Educational Inspection
Sep 1, 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 1, 2026 · Original Source
General Food Services · King County, WA
Royal Kitchen Seafood Restaurant
13200 Ne 20th St, #400
Last inspected Sep 1, 2026 · View Map ↗ · Compare ↗
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
6 inspectionsRoutine Inspection/Field Review
Apr 15, 2025
Unsatisfactory
Official score: 38 · Understand this area’s scale
6 recorded violations
minorCode 4300Cleaning and sanitizing
Official wording
Nonfood-contact surfaces maintained and clean
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 problemsminorCode 4000Cleaning and sanitizing
Official wording
Food and nonfood surfaces properly used and constructed; cleanable
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 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 temperaturecriticalCode 1000Contamination
Official wording
Food in good condition, safe and unadulterated; approved additives
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 contaminationcriticalCode 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 2700Other
Official wording
Compliance with variance; specialized processes; HACCP plan
In plain English
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 15, 2025 · Original Source
Return Inspection
Jun 18, 2024
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, Jun 18, 2024 · Original Source
Routine Inspection/Field Review
May 8, 2024
Unsatisfactory
Official score: 40 · Understand this area’s scale
3 recorded violations
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 unsafelycriticalCode 1710Food temperature
Official wording
Proper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 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 temperaturecriticalCode 0200Other
Official wording
Food Worker Cards current for all food workers; new food workers trained
In plain English
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, May 8, 2024 · Original Source
Return Inspection
Nov 28, 2023
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 28, 2023 · Original Source
Routine Inspection/Field Review
Nov 3, 2023
Unsatisfactory
Official score: 45 · Understand this area’s scale
3 recorded violations
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 unsafelycriticalCode 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 0500Employee health and hygiene
Official wording
Proper barriers used to prevent bare hand contact with ready-to-eat foods
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial record from Public Health – Seattle & King County, Nov 3, 2023 · Original Source