Okay

Ferry Noodle House

93 Marion St, Seattle, WA 98104

Seattle

Rated “Okay” · as of Oct 7, 2026

Ferry Noodle House was last inspected on October 7, 2026 and scored 35 points. Inspectors found 3 violations, 2 of them critical.

Latest inspection

October 7, 2026 · Routine Inspection/Field Review

Unsatisfactory

Score: 35 points

2 critical1 general
  • CriticalFood temperature5 pts

    Cold food was held slightly too warm (42–45°F).

    Official wording (code 2120)

    Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))

  • CriticalFood temperature25 pts

    Food was left at room temperature without proper time controls.

    Official wording (code 1900)

    No room temperature storage; proper use of time as a control, procedures available

  • GeneralFood handling5 pts

    Wiping cloths weren’t stored in sanitizer, or sanitizer strength was wrong.

    Official wording (code 3400)

    Wiping cloths properly used, stored; sanitizer concentration

Apr 12, 2021: 5521/04Apr 13, 2022: 404022/04Apr 27, 2023: 353523/04Jan 3, 2024: 303024/01Nov 20, 2024: 353524/11Jan 13, 2025: 252525/01Aug 6, 2025: 101025/08Jun 10, 2026: 0026/06Oct 7, 2026: 353526/10
Inspection scores over time. Lower is better (fewer violation points).

Inspection history

9 inspections on record

  1. Complete 0 points

    Educational Inspection

    No violations

  2. Unsatisfactory 10 points

    Routine Inspection/Field Review

    1 critical Show violations
    • 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))

  3. Unsatisfactory 25 points

    Routine Inspection/Field Review

    1 critical Show violations
    • CriticalFood temperature25 pts

      Food was left at room temperature without proper time controls.

      Official wording (code 1900)

      No room temperature storage; proper use of time as a control, procedures available

  4. Unsatisfactory 35 points

    Routine Inspection/Field Review

    2 critical1 general Show violations
    • CriticalFood handling5 pts

      Raw meat was stored above or next to ready-to-eat food.

      Official wording (code 1400)

      Raw meats below and away from ready-to-eat food; species separated

    • CriticalFood temperature25 pts

      Food was left at room temperature without proper time controls.

      Official wording (code 1900)

      No room temperature storage; proper use of time as a control, procedures available

    • GeneralFood handling5 pts

      Wiping cloths weren’t stored in sanitizer, or sanitizer strength was wrong.

      Official wording (code 3400)

      Wiping cloths properly used, stored; sanitizer concentration

  5. Unsatisfactory 30 points

    Routine Inspection/Field Review

    2 critical Show violations
    • CriticalFood handling5 pts

      Raw meat was stored above or next to ready-to-eat food.

      Official wording (code 1400)

      Raw meats below and away from ready-to-eat food; species separated

    • CriticalFood temperature25 pts

      Cooked food wasn’t cooled properly.

      Official wording (code 1600)

      Proper cooling procedure

  6. Unsatisfactory 35 points

    Routine Inspection/Field Review

    2 critical Show violations
    • CriticalFood temperature25 pts

      Cooked food wasn’t cooled properly.

      Official wording (code 1600)

      Proper cooling procedure

    • CriticalManagement & training10 pts

      Permit or required written food-safety procedures weren’t in order.

      Official wording (code 2600)

      Compliance with valid permit; operating and risk control plans, and required written procedures

  7. Unsatisfactory 40 points

    Routine Inspection/Field Review

    3 critical Show violations
    • CriticalFood temperature25 pts

      Cooked food wasn’t cooled properly.

      Official wording (code 1600)

      Proper cooling procedure

    • 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

    • 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))

  8. Unsatisfactory 5 points

    Routine Inspection/Field Review

    1 critical Show violations
    • CriticalFood temperature5 pts

      Cold food was held slightly too warm (42–45°F).

      Official wording (code 2120)

      Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))

More in Seattle

Source: Public Health – Seattle & King County open data, refreshed hourly. Last inspection 4 weeks ago. Always confirm with the official record.