General Food Services · King County, WA

Maiz Molino & Antojitos

2325 6th Ave

Last inspected Nov 9, 2026 · View Map ↗ · Compare ↗

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Unsatisfactory

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Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

Quick Answers

When was Maiz Molino & Antojitos last inspected?: The most recent inspection on record was on Nov 9, 2026. The result listed by Public Health – Seattle & King County was “Unsatisfactory” (official score 15).
Were any violations recorded at the last inspection?: Yes: 3 violations recorded, including 2 marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 5 inspections on record, from Oct 4, 2023 to Nov 9, 2026.
Has Maiz Molino & Antojitos ever been closed by the health department?: No closure appears in the 5 inspection records we hold for this business. The earliest is dated Oct 4, 2023.

The Full Inspection History

5 inspections

Routine Inspection/Field Review

Nov 9, 2026

Unsatisfactory

Official score: 15 · Understand This Area’s Scale

3 recorded violations

minorCode 5100Permits, training, and postings

Official Wording

Food safety rating placard is not posted or visible

In Plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

criticalCode 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 temperature

criticalCode 2110Food temperature

Official Wording

Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))

In Plain English

More about food kept at an unsafe temperature

Official record from Public Health – Seattle & King County, Nov 9, 2026 · Original Source

Routine Inspection/Field Review

Mar 17, 2026

Unsatisfactory

Official score: 12 · Understand This Area’s Scale

3 recorded violations

minorCode 4800Cleaning and sanitizing

Official Wording

Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment

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 problems

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 problems

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

More about food kept at an unsafe temperature

Official record from Public Health – Seattle & King County, Mar 17, 2026 · Original Source

Routine Inspection/Field Review

Aug 6, 2025

Unsatisfactory

Official score: 10 · Understand This Area’s Scale

2 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 problems

criticalCode 1200Food source and labeling

Official Wording

Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish

In Plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

Official record from Public Health – Seattle & King County, Aug 6, 2025 · Original Source

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