Las Margaritas III was last inspected on September 17, 2026 and scored 15 points. Inspectors found 2 violations, 2 of them critical.
Latest inspection
September 17, 2026 · Routine Inspection/Field Review
Score: 15 points
2 critical-
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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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))
Inspection history
8 inspections on record
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Unsatisfactory 10 points
Routine Inspection/Field Review
1 critical1 general Show violations
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CriticalFood temperature5 pts
Hot food was held slightly too cool (130–134°F).
Official wording (code 1720)
Proper hot holding temperatures; between 130 to 134 degrees Fahrenheit (F) (54 to 56 degrees Celsius (C))
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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 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 10 points
Routine Inspection/Field Review
1 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
-
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 5 points
Routine Inspection/Field Review
1 critical Show violations
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CriticalFood temperature5 pts
Hot food was held slightly too cool (130–134°F).
Official wording (code 1720)
Proper hot holding temperatures; between 130 to 134 degrees Fahrenheit (F) (54 to 56 degrees Celsius (C))
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Satisfactory 0 points
Routine Inspection/Field Review
No violations
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Unsatisfactory 10 points
Routine Inspection/Field Review
1 critical Show violations
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CriticalFood handling10 pts
Toxic chemicals weren’t labeled, stored, or used safely.
Official wording (code 2500)
Toxic substances properly identified, stored, used
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Unsatisfactory 10 points
Routine Inspection/Field Review
1 critical1 general Show violations
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CriticalFood handling5 pts
Raw shell eggs weren’t handled properly.
Official wording (code 1500)
Proper preparation of raw shell eggs
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GeneralFacility upkeep5 pts
Surfaces or equipment were the wrong material or hard to clean.
Official wording (code 4000)
Food and nonfood surfaces properly used and constructed; cleanable
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Source: Public Health – Seattle & King County open data, refreshed hourly. Last inspection 7 weeks ago. Always confirm with the official record.