Return Inspection
Oct 13, 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 13, 2026 · Original Source
General Food Services · King County, WA
Denny's #7546
34726 16th Ave S
Last inspected Oct 13, 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 Denny's #7546 last inspected?
- The most recent inspection on record was on Oct 13, 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 Feb 14, 2024 to Oct 13, 2026.
- Has Denny's #7546 ever been closed by the health department?
- No closure appears in the 9 inspection records we hold for this business. The earliest is dated Feb 14, 2024.
The Full Inspection History
9 inspectionsRoutine Inspection/Field Review
Sep 17, 2026
Unsatisfactory
Official score: 45 · Understand This Area’s Scale
3 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 problemscriticalCode 0400Handwashing
Official Wording
Hands washed as required
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 1300Contamination
Official Wording
Food contact surfaces cleaned and sanitized; no cross contamination
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, Sep 17, 2026 · Original Source
Routine Inspection/Field Review
Jul 15, 2026
Unsatisfactory
Official score: 25 · Understand This Area’s Scale
4 recorded violations
minorCode 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 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 problemscriticalCode 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 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 problemsOfficial record from Public Health – Seattle & King County, Jul 15, 2026 · Original Source
Routine Inspection/Field Review
Jun 18, 2026
Unsatisfactory
Official score: 10 · Understand This Area’s Scale
1 recorded violation
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 temperatureOfficial record from Public Health – Seattle & King County, Jun 18, 2026 · Original Source
Routine Inspection/Field Review
Mar 2, 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 2, 2026 · Original Source
Routine Inspection/Field Review
Jul 21, 2025
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, Jul 21, 2025 · Original Source
Routine Inspection/Field Review
Jan 15, 2025
Satisfactory
Official score: 3 · Understand This Area’s Scale
1 recorded violation
minorCode 3800Equipment and utensils
Official Wording
Utensils, equipment, linens properly stored, used, handled
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 issuesOfficial record from Public Health – Seattle & King County, Jan 15, 2025 · Original Source
Routine Inspection/Field Review
Jun 24, 2024
Unsatisfactory
Official score: 10 · 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 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 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, Jun 24, 2024 · Original Source
Routine Inspection/Field Review
Feb 14, 2024
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, Feb 14, 2024 · Original Source