Return Inspection
Oct 15, 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 15, 2026 · Original Source
General Food Services · King County, WA
Delta Gamma
2012 Ne 45th St
Last inspected Oct 15, 2026 · View Map ↗ · Compare ↗
Satisfactory
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was Delta Gamma last inspected?
- The most recent inspection on record was on Oct 15, 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 Apr 2, 2024 to Oct 15, 2026.
- Has Delta Gamma ever been closed by the health department?
- The records we hold show 1 closure, most recently on Oct 13, 2026.
The Full Inspection History
4 inspectionsRoutine Inspection/Field Review
Oct 13, 2026
Unsatisfactory
Official score: 40 · Understand This Area’s Scale
The health department recorded a closure at this inspection.
4 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 2600Permits, training, and postings
Official Wording
Compliance with valid permit; operating and risk control plans, and required written procedures
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuescriticalCode 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 temperaturecriticalCode 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 contaminationOfficial record from Public Health – Seattle & King County, Oct 13, 2026 · Original Source
Routine Inspection/Field Review
Apr 22, 2025
Satisfactory
Official score: 8 · Understand This Area’s Scale
2 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 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 problemsOfficial record from Public Health – Seattle & King County, Apr 22, 2025 · Original Source
Routine Inspection/Field Review
Apr 2, 2024
Satisfactory
Official score: 11 · Understand This Area’s Scale
3 recorded violations
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 problemsminorCode 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 3000Food temperature
Official Wording
Proper thawing methods used
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, Apr 2, 2024 · Original Source