Food Safety Inspection Lookup
Individuals can review the current Thurston County food safety inspection scores below to see how restaurants in the area performed on their most recent inspections.
If you suspect you have a foodborne illness, report it to us right away.
News Release 10/17/2025: Increase in Unpermitted Street Vendors in Thurston County
This webpage will be updated weekly on Fridays by 12:00pm.
Pilot Travel Center #151 - 2430 93rd Avenue SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Subway | 4/16/2026 | 0 | 5 | 5 | #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips |
ham; walk-in <41 Deg F stea; under counter cold hold <41 Deg F Sliced tomato; makeline <41 Deg F Meatballs; hot hold >135 Deg F DW sanitizer: 0 ppm chlorine in-use sanitizer: 200 ppm quat. #41 In use DW sanitizer 0ppm chlorine. Chlorine sanitizer solution shall be around 100 ppm. Correction: PIC placed work order, employees will sanitize dishes in 3- comp quat solution after utilizing DW unit serviced. |
| Deli | 4/16/2026 | 0 | 0 | 0 | Chicken wing; hot hold >135 F meatloaf; hot hold >135 F lettuce; walk-in sausage; prep unit top 41 Deg F in-use sanitizer 250 ppm quat No items cited. |
McDonald's #32342 - 2430 93RD AVE SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/16/2026 | 0 | 0 | 0 | chicken nuggets; hot hold 143 Deg F chicken sandwiches; hot hold >135 F walk-in ambient <41 Deg F Ice Cream, machine < 41 Deg F DW sanitizer solution; 300 ppm quat not items cited Note: Ensure bodily fluids clean up kit sanitizer states ability to kill norovirus |
Tacos California - Westside #2 - 1302 TRACEY ST SE (Commissary CA Tacos) / C45696G
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Mobile Food Truck | 4/15/2026 | 15 | 0 | 15 | #01- PIC Certified by Accredited Program or Compliance with Code #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit |
Lettuce, diced tomatoes, prep unit, under prep: <41 Deg F Hot hold meats: >140 Deg F Rice, beans, hot hold: >140 Deg F Meat, beans, 2 door true refrigeration: <41 Deg F In-use sanitizer: 100PPM #1- No CFPM available. FE shall have CFPM presented and available. CA: Have CFPM available a next routine inspection #26- No V&D written plan/kit. FE shall have required written procedures available and presented. CA: Have written plan/kit available at next routine Notes: Ensure all TCS food are all date markers. Will send commissary log template. |
Costco Wholesale #64 - 5500 Littlerock Road
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Deli | 4/15/2026 | 0 | 5 | 5 | #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips |
Walk in cooler, ambient: <41 Deg F In-use sanitizer: 200PPM - 300PPM quat #41- Sanitizer dispenser produced >100PPM quat solution. Must be 200PPM - 300PPM. Corrective action: Manually operate dispenser pump to reach proper solution strength test to strength. Have unit serviced to correct pump duration. |
Eagle View Student Store - 13036 Morris Road SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/15/2026 | 0 | 5 | 5 | #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips |
Milk, sour cream, Kenmore cold hold: 40 Deg F Eggs, milk, 2 door glass cold hold: 40 Deg F In-use sani (quat): 400PPM -I will be sending a risk control plan for only having a 3 comp sink. Complete and submit promptly. #41- Incorrect test strips on site. Proper test strips shall be available to ensure sanitizer is adequate. Purchase QT-10 test strips. |
Kinja Japanese Restaurant - 1304 Yelm Ave # A-102
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/15/2026 | 10 | 5 | 15 | #01- PIC Certified by Accredited Program or Compliance with Code #12- Proper Shellstock ID; Wild Mushroom ID; Parasite Destruction #33- Potential Food Contamination Prevented |
Produce, fish, eggs, walk in cold hold: 39 Deg F - 40 Deg Sushi, front sushi cold hold: 40 Deg F Rice, rice cooker (hot hold): 160 Deg F In-use sani (chlorine): 100PPM #1- No certified food protection manager (CFPM) certificate on site. All establishments have a CFPM on staff. Review requirements and obtain prior to next inspection. #12- Operator unable to produce/verify parasite destruction. All fish that is sold raw shall either be exempt from parasite destruction or have proper documentation. Either get papers from supplier or confirm spices is exempt. #33- Bags of dry food stored less than 6" from the ground. Food shall be protected from documentation. Move product 6" off of the floor or store in rigid container. -Ensure time as a control plan reflects current practice, which is making two batches of rice at the same time (11:30 - 3:30) Everyday. |
Pizzeria La Gitana Yelm - 309 Yelm Avenue E
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/15/2026 | 0 | 0 | 0 | Pizza toppings, prep cold hold: 40 Deg F Pizza toppings, 2 door cold hold: 40 Deg F Ware wash sani (chlorine): 50PPM In-use sani (quat): 400PPM -No longer cooling at this facility. I will send a risk cat change form |
South Bay Grocery & Deli - 3444 South Bay Road NE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Grocery/Deli | 4/15/2026 | 25 | 0 | 25 | #19- No Room Temperature Storage |
Half and half, glass door cold hold: 41 Deg F Corndog, glass door hot hold: 170 Deg F Meatball, room temp storage: 64 Deg F #19- Meatballs stored at room temp storage at 64 Deg F. TCS foods shall be stored using time or temp control for safety. Correction: PIC voluntarily discarded. CDI: Discussed process moving forward. Notes: Discussed date marking for half and half in merchandiser. Left employee illness handout. Do not use hot case to reheat any foods. Utilize oven or move microwave. |
1889 Prime Steakhouse - 410 5TH AVE E
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/14/2026 | 15 | 0 | 15 | #12- Proper Shellstock ID; Wild Mushroom ID; Parasite Destruction #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit |
Lettuce, walk- in <41 Deg F pasta, under prep unit <41 Deg F Soup (right side hot hold) >138-142 Deg F Sliced tomatoes, prep unit <41 Deg F prep unit, middle ambient 38 Deg F prep unit hard boiled eggs, <41 Deg F Mashed potatoes, hot hold >140 Deg F In use sanitizer 100-200 ppm #26 Not able to present V&D written plan/kit. FE shall have required written procedures sprese4nt & available. Corrective Action: Left handout. Have V&D written plan & kit at next routine inspection. #12 Missing/unable to present wild mushrooms tag/information, date of sale, date of harvest, etc.. information. Corrective Action: advised PIC about keeping tags/identifier with written documentation for 90 days. Will send handout/tool kit for wild mushroom tags/ID Notes: -Splashguard for HWS, ensure no blockage on HWS -Ensure deli meats & meats and milk products are date marked as well. -Ensure monitoring of all hot hold foods (135 Deg F) -Ensure correct quat sanitizer test strips are used and measure sanitizer levels -Ensure thermometer used and verify temps after cooling |
Canteen @ Home Depot 5650 Breakroom - 9303 ORION DR NE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Grocery Stores & Confectioneries | 4/13/2026 | 0 | 0 | 0 | Cheese, royal air: 41 Deg F Cheese, glass door #2: 41 Deg F |
Holy Grounds - 106 FIRST ST S
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Coffee Shop | 4/13/2026 | 0 | 0 | 0 | milk cold hold unit 40 Deg F In use sani (chlorine) ~100 ppm **Cold hold temperatures are documented once daily in log book, but are also logged electronically. ** Ensure dishwasher temp are taken and recorded at least once per week. Document temperature. |
Safeway #1619 - 1109 Yelm Avenue East
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Coffee Shop | 4/13/2026 | 0 | 0 | 0 | Milk/dairy, under counter: 39 Deg F Milk, dairy, 2 door under counter: 37 Deg F Ware wash sani (quat): 300PPM No violations observed during the inspection |
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| Grocery Stores & Confectioneries | 4/13/2026 | 5 | 0 | 5 | #02- Food Worker Cards Current |
TCS foods, various cold holds: 37 Deg F - 40 Deg F #2- Multiple food worker cards expired. All food workers shall have current valid food worker cards on site at all times. Email how process/verification will change within 10 business days. Repeat. |
| Meat Market | 4/13/2026 | 0 | 0 | 0 | Meat, walk in cold hold: 36 Deg F Seafood, seafood walk in: 35 Deg F Meat, display cold hold: 39 Deg F Warewash sani (quat): 300PPM -Floorboard caving and display cold hold surfaces are in disrepair and not smooth, durable and easily cleanable. Begin preparing to repair or replace. |
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| Bakery | 4/13/2026 | 0 | 5 | 5 | #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips |
TCS baked goods, walk in cold hold: 38 Deg F - 40 Deg F TCS baked goods, display cold hold" 40 Deg F Ware wash temp (sani): 152.6 Deg F In-use sani (quat): 300PPM #41- Ware wash doesn't reach internal temperature for sanitizing. Ware wash shall reach 160 Deg F internally for sanitizing. Continue to test until 160 Deg F is reached. Use 3 comp sink in the meantime. -All produce washed is produce department |
Black Lake Bible Camp & Conference Center - 6521 Fairview Road S.W. Black Lake Bible Camp- Kitchen
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/13/2026 | 0 | 0 | 0 | 2 door true fridge with dairy ambient: 37 Deg F Refried beans, reheated: 171 Deg F Beans, 2 inch cooled, walk in: 38 Deg F Ware wash machine sanitizer: 100PPM chlorine In-use sanitizer: 300PPM quat No items cited |
Toto's Wok Teriyaki - 6020 Pacific Avenue SE Suite A
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/10/2026 | 25 | 0 | 25 | #16- Proper Cooling Procedures |
prep line, coolers cold hold: cut cabbage, chicken, potsticker 40-39 Deg F Hot hold: steam tables: chicken, rice 156-172 Deg F in-use-sanitizer chlorine solution ^100 ppm Dishwasher machine sanitizing chlorine ^50 ppm #16 Observed improper cooling of steamed rice in wrapped plastic bags. Corrective action: discussed with PIC about proper cooling procedures of TCS foods. PIC put steamed rice in an uncovered pan with depth less than 2 inches. #31 Observed TCS foods: chicken, pop stickers, egg rolls without date marking labels. Corrective Action: PIC started date marking TCS foods accordingly. Note: ask PIC to write a risk control plan about cooling procedures. |
