Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Garlic Crush last inspected?
The most recent inspection on record was on Jul 15, 2026. The result listed by Public Health – Seattle & King County was “Unsatisfactory” (official score 25).
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?
6 inspections on record, from Aug 8, 2024 to Jul 15, 2026.
Has Garlic Crush ever been closed by the health department?
No closure appears in the 6 inspection records we hold for this business. The earliest is dated Aug 8, 2024.
Proper cooking time and temperature; proper use of noncontinuous cooking
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.
Proper cooking time and temperature; proper use of noncontinuous cooking
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.
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.
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.
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.
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.
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.