Excellent

Basil - Viet Kitchen

4002 University Way NE, Seattle, WA 98105

Seattle

Rated “Excellent” · as of Oct 7, 2026

Basil - Viet Kitchen was last inspected on October 7, 2026 and scored 8 points. Inspectors found 2 violations.

Latest inspection

October 7, 2026 · Routine Inspection/Field Review

Satisfactory

Score: 8 points

2 general
  • GeneralFacility upkeep5 pts

    Food-contact surfaces weren’t kept clean and sanitized.

    Official wording (code 4200)

    Food-contact surfaces maintained, cleaned, sanitized

  • GeneralFood handling3 pts

    In-use utensils weren’t stored properly.

    Official wording (code 3700)

    In-use utensils properly stored

Nov 17, 2021: 303021/11Jul 20, 2023: 202023/07Nov 29, 2023: 404023/11Mar 28, 2024: 252524/03Nov 15, 2024: 5524/11May 22, 2025: 151525/05Dec 19, 2025: 0025/12Jan 7, 2026: 8826/01Oct 7, 2026: 8826/10
Inspection scores over time. Lower is better (fewer violation points).

Inspection history

9 inspections on record

  1. Satisfactory 8 points

    Routine Inspection/Field Review

    2 general Show violations
    • GeneralFood temperature3 pts

      Frozen food was thawed the wrong way.

      Official wording (code 3000)

      Proper thawing methods used

    • GeneralFood handling5 pts

      Food wasn’t protected from contamination during delivery, prep, storage, or display.

      Official wording (code 3300)

      Potential food contamination prevented during delivery, preparation, storage, display

  2. Satisfactory 0 points

    Educational Inspection

    No violations

  3. Unsatisfactory 15 points

    Routine Inspection/Field Review

    1 critical1 general 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))

    • 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

  4. Satisfactory 5 points

    Routine Inspection/Field Review

    1 general Show violations
    • GeneralFacility upkeep5 pts

      Food-contact surfaces weren’t kept clean and sanitized.

      Official wording (code 4200)

      Food-contact surfaces maintained, cleaned, sanitized

  5. Unsatisfactory 25 points

    Routine Inspection/Field Review

    1 critical3 general Show violations
    • CriticalFood handling10 pts

      Toxic chemicals weren’t labeled, stored, or used safely.

      Official wording (code 2500)

      Toxic substances properly identified, stored, used

    • 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

    • 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

    • GeneralFacility upkeep5 pts

      Plumbing problems, or missing protection against backflow.

      Official wording (code 4400)

      Plumbing properly sized, installed, and maintained; proper backflow devices, indirect drains, no cross-connections

  6. Unsatisfactory 40 points

    Routine Inspection/Field Review

    2 critical2 general Show violations
    • CriticalHygiene & sanitation25 pts

      Staff touched ready-to-eat food with bare hands.

      Official wording (code 0500)

      Proper barriers used to prevent bare hand contact with ready-to-eat foods

    • 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))

    • 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

    • GeneralFood handling5 pts

      Food wasn’t protected from contamination during delivery, prep, storage, or display.

      Official wording (code 3300)

      Potential food contamination prevented during delivery, preparation, storage, display

  7. Unsatisfactory 20 points

    Routine Inspection/Field Review

    1 critical1 general Show violations
    • CriticalFood handling15 pts

      Food-contact surfaces weren’t sanitized, or there was cross-contamination.

      Official wording (code 1300)

      Food contact surfaces cleaned and sanitized; no cross contamination

    • 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

  8. Unsatisfactory 30 points

    Routine Inspection/Field Review

    2 critical2 general Show violations
    • 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))

    • 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

    • 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

More in Seattle

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