Grocery Outlet - 1000 YELM AVE E
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Grocery Stores & Confectioneries | 4/10/2026 | 0 | 0 | 0 | meat/eggs meat walk-in 38 Deg F cheese/meat/ produce various open air cold holds 36-39 Deg F dairy- dairy walk-in 38 Deg F No violations observed during the inspection. |
Dollar Tree #5261 - 906 YELM AVE E
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Grocery Stores & Confectioneries | 4/10/2026 | 0 | 0 | 0 | Cheese, hot dogs, cold hold units: 39 Deg F Packages frozen goods, freezer: 7 Deg F No violations observed during the inspection |
Taco Bell #35321 - 5520 CORPORATE CENTER LN SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/10/2026 | 0 | 0 | 0 | cold holding, prepline, walk-in cooler, sliced lettuce, pico de gallo, cheese, guacamole 40-38 Deg F hot holding: prepline stream tables, steak, beans 169 Deg F chicken ground beef; rice, refried beans in- use- sanitizing chlorine solution ^100 ppm No violations observed at time of inspection. |
Shari's Cafe & Pies - 4525 MARTIN WAY E
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/10/2026 | 45 | 15 | 60 | #01- PIC Certified by Accredited Program or Compliance with Code #02- Food Worker Cards Current #16- Proper Cooling Procedures #21- Proper Cold Holding Temperatures #40- Food and Nonfood Surfaces Properly Used and Constructed; Cleanable #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips #44- Plumbing Properly Sized, Installed, and Maintained |
Gravy, hot hold: 160 Deg F Alfredo sauce, cooling uncovered > 2" in walk-in: 83 Deg F Banana cream pie, pie display: 49 Deg F All other cold held TCS foods <41 Deg F #1- CFPM certificate not available and facility had repeat red violations. CFPM is required and must be available upon request. Department policy requires #1 to be marked out if repeat violations are observed. Correction: Provide copy, address repeat violations. #2- Food worker cards not available. These must be available upon request. Correction: Obtain cards and keep onsite. Repeat. #16- TCs food cooling in >2" amounts w/o temp monitoring at 83 Deg F. TCS foods shall be cooled in 2" or less uncovered until 41 Deg F or below or by other approved method. Correction: PIC moved to shallow pan as it was made 30 min ago. Retrain FW on cooling. #21- Cream pie in pie case at 49 Deg F. TCS foods shall be cold held at 41 Deg F or below. Correction: Cool to 41 deg F. Do not store TCS pies in case. #40- Some equipment and non food contact surfaces in disrepair. Materials/equipment must be smooth, durable, and easily cleanable. Repair within 30 days. #41- Ware wash has no sanitizer pellets. Purchase pellets and manually sanitize until them. Because the facility does not have a 3 comp sink this is not a long term solution and you must utilize sanitizer pellets. #44- Kitchen drain blocked with standing water. Service within 3 days. |
St Gertrude's Cafe - 5300 Pacific Avenue SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/9/2026 | 0 | 0 | 0 | Cold hold, salad bar, walk in 2 door, cooler, cut lettuce, sliced tomatoes, soft cheese, ham, roast beef, chicken, turkey, potatoes: 40 Deg F - 37 Deg F Hot hold, beef, chicken, noodle, soup, rice: 158 Deg F - 145 Deg F In-use sanitizer quat solution: 300PPM Dishwasher machine sanitizing cycle: 167 Deg F No violations observed at time of inspection |
4th Avenue Tavern - 210 4th Avenue East
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment and Tavern | 4/9/2026 | 40 | 10 | 50 | #01- PIC Certified by Accredited Program or Compliance with Code #11- Proper Disposition of Returned Food #21- Proper Cold Holding Temperatures #25- Toxic Substances Properly ID, Stored, Used #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit #32- Insects, Rodents, Animals Not Present; Entrance Controlled #42- Food-Contact Surfaces Maintained, Cleaned, Sanitized |
cold hold 43 Deg F half/half, 2 door clear display sliding door ham, 1 door cold hold 41 Deg F Mayo, 2 door clear display sliding door 42 Deg F Ambient 1 door cold hold 38 Deg F and ambient 2 door 49 Deg F In-use sanitizer chlorine #1 Observed repeat red violations for toxic substances of in-use sanitizer over 200 ppm. FE shall not have repeated red violation. Corrective Action: ensure PIC and employees are retrained on making adequate level of sanitizer. Send in use sanitizer procedure and attestations of PW retrained on making sanitizer via email, by 04/23/26. Repeat and CDI #11 No date marking on half/half, ham. All TCS, ready to eat, dairy; foods shall be properly date marked and served/or discarded within 7 days. CDI. PIC date marked food items. Corrective Action: Ensure proper date marking of foods. Train FW on this. Left Handout. #21 Half/half at 43 Deg in Cold hold, 2 door display/sliding door. All TCS foods in cold hold shall be at 41 Deg F or below. Corrective Action: adjust unit thermometer and get unit serviced, if needed. #25 In use sanitizer @ >200 ppm. In use chlorine sanitizer shall be approx. 100-150 ppm. CDI. PIC remade sanitizer solution. Test regularly, and use test strips to verify. #32 Pet dog onsite i seating/bar area. Animals shall not be allowed on premises of a food establishment. Corrective Action: moving forward pet dog not allowed in food establishment. Remove from food establishment immediately. #26 No V& D written plan. Food establishment shall have required written procedures available and present. Corrective Action: create V & D kit and written plan. Left hand out. Have available @ next routine. #42 Food bucket of whipped margarine in 2 door sliding door cold hold unit has mold like build up inside. Wash, rinse, sanitize food contact surfaces frequently to avoid contamination. Corrective Action: Drain, wash, rinse and sanitize. Repeat. Notes: Ensure all handwash sinks (HWS) are fully equipped with warm running water paper towels, and hand soap (in bar area) -HWS shall be designated only use for HW. - Ensure all FWC are up to date and renewed. |
Blue Heron Community Coop - 4419 HARRISON AVE NW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Deli | 4/9/2026 | 0 | 5 | 5 | #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips |
Soup, HH: 143 Deg F All refrigeration, ambient: <41 Deg F Cooked soup, walk-in: 39 Deg F In-use sanitizer: 300PPM - 400PPM quat #41- Sanitizing rinse temperature of ware wash machine was 147 Deg F. Must reach 160 Deg F in surface of wares. Corrective action: Manually sanitize in solution in 3 compartment sink until machines rinse cycle is corrected |
Frenchie's on 4th - 1001 4TH AVE E
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/9/2026 | 40 | 0 | 40 | #19- No Room Temperature Storage #21- Proper Cold Holding Temperatures #23- Proper Consumer Advisory Posted |
gravy hot hold, stove 167 Deg F cooked potatoes heat lamp 136 Deg F half and half, oat merchandizer 44-49 Deg F Hollandaise sauce with egg/room temp storage 83 Deg F cooked potatoes, sheet pan, uncovered 38 Deg F salsa, cut lettuce prep units <41 Deg F #19 Hollandaise sauce made with egg stored on counter at 83 Deg F. TCS foods shall be stored under time or temperature control for safety. If using time, it must be monitored and written procedures must be available. Correction: sauce made 2hrs ago, mark and discard within 2 more hours. Left template. #21 Daily products in merchandiser at 44-49 Deg F. TCS foods shall be cold held at 41 Deg F or below. Correction: chill at 41 Deg F. May need to adjust unit. #23 Consumer advisory has disclosure but is missing reminder statement. A consumer advisory must have both a disclosure and reminder. Correction: provide within 14 Days by 04/24/26 since this is a repeat. Notes: left employee illness hand out. Discussed requirements to wash hands after working with raw animal products. Facility is taking daily temps. |
Happy Teriyaki #4 - 8205 MARTIN WAY E
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/9/2026 | 5 | 6 | 11 | #22- Accurate Thermometer Provided for PHF #37- In-use Utensils Properly Stored #43- Nonfood-Contact Surfaces Maintained and Clean |
Beef, HH steam table: 151 Deg F Chicken cooked: 173 Deg F Bean sprouts, top of prep: 39 Deg F In-use sanitizer: 100PPM chlorine Ware wash machine sanitizer 100PPM chlorine #22- Right hand side undercounter fridge needs internal thermometer. Correct in 2 weeks. #37- Food utensils for rice and tapioca shall be stored in ice water to prohibit bacterial growth. Corrected. #43- Accumulation of grime on refrigerator surfaces and handles. Clean and sanitize regularly throughout the day. |
Jean-Pierre's Three16 - 316 SCHMIDT PL SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/9/2026 | 0 | 0 | 0 | Cold hold- arugula, tomatoes, soft cheese, pork, beef, seafood, salmon 40-39 Deg F Hot hold: chicken, mashed potatoes, pasta 162-149 Deg F In-use-sanitizer chlorine solution concentration ~100 ppm Dishwasher machine chlorine sanitizer ^50 ppm No violations observed at this time of inspection. |
Coffee Bar, The - 3120 MARTIN WAY E
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Coffee Shop | 4/8/2026 | 10 | 0 | 10 | #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit |
Milk arctic air under canter 38 Deg F sandwich true glass door #1 41 Deg F ambie4nt true glass door #2 32 Deg F In-use sanitizer, chlorine 100 ppm #26 Facility removed dump sink, and installed 3- comp sink in its place. Holding tanks for handwash sink and dump sink were removed. Sinks are draining into buckets. You must follow the approved plans for the establishment. Return to holding tanks within 14 days by 04/23/26. Note: Fres water and waste water are filled/dumped in same sink in joint animal services. Inspector will follow with additional compliance requirements. |
Steele Barrel BBQ Co. - 1506 YELM AVE W
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/8/2026 | 25 | 0 | 25 | #16- Proper Cooling Procedures |
