General Food Services · King County, WA

Jimmy John's #1984

710 228th Ave Ne

Last inspected Sep 22, 2026 · View Map ↗ · Compare ↗

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Satisfactory

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

Quick Answers

When was Jimmy John's #1984 last inspected?: The most recent inspection on record was on Sep 22, 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 Feb 7, 2024 to Sep 22, 2026.
Has Jimmy John's #1984 ever been closed by the health department?: No closure appears in the 4 inspection records we hold for this business. The earliest is dated Feb 7, 2024.

The Full Inspection History

4 inspections

Routine Inspection/Field Review

Sep 22, 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, Sep 22, 2026 · Original Source

Routine Inspection/Field Review

Feb 19, 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, Feb 19, 2026 · Original Source

Routine Inspection/Field Review

Jun 23, 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, Jun 23, 2025 · Original Source

Routine Inspection/Field Review

Feb 7, 2024

Unsatisfactory

Official score: 5 · Understand This Area’s Scale

1 recorded violation

criticalCode 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 temperature

Official record from Public Health – Seattle & King County, Feb 7, 2024 · Original Source