PATIO FINE THAI CUISINE

524 15TH AVE E, SEATTLE, WA 98112 · Restaurant (Seating 13-50)

33 inspections

1. Routine Inspection/Field Review4 nov. 2025

   14 infractions

   • 4200 - Food-contact surfaces maintained, clean, sanitized
     • BLUE
   • 2900 - Adequate equipment for temperature control
     • BLUE
   • 3200 - Insects, rodents, animals not present; entrance controlled.
     • BLUE
   • 4100 - Warewashing facilities properly installed, maintained, used;
     • BLUE
   • 4800 - Physical facilities properly installed,...
     • BLUE
   • 3800 - Utensils, equipment, linens properly stored, used, handled
     • BLUE
   • 3400 - Wiping cloths properly used, stored, sanitizer concentration
     • BLUE
   • 4300 - Non-food contact surfaces maintained and clean
     • BLUE
   • 1300 - Food contact surfaces cleaned and sanitized; no cross contamination
     • RED
   • 2500 - Toxic substances properly identified, stored, used
     • RED
   • 0900 - Proper washing of fruits and vegetables
     • RED
   • 1000 - Food in good condition, safe and unadulterated; approved additives
     • RED
   • 1400 - Raw meats below and away from ready-to-eat food; species separated
     • RED
   • 2600 - Compliance with valid permit; operating and risk control plans and required written procedure
     • RED
2. Return Inspection7 juill. 2025

   4 infractions

   • 3200 - Insects, rodents, animals not present; entrance controlled.
     • BLUE
   • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
     • BLUE
   • 1600 - Proper cooling procedure
     • RED
   • 2110 - Proper cold holding temperatures (greater than 45° F)
     • RED
3. Return Inspection17 juin 2025

   2 infractions

   • 1100 - Proper disposition of returned, previously served, unsafe, or contaminated food; Date marking
     • RED
   • 1400 - Raw meats below and away from ready-to-eat food; species separated
     • RED
4. Routine Inspection/Field Review4 juin 2025

   12 infractions

   • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
     • BLUE
   • 3700 - In-use utensils properly stored
     • BLUE
   • 4000 - Food and non-food surfaces properly used and constructed; cleanable
     • BLUE
   • 4200 - Food-contact surfaces maintained, clean, sanitized
     • BLUE
   • 2900 - Adequate equipment for temperature control
     • BLUE
   • 4300 - Non-food contact surfaces maintained and clean
     • BLUE
   • 4800 - Physical facilities properly installed,...
     • BLUE
   • 3200 - Insects, rodents, animals not present; entrance controlled.
     • BLUE
   • 1100 - Proper disposition of returned, previously served, unsafe, or contaminated food; Date marking
     • RED
   • 1400 - Raw meats below and away from ready-to-eat food; species separated
     • RED
   • 1600 - Proper cooling procedure
     • RED
   • 2110 - Proper cold holding temperatures (greater than 45° F)
     • RED
5. Return Inspection30 avr. 2025

   2 infractions

   • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
     • BLUE
   • 2110 - Proper cold holding temperatures (greater than 45° F)
     • RED
6. Routine Inspection/Field Review16 avr. 2025

   13 infractions

   • 3400 - Wiping cloths properly used, stored, sanitizer concentration
     • BLUE
   • 4200 - Food-contact surfaces maintained, clean, sanitized
     • BLUE
   • 4300 - Non-food contact surfaces maintained and clean
     • BLUE
   • 3000 - Proper thawing methods used
     • BLUE
   • 3200 - Insects, rodents, animals not present; entrance controlled.
     • BLUE
   • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
     • BLUE
   • 3800 - Utensils, equipment, linens properly stored, used, handled
     • BLUE
   • 4800 - Physical facilities properly installed,...
     • BLUE
   • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on
     • RED
   • 1400 - Raw meats below and away from ready-to-eat food; species separated
     • RED
   • 2110 - Proper cold holding temperatures (greater than 45° F)
     • RED
   • 0400 - Hands washed as required
     • RED
   • 1900 - No room temperature storage; proper use of time as a control
     • RED
7. Return Inspection20 déc. 2024

   2 infractions

   • 4300 - Non-food contact surfaces maintained and clean
     • BLUE
   • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on
     • RED
8. Routine Inspection/Field Review4 déc. 2024

