Tony's Bakery & Deli
6020 M L King Jr Way S, Seattle, WA 98118
Rated “Okay” · as of Jul 22, 2026
Tony's Bakery & Deli was last inspected on July 22, 2026 and scored 38 points. Inspectors found 7 violations, 2 of them critical.
Latest inspection
July 22, 2026 · Routine Inspection/Field Review
Score: 38 points
2 critical5 general-
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))
-
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
-
GeneralFood temperature3 pts
Frozen food was thawed the wrong way.
Official wording (code 3000)
Proper thawing methods used
-
GeneralHygiene & sanitation3 pts
Staff were eating, drinking, or smoking where food is prepared.
Official wording (code 3600)
Proper eating, tasting, drinking, or tobacco use
-
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
-
GeneralFacility upkeep2 pts
Floors, walls, or ceilings were damaged or dirty.
Official wording (code 4800)
Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
-
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
Inspection history
16 inspections on record
-
Unsatisfactory 15 points
Routine Inspection/Field Review
1 critical1 general Show violations
-
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
-
GeneralFood handling5 pts
Food wasn’t labeled or date-marked properly.
Official wording (code 3100)
Food properly labeled; proper date marking
-
-
Complete 0 points
Return Inspection
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))
-
-
Unsatisfactory 30 points
Return Inspection
2 critical Show violations
-
CriticalFood temperature25 pts
Cooked food wasn’t cooled properly.
Official wording (code 1600)
Proper cooling procedure
-
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))
-
-
Unsatisfactory 96 points
Routine Inspection/Field Review
6 critical4 general Show violations
-
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
-
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
-
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
Cooked food wasn’t cooled properly.
Official wording (code 1600)
Proper cooling procedure
-
CriticalHygiene & sanitation10 pts
Hand sinks were missing, blocked, or not stocked.
Official wording (code 0600)
Adequate handwashing facilities
-
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
-
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
-
GeneralHygiene & sanitation3 pts
Staff were eating, drinking, or smoking where food is prepared.
Official wording (code 3600)
Proper eating, tasting, drinking, or tobacco use
-
GeneralFood temperature3 pts
Frozen food was thawed the wrong way.
Official wording (code 3000)
Proper thawing methods 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
-
-
Complete 0 points
Return Inspection
No violations
-
Unsatisfactory 15 points
Return Inspection
2 critical Show violations
-
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
-
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
-
-
Unsatisfactory 101 points
Routine Inspection/Field Review
6 critical4 general Show violations
-
CriticalHygiene & sanitation10 pts
Hand sinks were missing, blocked, or not stocked.
Official wording (code 0600)
Adequate handwashing facilities
-
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))
-
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
-
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
-
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
-
GeneralFood temperature3 pts
Frozen food was thawed the wrong way.
Official wording (code 3000)
Proper thawing methods used
-
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
-
GeneralFacility upkeep3 pts
Garbage wasn’t handled or stored properly.
Official wording (code 4700)
Garbage, refuse properly disposed; facilities maintained
-
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
-
-
Satisfactory 11 points
Return Inspection
3 general Show violations
-
GeneralFood temperature3 pts
Frozen food was thawed the wrong way.
Official wording (code 3000)
Proper thawing methods used
-
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
-
GeneralFacility upkeep3 pts
Garbage wasn’t handled or stored properly.
Official wording (code 4700)
Garbage, refuse properly disposed; facilities maintained
-
-
Unsatisfactory 53 points
Routine Inspection/Field Review
3 critical4 general Show violations
-
CriticalFood temperature5 pts
No accurate thermometer to check food temperatures.
Official wording (code 2200)
Accurate thermometer provided and used to evaluate temperature of TCS foods
-
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))
-
CriticalFood temperature25 pts
Cooked food wasn’t cooled properly.
Official wording (code 1600)
Proper cooling procedure
-
GeneralFacility upkeep3 pts
Garbage wasn’t handled or stored properly.
Official wording (code 4700)
Garbage, refuse properly disposed; facilities maintained
-
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
-
GeneralFood temperature3 pts
Frozen food was thawed the wrong way.
Official wording (code 3000)
Proper thawing methods used
-
GeneralFacility upkeep2 pts
Ventilation or lighting was inadequate.
Official wording (code 4900)
Adequate ventilation; lighting; designated areas used
-
-
Unsatisfactory 10 points
Return Inspection
1 critical Show violations
-
CriticalHygiene & sanitation10 pts
Hand sinks were missing, blocked, or not stocked.
Official wording (code 0600)
Adequate handwashing facilities
-
-
Unsatisfactory 35 points
Routine Inspection/Field Review
2 critical Show violations
-
CriticalHygiene & sanitation10 pts
Hand sinks were missing, blocked, or not stocked.
Official wording (code 0600)
Adequate handwashing facilities
-
CriticalHygiene & sanitation25 pts
Hands weren’t washed when required.
Official wording (code 0400)
Hands washed as required
-
-
Unsatisfactory 18 points
Routine Inspection/Field Review
2 critical1 general Show violations
-
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
-
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 temperature3 pts
Frozen food was thawed the wrong way.
Official wording (code 3000)
Proper thawing methods used
-
-
Unsatisfactory 23 points
Routine Inspection/Field Review
3 critical1 general Show violations
-
CriticalFood temperature5 pts
No accurate thermometer to check food temperatures.
Official wording (code 2200)
Accurate thermometer provided and used to evaluate temperature of TCS 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))
-
CriticalHygiene & sanitation10 pts
Hand sinks were missing, blocked, or not stocked.
Official wording (code 0600)
Adequate handwashing facilities
-
GeneralFood temperature3 pts
Frozen food was thawed the wrong way.
Official wording (code 3000)
Proper thawing methods used
-
-
Unsatisfactory 12 points
Routine Inspection/Field Review
1 critical2 general Show violations
-
CriticalFood temperature5 pts
No accurate thermometer to check food temperatures.
Official wording (code 2200)
Accurate thermometer provided and used to evaluate temperature of TCS foods
-
GeneralFacility upkeep5 pts
Food-contact surfaces weren’t kept clean and sanitized.
Official wording (code 4200)
Food-contact surfaces maintained, cleaned, sanitized
-
GeneralFacility upkeep2 pts
Ventilation or lighting was inadequate.
Official wording (code 4900)
Adequate ventilation; lighting; designated areas used
-
More in Seattle
Source: Public Health – Seattle & King County open data, refreshed hourly. Last inspection 3 months ago. Always confirm with the official record.