Taki's Mad Greek was last inspected on May 5, 2026 and scored 20 points. Inspectors found 3 violations, 2 of them critical.
Latest inspection
May 5, 2026 · Routine Inspection/Field Review
Score: 20 points
2 critical1 general-
CriticalManagement & training5 pts
No person in charge who knew the food-safety rules, or no certified manager on staff.
Official wording (code 0100)
PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
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CriticalHygiene & sanitation10 pts
Hand sinks were missing, blocked, or not stocked.
Official wording (code 0600)
Adequate handwashing facilities
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GeneralFood handling5 pts
Food wasn’t labeled or date-marked properly.
Official wording (code 3100)
Food properly labeled; proper date marking
Inspection history
10 inspections on record
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Unsatisfactory 15 points
Routine Inspection/Field Review
2 critical1 general Show violations
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CriticalManagement & training5 pts
No person in charge who knew the food-safety rules, or no certified manager on staff.
Official wording (code 0100)
PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
-
CriticalManagement & training5 pts
Not every food worker had a current Food Worker Card.
Official wording (code 0200)
Food Worker Cards current for all food workers; new food workers trained
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GeneralFacility upkeep5 pts
Dishwashing setup or sanitizer strength wasn’t right, or test strips were missing.
Official wording (code 4100)
Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
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Unsatisfactory 15 points
Routine Inspection/Field Review
2 critical1 general Show violations
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CriticalManagement & training5 pts
Not every food worker had a current Food Worker Card.
Official wording (code 0200)
Food Worker Cards current for all food workers; new food workers trained
-
CriticalManagement & training5 pts
No person in charge who knew the food-safety rules, or no certified manager on staff.
Official wording (code 0100)
PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
-
GeneralFacility upkeep5 pts
Dishwashing setup or sanitizer strength wasn’t right, or test strips were missing.
Official wording (code 4100)
Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
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Unsatisfactory 10 points
Routine Inspection/Field Review
1 critical1 general Show violations
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CriticalManagement & training5 pts
Not every food worker had a current Food Worker Card.
Official wording (code 0200)
Food Worker Cards current for all food workers; new food workers trained
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GeneralPests5 pts
Insects, rodents, or animals were present, or entrances weren’t sealed against them.
Official wording (code 3200)
Insects, rodents, animals not present; entrance controlled
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Unsatisfactory 17 points
Routine Inspection/Field Review
2 critical1 general Show violations
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CriticalManagement & training5 pts
Not every food worker had a current Food Worker Card.
Official wording (code 0200)
Food Worker Cards current for all food workers; new food workers trained
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CriticalHygiene & sanitation10 pts
Hand sinks were missing, blocked, or not stocked.
Official wording (code 0600)
Adequate handwashing facilities
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GeneralFacility upkeep2 pts
Floors, walls, or ceilings were damaged or dirty.
Official wording (code 4800)
Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
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Unsatisfactory 10 points
Routine Inspection/Field Review
1 critical Show violations
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CriticalFood temperature10 pts
Cold food was held above 45°F.
Official wording (code 2110)
Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
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Unsatisfactory 33 points
Routine Inspection/Field Review
2 critical3 general Show violations
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CriticalHygiene & sanitation10 pts
Hand sinks were missing, blocked, or not stocked.
Official wording (code 0600)
Adequate handwashing facilities
-
CriticalFood temperature10 pts
Cold food was held above 45°F.
Official wording (code 2110)
Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
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GeneralPests5 pts
Insects, rodents, or animals were present, or entrances weren’t sealed against them.
Official wording (code 3200)
Insects, rodents, animals not present; entrance controlled
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GeneralFacility upkeep5 pts
Food-contact surfaces weren’t kept clean and sanitized.
Official wording (code 4200)
Food-contact surfaces maintained, cleaned, sanitized
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GeneralFacility upkeep3 pts
Non-food surfaces were dirty or in poor repair.
Official wording (code 4300)
Nonfood-contact surfaces maintained and clean
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Satisfactory 0 points
Return Inspection
No violations
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Unsatisfactory 25 points
Return Inspection
1 critical Show violations
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CriticalFood temperature25 pts
Hot food was held below 130°F.
Official wording (code 1710)
Proper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 degrees Celsius (C))
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Unsatisfactory 40 points
Routine Inspection/Field Review
2 critical1 general Show violations
-
CriticalFood temperature25 pts
Hot food was held below 130°F.
Official wording (code 1710)
Proper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 degrees Celsius (C))
-
CriticalHygiene & sanitation10 pts
Hand sinks were missing, blocked, or not stocked.
Official wording (code 0600)
Adequate handwashing facilities
-
GeneralPests5 pts
Insects, rodents, or animals were present, or entrances weren’t sealed against them.
Official wording (code 3200)
Insects, rodents, animals not present; entrance controlled
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Source: Public Health – Seattle & King County open data, refreshed hourly. Last inspection 6 months ago. Always confirm with the official record.