Good

Fogon Mac Inc.

600 E Pine St, Seattle, WA 98122

Seattle

Rated “Good” · as of Jul 30, 2026

Fogon Mac Inc. was last inspected on July 30, 2026 and scored 15 points. Inspectors found 2 violations, 1 of them critical.

Latest inspection

July 30, 2026 · Routine Inspection/Field Review

Unsatisfactory

Score: 15 points

1 critical1 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))

  • 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

Mar 25, 2021: 151521/03Dec 2, 2022: 383822/12Dec 14, 2022: 0022/12Jun 13, 2023: 101023/06Feb 1, 2024: 151524/02Jan 2, 2025: 202025/01Jun 11, 2025: 2225/06Jan 1, 2026: 303026/01Jun 10, 2026: 0026/06Jul 30, 2026: 151526/07
Inspection scores over time. Lower is better (fewer violation points).

Inspection history

10 inspections on record

  1. Complete 0 points

    Educational Inspection

    No violations

  2. Unsatisfactory 30 points

    Routine Inspection/Field Review

    1 critical1 general Show violations
    • CriticalFood temperature25 pts

      Cooked food wasn’t cooled properly.

      Official wording (code 1600)

      Proper cooling procedure

    • GeneralFacility upkeep5 pts

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

      Official wording (code 4200)

      Food-contact surfaces maintained, cleaned, sanitized

  3. Satisfactory 2 points

    Routine Inspection/Field Review

    1 general Show violations
    • GeneralFacility upkeep2 pts

      Ventilation or lighting was inadequate.

      Official wording (code 4900)

      Adequate ventilation; lighting; designated areas used

  4. Unsatisfactory 20 points

    Routine Inspection/Field Review

    1 critical2 general Show violations
    • CriticalHygiene & sanitation10 pts

      Hand sinks were missing, blocked, or not stocked.

      Official wording (code 0600)

      Adequate handwashing facilities

    • 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 upkeep5 pts

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

      Official wording (code 4200)

      Food-contact surfaces maintained, cleaned, sanitized

  5. Unsatisfactory 15 points

    Routine Inspection/Field Review

    1 critical1 general Show violations
    • CriticalHygiene & sanitation10 pts

      Hand sinks were missing, blocked, or not stocked.

      Official wording (code 0600)

      Adequate handwashing facilities

    • GeneralFacility upkeep5 pts

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

      Official wording (code 4200)

      Food-contact surfaces maintained, cleaned, sanitized

  6. 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))

  7. Satisfactory 0 points

    Return Inspection

    No violations

  8. Unsatisfactory 38 points

    Routine Inspection/Field Review

    3 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))

    • 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

    • 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

    • GeneralFacility upkeep3 pts

      Non-food surfaces were dirty or in poor repair.

      Official wording (code 4300)

      Nonfood-contact surfaces maintained and clean

  9. 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))

    • GeneralFood temperature5 pts

      Not enough equipment to keep food at safe temperatures.

      Official wording (code 2900)

      Adequate equipment for temperature control

More in Seattle

Source: Public Health – Seattle & King County open data, refreshed hourly. Last inspection 3 months ago. Always confirm with the official record.