General Food Services · King County, WA
928 E Barbara Bailey Way
Last inspected Oct 1, 2026 · View Map ↗ · Compare ↗
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Routine Inspection/Field Review
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 1, 2026 · Original Source
Educational Inspection
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, Sep 17, 2026 · Original Source
Educational Inspection
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, Jun 9, 2026 · Original Source
Routine Inspection/Field Review
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, Nov 14, 2025 · Original Source
Routine Inspection/Field Review
Official score: 15 · Understand This Area’s Scale
2 recorded violations
Wiping cloths properly used, stored; sanitizer concentration
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 problemsProper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
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, Mar 6, 2025 · Original Source
Routine Inspection/Field Review
Official score: 5 · Understand This Area’s Scale
1 recorded violation
Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
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, Sep 17, 2024 · Original Source
Routine Inspection/Field Review
Official score: 5 · Understand This Area’s Scale
1 recorded violation
Wiping cloths properly used, stored; sanitizer concentration
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, Feb 7, 2024 · Original Source