various foods- hot holding 150 Deg F rice- rice cooker 160 Deg F corn salad Prep unit 37 Deg F meatballs- cooling in merchandiser 61 Deg F Steamed vegetables- cooling in reach-in 73 Deg F #16 Meatballs placed in sealed ziplock bag placed in merchandiser and temped at 61 Deg F. All cooled foods must be cooled in 2 inch shallow amounts, uncovered/unsealed or using a tracking method to validate it reaches 135 Deg F-70 Deg F with 2hrs and from 135 to 41 within 6 hours total. Corrective Action: uncover product and ensure proper cooling practices are done. *Discussed unattended cooking and the need for an approved plan to be completed. * Will continue to work on updating HACCP |
Island Market - 3403 STEAMBOAT ISLAND RD NW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Grocery/Deli | 4/7/2026 | 25 | 5 | 30 | #01- PIC Certified by Accredited Program or Compliance with Code #02- Food Worker Cards Current #13- Surfaces and Utensils Used for Raw Meat Cleaned and Sanitized #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips |
Sliced ham - top of prep 38 Deg F fried chicken HH 149 Deg F walk-in cooler with dairy 38 Deg F #1 CFPM certificate is expired. Corrective Action: renew CFPM certification by 05/27/26. #2 FWC card expire. Corrective Action: |
Jay's Farmstand - 4315 Harrison
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/7/2026 | 0 | 0 | 0 | All refrigeration-- ambient <41 Deg F No items cited. |
Taqueria El Dorado - 9200 Littlerock Rd SW - commissary
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Mobile Food Unit | 4/7/2026 | 50 | 0 | 50 | #04- Hands Washed As Required #16- Proper Cooling Procedures |
shrimp cooked 148-160 Deg F Beef cooked 141-159 Deg F sliced tomatoes top of prep 39 Deg F In use sanitizer 100 ppm chlorine #16 3 items: rice, roasted chicken halfs (x5), and stewed beef, found at 60-67 Deg F. Improperly cooled at commissary. Corrective Action- disposed. #4 Employee did not wash hands after handling raw fish and changing gloves. Must wash hands between glove changes and handling raw meats/seafoods Note: provided owner commissary logs, explained req to maintain/MFU |
Taqueria La Esquinita I (License: C31331X) - 430 LEGION WAY SE (Commissary-Tacos La Esquinita)
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Mobile Food Unit | 4/7/2026 | 0 | 0 | 0 | Pico de gallo, top of prep: 38 Deg F Mashed beans, HH: 161 Deg F No items cited |
McDonald's #10827 - 5601 CAPITOL BLVD SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/6/2026 | 0 | 0 | 0 | hamburger, 5pt cook temp 173-180 Deg F chicken nugget; hot hold >35 Deg F walk-in, ambient <41 Deg F DW sanitizer; 100 ppm chlorine in-use sanitizer; 50 ppm chlorine no items cited at time of inspection. Note: evaluated and adjust hand sink to ensure hot water is available in a timely manner to ensure foodworkers wash hands with hot water. |
Shiny Prize - 118 4th Ave E
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/4/2026 | 25 | 0 | 25 | #05- Proper Barriers Used To Prevent BHC |
Cheese, prep cold hold: 39 Deg F - 40 Deg F Sandwiches, kimchi, mayo, 2 door under cold hold: 39 Deg F Ware wash sani (chlorine): 100PPM #5- Bare hand contact with ready to eat food (garnishes), unless otherwise approved, there shall be no barehand contact with ready to eat foods. Use tongs, other utensils, or glues to eliminate bare hand contact going forward. CDI. -If raw or undercooked egg items are added to the menu, a consumer advisory is required |
Medium AEvum - 4419 Harrison AVE (Commissary)
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Street Vendor | 4/4/2026 | 0 | 5 | 5 | #34- Wiping Cloths Properly Used, Stored |
hot hold pies in-use sani (chlorine) 0ppm #34 No chlorine detected in-use sanitizer. In-use chlorine sanitizer shall have approx. 150 ppm. Remake solution and test with correct strips. |
Tacos 2 Hermanos #2 - 318 4th Avenue E ( Casa Catrina - Commissary)
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Mobile Food Unit | 4/3/2026 | 10 | 0 | 10 | #17- Proper Hot Holding Temperatures #22- Accurate Thermometer Provided for PHF |
beans steam table 130 Deg F Rice, meat steam table 160 Deg F Cheese sauce, Avantco 1-door 40 Deg F in-use sanitizer, chlorine 100 ppm #17 Beans in steam table at 130 Deg F. TCS foods shall be hot held at 135 F or above. Heat to 165 Deg F #22 Probe thermometer not available, PIC reported leaving at commissary after use. Ensure thermometer is available on trailer for all events. |
Gold Standard - 310 CAPITOL WAY N
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| New FE | 4/3/2026 | 0 | 0 | 0 |
Pithos Gyros - 700 CAPITOL WAY N #7
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/3/2026 | 0 | 0 | 0 | Gyro meat, potatoes, hot hold: 150 Deg F Gyro meat, reheating temp: 170 Deg F Gyro meat, lettuce, 2 door cold hold: 41 Deg F In-use sani (chlorine): 100PPM -Vomit and diarrhea clean up plan required before next inspection -Multiple ceiling tiles broken, replace before next inspection |
Cutters Point Coffee - 5831 Lacey Boulevard, Suite A
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Coffee Shop | 4/2/2026 | 0 | 0 | 0 | Cold hold, small fridge and 2-door cooler milk, almond milk, eggs bite 37-41 Deg F Small Fridge and 2-doors cooler 36-40 Deg F sandwiches, cream cheese in use sanitizer chlorine solution ~100ppm No violations observed at time of inspection. |
Domino's Pizza - 515 Custer Way SE STE B
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/2/2026 | 0 | 0 | 0 | Cold hold prep line 2-door cooler Beef; chicken, sausage, ham, cheese 39-37 Deg F In use sanitizer quat solution ^300 ppm walk-in cooler, salad bowls, chicken 39-38 Deg F No violations observed at time of inspection. |
Fiesta Taco #1 - 101 Sawyer St NE- New
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Mobile Food Unit | 4/2/2026 | 25 | 5 | 30 | #04- Hands Washed As Required #34- Wiping Cloths Properly Used, Stored |
Chorizo, cook temp: 184 Deg F Cut lettuce, prep unit (top): 40 Deg F Meat, beans, steam table: >150 Deg F Cooked rice, Everest 2 door: 40 Deg F Cooled at commissary In-use sanitizer, chlorine: 0PPM #4- Employee donned a second glove to touch raw chorizo then removed one glove contacted clean utensils (tongs, scoop) w/o proper handwashing. Do not double glove, utilize utensils or remove gloves and wash hands. FW directed to wash, CDI. #34- In-use sanitizer at 0PPM. Minimum is 100PPM. FW remade and verified with test strip, CDI. Notes: Ensure CFPM certificate is available on all trucks. PIC knew food temperatures for cooking, thank you. |
Kim's Convenience Corner - 1408 BETHEL ST NE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Grocery Stores & Confectioneries | 4/2/2026 | 15 | 0 | 15 | #14- Raw Meats Away from RTE Food; Species Separated #21- Proper Cold Holding Temperatures |
Raw bacon, hot dogs, fresh cold hold: 59 Deg F - 60 Deg F Ambient, walk-in: 41 Deg F Milk, merchandiser: 41 Deg F #14- Raw bacon and raw whole shell eggs stored above ready to eat food. Raw animal product shall be stored below RTE food. Move/relocate foods. Eggs moved, CDI. #21- TCS items in "fresh" cold hold <41 Deg F. TCS foods shall be cold held at 41 Deg F or below. Correction: Service unit, provide confirmation. Remove foods from sale. |
Meggie's Lumpia LLC - 5718 Pacific Ave SE #D
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Mobile Food Unit | 4/2/2026 | 0 | 0 | 0 | Cold hold: cut cabbage, beef, chicken 41-40 Deg F Freezer: Lumpia filling 9 Deg F Hot hold: noodles "pansit" 157 Deg F Rice cooker: steam rice 172 Deg F In-use- sanitizer chlorine solution ~100 ppm No violations observed at time of inspection. |
Stacks Burger Food Trailer - 1400 Bethel St NE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| MFU | 4/2/2026 | 40 | 0 | 40 | #01- PIC Certified by Accredited Program or Compliance with Code #17- Proper Hot Holding Temperatures #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit |
Grilled onion, steam table: >135 Deg F Beef patty, 5 point cook temp: 174 Deg F - 200 Deg F Cut lettuce, prep unit (top): 41 Deg F Buttermilk, under counter: 38 Deg F Cheese sauce, hot hold well: 130 Deg F #17- Cheese sauce in bottle warmer at 130 Deg F. TCS food shall be hold held at 135 Deg F or higher. Correction: Heat to 165 Deg F then maintain at temp. #26- MFU did not have hot water above 50 Deg F upon beginning inspection. This is considered on imminent health hazard. Facility closed while hot water heater was turned up and reopened prior to end of inspection. Facility reported disposing of wastewater and filling of fresh water not according to approved plans. You must follow the approved plans per reciprocity approval. #1- PIC did not demonstrate adequate food safety knowledge as facility was operating with an imminent health hazard. PIC must demonstrate knowledge and AMC. Notes: Department will follow up as to whether an in-county commissary is required. Ensure 3 comp sink is not blocked to allow for ware washing. Ensure food grade hose is provided. When not in use, prevent contamination by storing in a clean container. Re-Inspection: Re-InspectionDate: Apr 15, 2026 Results: Reinspection observations: -Hot water available at hand sink #26- Facility reported transporting wastewater in buckets this morning to Parkland commissary. This is not approved. The after was not draining from the 3-comp sink. Handwash sink water backed up into 3 comp. -This facility is closed until wastewater tanks are emptied. You may not open without department approval. You must obtain a LOTT card and begin disposing wastewater there within 3 days. |
Valentina's Lounge - 324 4TH AVE E
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 4/1/2026 | 45 | 0 | 45 | #01- PIC Certified by Accredited Program or Compliance with Code #06- Adequate Handwashing Facilities #14- Raw Meats Away from RTE Food; Species Separated #16- Proper Cooling Procedures |
