Made in House was last inspected on October 26, 2026 and scored 60 points. Inspectors found 7 violations, 4 of them critical.
Latest inspection
October 26, 2026 · Routine Inspection/Field Review
Score: 60 points
4 critical3 general-
CriticalFood handling10 pts
Specialized processes (curing, vacuum-packing, etc.) didn’t follow the approved plan.
Official wording (code 2700)
Compliance with variance; specialized processes; HACCP plan
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CriticalFood handling5 pts
No consumer warning posted for raw or undercooked food.
Official wording (code 2300)
Proper consumer advisory posted for raw or undercooked foods
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CriticalFood temperature25 pts
Cooked food wasn’t cooled properly.
Official wording (code 1600)
Proper cooling procedure
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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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GeneralFacility upkeep2 pts
Ventilation or lighting was inadequate.
Official wording (code 4900)
Adequate ventilation; lighting; designated areas used
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GeneralFood temperature3 pts
Frozen food was thawed the wrong way.
Official wording (code 3000)
Proper thawing methods used
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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
Inspection history
7 inspections on record
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Satisfactory 0 points
Routine Inspection/Field Review
No violations
-
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
-
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))
-
-
Satisfactory 0 points
Routine Inspection/Field Review
No violations
-
Unsatisfactory 25 points
Routine Inspection/Field Review
1 critical Show violations
-
CriticalFood temperature25 pts
Cooked food wasn’t cooled properly.
Official wording (code 1600)
Proper cooling procedure
-
-
Unsatisfactory 35 points
Routine Inspection/Field Review
2 critical1 general Show violations
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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))
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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
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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
-
-
Satisfactory 0 points
Routine Inspection/Field Review
No violations
More in Seattle
Source: Public Health – Seattle & King County open data, refreshed hourly. Last inspection 10 days ago. Always confirm with the official record.