General Food Services · King County, WA

Andy Chevron

20010 Ballinger Way Ne

Last inspected Nov 3, 2026 · View Map ↗ · Compare ↗

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Satisfactory

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

Quick Answers

When was Andy Chevron last inspected?: The most recent inspection on record was on Nov 3, 2026. The result listed by Public Health – Seattle & King County was “Satisfactory” (official score 0).
Were any violations recorded at the last inspection?: No. No violations were recorded at the most recent inspection.
How many inspections are on record?: 4 inspections on record, from Mar 11, 2024 to Nov 3, 2026.
Has Andy Chevron ever been closed by the health department?: No closure appears in the 4 inspection records we hold for this business. The earliest is dated Mar 11, 2024.

The Full Inspection History

4 inspections

Routine Inspection/Field Review

Nov 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, Nov 3, 2026 · Original Source

Routine Inspection/Field Review

Mar 26, 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, Mar 26, 2026 · Original Source

Routine Inspection/Field Review

Jan 8, 2025

Unsatisfactory

Official score: 10 · Understand This Area’s Scale

2 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 problems

criticalCode 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 temperature

Official record from Public Health – Seattle & King County, Jan 8, 2025 · Original Source

Routine Inspection/Field Review