Beans, 135 Deg F, rice, meat hot hold 160-169 Deg F Pico de gallo (cooling) prep cold hold (2 units) 50-54 Deg F Salsas, 2 door prep unit by kitchen 41 Deg F Chicken, cooling active beans, cooling active (>100 Deg F) In use sanitizer ~200 ppm 2 side display door ambient <41 Deg F #1 Observed repeat red violations of HWS. HWS used as dump sink. HWS shall be used only for handwashing. Corrective Action: advised PIC that HWS shall be designated. Will send signage for posting train employee to use designated sink appropriately. Note: CFPM unavailable. PIC working on obtaining. #6 HWS used as dump sink. Handwashing sink shall be used as designated HWS only. Corrective Action: retrain employees on use. #14 Observed raw tuna above RTE cabbage in right side under prep unit. Foods shall be protecte4d from cross contamination, and raw food be separated during storage from RTE foods like vegetables. Corrective Action: advised FW and PIC to reorganize food items, and for PIC to retrain employees on cross contamination storage and preparation. #16 Observed pico de gallo cooling covered in greater than 2" amounts in left side prep unit. TCS foods shall be cooled in 2" amounts until 41 Deg F and/or below. Corrective Action: advised PIC to change cooling to 2" pan, and send updated cooling procedures for food items that will be changing via email by 2 weeks. 2" pans observed beans cooling and o fully submerged in ice. 2" pans cross stacked cooling of meats dishes in back fridge (2 door) Notes: date marking for all TCS foods (including dairy, meats) separate and label employee food CFPM Left Spanish and English handout Note; red/blue inspection form signed day after inspection due to missing 2nd page form. |
Stone Creek Wood Fired Pizza - 4138 HARRISON AVE NW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 3/31/2026 | 25 | 0 | 25 | #01- PIC Certified by Accredited Program or Compliance with Code #02- Food Worker Cards Current #21- Proper Cold Holding Temperatures #25- Toxic Substances Properly ID, Stored, Used |
Sliced tomatoes, salad bar unit 45-47 Deg F spinach salad bar unit >45 Deg F lettuce/mixed greens, bar unit >45-48 Deg F Pepperoni, left side prep unit <41 Deg F in-use sanitizer (sink and surface cleaner) 0ppm , 848-1130 ppm leafy greens, under prep unit <41 Deg F #1 Observed repeat violations of cold holding (sliced tomatoes, spinach, lettuce (mixed greens) >41 Deg F. FE shall not have repeated red violations, demonstrating a pattern of noncompliance. Corrective Action: get equipment serviced. Monitor temps daily, send daily temperature logs of items, submit 1x a weeks for 2 weeks. Due 04/07/26 and 04/14/26. #2 3+ expired FWC. FWC shall be available and up to date. Corrective action: Ensure expired FWC are renewed. Send photo copies via email within 14 days, April 14th 2026. #21 Observed sliced tomatoes, spinach, and lettuce/mixed green >41 Deg F. All TCS food shall be cold held @41 Deg F or below. Corrective action: have unit/equipment serviced. Monitor temps and adjust thermostat if needed. Send status update April 14, 2026. Will send template. #25 In use sanitizer tested @ 0ppm, remade in use sanitizer, then was greater than test strip recommendation. Sanitizer shall reach adequately levels and shall not be above allowable concentration. Corrective Action: PIC made new sanitizer. use and check sanitizer levels with correct test strips (lactid acid). Check and monitor frequently. Ensure sanitizer is made accurately. Monitor batch. Note: CFPM certificate not available for review. Send by end of day, today. -CFPM shall be available at time of inspection. Keep physical copy on site. |
Characters Corner - 6620 SEXTON RD NW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 3/31/2026 | 0 | 2 | 2 | #48- Physical Facilities Properly Installed, Maintained, Cleaned |
Sliced tomatoes- top of prep 39 Deg F Shredded chicken steam table 161 Deg F chicken wings walk-in 39 Deg F Glassware machine sanitizer 100 ppm Cl - In-use sanitizer 100 ppm chlorine warewash machine sanitizer 167 Deg F No items cited. |
Bread Peddler, The - 222 N Capitol Way Suite 102
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 3/31/2026 | 15 | 8 | 23 | #02- Food Worker Cards Current #21- Proper Cold Holding Temperatures #34- Wiping Cloths Properly Used, Stored #43- Nonfood-Contact Surfaces Maintained and Clean |
chowder soup, hot hold >160 Deg F potato soup, hot hold >160 Deg F sandwiches ham/tuna; display left side 45-51 Deg F deli meats, back prep <41 Deg F chicken, walk-in <41 Deg F pesto, back prep unit <41 Deg F sandwiches, turkey, prep unit 48-50 Deg F #2. (multiple 5+) FWC expired and 1 not valid. FWC shall be available and up-to-date and valid. Corrective Action: Obtain up-to-date FWC and send copies/photos by April 14, 2026 via email. #21 Ham/turkey sandwiches display (cold hold) @45-51 Deg F. Turkey sandwiches in prep unit @48-50 Deg F. All cold hold TCS items shall be at 41 Deg F or below. Corrective Action: Adjust equipment thermometer, and/or get unit serviced. monitor temps more frequently and recondition. #34 In-use sanitizer concentration less than 100 ppm. In use sanitizer shall be at adequate levels based on manufacturers instruction. CDI: FW made new sanitizer and tested @200 ppm. Test frequently. #43 Ice machine observed with building up/debris mold-like. Food and non-food contact surfaces shall be properly maintained and clean. Corrective Action: clean frequently, develop cleaning system. |
Cinco de Mayo - 7205 A Martin Way E
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 3/30/2026 | 0 | 0 | 0 | Watermelon wedges, top of prep: 39 Deg F In-use sanitizer: 100PPM chlorine No items cited |
Nom Nom Deli & Bakery - 513 S CAPITOL WAY
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 3/30/2026 | 0 | 0 | 0 | Tofu, prep unit near HWS: <41 Deg F Chicken, prep unit across HWS: <41 Deg F Half and half, 2 door clear fridge unit: <41 Deg F Cabbage, 2 door fridge: <41 Deg F Lettuce, underneath prep unit across HWS: <41 Deg F No violations observed at time of inspection Notes: Ensure all items that are high risk for listeria (dairy and produce) are date marked -Left written V&D plan -Left date marking handout |
Ember Goods at The Filling Station - 728 E 4TH AVE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Coffee Shop | 3/27/2026 | 0 | 5 | 5 | #34- Wiping Cloths Properly Used, Stored |
Sandwiches, burritos. single door cold hold: 41 Deg F Milk, dairy, glass door cold hold In-use sani (quat): 0PPM #34- In-use quat sanitizer at 0PPM. In-use quat sanitizer shall be properly prepped to sanitize equipment. Ensure tablets dissolve properly -Ensure facility has vomit + diarrhea clean up plan and kit available -See COO assessment form for additional items |
Otter than Coffee - 625 BLACK LAKE BLVD SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Mobile Food Unit | 3/27/2026 | 0 | 0 | 0 | Milk, under counter cold hold: 40 Deg F Half and half, true merchandiser: 41 Deg F Notes: PIC demonstrated excellent food safety knowledge. Facility utilizes LOTT for wastewater disposal. Left commissary log, employee illness handout |
Starbucks #13778 - 1406 E Yelm Avenue
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Coffee Shop | 3/26/2026 | 0 | 0 | 0 | Ambient, grab n go: 34 Deg F Ambient, 1 door donation fridge: 39 Deg F All under counter units with food: <39 Deg F Soy milk, under counter unit: 42 Deg F Protein topping, under counter unit: 38 Deg F Cold brew at room temperature: 60 Deg F Note: Cold brew process involves time at room temp. Our department will follow up with regional food safety manager regarding process. |
Winco Foods - 7540 Martin Way E
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Meat Market | 3/26/2026 | 0 | 0 | 0 | walk-in cooler ambient 37 Deg F in-use sanitizer 200 ppm quat No items cited. |
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| Grocery Stores & Confectioneries | 3/26/2026 | 0 | 0 | 0 | dairy walk-in ambient 34 Deg F | |
| Bakery | 3/26/2026 | 0 | 0 | 0 | walk in cooler - ambient 36 Deg F In -use sanitizer 200 ppm quat No items cited |
AFC Sushi @ Safeway #1619 - 1109 YELM AVE E
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 3/26/2026 | 5 | 0 | 5 | #21- Proper Cold Holding Temperatures |
Crab imitation, 1 door traulsen: 38 Deg F Crab imitation, 2 door under counter traulsen: 38 Deg F Crab kani, prep top: 44 Deg F California roll, grab n' go: 44 Deg F Ambient, under prep unit: 47 Deg F #21- Most items in prep unit and grab n' go at 42 Deg F - 44 Deg F. (All one unit). All TCS items cold held are required to be maintained at 41 Deg F below at all times. Corrective action steps: CDI PIC turned down unit. PIC shall monitor frequently by validating internal temperature of foods in those units. If unable to keep foods below 41 Deg F. Service/maintenance or replacement may be required. |
Tacos La Chinita - 1302 TRACEY ST SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Street Vendor | 3/26/2026 | 0 | 0 | 0 | Tomatoes top of prep 40 Deg F In-use sanitizer 100 ppm chlorine No items cited. |
Da Nang Restaurant LLC - 116 4TH AVE E
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 3/25/2026 | 45 | 5 | 50 | #01- PIC Certified by Accredited Program or Compliance with Code #02- Food Worker Cards Current #16- Proper Cooling Procedures #21- Proper Cold Holding Temperatures #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips |
Egg rolls/rice 2-door cold hold (cooling) 90-130 Deg F meat/vegetables prep cold hold 39 Deg F rice hot old 150 Deg F Beef Cooking temp 150 Deg F Bean Sprouts Ice cold hold 150 Deg F warewash sani (chlorine) 0 ppm #1 Multiple repeat red violations observed and no CFPM on site. All facilities shall have a PIC that demonstrates AMC. Provide update on CFPM and training procedures. Within 10 business days. Repeat. #2 Food worker cards missing or expired. All foods shall have a valid Washington State food worker on site at all times. Renew or replace cards foodworker.wa.gov #16 Rice and egg rolls colling covered and in amounts greater than 2". TCS foods shall be cooled in 2" amounts, uncovered, until 41 Deg F or below. Products arranged so they meet requirements. CDI Provide guidance as to how you will train employees about cooling. Repeat. #21 Bean Sprouts being cold held on ice at 50 Deg F. Cold held TCS foods shall be kept at 41 Deg F or below. Provide plan on how bean sprouts will be kept cold within 10 business days. Repeat #41 Warewasher not properly hooked up; sanitizer dispensing during "rinse" cycle. Chlorine warewashers shall be properly maintained and register chlorine sanitizer. Adjust machine. *No items date marked , however, we haven't discussed requirement. I will email. To avoid a re-inspection, email me corrective actions for #'s 1, 16 and 21 within 10 business days. |
