General Food Services · King County, WA

West Hill Deli

3615 W Valley Hwy N, 103

Last inspected Oct 14, 2026 · View Map ↗ · Compare ↗

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Satisfactory

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More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

Quick Answers

When was West Hill Deli last inspected?: The most recent inspection on record was on Oct 14, 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?: 4 inspections on record, from Nov 5, 2024 to Oct 14, 2026.
Has West Hill Deli ever been closed by the health department?: No closure appears in the 4 inspection records we hold for this business. The earliest is dated Nov 5, 2024.

The Full Inspection History

4 inspections

Routine Inspection/Field Review

Oct 14, 2026

Satisfactory

Official score: 5 · Understand This Area’s Scale

1 recorded violation

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

Official record from Public Health – Seattle & King County, Oct 14, 2026 · Original Source

Routine Inspection/Field Review

Mar 10, 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, Mar 10, 2026 · Original Source

Routine Inspection/Field Review

Sep 3, 2025

Unsatisfactory

Official score: 30 · Understand This Area’s Scale

2 recorded violations

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

criticalCode 0500Employee health and hygiene

Official Wording

Proper barriers used to prevent bare hand contact with ready-to-eat foods

In Plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

Official record from Public Health – Seattle & King County, Sep 3, 2025 · Original Source

Routine Inspection/Field Review

Nov 5, 2024

Unsatisfactory

Official score: 15 · Understand This Area’s Scale

2 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 2110Food temperature