Return Inspection
Oct 22, 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, Oct 22, 2026 · Original Source
General Food Services · King County, WA
Vinason Pho & Grill
6621 S 211th St
Last inspected Oct 22, 2026 · View Map ↗ · Compare ↗
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 Vinason Pho & Grill last inspected?
- The most recent inspection on record was on Oct 22, 2026. The result listed by Public Health – Seattle & King County was “Satisfactory” (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?
- 7 inspections on record, from Feb 26, 2024 to Oct 22, 2026.
- Has Vinason Pho & Grill ever been closed by the health department?
- No closure appears in the 7 inspection records we hold for this business. The earliest is dated Feb 26, 2024.
The Full Inspection History
7 inspectionsRoutine Inspection/Field Review
Oct 7, 2026
Unsatisfactory
Official score: 38 · Understand This Area’s Scale
3 recorded violations
minorCode 4700Facility maintenance
Official Wording
Garbage, refuse properly disposed; facilities maintained
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 issuescriticalCode 2600Permits, training, and postings
Official Wording
Compliance with valid permit; operating and risk control plans, and required written procedures
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuescriticalCode 1710Food temperature
Official Wording
Proper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 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 temperatureOfficial record from Public Health – Seattle & King County, Oct 7, 2026 · Original Source
Educational Inspection
Apr 20, 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, Apr 20, 2026 · Original Source
Routine Inspection/Field Review
Aug 6, 2025
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, Aug 6, 2025 · Original Source
Routine Inspection/Field Review
Mar 12, 2025
Unsatisfactory
Official score: 26 · Understand This Area’s Scale
4 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 issuesminorCode 3700Equipment and utensils
Official Wording
In-use utensils properly stored
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 issuesminorCode 3100Food source and labeling
Official Wording
Food properly labeled; proper date marking
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 problemscriticalCode 2000Food temperature
Official Wording
Proper reheating procedures for hot holding
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 temperatureOfficial record from Public Health – Seattle & King County, Mar 12, 2025 · Original Source
Routine Inspection/Field Review
Oct 10, 2024
Satisfactory
Official score: 10 · Understand This Area’s Scale
2 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 contaminationminorCode 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 problemsOfficial record from Public Health – Seattle & King County, Oct 10, 2024 · Original Source
Routine Inspection/Field Review
Feb 26, 2024
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 problemsOfficial record from Public Health – Seattle & King County, Feb 26, 2024 · Original Source