   7 infractions

   • 4200 - Food-contact surfaces maintained, clean, sanitized
     • BLUE
   • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
     • BLUE
   • 3400 - Wiping cloths properly used, stored, sanitizer concentration
     • BLUE
   • 4300 - Non-food contact surfaces maintained and clean
     • BLUE
   • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on
     • RED
   • 1600 - Proper cooling procedure
     • RED
   • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
     • RED
9. Return Inspection14 mai 2024

   2 infractions

   • 3200 - Insects, rodents, animals not present; entrance controlled.
     • BLUE
   • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on
     • RED
10. Return Inspection2 mai 2024

    2 infractions

    • 3200 - Insects, rodents, animals not present; entrance controlled.
      • BLUE
    • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on
      • RED
11. Return Inspection16 avr. 2024

    2 infractions

    • 3200 - Insects, rodents, animals not present; entrance controlled.
      • BLUE
    • 1600 - Proper cooling procedure
      • RED
12. Routine Inspection/Field Review19 mars 2024

    11 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 4500 - Sewage, waste water properly disposed
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 3200 - Insects, rodents, animals not present; entrance controlled.
      • BLUE
    • 4000 - Food and non-food surfaces properly used and constructed; cleanable
      • BLUE
    • 4800 - Physical facilities properly installed,...
      • BLUE
    • 0900 - Proper washing of fruits and vegetables
      • RED
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
    • 2600 - Compliance with valid permit; operating and risk control plans and required written procedure
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
    • 1600 - Proper cooling procedure
      • RED
13. Consultation/Education - Field27 févr. 2024

    0 infraction

14. Routine Inspection/Field Review10 avr. 2023

    7 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 3000 - Proper thawing methods used
      • BLUE
    • 3200 - Insects, rodents, animals not present; entrance controlled.
      • BLUE
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
    • 2500 - Toxic substances properly identified, stored, used
      • RED
    • 1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
      • RED
15. Routine Inspection/Field Review26 mai 2022

    4 infractions

    • 3000 - Proper thawing methods used
      • BLUE
    • 3200 - Insects, rodents, animals not present; entrance controlled.
      • BLUE
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
16. Routine Inspection/Field Review27 janv. 2021

    5 infractions

    • 3000 - Proper thawing methods used
      • BLUE
    • 3200 - Insects, rodents, animals not present; entrance controlled.
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
17. Consultation/Education - Field31 janv. 2019

    0 infraction

18. Routine Inspection/Field Review26 juin 2017

    4 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
19. Routine Inspection/Field Review7 févr. 2017

    2 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
20. Routine Inspection/Field Review25 oct. 2016

    3 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 0100 - PIC certified by accredited program or compliance with code, or correct answers
      • RED
21. Routine Inspection/Field Review10 mai 2016

    10 infractions

    • 3000 - Proper thawing methods used
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 4800 - Physical facilities properly installed,...
      • BLUE
    • 3100 - Proper labeling, signage
      • BLUE
    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 2500 - Toxic substances properly identified,...
      • RED
22. Routine Inspection/Field Review14 déc. 2015

    4 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 0900 - Proper washing of fruits and vegetables
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
23. Return Inspection10 avr. 2015

    0 infraction

24. Routine Inspection/Field Review24 mars 2015

    6 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
    • 0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
25. Consultation/Education - Field3 déc. 2014

    0 infraction

26. Return Inspection11 sept. 2014

    0 infraction

27. Routine Inspection/Field Review29 août 2014

    3 infractions

    • 1600 - Proper cooling procedure
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
      • RED
28. Routine Inspection/Field Review15 janv. 2014

    1 infraction

    • 1900 - No room temperature storage; proper use of time...
      • RED
29. Consultation/Education - Field3 déc. 2013

    0 infraction

30. Routine Inspection/Field Review12 août 2013

    1 infraction

    • 1900 - No room temperature storage; proper use of time...
      • RED
31. Routine Inspection/Field Review8 avr. 2013

    4 infractions

    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 3000 - Proper thawing methods used
      • BLUE
    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 1400 - Raw meats below and away from RTE food
      • RED
32. Routine Inspection/Field Review23 oct. 2012

    2 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 1900 - No room temperature storage; proper use of time...
      • RED
33. Consultation/Education - Field26 juill. 2012

    0 infraction