Needs to Improve

Alebrijes Oaxaca Kitchen (KC1050)

Name: Alebrijes Oaxaca Kitchen (KC1050)
Address: 10256 16th Ave SW, Seattle, WA, 98146, US

10256 16th Ave SW, a, Seattle, WA 98146

Rated “Needs to Improve” · as of May 30, 2025

Alebrijes Oaxaca Kitchen (KC1050) was last inspected on May 30, 2025 and scored 85 points. Inspectors found 9 violations, 8 of them critical.

Latest inspection

May 30, 2025 · Routine Inspection/Field Review

Unsatisfactory

Score: 85 points

8 critical1 general

CriticalHygiene & sanitation10 pts

Hand sinks were missing, blocked, or not stocked.

Official wording (code 0600)
Adequate handwashing facilities
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
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))
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
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 temperature5 pts

No accurate thermometer to check food temperatures.

Official wording (code 2200)
Accurate thermometer provided and used to evaluate temperature of TCS foods
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 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

Wiping cloths weren’t stored in sanitizer, or sanitizer strength was wrong.

Official wording (code 3400)
Wiping cloths properly used, stored; sanitizer concentration

Inspection scores over time. Lower is better (fewer violation points).

Inspection history

2 inspections on record

May 22, 2024 Satisfactory 0 points

Routine Inspection/Field Review

No violations

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How Seattle grades restaurants

Inspectors add points for each violation, so a lower score is better. 0 means no violations.
Red violations are high-risk practices that can directly cause foodborne illness. Blue violations are lower-risk maintenance and sanitation issues.
Routine inspections with 35 or more red points, or 90 or more total points, are unsatisfactory and require a return inspection.

Severity levels

Critical Can directly make someone sick: food temperatures, contamination, pests, hand-washing.
General Cleanliness, maintenance and facility problems.
Paperwork Missing signs, permits or paperwork.

More in Seattle

Source: Public Health – Seattle & King County open data, refreshed hourly. Last inspection 17 months ago. Always confirm with the official record.