Emerald City Smoothie - 1140 Galaxy Drive NE Suite E
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 3/25/2026 | 0 | 3 | 3 | #37- In-use Utensils Properly Stored |
Kale, top of prep: 41 Deg F In-use sanitizer: 200PPM quat #37- Single ice cream scoop stored in water at ambient temperature. The utensil for dairy must be stored at or below 41 Deg F or in cold running water. It can also be stored in water maintained below 41 Deg F. This is maintained with ice. Note: Will eek determination of CFPM exemption. |
Ichiban Teriyaki - 506 Yelm Avenue West
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 3/25/2026 | 25 | 5 | 30 | #16- Proper Cooling Procedures #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips |
Chicken, deep fried, cook temp: 180 Deg F Chicken, grilled, cook temp: 166 Deg F - 190 Deg F Chicken cooling in prep freezer: 61 Deg F Soup, cooling, in back freezer: 81 Deg F Chicken, prep fridge: 40 Deg F Cabbage, cut prep top: 41 Deg F Koolmore, ambient (w/ eggs): 39 Deg F #16- Several food observed improperly cooling; some items > 2" depths and most items cooling with lids/covered. All foods must be cooled in shallow pans in depths of less than 2" amounts. Cooling must occur in designated reach-in fridge or freezers. CDI - Person in charge instructed employee to remove lids from covered pans and re-locate stacked pans to disperse cooling amongst units. Corrective action due to repeat violation compliance will include re-training of staff on proper cooling procedures. Inspector will conduct random site visit within two weeks to confirm proper cooling practices. #41- No test strips available to verify chlorine concentration of sanitizer for ware-washing or in use sanitizer. Facility shall possess and maintain test strips and use accordingly. Correction: Obtain test strips within once week or by April 1, 2026. Notes: CFPM on site -No written plans for non-continuous cooking. This is a requirement. Please submit within 30 days. -Discussed requirement for vomit/diarrhea plan in Korean. -Korean interpreter used to go over inspection report. Inspector will follow up with documents in Korean via email. |
O'Malley's At Westside Lanes - 2200 GARFIELD AVE NW BLDG BOWLING ALLEY
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 3/24/2026 | 10 | 3 | 13 | #21- Proper Cold Holding Temperatures #23- Proper Consumer Advisory Posted #46- Toilet Facilities Properly Constructed, Supplied, Cleaned |
Iceberg lettuce; prep unit top; 41-45 Deg F rawshelled egg; ontop prep unit containers; 42-44 Deg F chili; hot hold>135 Deg F tomatoes; sliced; prep unit top; < 41 Deg F hamburger; cooked, > 158 Deg F DW sanitizing temp: 164 Deg F #21 Improper cold holding of TCS foods, various foods (lettuce, raw eggs) above 41 Deg F . All TCS foods shall be kept cold at or below 41 Deg F. Correction: rapid chill to 41 Deg F. Ensure foods aren't above fill line on containers. #23 Improper consumer advisory, breakfast menu missing disclaimer, all animal proteins asterisked. Any animal protein that can be cooked to order (customer wants below fully cooked temperature) shall be asterisked and a disclaimer (also asterisked) shall be on menus. Correction: Fix by next routine, will email guidelines. #46 Toilets facilities not properly maintained/constructed, door does not self-close or latch. Restroom doors shall self-close or latch. Restroom doors shall self-close and latch to minimize potential contamination. Correction: Fix within 6 months. Note: work order in place to fix handwash sink by produce sink. Note: Ensure raw shelled eggs are not pooled in amounts greater than 3. Note: Facility recently used V&D kit. Ensure replacement kit and plan are available by next routine inspection. Note: Ensure adequate sanitizing temp (160 Deg F; water temp is not long enough for dishes to reach 160 Deg F) prior to use. Recommend dish plate simulator or temp test strips. |
Office Bar & Grill - 2030 Mottman Road SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 3/24/2026 | 0 | 0 | 0 | Tomatoes, top of prep: 38 Deg F Taco meat, cook: 187 Deg F In-use sanitizer: 100PPM chlorine No items cited |
Evergreen Gyros - 2411 HARRISON AVE NW # 23
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 3/24/2026 | 0 | 0 | 0 | beef shwarma; grill >158 Deg F beef shawarma; 2 door cold hold <41 Deg F shredded lettuce; prep unit top <41 Deg F RIce; hot hold >135 Deg F in-use sanitizer; 100-150 ppm chlorine Note: Ensure any raw fruits and vegetables are thoroughly rinsed under running water to remove soil and other contaminants after any soaking and before being cut. Note: Calibrate thermometers by placing in ice slurry and ensure they read 32 Deg F |
Costco Wholesale #64 - 5500 Littlerock Road
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Court | 3/24/2026 | 0 | 0 | 0 | Calzones, HH: 163 Deg F Hotdogs, HH: 171 Deg F Walk-in, ambient: 34 Deg F In-use and DW sanitizer: 200PPM quat No items cited |
Taqueria Tres Hermanas - 2302 4th Ave E
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| MFU | 3/24/2026 | 40 | 0 | 40 | #14- Raw Meats Away from RTE Food; Species Separated #16- Proper Cooling Procedures #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit |
cooked, beef, 1 door reach in 41 Deg F lettuce/tomato prep unit top 40 Deg F cooked rice, prep unit bottom 44 Deg F #14 Whole shell raw egg stored above ready to eat foods. Correction: store raw eggs below read to eat foods to prevent potential contamination CDI- relocated. #16 Improper cooling. Cooling TCS on track, in prep unit. (Rice) CDI remove from sale #26 Non-compliance with permit conditions. Utilizing MFU for produce prep (improperly), not maintaining commissary use log, improper storage. Correction: Complete commissary use logs each time, operate as approved. |
Burger King #8313 - 902 YELM AVE E
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 3/23/2026 | 15 | 2 | 17 | #22- Accurate Thermometer Provided for PHF #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit #48- Physical Facilities Properly Installed, Maintained, Cleaned |
Tomatoes, diced walk-in 36 Deg F tomatoes, TPHC burger lines 48 Deg F Chicken, cook temp >170 ice cream, hopper 34 Deg F cream, 1-door prep unit 39 Deg F #22 No thermometer available on grill/prep line to evaluate final cooling temperatures. An accurate thermometer is required at all times. Corrective Action: obtain thin tip digital thermometer within 2 days and utilize accordingly. #26 No procedures for vomit/diarrhea clean up available. Staff shall be trained in proper clean up procedures and clean up plan shall be available for review to health department. #48 Lining of floor mop sink in disrepair- to avoid contamination of fats, oils, greases, this sink shall drain properly to grease interceptor plumbing. Correction: repair by next routine inspection. |
Code Bean - 15201 VAIL RD SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Coffee Shop | 3/23/2026 | 0 | 8 | 8 | #34- Wiping Cloths Properly Used, Stored #37- In-use Utensils Properly Stored |
Breakfast sandwich, reach in: 39 Deg F Fruit. freezer: <15 Deg F Milk, cream under counter unit: <41 Deg F Ambient, 2 door reach in in shed" 36 Deg F #34- No In-use sanitizer made at time of inspection. All food establishments must have sanitizer at all times of prep and food service. Correction: Employee made chlorine based sanitizer at 100PPM. CDI. See page 70 of WAC 246-215. #37- Ice scoop stored directly in ice bin/ All utensils must be properly sstored to avoid contamination. Correction: Employee moved scoop to clean, dry area. CDI. Notes: Left vomit/diarrhea toolkit. This is required at next inspection |
IHOP #1732 - 1520 Cooper Point Road SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 3/23/2026 | 10 | 0 | 10 | #21- Proper Cold Holding Temperatures |
Sliced tomatoes, top of prep: 38 Deg F Sausage, HH: 138 Deg F Ware wash machines sanitizer: 100PPM In-use sanitizer: 300PPM Quat #21- Hash browns in reach in at 67 Deg F. The preparation of this requires cooling overnight rather than putting into service the day of. Container of waffle batter found at 69 Deg F. This must be held at 41 Deg F. Corrective action: Hashbrown disposed, batter returned to walk-in cooler to cool to 41 Deg F. |
Ma and Pa's Family Diner - 203 YELM AVE Bldg 1,2,3
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 3/23/2026 | 10 | 0 | 10 | #11- Proper Disposition of Returned Food |
Heavy cream, barista fridge: 40 Deg F Gravy, hot holding, on flat top: 170 Deg F Gravy, reheating induction burner: 109 Deg F Gravy, cooled in 1 door reach in: 39 Deg F Lettuce, prep unit: 40 Deg F Deli meat, backstock 2 door: 39 Deg F Sliced tomato, 2 door: 39 Deg F Tomatoes, diced prep top: 40 Deg F #11- Several foods not properly date marked. Foods within high risk for listeria shall be date-marked and used within 7 days. Correction: develop date marking system and train employees accordingly. Left date marking handout. Note: No vomit/diarrhea clean up plan. This is a requirement and must be available at next routine inspection to avoid a violation of required of written procedures. Note: Left CFPM handout. This is required by next routine inspection. |
Papa's Diner LLC - 10109 12 SR SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 3/20/2026 | 0 | 0 | 0 | Gravy/ hollandaise hot hold 145 Deg F produce/meats/cheese prep cold hold 40 Deg F eggs/produce/dairy 2- day cold hold 40 Deg F Burger cooking temp 190 Deg F warewash Sani (Chlorine) 150 ppm in-use Sani (quat) 300 ppm No violations observed during the inspection |
