Return Inspection
Feb 4, 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, Feb 4, 2026 · Original Source
General Food Services · King County, WA
Wetzels Pretzels
1085 Bellevue Sq
Last inspected Feb 4, 2026 · View Map ↗ · Compare ↗
Satisfactory
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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 Wetzels Pretzels last inspected?
- The most recent inspection on record was on Feb 4, 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?
- 6 inspections on record, from Jan 3, 2024 to Feb 4, 2026.
- Has Wetzels Pretzels ever been closed by the health department?
- No closure appears in the 6 inspection records we hold for this business. The earliest is dated Jan 3, 2024.
The Full Inspection History
6 inspectionsReturn Inspection
Jan 21, 2026
Unsatisfactory
Official score: 25 · Understand This Area’s Scale
1 recorded violation
criticalCode 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, Jan 21, 2026 · Original Source
Routine Inspection/Field Review
Jan 13, 2026
Unsatisfactory
Official score: 60 · Understand This Area’s Scale
4 recorded violations
criticalCode 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 temperaturecriticalCode 0200Other
Official Wording
Food Worker Cards current for all food workers; new food workers trained
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 1900Food temperature
Official Wording
No room temperature storage; proper use of time as a control, procedures available
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 temperaturecriticalCode 0100Facility maintenance
Official Wording
PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
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 issuesOfficial record from Public Health – Seattle & King County, Jan 13, 2026 · Original Source
Routine Inspection/Field Review
May 12, 2025
Unsatisfactory
Official score: 30 · Understand This Area’s Scale
2 recorded violations
criticalCode 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 temperaturecriticalCode 2200Food temperature
Official Wording
Accurate thermometer provided and used to evaluate temperature of TCS foods
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, May 12, 2025 · Original Source
Routine Inspection/Field Review
Dec 6, 2024
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 problemsOfficial record from Public Health – Seattle & King County, Dec 6, 2024 · Original Source
Routine Inspection/Field Review
Jan 3, 2024
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 problemsOfficial record from Public Health – Seattle & King County, Jan 3, 2024 · Original Source
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