General Food Services · King County, WA
1200 Carillon Pt
Last inspected Apr 17, 2026 · 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, Apr 17, 2026 · Original Source
Routine Inspection/Field Review
Official score: 3 · Understand this area’s scale
1 recorded violation
Proper thawing methods used
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, Nov 3, 2025 · Original Source
Routine Inspection/Field Review
Official score: 10 · Understand this area’s scale
2 recorded violations
Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish
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 problemsProper preparation of raw shell eggs
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 28, 2025 · Original Source
Routine Inspection/Field Review
Official score: 28 · Understand this area’s scale
5 recorded violations
Proper thawing methods used
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 temperatureFood-contact surfaces maintained, cleaned, sanitized
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 problemsProper washing of fruits and vegetables
An issue that does not fit the common categories. Check the official wording for details.
More about other findingProper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 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 temperatureAccurate thermometer provided and used to evaluate temperature of TCS foods
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 15, 2024 · Original Source
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