LAREDOS

555 ALOHA ST 100, SEATTLE, WA 98109 · Restaurant (Seating 51-150)

28 inspections

1. Routine Inspection/Field Review14 avr. 2025

   5 infractions

   • 4200 - Food-contact surfaces maintained, clean, sanitized
     • BLUE
   • 4300 - Non-food contact surfaces maintained and clean
     • BLUE
   • 3100 - Food properly labeled; proper date marking
     • BLUE
   • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
     • BLUE
   • 2600 - Compliance with valid permit; operating and risk control plans and required written procedure
     • RED
2. Routine Inspection/Field Review12 sept. 2024

   1 infraction

   • 4100 - Warewashing facilities properly installed, maintained, used;
     • BLUE
3. Consultation/Education - Field17 avr. 2024

   0 infraction

4. Routine Inspection/Field Review25 oct. 2023

   0 infraction

5. Routine Inspection/Field Review28 sept. 2022

   0 infraction

6. Routine Inspection/Field Review12 janv. 2021

   0 infraction

7. Routine Inspection/Field Review17 janv. 2019

   0 infraction

8. Routine Inspection/Field Review11 sept. 2018

   0 infraction

9. Routine Inspection/Field Review2 mai 2018

   0 infraction

10. Routine Inspection/Field Review22 mars 2017

    0 infraction

11. Consultation/Education - Field16 sept. 2016

    0 infraction

12. Routine Inspection/Field Review30 déc. 2015

    1 infraction

    • 2500 - Toxic substances properly identified,...
      • RED
13. Consultation/Education - Field9 sept. 2015

    0 infraction

14. Routine Inspection/Field Review9 avr. 2015

    2 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 1600 - Proper cooling procedure
      • RED
15. Routine Inspection/Field Review5 déc. 2014

    2 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
16. Return Inspection19 août 2014

    0 infraction

17. Routine Inspection/Field Review31 juill. 2014

    3 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1600 - Proper cooling procedure
      • RED
18. Consultation/Education - Field22 avr. 2014

    0 infraction

19. Routine Inspection/Field Review12 juin 2013

    1 infraction

    • 3700 - In-use utensils properly stored
      • BLUE
20. Routine Inspection/Field Review1 mai 2012

    2 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 3700 - In-use utensils properly stored
      • BLUE
21. Routine Inspection/Field Review16 févr. 2012

    5 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 4400 - Plumbing properly sized, installed,...
      • BLUE
    • 2300 - Proper Consumer Advisory posted for raw ...
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
22. Routine Inspection/Field Review12 oct. 2011

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
23. Consultation/Education - Field28 avr. 2011

    0 infraction

24. Routine Inspection/Field Review19 avr. 2011

    5 infractions

    • 4800 - Physical facilities properly installed,...
      • BLUE
    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 0200 - Food Worker Cards current for all food...
      • RED
    • 0500 - Proper methods used to prevent bare hand...
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
25. Routine Inspection/Field Review15 févr. 2011

    0 infraction

26. Consultation/Education - Field9 déc. 2010

    0 infraction

27. Routine Inspection/Field Review14 sept. 2010

    1 infraction

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
28. Routine Inspection/Field Review11 mai 2010

    3 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 0600 - Adequate handwashing facilities
      • RED