Return Inspection
Nov 10, 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 10, 2026 · Original Source
General Food Services · King County, WA
Made In House
3508 Fremont Pl N
Last inspected Nov 10, 2026 · View Map ↗ · Compare ↗
Satisfactory
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was Made In House last inspected?
- The most recent inspection on record was on Nov 10, 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?
- 7 inspections on record, from Sep 29, 2023 to Nov 10, 2026.
- Has Made In House ever been closed by the health department?
- No closure appears in the 7 inspection records we hold for this business. The earliest is dated Sep 29, 2023.
The Full Inspection History
7 inspectionsRoutine Inspection/Field Review
Oct 26, 2026
Unsatisfactory
Official score: 50 · Understand This Area’s Scale
7 recorded violations
minorCode 3400Cleaning and sanitizing
Official Wording
Wiping cloths properly used, stored; sanitizer concentration
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.
More about cleaning or sanitizing problemsminorCode 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 temperatureminorCode 4900Facility maintenance
Official Wording
Adequate ventilation; lighting; designated areas used
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuescriticalCode 2700Other
Official Wording
Compliance with variance; specialized processes; HACCP plan
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 2300Food temperature
Official Wording
Proper consumer advisory posted for raw or undercooked foods
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 temperaturecriticalCode 2110Food temperature
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 temperaturecriticalCode 1600Food temperature
Official Wording
Proper cooling procedure
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 temperatureOfficial record from Public Health – Seattle & King County, Oct 26, 2026 · Original Source
Routine Inspection/Field Review
Feb 17, 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 17, 2026 · Original Source
Routine Inspection/Field Review
Jan 23, 2025
Unsatisfactory
Official score: 35 · Understand This Area’s Scale
2 recorded violations
criticalCode 2110Food temperature
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 temperaturecriticalCode 1600Food temperature
Official Wording
Proper cooling procedure
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 temperatureOfficial record from Public Health – Seattle & King County, Jan 23, 2025 · Original Source
Routine Inspection/Field Review
Oct 17, 2024
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, Oct 17, 2024 · Original Source
Routine Inspection/Field Review
May 9, 2024
Unsatisfactory
Official score: 25 · Understand This Area’s Scale
1 recorded violation
criticalCode 1600Food temperature
Official Wording
Proper cooling procedure
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 temperatureOfficial record from Public Health – Seattle & King County, May 9, 2024 · Original Source
Routine Inspection/Field Review
Sep 29, 2023
Unsatisfactory
Official score: 35 · Understand This Area’s Scale
3 recorded violations
minorCode 3400Cleaning and sanitizing
Official Wording
Wiping cloths properly used, stored; sanitizer concentration
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.
More about cleaning or sanitizing problemscriticalCode 1900Food temperature
Official Wording
No room temperature storage; proper use of time as a control, procedures available
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 temperaturecriticalCode 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 temperatureOfficial record from Public Health – Seattle & King County, Sep 29, 2023 · Original Source