Taqueria El Herradero LLC (Kc242)
8709 14th Ave S, Seattle, WA 98108
Rated “Okay” · as of Apr 22, 2026
Taqueria El Herradero LLC (Kc242) was last inspected on April 22, 2026 and scored 25 points. Inspectors found 1 violation, 1 of them critical.
Latest inspection
April 22, 2026 · Routine Inspection/Field Review
Score: 25 points
1 critical-
CriticalHygiene & sanitation25 pts
Hands weren’t washed when required.
Official wording (code 0400)
Hands washed as required
Inspection history
12 inspections on record
-
Satisfactory 0 points
Return Inspection
No violations
-
Unsatisfactory 45 points
Routine Inspection/Field Review
3 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
-
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 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))
-
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Satisfactory 5 points
Routine Inspection/Field Review
1 general Show violations
-
GeneralFood handling5 pts
Food wasn’t labeled or date-marked properly.
Official wording (code 3100)
Food properly labeled; proper date marking
-
-
Satisfactory 0 points
Return Inspection
No violations
-
Unsatisfactory 110 points
Routine Inspection/Field Review
6 critical8 general1 paperwork Show violations
-
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
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
-
CriticalFood temperature25 pts
Cooked food wasn’t cooled properly.
Official wording (code 1600)
Proper cooling procedure
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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
-
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
-
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 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
Sewage or wastewater wasn’t disposed of properly.
Official wording (code 4500)
Sewage, wastewater properly disposed
-
GeneralFood temperature5 pts
Food was accepted at an unsafe temperature.
Official wording (code 2800)
Food received at proper temperature
-
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
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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
-
GeneralFood handling5 pts
Food wasn’t labeled or date-marked properly.
Official wording (code 3100)
Food properly labeled; proper date marking
-
GeneralFood temperature3 pts
Frozen food was thawed the wrong way.
Official wording (code 3000)
Proper thawing methods used
-
GeneralFood handling3 pts
In-use utensils weren’t stored properly.
Official wording (code 3700)
In-use utensils properly stored
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PaperworkSigns & paperwork2 pts
Permit not posted.
Official wording (code 5000)
Posting of permit; mobile establishment name easily visible
-
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Satisfactory 0 points
Return Inspection
No violations
-
Unsatisfactory 45 points
Routine Inspection/Field Review
3 critical2 general Show violations
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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 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 handling10 pts
Fruits and vegetables weren’t washed properly.
Official wording (code 0900)
Proper washing of fruits and vegetables
-
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 temperature3 pts
Frozen food was thawed the wrong way.
Official wording (code 3000)
Proper thawing methods used
-
-
Satisfactory 0 points
Return Inspection
No violations
-
Unsatisfactory 118 points
Routine Inspection/Field Review
7 critical7 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
-
CriticalHygiene & sanitation10 pts
Hand sinks were missing, blocked, or not stocked.
Official wording (code 0600)
Adequate handwashing facilities
-
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 & 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
-
CriticalHygiene & sanitation25 pts
Hands weren’t washed when required.
Official wording (code 0400)
Hands washed as required
-
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))
-
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
-
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
Sewage or wastewater wasn’t disposed of properly.
Official wording (code 4500)
Sewage, wastewater properly disposed
-
GeneralFacility upkeep5 pts
Food-contact surfaces weren’t kept clean and sanitized.
Official wording (code 4200)
Food-contact surfaces maintained, cleaned, sanitized
-
GeneralFacility upkeep3 pts
Garbage wasn’t handled or stored properly.
Official wording (code 4700)
Garbage, refuse properly disposed; facilities maintained
-
GeneralFood temperature5 pts
Not enough equipment to keep food at safe temperatures.
Official wording (code 2900)
Adequate equipment for temperature control
-
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
-
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
-
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Unsatisfactory 35 points
Routine Inspection/Field Review
3 critical1 general Show violations
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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
-
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 source15 pts
Water or ice came from an unapproved source.
Official wording (code 0800)
Water supply, ice from approved source
-
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
-
-
Unsatisfactory 10 points
Routine Inspection/Field Review
1 critical Show violations
-
CriticalFood handling10 pts
Fruits and vegetables weren’t washed properly.
Official wording (code 0900)
Proper washing of fruits and vegetables
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More in Seattle
Source: Public Health – Seattle & King County open data, refreshed hourly. Last inspection 6 months ago. Always confirm with the official record.