Spring Kitchen 79 LLC
26636 Maple Valley-Blk Diamond Rd SE, #h200, Maple Valley, WA 98038
Rated “Okay” · as of May 28, 2026
Spring Kitchen 79 LLC was last inspected on May 28, 2026 and scored 12 points. Inspectors found 3 violations.
Latest inspection
May 28, 2026 · Return Inspection
Score: 12 points
2 general1 paperwork-
GeneralFacility upkeep5 pts
Food-contact surfaces weren’t kept clean and sanitized.
Official wording (code 4200)
Food-contact surfaces maintained, cleaned, sanitized
-
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
-
PaperworkSigns & paperwork2 pts
Permit not posted.
Official wording (code 5000)
Posting of permit; mobile establishment name easily visible
Inspection history
10 inspections on record
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Unsatisfactory 67 points
Routine Inspection/Field Review
2 critical3 general1 paperwork Show violations
-
CriticalFood temperature25 pts
Cooked food wasn’t cooled properly.
Official wording (code 1600)
Proper cooling procedure
-
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
-
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
Food-contact surfaces weren’t kept clean and sanitized.
Official wording (code 4200)
Food-contact surfaces maintained, cleaned, sanitized
-
GeneralFood handling5 pts
Food wasn’t labeled or date-marked properly.
Official wording (code 3100)
Food properly labeled; proper date marking
-
PaperworkSigns & paperwork2 pts
Permit not posted.
Official wording (code 5000)
Posting of permit; mobile establishment name easily visible
-
-
Unsatisfactory 35 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 temperature25 pts
Cooked food wasn’t cooled properly.
Official wording (code 1600)
Proper cooling procedure
-
GeneralFood handling5 pts
Food wasn’t labeled or date-marked properly.
Official wording (code 3100)
Food properly labeled; proper date marking
-
-
Unsatisfactory 8 points
Routine Inspection/Field Review
1 critical1 general Show violations
-
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
-
GeneralFood temperature3 pts
Frozen food was thawed the wrong way.
Official wording (code 3000)
Proper thawing methods used
-
-
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))
-
-
Unsatisfactory 25 points
Routine Inspection/Field Review
1 critical Show violations
-
CriticalFood temperature25 pts
Food wasn’t cooked to the right time and temperature.
Official wording (code 1800)
Proper cooking time and temperature; proper use of noncontinuous cooking
-
-
Satisfactory 0 points
Return Inspection
No violations
-
Unsatisfactory 70 points
Routine Inspection/Field Review
5 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 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
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))
-
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
Cooked food wasn’t cooled properly.
Official wording (code 1600)
Proper cooling procedure
-
-
Unsatisfactory 35 points
Routine Inspection/Field Review
2 critical2 general 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))
-
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
-
GeneralFacility upkeep3 pts
Non-food surfaces were dirty or in poor repair.
Official wording (code 4300)
Nonfood-contact surfaces maintained and clean
-
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Satisfactory 0 points
Routine Inspection/Field Review
No violations
More in Maple Valley
Source: Public Health – Seattle & King County open data, refreshed hourly. Last inspection 5 months ago. Always confirm with the official record.