RED STAR TACO BAR

513 N 36TH ST #E, SEATTLE, WA 98103 · Restaurant (Seating 13-50)

26 inspections

1. Routine Inspection/Field Review19 nov. 2025

   0 infraction

2. Consultation/Education - Field15 juill. 2025

   0 infraction

3. Routine Inspection/Field Review6 mars 2025

   0 infraction

4. Consultation/Education - Field14 juin 2024

   0 infraction

5. Routine Inspection/Field Review3 avr. 2024

   0 infraction

6. Routine Inspection/Field Review14 déc. 2023

   2 infractions

   • 4100 - Warewashing facilities properly installed, maintained, used;
     • BLUE
   • 4300 - Non-food contact surfaces maintained and clean
     • BLUE
7. Routine Inspection/Field Review23 mai 2023

   0 infraction

8. Routine Inspection/Field Review16 mai 2022

   3 infractions

   • 3400 - Wiping cloths properly used, stored, proper sanitizer
     • BLUE
   • 4100 - Warewashing facilities properly installed,...
     • BLUE
   • 0600 - Adequate handwashing facilities
     • RED
9. Consultation/Education - Field11 déc. 2019

   0 infraction

10. Routine Inspection/Field Review3 juill. 2019

    3 infractions

    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 2000 - Proper reheating procedures for hot holding
      • RED
11. Routine Inspection/Field Review26 févr. 2019

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
12. Consultation/Education - Field28 déc. 2018

    0 infraction

13. Routine Inspection/Field Review11 sept. 2018

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
14. Routine Inspection/Field Review25 avr. 2018

    3 infractions

    • 3200 - Insects, rodents, animals not present; entrance controlled.
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
15. Routine Inspection/Field Review13 juill. 2017

    2 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
16. Routine Inspection/Field Review8 mars 2017

    1 infraction

    • 1600 - Proper cooling procedure
      • RED
17. Routine Inspection/Field Review28 déc. 2016

    2 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 1500 - Proper handling of pooled eggs
      • RED
18. Routine Inspection/Field Review2 mars 2016

    1 infraction

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
19. Routine Inspection/Field Review2 nov. 2015

    3 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
20. Return Inspection5 août 2015

    0 infraction

21. Return Inspection14 juill. 2015

    1 infraction

    • 1600 - Proper cooling procedure
      • RED
22. Routine Inspection/Field Review27 juin 2015

    5 infractions

    • 0600 - Adequate handwashing facilities
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
    • 1600 - Proper cooling procedure
      • RED
23. Consultation/Education - Field7 juin 2015

    0 infraction

24. Return Inspection9 sept. 2014

    0 infraction

25. Routine Inspection/Field Review13 août 2014

    1 infraction

    • 1600 - Proper cooling procedure
      • RED
26. Routine Inspection/Field Review15 juill. 2014

    6 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
      • RED
    • 1600 - Proper cooling procedure
      • RED