Spicy Chong Qing LLC was last inspected on June 11, 2025 and scored 20 points. Inspectors found 3 violations, 2 of them critical.
Latest inspection
June 11, 2025 · Routine Inspection/Field Review
Score: 20 points
2 critical1 general-
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
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CriticalFood handling10 pts
Unsafe or returned food wasn’t thrown out, or prepared food wasn’t date-marked.
Official wording (code 1100)
Proper disposition of returned, unsafe, or contaminated food; proper date marking procedures for food at high risk for Listeria
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GeneralFacility upkeep5 pts
Food-contact surfaces weren’t kept clean and sanitized.
Official wording (code 4200)
Food-contact surfaces maintained, cleaned, sanitized
Inspection history
7 inspections on record
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Satisfactory 15 points
Routine Inspection/Field Review
4 general Show violations
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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
Food-contact surfaces weren’t kept clean and sanitized.
Official wording (code 4200)
Food-contact surfaces maintained, cleaned, sanitized
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GeneralFood temperature3 pts
Frozen food was thawed the wrong way.
Official wording (code 3000)
Proper thawing methods used
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GeneralFood handling5 pts
Food wasn’t labeled or date-marked properly.
Official wording (code 3100)
Food properly labeled; proper date marking
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Unsatisfactory 47 points
Routine Inspection/Field Review
2 critical4 general Show violations
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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
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CriticalHygiene & sanitation25 pts
Hands weren’t washed when required.
Official wording (code 0400)
Hands washed as required
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GeneralFood handling5 pts
Food wasn’t labeled or date-marked properly.
Official wording (code 3100)
Food properly labeled; proper date marking
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GeneralFacility upkeep5 pts
Food-contact surfaces weren’t kept clean and sanitized.
Official wording (code 4200)
Food-contact surfaces maintained, cleaned, sanitized
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GeneralPests5 pts
Insects, rodents, or animals were present, or entrances weren’t sealed against them.
Official wording (code 3200)
Insects, rodents, animals not present; entrance controlled
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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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Satisfactory 0 points
Return Inspection
No violations
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Unsatisfactory 38 points
Routine Inspection/Field Review
2 critical1 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
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CriticalHygiene & sanitation10 pts
Hand sinks were missing, blocked, or not stocked.
Official wording (code 0600)
Adequate handwashing facilities
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GeneralFood handling3 pts
In-use utensils weren’t stored properly.
Official wording (code 3700)
In-use utensils properly stored
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Unsatisfactory 26 points
Routine Inspection/Field Review
1 critical3 general Show violations
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CriticalFood handling15 pts
Food-contact surfaces weren’t sanitized, or there was cross-contamination.
Official wording (code 1300)
Food contact surfaces cleaned and sanitized; no cross contamination
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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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GeneralFood handling3 pts
In-use utensils weren’t stored properly.
Official wording (code 3700)
In-use utensils properly stored
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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
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Unsatisfactory 31 points
Routine Inspection/Field Review
1 critical2 general Show violations
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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))
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GeneralFood handling3 pts
In-use utensils weren’t stored properly.
Official wording (code 3700)
In-use utensils properly stored
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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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More in Kent
Source: Public Health – Seattle & King County open data, refreshed hourly. Last inspection 17 months ago. Always confirm with the official record.