SEATTLE HARBOR RESTAURANT

2040 WESTLAKE AVE N SEATTLE

Summary

Inspected 6 times between 2025-04-18 and 2026-09-01.

Latest inspection 2026-09-01: Conditional pass, score 51.

Passed 20.0% of its rated inspections. King County (Seattle) restaurants pass 69.2%.

Restaurants in zip 98109 pass 75.2%.

Average score here 20.3; King County (Seattle) average 6.8.

Every inspection

Date	Type	Result	Score	Violations
2026-09-01	Routine Inspection/Field Review	Conditional pass	51	11 3300 Potential food contamination prevented during delivery, preparation, storage, display 3200 Insects, rodents, animals not present; entrance controlled 3700 In-use utensils properly stored 4200 Food-contact surfaces maintained, cleaned, sanitized 3100 Food properly labeled; proper date marking 2900 Adequate equipment for temperature control 4300 Nonfood-contact surfaces maintained and clean 3600 Proper eating, tasting, drinking, or tobacco use 4800 Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment 0100 PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt critical 2110 Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C)) critical
2026-03-05	Educational Inspection	Not rated	0	0
2025-10-21	Return Inspection	Pass	0	0
2025-10-07	Return Inspection	Conditional pass	5	1 1400 Raw meats below and away from ready-to-eat food; species separated critical
2025-09-26	Routine Inspection/Field Review	Conditional pass	48	5 4300 Nonfood-contact surfaces maintained and clean 3200 Insects, rodents, animals not present; entrance controlled 0400 Hands washed as required critical 0600 Adequate handwashing facilities critical 1400 Raw meats below and away from ready-to-eat food; species separated critical
2025-04-18	Routine Inspection/Field Review	Conditional pass	18	4 3000 Proper thawing methods used 4100 Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used 2120 Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C)) critical 1400 Raw meats below and away from ready-to-eat food; species separated critical

Source: King County (Seattle) open data.

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