Good

Taqueria Sotelo

2908 E Cherry St, Seattle, WA 98122

Seattle

Rated “Good” · as of Apr 30, 2026

Taqueria Sotelo was last inspected on April 30, 2026 and scored 22 points. Inspectors found 3 violations, 2 of them critical.

Latest inspection

April 30, 2026 · Routine Inspection/Field Review

Unsatisfactory

Score: 22 points

2 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))

  • 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

  • GeneralFacility upkeep2 pts

    Ventilation or lighting was inadequate.

    Official wording (code 4900)

    Adequate ventilation; lighting; designated areas used

Jun 25, 2021: 0021/06Aug 2, 2021: 101021/08Oct 18, 2022: 5522/10Mar 1, 2023: 252523/03Jan 10, 2024: 303024/01Jun 3, 2024: 5524/06May 19, 2025: 101025/05Nov 19, 2025: 7725/11Apr 30, 2026: 222226/04
Inspection scores over time. Lower is better (fewer violation points).

Inspection history

9 inspections on record

  1. Unsatisfactory 7 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))

    • GeneralFacility upkeep2 pts

      Ventilation or lighting was inadequate.

      Official wording (code 4900)

      Adequate ventilation; lighting; designated areas used

  2. 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))

  3. 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))

  4. Unsatisfactory 30 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 handling10 pts

      Fruits and vegetables weren’t washed properly.

      Official wording (code 0900)

      Proper washing of fruits and vegetables

    • 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

      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

    2 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 temperature15 pts

      Food wasn’t reheated properly before hot holding.

      Official wording (code 2000)

      Proper reheating procedures for hot holding

    • GeneralFacility upkeep5 pts

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

      Official wording (code 4200)

      Food-contact surfaces maintained, cleaned, sanitized

  6. Satisfactory 5 points

    Routine Inspection/Field Review

    1 general Show violations
    • 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

  7. 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))

  8. Satisfactory 0 points

    Routine Inspection/Field Review

    No violations

More in Seattle

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