SHAWARMA TIME

7425 166TH AVE NE, C140 REDMOND

Summary

Inspected 8 times between 2024-12-13 and 2026-10-13.

Latest inspection 2026-10-13: Conditional pass, score 82.

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

Restaurants in zip 98052 pass 70.7%.

Average score here 30.2; King County (Seattle) average 6.8.

Every inspection

Date	Type	Result	Score	Violations
2026-10-13	Routine Inspection/Field Review	Conditional pass	82	7 4800 Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment 3200 Insects, rodents, animals not present; entrance controlled 1710 Proper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 degrees Celsius (C)) critical 2600 Compliance with valid permit; operating and risk control plans, and required written procedures critical 1400 Raw meats below and away from ready-to-eat food; species separated critical 1900 No room temperature storage; proper use of time as a control, procedures available critical 2110 Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C)) critical
2026-06-30	Educational Inspection	Not rated	0	0
2026-04-07	Routine Inspection/Field Review	Pass	7	2 4800 Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment 3300 Potential food contamination prevented during delivery, preparation, storage, display
2025-12-16	Return Inspection	Pass	0	0
2025-12-15	Return Inspection	Conditional pass	5	1 2120 Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C)) critical
2025-11-19	Routine Inspection/Field Review	Conditional pass	80	6 3300 Potential food contamination prevented during delivery, preparation, storage, display 4100 Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used 0400 Hands washed as required critical 2000 Proper reheating procedures for hot holding critical 2120 Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C)) critical 1800 Proper cooking time and temperature; proper use of noncontinuous cooking critical
2025-04-24	Routine Inspection/Field Review	Conditional pass	33	3 3400 Wiping cloths properly used, stored; sanitizer concentration 3500 Employee cleanliness and hygiene 1600 Proper cooling procedure critical
2024-12-13	Routine Inspection/Field Review	Conditional pass	35	4 4200 Food-contact surfaces maintained, cleaned, sanitized 3400 Wiping cloths properly used, stored; sanitizer concentration 2600 Compliance with valid permit; operating and risk control plans, and required written procedures critical 2000 Proper reheating procedures for hot holding critical

Source: King County (Seattle) open data.

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