General Food Services · King County, WA

Ristorante Paradiso

120a Park Ln

Last inspected Oct 19, 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 Ristorante Paradiso last inspected?: The most recent inspection on record was on Oct 19, 2026. The result listed by Public Health – Seattle & King County was “Unsatisfactory” (official score 20).
Were any violations recorded at the last inspection?: Yes: 2 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 Jan 24, 2024 to Oct 19, 2026.
Has Ristorante Paradiso ever been closed by the health department?: No closure appears in the 5 inspection records we hold for this business. The earliest is dated Jan 24, 2024.

The Full Inspection History

5 inspections

Routine Inspection/Field Review

Oct 19, 2026

Unsatisfactory

Official score: 20 · Understand This Area’s Scale

2 recorded violations

criticalCode 0900Other

Official Wording

Proper washing of fruits and vegetables

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

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.

May 20, 2026

Unsatisfactory

Official score: 5 · Understand This Area’s Scale

1 recorded violation

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, May 20, 2026 · Original Source

Routine Inspection/Field Review

Dec 2, 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

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

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

Routine Inspection/Field Review

Jun 9, 2025

Unsatisfactory

Official score: 15 · Understand This Area’s Scale

2 recorded violations

minorCode 4200Cleaning and sanitizing

Official Wording

Food-contact surfaces maintained, cleaned, sanitized

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 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, Jun 9, 2025 · Original Source

Routine Inspection/Field Review

Jan 24, 2024

Unsatisfactory

Official score: 35 · Understand This Area’s Scale

3 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 1600Food temperature

Official Wording

Proper cooling procedure

In Plain English

More about food kept at an unsafe temperature

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, Jan 24, 2024 · Original Source