General Food Services · King County, WA

Pike Place Chowder

600 Pine St

Last inspected Jun 8, 2026 · View Map ↗ · Compare ↗

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

Quick Answers

When was Pike Place Chowder last inspected?: The most recent inspection on record was on Jun 8, 2026. The result listed by Public Health – Seattle & King County was “Complete” (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?: 5 inspections on record, from Feb 5, 2025 to Jun 8, 2026.
Has Pike Place Chowder ever been closed by the health department?: No closure appears in the 5 inspection records we hold for this business. The earliest is dated Feb 5, 2025.

The Full Inspection History

5 inspections

Educational Inspection

Jun 8, 2026

Complete

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, Jun 8, 2026 · Original Source

Return Inspection

May 12, 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, May 12, 2026 · Original Source

Routine Inspection/Field Review

Apr 29, 2026

Unsatisfactory

Official score: 40 · 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

criticalCode 0400Handwashing

Official Wording

Hands washed as required

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

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, Apr 29, 2026 · Original Source

Routine Inspection/Field Review