Nonprofit Institution · King County, WA

Mt Si Senior Center

411 Main Ave S

Last inspected Feb 11, 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 Mt Si Senior Center last inspected?: The most recent inspection on record was on Feb 11, 2026. The result listed by Public Health – Seattle & King County was “Unsatisfactory” (official score 35).
Were any violations recorded at the last inspection?: Yes: 3 violations recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 4 inspections on record, from Apr 2, 2024 to Feb 11, 2026.
Has Mt Si Senior Center ever been closed by the health department?: No closure appears in the 4 inspection records we hold for this business. The earliest is dated Apr 2, 2024.

The Full Inspection History

4 inspections

Routine Inspection/Field Review

Feb 11, 2026

Unsatisfactory

Official score: 35 · Understand This Area’s Scale

3 recorded violations

minorCode 4400Contamination

Official Wording

Plumbing properly sized, installed, and maintained; proper backflow devices, indirect drains, no cross-connections

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

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

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 temperature

Official record from Public Health – Seattle & King County, Feb 11, 2026 · Original Source

Routine Inspection/Field Review

Nov 20, 2025

Satisfactory

Official score: 5 · Understand This Area’s Scale

1 recorded violation

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

Official record from Public Health – Seattle & King County, Nov 20, 2025 · Original Source

Routine Inspection/Field Review