General Food Services · King County, WA
594 Sw 152nd St
Last inspected Dec 11, 2025 · View Map ↗ · Compare ↗
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Routine Inspection/Field Review
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 11, 2025 · Original Source
Routine Inspection/Field Review
Official score: 30 · Understand this area’s scale
4 recorded violations
Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
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 temperaturePIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
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 issuesFood Worker Cards current for all food workers; new food workers trained
An issue that does not fit the common categories. Check the official wording for details.
More about other findingCompliance with valid permit; operating and risk control plans, and required written procedures
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 issuesOfficial record from Public Health – Seattle & King County, Feb 21, 2025 · Original Source
Routine Inspection/Field Review
Official score: 35 · Understand this area’s scale
5 recorded violations
Wiping cloths properly used, stored; sanitizer concentration
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 problemsCompliance with valid permit; operating and risk control plans, and required written procedures
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 issuesFood Worker Cards current for all food workers; new food workers trained
An issue that does not fit the common categories. Check the official wording for details.
More about other findingPIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
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 issuesProper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
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, Sep 5, 2024 · Original Source
Routine Inspection/Field Review
Official score: 20 · Understand this area’s scale
3 recorded violations
Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
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 temperaturePIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
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 issuesFood Worker Cards current for all food workers; new food workers trained
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 19, 2024 · Original Source
Routine Inspection/Field Review
Official score: 15 · Understand this area’s scale
2 recorded violations
Food Worker Cards current for all food workers; new food workers trained
An issue that does not fit the common categories. Check the official wording for details.
More about other findingProper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
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 11, 2023 · Original Source
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