Return Inspection
Sep 3, 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 3, 2026 · Original Source
General Food Services · King County, WA
Supa Banana
17620 Ne 69th Ct, #120
Last inspected Sep 3, 2026 · View Map ↗ · Compare ↗
Satisfactory
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspectionsRoutine Inspection/Field Review
Aug 7, 2026
Unsatisfactory
Official score: 55 · Understand this area’s scale
5 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 problemsminorCode 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 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 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 temperaturecriticalCode 1200Food source and labeling
Official wording
Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial record from Public Health – Seattle & King County, Aug 7, 2026 · Original Source
Routine Inspection/Field Review
Dec 15, 2025
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, Dec 15, 2025 · Original Source
Routine Inspection/Field Review
Apr 8, 2025
Unsatisfactory
Official score: 10 · Understand this area’s scale
1 recorded violation
criticalCode 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, Apr 8, 2025 · Original Source
Routine Inspection/Field Review
Nov 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, Nov 18, 2024 · Original Source