General Food Services · King County, WA

Mia & More

18230 E Valley Hwy, #184

Last inspected Sep 2, 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 Mia & More last inspected?: The most recent inspection on record was on Sep 2, 2026. The result listed by Public Health – Seattle & King County was “Unsatisfactory” (official score 20).
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 Apr 25, 2024 to Sep 2, 2026.
Has Mia & More ever been closed by the health department?: No closure appears in the 5 inspection records we hold for this business. The earliest is dated Apr 25, 2024.

The Full Inspection History

5 inspections

Routine Inspection/Field Review

Sep 2, 2026

Unsatisfactory

Official score: 20 · Understand This Area’s Scale

3 recorded violations

minorCode 3300Contamination

Official Wording

Potential food contamination prevented during delivery, preparation, storage, display

In Plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

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

PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt

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 issues

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

Routine Inspection/Field Review

Oct 2, 2025

Unsatisfactory

Official score: 10 · Understand This Area’s Scale

1 recorded violation

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 temperature

Official record from Public Health – Seattle & King County, Oct 2, 2025 · Original Source

Routine Inspection/Field Review

Apr 14, 2025

Satisfactory

Official score: 5 · Understand This Area’s Scale

1 recorded violation

minorCode 3300Contamination

Official Wording

Potential food contamination prevented during delivery, preparation, storage, display

In Plain English

More about food not protected from contamination

Official record from Public Health – Seattle & King County, Apr 14, 2025 · Original Source

Routine Inspection/Field Review

Oct 11, 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 11, 2024 · Original Source

Routine Inspection/Field Review

Apr 25, 2024

Unsatisfactory

Official score: 33 · Understand This Area’s Scale

3 recorded violations

minorCode 3900Equipment and utensils

Official Wording

Single-use and single-service articles properly stored, used

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

minorCode 4100Cleaning and sanitizing

Official Wording

Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used

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 1600Food temperature