Grocery Store · King County, WA

North Bend Shell

225 E North Bend Way

Last inspected Jan 12, 2026 · View Map ↗ · Compare ↗

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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 North Bend Shell last inspected?: The most recent inspection on record was on Jan 12, 2026. The result listed by Public Health – Seattle & King County was “Satisfactory” (official score 5).
Were any violations recorded at the last inspection?: Yes: 1 violation recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 3 inspections on record, from Apr 10, 2024 to Jan 12, 2026.
Has North Bend Shell ever been closed by the health department?: No closure appears in the 3 inspection records we hold for this business. The earliest is dated Apr 10, 2024.

The Full Inspection History

3 inspections

Routine Inspection/Field Review

Jan 12, 2026

Satisfactory

Official score: 5 · Understand This Area’s Scale

1 recorded violation

minorCode 3200Pests

Official Wording

Insects, rodents, animals not present; entrance controlled

In Plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

Official record from Public Health – Seattle & King County, Jan 12, 2026 · Original Source

Routine Inspection/Field Review

Mar 25, 2025

Unsatisfactory

Official score: 10 · Understand This Area’s Scale

2 recorded violations

minorCode 3200Pests

Official Wording

Insects, rodents, animals not present; entrance controlled

In Plain English

More about signs of rodents or insects

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

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, Mar 25, 2025 · Original Source

Routine Inspection/Field Review