Grand Mound 76 - 19704 Old Highway 99 SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Grocery Stores & Confectioneries | 3/20/2026 | 15 | 0 | 15 | #14- Raw Meats Away from RTE Food; Species Separated #21- Proper Cold Holding Temperatures |
eggs/milk walk-in cold hold 40 Deg F sandwiches/meat single door cold hold 47 Deg F cheese open air cold hold 39 Deg F #14 Raw whole shell eggs stored above RTE milk/dairy. Raw animal products shall be stored below and away from RTE foods. Rearrange products to prevent contamination. CDI. Repeat. See compliance schedule. #21 TCS products in the single door cold hold were 47 Deg F. TCS cold held food shall be kept at 41 Deg F or below. Ensure products reach 41 Deg F within 2 hours or move to walk-in. CDI. *Ensure anyone who handles/bags ice has a food worker card. FoodWorkerCard.wa.gov |
Taco Bell #37010 - 19704 OLD 99 HWY SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 3/20/2026 | 0 | 0 | 0 | Beans /Meat hot hold line 156 Deg F lettuce/tomatoes cold hold line 37-39 Deg F Diced tomatoes walk in cold hold 36 Deg F warewash sani (chlorine) 150 ppm in-use sani (chlorine) 100 ppm No violations observed during the inspection. |
Barnes & Noble Booksellers, Inc. - 1530 Black Lake Boulevard
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 3/20/2026 | 0 | 0 | 0 | Milk fridge, undercounter, ambient: 37 Deg F In-use sanitizer: 200PPM - 300PPM quat Ware wash sanitizer 200PPM - 300PPM No items cited Note: No longer cooling leftover soup. Discard at end of day. |
Arirang Asian Market - 7940 MARTIN WAY E
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 3/20/2026 | 0 | 0 | 0 | Rice, hot holding: 172 Deg F Proper time as control labeling In-use sanitizer 100PPM chlorine No items cited |
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| Grocery Stores and Confectioneries | 3/20/2026 | 0 | 0 | 0 | All refrigeration ambient: <41 Deg F No items cited |
Subway - 9820 Highway 12
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 3/20/2026 | 30 | 0 | 30 | #01- PIC Certified by Accredited Program or Compliance with Code #02- Food Worker Cards Current #06- Adequate Handwashing Facilities #21- Proper Cold Holding Temperatures |
Meatballs, fully cooked from package/reheat for HH: 155 Deg F Beef portions, cold case: 41 Deg F - 50 Deg F Sliced tomatoes, cold case: 40 Deg F Cut lettuce, walk-in: 39 Deg F Deli meat, under counter unit: 40 Deg F #1- PIC duties not met as facility had observed repeat red violation. Correction: Perform active managerial control by ensuring repeat red violations are not observed. #2- One food worker card expired. All FW shall have a valid WA FWC. Correction: Obtain within 14 days. #6- Handwash sinks did not supply warm water. PIC reported recently filling 3 comp sink for ware washing. Hand wash sinks shall be supplied with warm running water. Correction: Consider servicing water heat. Send verification via email by 4/6/26, as this is a repeat violation. #21- Portioned beef in cold unit at 41 Deg F - 50 Deg F. TCS foods shall be cold held at 41 Deg F or below. Correction. PIC moved items to cool to 41 Deg F. Do not overfill insert. Notes: Left employee illness handout. If you are no longer cooling you may move from a high (level 4) to medium (level 3) permit. Confirm via email. |
Row - 208 State Ave NW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 3/19/2026 | 5 | 0 | 5 | #12- Proper Shellstock ID; Wild Mushroom ID; Parasite Destruction |
milk, walk-in <41 Deg F lettuce, under prep cold <41 Deg F ambient, under cold hold prep left side <41 Deg F wash rinse temp >165 Deg F in use sanitizer chlorine 100-200 ppm #12 Shellstock tags/ID not kept for 90 days, and not in order by date. Corrective Action: organize shellstock tags and keep for 90 days. Repeat - compliance schedule, set send photos of shellstock batches for 2 weeks via email on 03/31/26. Notes: Label TCS foods (dairy, milk, half/half) and have proper date marking. (7 day use) equip handwash with paper towels, hand soap, have warm running water. |
Wendy's - 1477 KINGSWOOD DR SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 3/19/2026 | 15 | 5 | 20 | #13- Surfaces and Utensils Used for Raw Meat Cleaned and Sanitized #41- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips |
Ham cook 155-175 Deg F chicken hot hold 159 Deg F warewash machine sanitizer <50 Deg F #41 sanitizer solution on equipment in warewash machine is less than 50 ppm chlorine. Must be 100 ppm. Rinse cycle duration could be increased to adequately introduce chlorine chemical into solution. Must manually sanitize equipment in 3-compartment sink until/resolved. |
Villa Grove Foods Inc - 9200 LITTLEROCK RD SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Grocery/Deli | 3/19/2026 | 0 | 0 | 0 | Sliced tomatoes-- top of prep 39 Deg F Walk- in 35 Deg F no items cited |
Taco Time - 8208 Quinault Drive NE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 3/19/2026 | 10 | 0 | 10 | #21- Proper Cold Holding Temperatures |
Sliced tomatoes- top of prep 47 Deg F Taco Meat steam table 159 Deg F In use sanitizer 200 ppm quat #21 Sliced tomatoes in top of prep fridge at 46-47 Deg F, This TCS food must be kept at 41 Deg F or less. Maintain ice level to contact bottom of pan, reduce amount of product to half this refrigerator unit must be repaired to continue its use or a time as control plan for food safety must be put in place within 2 days. |
Jerk Juicy BBQ - 202 YELM AVE W
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 3/19/2026 | 0 | 0 | 0 | chicken, cooled walk-in 37 Deg F chick, hot holding unit 161 Deg F Mac and cheese- reheating 145 Deg F Ribs Vulcan warm box 140 Deg F Beans hot hold 150 Deg F No violations at time of inspection. Notes: Only 1 employee- vomit & Diarrhea plan shall still be available as a required written procedure. Discussed single-serve/use metal trays and their limitations. Discussed date-marking. |
Gritz N Gravy - 105 YELM AVE E
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 3/19/2026 | 15 | 0 | 15 | #11- Proper Disposition of Returned Food #15- Proper Handling of Pooled Eggs |
Gravy hot hold well 155 Deg F hollandaise hot hold well 140 Deg F Sliced tomatoes extra small prep unit 39 Deg F diced tomatoes large prep top on line 41 Deg F Potatoes, cooling <2" in walk-in 60 Deg F Potatoes, cooled walk-in 39 Deg F #11 Multiple ready-to-eat cold TCS foods without proper date-marking. All high-risk for Listeria foods must be date-marked and used within 7 days of opening Correction: date-mark products on handout given (i.e. milk, deli meats). #15 Pooled cracked-shell eggs observed on line. Combining cracked shelled eggs in amounts more than 3 is prohibited. Correction: employee discarded eggs. Corrective action: cease pooling of eggs and adjust process or use liquid-pasteurized eggs. Notes: *left copy of datemarking toolkit *left copy of WAC 246-215 *left consumer advisory tool kit *discussed rapid- chill of tomatoes and ensuring prep units are not utilized to cool foods from ambient or otherwise. *discussed cleaning frequency of deli slicer and ensuring staff are trained to properly wash/rinse/sanitize/air dry equipment. *vomit/diarrhea clean up in place- ensure staff are trained. *CFPM on site |
Brewery City Pizza West Olympia - 2705 Limited Lane
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 3/19/2026 | 0 | 3 | 3 | #43- Nonfood-Contact Surfaces Maintained and Clean |
pepperoni, prep unit back <41 Deg F leafy greens and lettuce, walk in <41 Deg F Diced tomatoes, front prep unit <41 Deg F Deli/ham, prep unit back <41 Deg F in-use sanitizer 200 ppm. #43 Observed debri build up/ food residue between shelves in walk in. Non- food contact surfaces shall be kept free of an accumulation of food residue and other debri. Corrective Action: Ensure thorough cleaning between shelves. Notes: When cooling, keep uncovered. Cover pans/container when cooling is done and @41 Deg F -Ensure FWC are up-to-date and renewed. |
Twister Donuts - 2302 4th Ave E
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Bakery | 3/19/2026 | 45 | 8 | 53 | #01- PIC Certified by Accredited Program or Compliance with Code #04- Hands Washed As Required #06- Adequate Handwashing Facilities #21- Proper Cold Holding Temperatures #29- Adequate Equipment for Temperature Control #37- In-use Utensils Properly Stored |
Tamales, 1 door merchandiser 34 Deg F Ground bacon, 2 door reach-in 43 Deg F 1/2 & 1/2, 2 door reach-in 43 Deg F 1/2 &1/2, 1 door merchandiser 43 Deg F #1 Person in Charge (PIC) not performing duties to maintain active managerial control (AMC). Daily Temperatures not taken, hand sinks improperly maintained. Correction: PIC to perform duties to maintain AMC #4 Improper handwashing. Employee washed hands for less than twenty (20) seconds multiple times. Correction: properly wash hands for 20 seconds minimum at an approved dedicated handsink. CDI- rewashed. #6 Inadequate handwashing facilities. Basin occupied with clothes and utensil. Correction: prevent potential contamination, use handsink for handwashing only. CDI- items removed Note: provide splash guards to prevent potential contamination. #21 Improper cold holding of TCS. TCS foods in two units greater than 41 Deg F Correction: Maintain TCS in cold holding at or below 41 Deg F. Take temperatures daily, use thin tip probe thermometer to take internal food temperatures. Cease using merchandisers for open food storage. #29 Inadequate equipment for temperature control. Two door reach-in in disrepair (interior top and condensate line) Correction: repair or replace. If replacing submit spec sheets for advance approval #37 In use utensils improperly stored. Utensils stored in room temperature water, 70 Deg F Correction: Properly store utensils dry or 135 Deg F or greater or 41 Deg F or lower. CDI- removed. |
Bailey's IGA - 10333 State Highway 12 SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Grocery Stores & Confectioneries | 3/18/2026 | 0 | 0 | 0 | various foods back- wall cold hold <41 Deg F IR milk walk-in (grocery) <41 Deg F IR produce walk-in <41 Deg F Note: 1- Produce rinsing area may require separate permit. Inspector will follow up. 2- Hand wash sink in produce area completely blocked. This must be accessible at all times if this room is used. |
