Haidilao Hot Pot Seattle

No violations were recorded at this inspection.

1. Apr 2, 2026 Unsatisfactory 5 points

   Return Inspection

   1 critical Show violations

   • 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

2. Mar 19, 2026 Unsatisfactory 15 points

   Return Inspection

   2 critical Show violations

   • 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 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))

3. Mar 2, 2026 Unsatisfactory 40 points

   Routine Inspection/Field Review

   4 critical1 general 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 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 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

   • CriticalHygiene & sanitation10 pts

     Hand sinks were missing, blocked, or not stocked.

     Official wording (code 0600)

     Adequate handwashing facilities

   • 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. Mar 4, 2025 Unsatisfactory 20 points

   Routine Inspection/Field Review

   1 critical2 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))

   • GeneralFacility upkeep5 pts

     Plumbing problems, or missing protection against backflow.

     Official wording (code 4400)

     Plumbing properly sized, installed, and maintained; proper backflow devices, indirect drains, no cross-connections

   • 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. Nov 6, 2024 Satisfactory 0 points

   Return Inspection

   No violations

6. Oct 23, 2024 Unsatisfactory 15 points

   Return Inspection

   2 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))

   • CriticalFood handling5 pts

     No consumer warning posted for raw or undercooked food.

     Official wording (code 2300)

     Proper consumer advisory posted for raw or undercooked foods

7. Oct 7, 2024 Unsatisfactory 50 points

   Routine Inspection/Field Review

   4 critical1 general Show violations

   • CriticalFood handling5 pts

     No consumer warning posted for raw or undercooked food.

     Official wording (code 2300)

     Proper consumer advisory posted for raw or undercooked foods

   • 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

   • 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

8. Apr 24, 2024 Unsatisfactory 23 points

   Routine Inspection/Field Review

   3 critical1 general Show violations

   • CriticalFood handling5 pts

     No consumer warning posted for raw or undercooked food.

     Official wording (code 2300)

     Proper consumer advisory posted for raw or undercooked foods

   • 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 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 temperature3 pts

     Frozen food was thawed the wrong way.

     Official wording (code 3000)

     Proper thawing methods used

9. Apr 19, 2023 Unsatisfactory 10 points

   Routine Inspection/Field Review

   1 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))

   • 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

10. Sep 28, 2022 Unsatisfactory 15 points

    Routine Inspection/Field Review

    2 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))

    • CriticalHygiene & sanitation10 pts

      Hand sinks were missing, blocked, or not stocked.

      Official wording (code 0600)

      Adequate handwashing facilities

11. Dec 27, 2021 Unsatisfactory 33 points

    Routine Inspection/Field Review

    1 critical2 general Show violations

    • CriticalFood temperature25 pts

      Cooked food wasn’t cooled properly.

      Official wording (code 1600)

      Proper cooling procedure

    • 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 temperature3 pts

      Frozen food was thawed the wrong way.

      Official wording (code 3000)

      Proper thawing methods used

12. Mar 3, 2021 Satisfactory 0 points

    Return Inspection

    1 critical Show violations

    • CriticalFood temperature25 pts

      Cooked food wasn’t cooled properly.

      Official wording (code 1600)

      Proper cooling procedure

13. Jan 25, 2021 Unsatisfactory 56 points

    Routine Inspection/Field Review

    3 critical4 general Show violations

    • CriticalFood temperature5 pts

      No accurate thermometer to check food temperatures.

      Official wording (code 2200)

      Accurate thermometer provided and used to evaluate temperature of TCS foods

    • CriticalFood handling10 pts

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

      Official wording (code 2500)

      Toxic substances properly identified, stored, used

    • CriticalFood temperature25 pts

      Cooked food wasn’t cooled properly.

      Official wording (code 1600)

      Proper cooling procedure

    • GeneralFacility upkeep5 pts

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

      Official wording (code 4200)

      Food-contact surfaces maintained, cleaned, sanitized

    • GeneralFood temperature3 pts

      Frozen food was thawed the wrong way.

      Official wording (code 3000)

      Proper thawing methods used

    • 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 handling3 pts

      In-use utensils weren’t stored properly.

      Official wording (code 3700)

      In-use utensils properly stored