General Food Services · King County, WA

Kitanda Shoreline

20121 Aurora Ave N, A

Last inspected Nov 2, 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 Kitanda Shoreline last inspected?: The most recent inspection on record was on Nov 2, 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 20, 2024 to Nov 2, 2026.
Has Kitanda Shoreline 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 20, 2024.

The Full Inspection History

4 inspections

Routine Inspection/Field Review

Nov 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, Nov 2, 2026 · Original Source

Routine Inspection/Field Review

May 28, 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, May 28, 2026 · Original Source

Routine Inspection/Field Review

Mar 17, 2025

Unsatisfactory

Official score: 25 · Understand This Area’s Scale

3 recorded violations

criticalCode 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.

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 temperature

criticalCode 2200Food temperature

Official Wording

Accurate thermometer provided and used to evaluate temperature of TCS foods

In Plain English

More about food kept at an unsafe temperature

Official record from Public Health – Seattle & King County, Mar 17, 2025 · Original Source

Routine Inspection/Field Review

Feb 20, 2024

Unsatisfactory

Official score: 10 · Understand This Area’s Scale

1 recorded violation

criticalCode 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.