Good

Shell/East Kent

Name: Shell/East Kent
Address: 15209 SE 272nd St, Seattle, WA, 98042, US

15209 SE 272nd St, Kent, WA 98042

Rated “Good” · as of May 21, 2026

Shell/East Kent was last inspected on May 21, 2026 and scored 10 points. Inspectors found 1 violation, 1 of them critical.

Latest inspection

May 21, 2026 · Routine Inspection/Field Review

Unsatisfactory

Score: 10 points

1 critical

CriticalFood handling10 pts

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

Official wording (code 2500)
Toxic substances properly identified, stored, used

Inspection scores over time. Lower is better (fewer violation points).

Inspection history

10 inspections on record

Sep 29, 2025 Unsatisfactory 10 points

Routine Inspection/Field Review
1 critical1 general Show violations
- 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))
- GeneralFood handling5 pts
  
  Food wasn’t labeled or date-marked properly.
  
  Official wording (code 3100)
  Food properly labeled; proper date marking
Mar 25, 2025 Unsatisfactory 25 points

Routine Inspection/Field Review
4 critical Show violations
- CriticalFood handling10 pts
  
  Unsafe or returned food wasn’t thrown out, or prepared food wasn’t date-marked.
  
  Official wording (code 1100)
  Proper disposition of returned, unsafe, or contaminated food; proper date marking procedures for food at high risk for Listeria
- 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))
- 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
Oct 22, 2024 Unsatisfactory 10 points

Routine Inspection/Field Review
2 critical Show violations
- 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
- 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))
Apr 16, 2024 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))
Dec 21, 2023 Satisfactory 0 points

Routine Inspection/Field Review

No violations
Apr 5, 2023 Unsatisfactory 10 points

Routine Inspection/Field Review
1 critical1 general 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))
- 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
Sep 15, 2022 Unsatisfactory 30 points

Routine Inspection/Field Review
2 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))
- 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))
May 17, 2021 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))
Jan 4, 2021 Unsatisfactory 10 points

Routine Inspection/Field Review
1 critical1 general 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))
- GeneralFood handling5 pts
  
  Food wasn’t labeled or date-marked properly.
  
  Official wording (code 3100)
  Food properly labeled; proper date marking

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How Seattle grades restaurants

Inspectors add points for each violation, so a lower score is better. 0 means no violations.
Red violations are high-risk practices that can directly cause foodborne illness. Blue violations are lower-risk maintenance and sanitation issues.
Routine inspections with 35 or more red points, or 90 or more total points, are unsatisfactory and require a return inspection.

Severity levels

Critical Can directly make someone sick: food temperatures, contamination, pests, hand-washing.
General Cleanliness, maintenance and facility problems.
Paperwork Missing signs, permits or paperwork.

More in Kent

Source: Public Health – Seattle & King County open data, refreshed hourly. Last inspection 6 months ago. Always confirm with the official record.