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General Food Services · King County, WA

Los Mochis Marisqueria

15223 6th Ave Sw

Last inspected Nov 2, 2026 · View Map ↗ · Compare ↗

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Unsatisfactory
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More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

Quick Answers

When was Los Mochis Marisqueria last inspected?
The most recent inspection on record was on Nov 2, 2026. The result listed by Public Health – Seattle & King County was “Unsatisfactory” (official score 10).
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?
3 inspections on record, from Sep 17, 2025 to Nov 2, 2026.
Has Los Mochis Marisqueria ever been closed by the health department?
No closure appears in the 3 inspection records we hold for this business. The earliest is dated Sep 17, 2025.

The Full Inspection History

3 inspections

Routine Inspection/Field Review

Nov 2, 2026

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.

More about handwashing problems

Official record from Public Health – Seattle & King County, Nov 2, 2026 · Original Source

Educational Inspection

Sep 25, 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, Sep 25, 2026 · Original Source

Routine Inspection/Field Review

Sep 17, 2025

Satisfactory

Official score: 3 · Understand This Area’s Scale

1 recorded violation

minorCode 3000Food temperature

Official Wording

Proper thawing methods used

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, Sep 17, 2025 · Original Source

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