Return Inspection
Sep 8, 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 8, 2026 · Original Source
General Food Services · King County, WA
Seoul Bowl & Bar
722 12th Ave
Last inspected Sep 8, 2026 · View Map ↗ · Compare ↗
Satisfactory
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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
9 inspectionsRoutine Inspection/Field Review
Aug 21, 2026
Unsatisfactory
Official score: 35 · Understand this area’s scale
2 recorded violations
criticalCode 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 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, Aug 21, 2026 · Original Source
Routine Inspection/Field Review
Feb 6, 2026
Unsatisfactory
Official score: 27 · Understand this area’s scale
2 recorded violations
minorCode 4900Facility maintenance
Official wording
Adequate ventilation; lighting; designated areas used
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 issuescriticalCode 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, Feb 6, 2026 · Original Source
Educational Inspection
Dec 12, 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, Dec 12, 2025 · Original Source
Routine Inspection/Field Review
Jun 12, 2025
Unsatisfactory
Official score: 15 · Understand this area’s scale
2 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 2110Food temperature
Official wording
Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (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 temperatureOfficial record from Public Health – Seattle & King County, Jun 12, 2025 · Original Source
Routine Inspection/Field Review
Feb 10, 2025
Unsatisfactory
Official score: 5 · Understand this area’s scale
1 recorded violation
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 temperatureOfficial record from Public Health – Seattle & King County, Feb 10, 2025 · Original Source
Routine Inspection/Field Review
Aug 19, 2024
Satisfactory
Official score: 13 · Understand this area’s scale
3 recorded violations
minorCode 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 problemsminorCode 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 issuesminorCode 4400Contamination
Official wording
Plumbing properly sized, installed, and maintained; proper backflow devices, indirect drains, no cross-connections
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 contaminationOfficial record from Public Health – Seattle & King County, Aug 19, 2024 · Original Source
Routine Inspection/Field Review
Mar 27, 2024
Complete
Official score: 5 · Understand this area’s scale
1 recorded violation
minorCode 4400Contamination
Official wording
Plumbing properly sized, installed, and maintained; proper backflow devices, indirect drains, no cross-connections
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 contaminationOfficial record from Public Health – Seattle & King County, Mar 27, 2024 · Original Source
Routine Inspection/Field Review
Dec 1, 2023
Unsatisfactory
Official score: 30 · Understand this area’s scale
5 recorded violations
minorCode 4400Contamination
Official wording
Plumbing properly sized, installed, and maintained; proper backflow devices, indirect drains, no cross-connections
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 3400Cleaning and sanitizing
Official wording
Wiping cloths properly used, stored; sanitizer concentration
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 problemscriticalCode 1720Food temperature
Official wording
Proper hot holding temperatures; between 130 to 134 degrees Fahrenheit (F) (54 to 56 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 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 temperatureOfficial record from Public Health – Seattle & King County, Dec 1, 2023 · Original Source
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