General Food Services · King County, WA

Beacon Grill

4101 Beacon Ave S

Last inspected Sep 22, 2026 · View Map ↗ · Compare ↗

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Unsatisfactory

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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 Beacon Grill last inspected?: The most recent inspection on record was on Sep 22, 2026. The result listed by Public Health – Seattle & King County was “Unsatisfactory” (official score 18).
Were any violations recorded at the last inspection?: Yes: 3 violations recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 4 inspections on record, from Jan 2, 2024 to Sep 22, 2026.
Has Beacon Grill 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 2, 2024.

The Full Inspection History

4 inspections

Routine Inspection/Field Review

Sep 22, 2026

Unsatisfactory

Official score: 18 · Understand This Area’s Scale

3 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 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 1100Contamination

Official Wording

Proper disposition of returned, unsafe, or contaminated food; proper date marking procedures for food at high risk for Listeria

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 contamination

Official record from Public Health – Seattle & King County, Sep 22, 2026 · Original Source

Routine Inspection/Field Review

Aug 20, 2025

Unsatisfactory

Official score: 15 · Understand This Area’s Scale

2 recorded violations

minorCode 3400Cleaning and sanitizing

Official Wording

Wiping cloths properly used, stored; sanitizer concentration

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 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 temperature

Official record from Public Health – Seattle & King County, Aug 20, 2025 · Original Source

Routine Inspection/Field Review

Aug 12, 2024

Unsatisfactory

Official score: 35 · Understand This Area’s Scale

4 recorded violations

minorCode 3300Contamination

Official Wording

Potential food contamination prevented during delivery, preparation, storage, display

In Plain English

More about food not protected from contamination

criticalCode 2110Food temperature

Official Wording

Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))

In Plain English

More about food kept at an unsafe temperature

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.

Official Wording

Proper disposition of returned, unsafe, or contaminated food; proper date marking procedures for food at high risk for Listeria

In Plain English

More about food not protected from contamination

Official record from Public Health – Seattle & King County, Aug 12, 2024 · Original Source

Routine Inspection/Field Review

Jan 2, 2024

Unsatisfactory

Official score: 20 · Understand This Area’s Scale

4 recorded violations

minorCode 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 problems

minorCode 3400Cleaning and sanitizing

Official Wording

Wiping cloths properly used, stored; sanitizer concentration

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 0200Other

Official Wording

Food Worker Cards current for all food workers; new food workers trained

In Plain English

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

More about other finding

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

Official record from Public Health – Seattle & King County, Jan 2, 2024 · Original Source