10, 2025 · Original Source
Return Inspection
May 22, 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, May 22, 2025 · Original Source
Routine Inspection/Field Review
May 8, 2025
Unsatisfactory
Official score: 67 · Understand this area’s scale
5 recorded violations
minorCode 5000Permits, training, and postings
Official wording
Posting of permit; mobile establishment name easily visible
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuescriticalCode 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 0400Handwashing
Official wording
Hands washed as required
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 1400Other
Official wording
Raw meats below and away from ready-to-eat food; species separated
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 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 problemsOfficial record from Public Health – Seattle & King County, May 8, 2025 · Original Source
Routine Inspection/Field Review
Oct 18, 2024
Unsatisfactory
Official score: 20 · Understand this area’s scale
3 recorded violations
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 insectsminorCode 4200Cleaning and sanitizing
Official wording
Food-contact surfaces maintained, cleaned, sanitized
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 problemscriticalCode 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 problemsOfficial record from Public Health – Seattle & King County, Oct 18, 2024 · Original Source
Return Inspection
Mar 14, 2024
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, Mar 14, 2024 · Original Source
Routine Inspection/Field Review
Feb 29, 2024
Unsatisfactory
Official score: 55 · Understand this area’s scale
3 recorded violations
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 insectscriticalCode 0400Handwashing
Official wording
Hands washed as required
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 1600Food temperature
Official wording
Proper cooling procedure
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, Feb 29, 2024 · Original Source
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