Good

Beacon Grill

4101 Beacon Ave S, Seattle, WA 98108

Seattle

Rated “Good” · as of Sep 22, 2026

Beacon Grill was last inspected on September 22, 2026 and scored 18 points. Inspectors found 3 violations, 1 of them critical.

Latest inspection

September 22, 2026 · Routine Inspection/Field Review

Unsatisfactory

Score: 18 points

1 critical2 general
  • 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

  • GeneralFacility upkeep5 pts

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

    Official wording (code 4200)

    Food-contact surfaces maintained, cleaned, sanitized

  • GeneralFood handling3 pts

    In-use utensils weren’t stored properly.

    Official wording (code 3700)

    In-use utensils properly stored

Jul 13, 2021: 101021/07Feb 14, 2022: 5522/02Jun 24, 2022: 5522/06Mar 2, 2023: 252523/03Jan 2, 2024: 202024/01Aug 12, 2024: 353524/08Aug 20, 2025: 151525/08Sep 22, 2026: 181826/09
Inspection scores over time. Lower is better (fewer violation points).

Inspection history

8 inspections on record

  1. 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 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

  2. Unsatisfactory 35 points

    Routine Inspection/Field Review

    3 critical1 general Show violations
    • CriticalHygiene & sanitation10 pts

      Hand sinks were missing, blocked, or not stocked.

      Official wording (code 0600)

      Adequate handwashing facilities

    • 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 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

    • 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

  3. Unsatisfactory 20 points

    Routine Inspection/Field Review

    1 critical3 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

    • 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

    • 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

  4. Unsatisfactory 25 points

    Routine Inspection/Field Review

    2 critical2 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

      Toxic chemicals weren’t labeled, stored, or used safely.

      Official wording (code 2500)

      Toxic substances properly identified, stored, used

    • 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

      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

  5. 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

  6. 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))

  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))

More in Seattle

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