Educational Inspection
Oct 6, 2026
Complete
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 6, 2026 · Original Source
General Food Services · King County, WA
Desi Adda
7844 Leary Way
Last inspected Oct 6, 2026 · View Map ↗ · Compare ↗
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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 Desi Adda last inspected?
- The most recent inspection on record was on Oct 6, 2026. The result listed by Public Health – Seattle & King County was “Complete” (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?
- 5 inspections on record, from Feb 13, 2026 to Oct 6, 2026.
- Has Desi Adda ever been closed by the health department?
- No closure appears in the 5 inspection records we hold for this business. The earliest is dated Feb 13, 2026.
The Full Inspection History
5 inspectionsRoutine Inspection/Field Review
Jun 5, 2026
Unsatisfactory
Official score: 35 · Understand This Area’s Scale
4 recorded violations
minorCode 3500Cleaning and sanitizing
Official Wording
Employee cleanliness and hygiene
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 problemsminorCode 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 contaminationcriticalCode 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 temperatureOfficial record from Public Health – Seattle & King County, Jun 5, 2026 · Original Source
Routine Inspection/Field Review
Apr 16, 2026
Unsatisfactory
Official score: 43 · 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 2900Food temperature
Official Wording
Adequate equipment for temperature control
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 temperatureminorCode 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 3100Food source and labeling
Official Wording
Food properly labeled; proper date marking
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemscriticalCode 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 temperatureOfficial record from Public Health – Seattle & King County, Apr 16, 2026 · Original Source
Educational Inspection
Mar 26, 2026
Complete
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
Educational Inspection
Feb 13, 2026
Complete
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 13, 2026 · Original Source