Silverlake Ramen
12540 120th Ave NE, 118, Kirkland, WA 98034
Rated “Good” · as of Apr 2, 2026
Silverlake Ramen was last inspected on April 2, 2026 and scored 15 points. Inspectors found 2 violations, 1 of them critical.
Latest inspection
April 2, 2026 · Routine Inspection/Field Review
Score: 15 points
1 critical1 general-
CriticalHygiene & sanitation10 pts
Hand sinks were missing, blocked, or not stocked.
Official wording (code 0600)
Adequate handwashing facilities
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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
Inspection history
10 inspections on record
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Unsatisfactory 5 points
Routine Inspection/Field Review
1 critical Show violations
-
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))
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Satisfactory 0 points
Routine Inspection/Field Review
No violations
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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))
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Satisfactory 0 points
Return Inspection
No violations
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Unsatisfactory 25 points
Return Inspection
1 critical Show violations
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CriticalFood temperature25 pts
Cooked food wasn’t cooled properly.
Official wording (code 1600)
Proper cooling procedure
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Unsatisfactory 85 points
Routine Inspection/Field Review
6 critical1 general 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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CriticalFood temperature25 pts
Cooked food wasn’t cooled properly.
Official wording (code 1600)
Proper cooling procedure
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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
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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
-
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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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 32 points
Routine Inspection/Field Review
2 critical1 paperwork 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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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
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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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Unsatisfactory 30 points
Routine Inspection/Field Review
2 critical Show violations
-
CriticalFood temperature25 pts
Cooked food wasn’t cooled properly.
Official wording (code 1600)
Proper cooling procedure
-
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))
-
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Unsatisfactory 25 points
Routine Inspection/Field Review
1 critical 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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More in Kirkland
Source: Public Health – Seattle & King County open data, refreshed hourly. Last inspection 7 months ago. Always confirm with the official record.