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| Meat Market | 3/18/2026 | 0 | 0 | 0 | raw meat walk-in 39 Deg F Notes: inspector will follow up regarding shellstock tag requirements. |
Vic's Pizzeria Westside - 233 Division St NW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 3/18/2026 | 0 | 0 | 0 | cold hold, half/half , front prep <41 Deg F cold hold sliced tomatoes, front prep line <41 Deg F leafy greens, front prep line <41 Deg F Cheese pizza, cooked >200 Deg F ham/pepperoni, cold hold back under prep unit <41 Deg F shredded chicken, cold hold walk-in <41 Deg F in use sanitizer 200-300 ppm No violations noted at time of inspection Notes: ensure TCS foods (dairy- milk, half/half) are properly date marked. (7 days) -ensure non expired test strips are available -left V/D written hand out |
Tacos California - Lucid #5 - 1302 TRACEY ST SE (Commissary CA Tacos) / C45695G
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Mobile Food Unit | 3/18/2026 | 0 | 10 | 10 | #34- Wiping Cloths Properly Used, Stored #44- Plumbing Properly Sized, Installed, and Maintained |
shredded cheese top of prep 39 Deg F Sour cream top of prep 37 Deg F Mashed beans Steam table 159 Deg F Diced chicken Steam table 155 Deg F #34 In-use sanitizer prepare too strong, approximately greater than 200 ppm chlorine, must be 100 ppm - corrected #34 Water supply here must be verified to be food grade, potable water use and an anti-siphon device must be in use with hose. Correct and verify in 4 weeks or 04/18/26. |
Northwest Grind - 19530 IVAN ST SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Coffee Shop | 3/18/2026 | 20 | 13 | 33 | #01- PIC Certified by Accredited Program or Compliance with Code #21- Proper Cold Holding Temperatures #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit #29- Adequate Equipment for Temperature Control #30- Proper Thawing Methods Used #34- Wiping Cloths Properly Used, Stored |
milks beverage air cold hold 44-45 cream cheese homestyle fridge #1 40 Deg F burrito homestyle fridge #2 40 Deg F Milk homestyle fridge for blended drinks 41 Deg F burritos, thawing at room temperature 33 Deg F #1 PIC did not know proper food safety procedures for thawing TCS foods or using time as a control for tapioca pearls. PIC must meet WAC requirements for knowledge, presence, and active managerial control. Correction: Ensure all food workers are trained on procedures for food safety. #21 Milks in Beverage Air under control @ 44-45 Deg F. TCS foods shall be cold held at 41 Deg or below. Correction: Chill to 41 Deg F. Consider servicing unit. #26 Facility cooking and holding TCS tapioca pearls using time as a control. Written procedures are provided but time boba was reported to be made did not match procedure. Additionally the facility is permitted as low and using time as a control falls under medium risk. Food flows for boba flow for boba. FW directed to discard 4hrs after product was made. #29 Homestyle fridges missing ambient thermometers. This is required. Equip promptly. #30 Burritos thawing at room temperature. Must thaw by Approved method. Correction: FW moved burritos to fridge. #34 In-use sanitizer <50 ppm. Must be at 100-200 ppm. Correction: Remake utilize test strips to ensure proper concentration. k Notes: Discussed proper storage for in-use utensils. Ensure no food contact equipment is stored in the employee restroom. Ensure door is kept closed. |
Frog Pond Grocery, Inc. - 2102 Capitol Way South
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Grocery Stores & Confectioneries | 3/18/2026 | 5 | 0 | 5 | #14- Raw Meats Away from RTE Food; Species Separated |
TCS, reach-in cooler 40 Deg F (ambient) #14 Whole shell raw eggs stored above ready to eat foods. Correction: store raw eggs below read to eat foods. CDI- relocated Notes: Ensure cabinet/shelves one non-porous monitor flooring integrity |
Bailey's IGA - 10333 State Highway 12 SW
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Deli | 3/18/2026 | 45 | 0 | 45 | #01- PIC Certified by Accredited Program or Compliance with Code #17- Proper Hot Holding Temperatures #21- Proper Cold Holding Temperatures #22- Accurate Thermometer Provided for PHF |
Fried chicken reheat for HH >200 Deg F Fried chicken, chicken strips hot hold case 115-131 Deg F mac and cheese hot hold case >135 Deg F cooled TCS foods, uncovered walk-in 35 Deg F rotisserie chicken grab and go hot hold 144 Deg F chicken, cooked potatoes grab and go cold hold 46 Deg F deli meat, pasta salad display units 38 Deg F TCS soup soup well 168 Deg F chicken cook temp 180-198 Deg F #1 PIC unable to demonstrate food safety requirements as evidenced by repeat red violations. The PIC must meet requirements for AMC, knowledge and presence. Also, facility unable to present Certified Food Protection Manager Certificate, which is required. Correction: obtain CFPM within 60 days. Sign up for course within 14 days, by 04/02/26. repeat. #17 chicken in hot case @115-131 Deg F . TCS foods shall be hot held at 135 Deg F or above. Correction: some chicken made 3.5 hours ago discarded . Chicken, 2 hours ago reheated to >165 Deg F, CDI repeat #21 TCS foods in grab and go cold hold @ 46 Deg F. TCS foods shall be cold held at 41 Deg F or below. Correction: chill to 41 Deg F . Repeat #22 Thin tip thermometer not available . Dial stem thermometer is not accurate within +/-2 and not adequate for this operation. Correction: provide within 3 days. Notes: PIC demonstrated proper handwashing and knew most food safety temperatures. Discussed cooling with speed rack. Leave 2 inches of space above/between actively cooling items. All repeat red items must be corrected within 14 days by 04/02/26. Inspector will schedule a follow up when deli manager is present. |
| Bakery | 3/18/2026 | 0 | 0 | 0 | Ambient cake display fridge 39 Deg F -Bakery PIC not available at time of inspection. -cakes are delivered frozen, pre-made , non-TCS. -no activity in bakery at time of inspection. |
Bacco Trattoria Italiana - 9321 MARTIN WAY E
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 3/18/2026 | 45 | 0 | 45 | #02- Food Worker Cards Current #12- Proper Shellstock ID; Wild Mushroom ID; Parasite Destruction #15- Proper Handling of Pooled Eggs #16- Proper Cooling Procedures #23- Proper Consumer Advisory Posted |
raw meat? cooled TCS foods Walk-in cold hold 40 Deg F tomatoes/cheese/meat Prep cold hold 39-70 Deg F eggs/ marinara prep cold hold #2 cooked pasta room temperature 68-80 Deg F in use Sani (quat) 300 ppm warewash Sani (chlorine) 100 ppm #2 Food worker cards not available. All workers shall have current food workers cards available upon request. Locate all cards and have them available or printed. I will confirm within 10 business days. Repeat #12 Shellstock tags not marked with proper dates. Shellstock tags shall be kept for 90 days and married with the date that first and last product in bath is sold/used. Going forward, document with dates. #15 More than 4 egg yolks and whites combined and stored. No more than 4 eggs may be combined and stored for later use. Either swith to pasteurized eggs or reduce to 4 or less eggs. #16 cherry tomatoes (prep cold hold) and pasta (room temperature) cooling improperly. TCS foods shall be cooled in 2 inch amounts , uncovered in walk-in, until 41 Deg F or below Cooling starts immediately once product reaches 135 Deg F. Move products to walk-in CDI #23 Multiple items on the chalkboard menu served undercooked without a consumer advisory. All proteins that may be served undercooked shall be marked with an asterisk (*) that directs consumers to a consumer advisory. Creat consumer advisory for chalkboard. * new food code updates- CFPM and vomit & diarrhea clean up plan- not discussed with PIC. I will stop by within 10 business days to give guidance. |
Evergreen Valley Grocery - 9347 Yelm Highway SE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Grocery/Deli | 3/18/2026 | 0 | 0 | 0 | chicken/potatoes hot hold 150 Deg F cheese/meat walk-in cold hold 40 Deg F meat 2-door cold hold 37 Deg F In use Sani (chlorine) * If a vomit and diarrhea event happens, use chlorine to disinfect *Ensure that prep sink is washed, rinsed, and sanitized between raw chicken and potatoes. |
Puget Pantry - 1100 Puget Street NE
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Grocery Stores & Confectioneries | 3/17/2026 | 5 | 2 | 7 | #14- Raw Meats Away from RTE Food; Species Separated #48- Physical Facilities Properly Installed, Maintained, Cleaned |
choc milk, cooler (reach-in) 40 Deg F #14 whole shell raw eggs stored above ready to eat foods 5 CDI-relocated correction: store raw eggs below ready to eat foods to prevent potential contamination. #48 Physical facilities in disrepair, flooring not intact in places Correction: Long term compliance, develop schedule for repair/replace by 2027. Note: Ensure proper warewashing (use all 3-basins) provide email |
Mexi's Antojitos - 7914 MARTIN WAY E
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 3/17/2026 | 10 | 5 | 15 | #06- Adequate Handwashing Facilities #31- Food Properly Labeled |
cantaloupe top of prep 39 Degrees in-use #6 No hot water available for sinks. Contact office tomorrow for time of repair. #31 Choose products from vendor must be properly labeled with source, contact information, and major ingredients. Correct this in 4 weeks. |
Mekong - 119 COLUMBIA ST NW # 25
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 3/17/2026 | 50 | 0 | 50 | #01- PIC Certified by Accredited Program or Compliance with Code #11- Proper Disposition of Returned Food #16- Proper Cooling Procedures #26- Compliance With Risk Control Plan, Variance, Plan of Operation; Valid Permit |
