How Seattle restaurant inspections work
Restaurants in Seattle and King County are inspected by King County Public Health. Unlike cities that use letter grades (A/B/C), King County uses a results-based system: each inspection receives a result of Satisfactory, Needs Reinspection, or Unsatisfactory.
Establishments also receive a numeric score and a grade from 1 to 4, where 1 is Excellent and 4 means Needs Improvement. The numeric score reflects the total number and severity of violations found.
Inspectors visit unannounced, typically 1–3 times per year depending on the risk level of the establishment. They check food temperatures, hand washing practices, food storage, cross-contamination risks, pest activity, equipment condition, and whether all staff have valid Food Worker Cards.
Inspection results are public. All King County inspection results are published online and available through public records. They appear on the King County Public Health website and are accessible to anyone searching for your restaurant. Customers check these before deciding where to eat.
The inspection process
Routine inspection
An inspector arrives unannounced during operating hours. The inspection covers your entire facility: kitchen, prep areas, walk-in coolers and freezers, dry storage, dishwashing station, restrooms, and front of house. The inspector uses a standardized checklist based on the Washington State Food Code (WAC 246-215).
If you receive Satisfactory
Your restaurant passed. Any minor violations noted should still be corrected. Next routine inspection based on your risk category schedule.
If you receive Needs Reinspection
Violations were found that require correction. A follow-up inspection will be scheduled, usually within 14–30 days. You must correct the noted violations before the follow-up. If you pass the reinspection, your status returns to Satisfactory.
If you receive Unsatisfactory
Serious violations were found that pose a direct risk to public health. Depending on severity, your restaurant may be required to close immediately until violations are corrected. A re-inspection is required before you can resume operations. Repeated unsatisfactory results can lead to permit suspension or revocation.
Most common violations (and how to prevent them)
These are the violations that appear most frequently in King County inspection data. Addressing these covers the majority of issues that lead to Needs Reinspection or Unsatisfactory results.
| Violation | Severity | Type |
|---|---|---|
| Food not held at correct temperature (cold below 41°F, hot above 135°F) | Red | Critical |
| Inadequate hand washing — no soap, no paper towels, or improper technique | Red | Critical |
| Food worker cards not current for all staff | Red | Critical |
| Improper food storage — raw over ready-to-eat, no date labels | Red | Critical |
| Food contact surfaces not properly cleaned and sanitized | Red | Critical |
| Evidence of pests (rodents, insects) on premises | Red | Critical |
| Improper cooling — food not cooled from 135°F to 41°F within required time | Red | Critical |
| Cross-contamination between raw and cooked foods | Red | Critical |
| Non-food contact surfaces not clean or in disrepair | Blue | General |
| Inadequate ventilation or lighting in food prep areas | Blue | General |
Food Worker Cards are non-negotiable. Washington State requires every food worker to have a valid Food Worker Card within 14 days of starting work. It costs $10 and takes about an hour online. Not having current cards for all staff is one of the most common — and most easily preventable — violations in King County.
How to pass (and keep passing) your inspection
Restaurants that consistently receive Satisfactory results do so because of daily habits, not last-minute cramming. Build these practices into your routine.
Temperature control
- Check cold holding temperatures at least twice daily (must be at or below 41°F / 5°C)
- Check hot holding temperatures every 2 hours (must be at or above 135°F / 57°C)
- Probe-check cooking temperatures for every batch
- Record all temperatures with time, date, and initials
- Monitor cooling process: 135°F to 70°F within 2 hours, then to 41°F within 4 more hours
Hand washing
- Dedicated hand wash sink in every prep area — never used for food or dishes
- Hot and cold running water at all times
- Liquid soap and single-use paper towels stocked at every hand sink
- Staff trained on proper 20-second hand washing technique
- Check and restock at opening, mid-service, and closing
Pest prevention
- Active pest control contract with regular service
- Seal all gaps around pipes, walls, baseboards, and exterior doors
- All food stored in sealed containers, 6 inches off the floor
- Clean behind and under equipment weekly
- Empty grease traps and trash bins on schedule
Documentation
- Valid Food Worker Cards for all staff — check expiration dates monthly
- Food establishment permit current and displayed
- Daily temperature logs, cleaning schedules, and corrective actions recorded
- Food labeling with date received and use-by dates on all prepped items
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Temperature requirements
| Control point | Required | How often to check |
|---|---|---|
| Cold holding (fridge, salad bar) | 41°F (5°C) or below | Twice daily minimum |
| Freezer | 0°F (−18°C) or below | Once daily |
| Cooking (core) | 165°F (74°C) for poultry; 145°F (63°C) for whole meat | Every batch |
| Hot holding | 135°F (57°C) or above | Every 2 hours |
| Reheating | 165°F (74°C) within 2 hours | Every batch |
| Cooling | 135°F → 70°F in 2 hrs, then 70°F → 41°F in 4 hrs | Timed and recorded |
Frequently asked questions
How do Seattle restaurant inspections work?
King County Public Health inspects restaurants unannounced. Inspectors check food handling, temperatures, pests, and facility maintenance. Each inspection receives a result: Satisfactory, Needs Reinspection, or Unsatisfactory, plus a numeric score and grade (1–4).
What does a Satisfactory result mean?
It means your restaurant passed the inspection. There may be minor issues noted, but nothing that poses an immediate risk to public health. This is the result you want to maintain.
How often are restaurants inspected?
1–3 times per year based on risk level. Full-service restaurants are typically inspected more frequently. Complaint-driven inspections can happen at any time.
Do I need Food Worker Cards for all staff?
Yes. Washington State law requires every food worker to obtain a Food Worker Card within 14 days of starting work. Cards cost $10, are obtained through an online test, and are valid for 2 years. Keep all cards on-site.
What is the grade scale?
King County assigns grades from 1 to 4. Grade 1 is Excellent, Grade 2 is Good, Grade 3 is Satisfactory (but with room for improvement), and Grade 4 means Needs Improvement. This is separate from the Satisfactory/Unsatisfactory result.
What happens if I get an Unsatisfactory result?
Serious violations were found. Depending on severity, your restaurant may be closed immediately. You must correct all violations and pass a re-inspection before reopening. Repeated failures can lead to permit revocation.