The Charter Hotel was last inspected on October 21, 2026 and scored 15 points. Inspectors found 2 violations, 1 of them critical.
Latest inspection
October 21, 2026 · Routine Inspection/Field Review
Score: 15 points
1 critical1 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
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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
Inspection history
12 inspections on record
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Complete 0 points
Educational Inspection
No violations
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Satisfactory 8 points
Routine Inspection/Field Review
2 general Show violations
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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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GeneralHygiene & sanitation3 pts
Staff cleanliness or hygiene was inadequate.
Official wording (code 3500)
Employee cleanliness and hygiene
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Complete 0 points
Educational Inspection
No violations
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Satisfactory 0 points
Routine Inspection/Field Review
No violations
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Unsatisfactory 15 points
Routine Inspection/Field Review
1 critical1 general Show violations
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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
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
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Unsatisfactory 30 points
Routine Inspection/Field Review
3 critical Show violations
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CriticalFood handling10 pts
Specialized processes (curing, vacuum-packing, etc.) didn’t follow the approved plan.
Official wording (code 2700)
Compliance with variance; specialized processes; HACCP plan
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CriticalFood handling10 pts
Fruits and vegetables weren’t washed properly.
Official wording (code 0900)
Proper washing of fruits and vegetables
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CriticalFood source10 pts
Food was spoiled, contaminated, or unsafe.
Official wording (code 1000)
Food in good condition, safe and unadulterated; approved additives
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Unsatisfactory 15 points
Routine Inspection/Field Review
1 critical1 general Show violations
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CriticalFood handling10 pts
Fruits and vegetables weren’t washed properly.
Official wording (code 0900)
Proper washing of fruits and vegetables
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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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Unsatisfactory 10 points
Routine Inspection/Field Review
1 critical Show violations
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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
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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
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Satisfactory 0 points
Return Inspection
No violations
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Unsatisfactory 63 points
Routine Inspection/Field Review
5 critical2 general Show violations
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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
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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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CriticalFood temperature25 pts
Cooked food wasn’t cooled properly.
Official wording (code 1600)
Proper cooling procedure
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CriticalFood handling10 pts
Specialized processes (curing, vacuum-packing, etc.) didn’t follow the approved plan.
Official wording (code 2700)
Compliance with variance; specialized processes; HACCP plan
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CriticalFood source5 pts
Shellfish tags, wild mushroom IDs, or fish parasite-destruction steps were missing.
Official wording (code 1200)
Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish
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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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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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Source: Public Health – Seattle & King County open data, refreshed hourly. Last inspection 2 weeks ago. Always confirm with the official record.