chicken/peanut sauce hot hold 190 Deg F spring rolls prep cold hold (cooling) 60 Deg F chicken/produce eggs 2-door cold hold 37-50 Deg F eggs cooking temp 170 Deg F warewashing sani (chlorine) 100 ppm In-use sani (chlorine) ~150ppm #1 Certified food protection manager (CFPM) certificate not obtained. Each facility shall have a CFPM on site. Email within 14 days showing you have made progress. Repeat #11 Applicable items not date marked in facility. High-risk for listeria foods shall be property date marked. Use guide that I previously emailed to properly date mark. #26 No vomit and diarrhea clean up plan or kit at establishment. All facilities shall have a vomit and diarrhea clean up plan/kit on site. Complete prior to reinspection. Repeat #16 Springs (covered in prep unit) and cooked chicken (2" inch amounts in correctly cooling. TCS foods shall be cooled uncovered, in 2 inch or less amounts until 41 Deg F or below. Move spring rolls, and email within 14 days with corrective actions. Repeat Re-Inspection: Re-InspectionDate: Apr 03, 2026 Results: *Purchased exam and study material for CFPM *A large majority of items are date marked. The PIC is purchasing stickers to ensure all items are easily marked. *Spring rolls cooling in 2-door cold hold and chicken cooling in ~2" inch amounts with ice mixed in. Recommend using a 2-inch pan for chicken so it can't be in amounts larger than allowed. *vomit and diarrhea clean-up kit & plan purchased and in store. |
La Garnacha Ambukity - 514 S CAPITOL WAY
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Mobile Food Unit | 3/17/2026 | 0 | 0 | 0 | sliced tomatoes prep unit top 41 Deg F pico de gallo prep unit top 40 Deg F cooked beans under grill drawer 38 Deg F cooked beans well and counter hot hold 176-188 Deg F sour cream 1 door upright 39 Deg F Cooked Rice well and counter HH 186-188 Deg F No violations noted at time of inspection. |
Kentucky Fried Chicken / Long John Silvers #748051 - 8030 Martin Way East
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 3/17/2026 | 5 | 0 | 5 | #02- Food Worker Cards Current |
chicken thighs HH 161 Deg F Mashed potatoes HH 164 Deg F Cole slaw 38 Deg F In-use sanitizer 300 ppm quat #2 Invalid food worker cards. Obtain renewed cards from WA state. correct by 03/31/26 |
4th Ave Marathon - 2319 E 4TH AVE Shell Food Mart dba 4th Ave Marathon
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Grocery Stores & Confectioneries | 3/17/2026 | 0 | 0 | 0 | String cheese, TCA reaction 40 Deg F No violations noted at time of inspection. |
Martin Way Diner - 2423 4th Avenue East
| Permit Type | Inspection Date | Red Points | Blue Points | Total Points | Deficiencies | Inspection Notes |
| Food Service Establishment | 3/17/2026 | 45 | 0 | 45 | #01- PIC Certified by Accredited Program or Compliance with Code #16- Proper Cooling Procedures #21- Proper Cold Holding Temperatures #23- Proper Consumer Advisory Posted |
Cabbage, tabletop hot hold 135 Deg F TCS, prep unit top 39-49 Deg F Spinach, prep unit drawer 45 Deg F walk-in, gravy 39 Deg F corned beef/cabbage, inserts on table 121-134 Deg F sliced cheese, prep drawer #2 39 Deg F #1 Person in charge not performing duties to maintain active managerial control. repeat (5) Correction: person in charge (PIC) to maintain active managerial control. See WAC 246-215 pages 17-19 #16 Improper cooling of TCS foods. TCS greater than two (2) (25) inches, covered, on counter less than 135 Deg F. Potatoes above oven, "cooling", less than 135 Deg F greater than 41 Deg F cooked beef covered, greater than 2" two inches, greater than 41 Deg F in walk-in. Whole potatoes cooling greater than 2" (multiple layers) Correction: If shallow pan cooling ensure (2") two inches or less of product, uncovered until 41 Deg F in an approved unit, cooling starts at 135 Deg F reheat cabbage/beef to 165 Deg F or greater and properly cool. (potatoes online also). Remove from sole/service beef in walk-in. Do not cool in prep unit. Compliance schedule: maintain daily cooling logs (provided by email) and submit once weekly for two weeks. PIC to verify proper cooling. (10) #21 Improper cold holding of TCS in prop unit is 41 Deg F or lower take temperatures daily. Do not cooling in prep unit. CDI- food rapid chilled. Compliance schedule: logs for 2 weeks. (10) #23 Improper consumer advisory, statement marking foods cooked (5) repeat to order inaccurate. correction: Properly mark foods cooked to order on served raw. Remove marking for items not cooked to order or served raw. Compliance Schedule: Provide corrected menu for review by 04/01/26 |
All food establishments are required to post a copy of their permit visibly to the public. Unpermitted food vendors sell food to the public without a permit to operate from our department.
Example of a Thurston County Food Establishment Operating Permit
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Thurston County Public Health & Social Services conducts routine kitchen inspections for all retail food establishments in the county. If you are interested in inspection reports from previous years, please contact Thurston County Public Health & Social Services with the name and address of the establishment. Read on to learn more about what our inspection reports mean.
Points Violation Detail
There are 50 food safety violations in two types: red or blue. Red violations are high risk factors that contribute directly to foodborne illness. Blue violations are low risk factors defined as good retail practices. Violations worth higher numbers of points are more likely to lead to foodborne illness.
Examples of red violations include:
- Food found not hot enough must be reconditioned.
- A refrigerator that is not cold enough must have its thermostat adjusted or be emptied and fixed before being used again, depending on its temperature.
- A hand wash sink that is full of dishes, or is out of soap or paper towels, must be cleared or restocked.
Examples of blue violations include:
- Damaged floor that needs to be replaced because it is hard to keep clean and may need to be repaired within six months.
- Grease and food accumulation on the floor underneath the cook line needs to be cleaned up within seven days.
Abbreviations and Terms
3-comp - Three-compartment sink; used to wash/rinse/sanitize dishes
BHC - Bare hand contact
CH - Cold hold (i.e., refrigeration)
Commissary - an approved commercial kitchen used to prepare and store food, usually for food trucks or caterers.
FW - Food workers or employees of the food establishment
FWC – Food worker card; all food establishment employees must have a valid food worker card.
HH - Hot hold
HW - Hand wash
PIC - Person in charge
PPM - Parts per million; measurement of concentration
RTE - Ready-to-eat; food that will not be further cooked before serving.
TCS - Time/temperature control for safety (food) (previously PHF); food that requires time or temperature control for safety to limit pathogenic growth or toxin formation. These foods must be kept hot above 135˚F, cold below 41˚F, or thrown away 4 hours after leaving temperature control.
Refrigerators
Commercial refrigerators are designed and built to survive the constant opening and closing that happens in a restaurant kitchen. Their compressors are built to keep food below 41˚F, and their doors, gaskets, and shelves are also built to be easily cleanable.
- Merchandiser – These refrigerators are designed for unopened cans and bottles of beverages or other unopened single-serve products. They are not designed to be working refrigerators used in commercial kitchens. They are not easily cleanable or designed to withstand frequent opening and closing.
- Home-style – These refrigerators are not acceptable at food establishments. Although much less expensive than commercial units, they tend not to last too long and are not reliable for keeping cold temperatures under normal commercial conditions.
- Prep-cooler, prep-table, prep-case – These are terms for under-counter refrigerators that also have a refrigerated top with bins and a cover to keep cold ingredients handy for making salads, sandwiches, and the like.
Sinks
Restaurants need to have at least three different types of sinks. They each have specific purposes and should not be used for other tasks.
- Hand-wash sink: The most important sink for food safety is a hand-wash sink. A hand-wash sink should be within 25 feet of any food preparation area. If the kitchen is larger, more than one may be needed. Hand-wash sinks must always be available to be used and supplied with warm water, soap, and disposable towels.
- Three-compartment sink: The three-compartment sink has three basins for washing, rinsing, and sanitizing dishes and utensils. Restaurants may also have commercial dishwashers to make washing easier, but the three-compartment sink is required.
- Produce sink/prep sink: The produce or "prep" sink is used to rinse fruits or produce and to thaw or rinse raw meats. This sink must be kept clean and sanitized between uses so that raw meat juice does not end up on the lettuce or other RTE foods.
- Mop sink: The mop sink can look like a utility sink or be on the floor with a raised sill around it. The mop sink can be used for mop bucket dumping, mop head rinsing, etc.
What We Do with Inspection Information
Re-Inspections
If the violation point total exceeds either 45 red points or 65 total points, a re-inspection will occur. A re-inspection incurs an additional fee, and when the inspector returns, they confirm that any remaining red point violations have been corrected. Notes made during the re-inspection are shown next to the original inspection.
Solving Problems
Thurston County Public Health and Social Services aims to correct violations through education and to work with the food operator to make sure they have the proper resources to serve safe food. Violations are fixed more quickly, and solutions stay in place longer if the person in charge understands the reasons behind the regulations. If violations are not fixed, further enforcement action may include additional visits (and more fees), an administrative hearing, or being closed until the problem is fixed.
Additional Resources:
Contact the Food and Environmental Services Section at 360-867-2667 or send an email to foodapplication@co.thurston.wa.us with additional questions.