General Food Services · King County, WA

Szechuan Impression

Name: Szechuan Impression
Address: 2327 Sw 336th St, King County, WA

2327 Sw 336th St

Last inspected Oct 16, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Unsatisfactory

Get the Next Inspection, Free.

We'll email you when Szechuan Impression has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an Inspection Badge to Your Website · Inspection Prep Checklist

Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

Quick Answers

When was Szechuan Impression last inspected?: The most recent inspection on record was on Oct 16, 2026. The result listed by Public Health – Seattle & King County was “Unsatisfactory” (official score 68).
Were any violations recorded at the last inspection?: Yes: 6 violations recorded, including 3 marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 4 inspections on record, from Jan 9, 2026 to Oct 16, 2026.
Has Szechuan Impression ever been closed by the health department?: No closure appears in the 4 inspection records we hold for this business. The earliest is dated Jan 9, 2026.

The Full Inspection History

4 inspections

Routine Inspection/Field Review

Oct 16, 2026

Unsatisfactory

Official score: 68 · Understand This Area’s Scale

6 recorded violations

minorCode 4100Cleaning and sanitizing

Official Wording

Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used

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 problems

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 problems

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 problems

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.

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 temperature

criticalCode 1500Other

Official Wording

Proper preparation of raw shell eggs

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Public Health – Seattle & King County, Oct 16, 2026 · Original Source

Return Inspection

Apr 13, 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, Apr 13, 2026 · Original Source

Routine Inspection/Field Review

Mar 27, 2026

Unsatisfactory

Official score: 64 · Understand This Area’s Scale

6 recorded violations

minorCode 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 issues

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 problems

minorCode 4100Cleaning and sanitizing

Official Wording

Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used

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 problems

minorCode 3600Employee health and hygiene

Official Wording

Proper eating, tasting, drinking, or tobacco use

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 issues

criticalCode 1900Food temperature

Official Wording

No room temperature storage; proper use of time as a control, procedures available

In Plain English

More about food kept at an unsafe temperature

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.