CARILLON KITCHEN

2240 CARILLON PT Kirkland

Summary

Inspected 9 times between 2022-04-05 and 2026-10-16.

Latest inspection 2026-10-16: Pass, score 5.

Passed 28.6% of its rated inspections. King County (Seattle) restaurants pass 69.2%.

Restaurants in zip 98033 pass 73.7%.

Average score here 7.0; King County (Seattle) average 6.8.

Every inspection

DateTypeResultScoreViolations
2026-10-16Routine Inspection/Field ReviewPass51
  • 4100 Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
2026-07-14Educational InspectionNot rated00
    2026-04-17Routine Inspection/Field ReviewPass00
      2026-01-15Educational InspectionNot rated00
        2025-09-23Routine Inspection/Field ReviewConditional pass101
        • 2110 Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C)) critical
        2025-04-28Routine Inspection/Field ReviewConditional pass51
        • 2300 Proper consumer advisory posted for raw or undercooked foods critical
        2024-02-15Routine Inspection/Field ReviewConditional pass254
        • 4100 Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
        • 4200 Food-contact surfaces maintained, cleaned, sanitized
        • 2200 Accurate thermometer provided and used to evaluate temperature of TCS foods critical
        • 2110 Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C)) critical
        2023-04-19Routine Inspection/Field ReviewConditional pass51
        • 2120 Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C)) critical
        2022-04-05Routine Inspection/Field ReviewConditional pass132
        • 3900 Single-use and single-service articles properly stored, used
        • 2110 Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C)) critical

        Source: King County (Seattle) open data.

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