General Food Services · King County, WA
401 Lenora St
Last inspected Jun 10, 2026 · View Map ↗ · Compare ↗
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Educational Inspection
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 10, 2026 · Original Source
Routine Inspection/Field Review
Official score: 10 · Understand This Area’s Scale
2 recorded violations
Adequate equipment for temperature control
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 temperatureWarewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
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, Jun 2, 2026 · Original Source
Educational Inspection
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, Mar 23, 2026 · Original Source
Routine Inspection/Field Review
Official score: 15 · Understand This Area’s Scale
2 recorded violations
Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
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 problemsProper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
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, Nov 6, 2025 · Original Source
Routine Inspection/Field Review
Official score: 10 · Understand This Area’s Scale
1 recorded violation
Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
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, Jun 10, 2025 · Original Source
Routine Inspection/Field Review
Official score: 5 · Understand This Area’s Scale
1 recorded violation
Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
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, Sep 13, 2024 · Original Source