Return Inspection
Oct 22, 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, Oct 22, 2026 · Original Source
General Food Services · King County, WA
Bai Tong Thai Street Cafe
1121 E Pike St
Last inspected Oct 22, 2026 · View Map ↗ · Compare ↗
Satisfactory
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Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
- When was Bai Tong Thai Street Cafe last inspected?
- The most recent inspection on record was on Oct 22, 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?
- 9 inspections on record, from Nov 28, 2023 to Oct 22, 2026.
- Has Bai Tong Thai Street Cafe ever been closed by the health department?
- No closure appears in the 9 inspection records we hold for this business. The earliest is dated Nov 28, 2023.
The Full Inspection History
9 inspectionsRoutine Inspection/Field Review
Oct 8, 2026
Unsatisfactory
Official score: 35 · Understand This Area’s Scale
2 recorded violations
criticalCode 0600Handwashing
Official Wording
Adequate handwashing facilities
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 problemscriticalCode 1600Food temperature
Official Wording
Proper cooling procedure
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, Oct 8, 2026 · Original Source
Routine Inspection/Field Review
Feb 11, 2026
Unsatisfactory
Official score: 25 · Understand This Area’s Scale
1 recorded violation
criticalCode 1600Food temperature
Official Wording
Proper cooling procedure
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, Feb 11, 2026 · Original Source
Routine Inspection/Field Review
Aug 25, 2025
Satisfactory
Official score: 5 · Understand This Area’s Scale
1 recorded violation
minorCode 3300Contamination
Official Wording
Potential food contamination prevented during delivery, preparation, storage, display
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial record from Public Health – Seattle & King County, Aug 25, 2025 · Original Source
Routine Inspection/Field Review
Feb 11, 2025
Satisfactory
Official score: 5 · Understand This Area’s Scale
1 recorded violation
minorCode 3200Pests
Official Wording
Insects, rodents, animals not present; entrance controlled
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial record from Public Health – Seattle & King County, Feb 11, 2025 · Original Source
Routine Inspection/Field Review
Sep 23, 2024
Unsatisfactory
Official score: 5 · Understand This Area’s Scale
1 recorded violation
criticalCode 2120Food temperature
Official Wording
Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 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, Sep 23, 2024 · Original Source
Routine Inspection/Field Review
Apr 2, 2024
Unsatisfactory
Official score: 22 · Understand This Area’s Scale
5 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 problemsminorCode 3200Pests
Official Wording
Insects, rodents, animals not present; entrance controlled
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsminorCode 4000Cleaning and sanitizing
Official Wording
Food and nonfood surfaces properly used and constructed; cleanable
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 problemsminorCode 4800Cleaning and sanitizing
Official Wording
Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
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 1400Other
Official Wording
Raw meats below and away from ready-to-eat food; species separated
In Plain English
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 2, 2024 · Original Source
Return Inspection
Dec 11, 2023
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 11, 2023 · Original Source
Routine Inspection/Field Review
Nov 28, 2023
Unsatisfactory
Official score: 70 · Understand This Area’s Scale
5 recorded violations
criticalCode 0600Handwashing
Official Wording
Adequate handwashing facilities
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 problemscriticalCode 1400Other
Official Wording
Raw meats below and away from ready-to-eat food; species separated
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 1900Food temperature
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 temperaturecriticalCode 1600Food temperature
Official Wording
Proper cooling procedure
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 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 temperatureOfficial record from Public Health – Seattle & King County, Nov 28, 2023 · Original Source