Skip to content
Loading map…

AMMANA HOUSEWARE AND GROCERY, LLC

5503 M L KING JR WAY S, SEATTLE, WA 98118 · Restaurant (Meat/Sea Food)

Inspection summary

AMMANA HOUSEWARE AND GROCERY, LLC has been inspected 34 times by Public Health – Seattle & King County since April 6, 2012. The most recent inspection, on August 12, 2026, found no infractions.

15 of 34 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food source, labelling and allergens, Handwashing and staff hygiene and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 11 times across 11 separate inspections, most recently on August 9, 2024. For example: 3100 - Food properly labeled; proper date marking

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 9 times across 8 separate inspections, most recently on September 11, 2025. For example: 3600 - Proper eating, tasting, drinking, or tobacco use

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 7 times across 5 separate inspections, most recently on April 18, 2022. For example: 2900 - Adequate equipment for temperature control

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 7 times across 6 separate inspections, most recently on August 1, 2018. For example: 3300 - Potential food contamination prevented during delivery, preparation, storage, display

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 6 times across 6 separate inspections, most recently on July 17, 2017. For example: 4100 - Warewashing facilities properly installed,...

About this data

These results come from Public Health – Seattle & King County, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

34 inspections

  1. Educational Inspection

    0 infractions

  2. Routine Inspection/Field Review

    1 infraction

    • 4000 - Food and nonfood surfaces properly used and constructed; cleanable
      • BLUE
  3. Routine Inspection/Field Review

    1 infraction

    • 3600 - Proper eating, tasting, drinking, or tobacco use
      • BLUE
  4. Routine Inspection/Field Review

    0 infractions

  5. Routine Inspection/Field Review

    1 infraction

    • 3100 - Food properly labeled; proper date marking
      • BLUE
  6. Routine Inspection/Field Review

    1 infraction

    • 3600 - Proper eating, tasting, drinking, or tobacco use
      • BLUE
  7. Routine Inspection/Field Review

    0 infractions

  8. Routine Inspection/Field Review

    1 infraction

    • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
      • RED
  9. Routine Inspection/Field Review

    0 infractions

  10. Routine Inspection/Field Review

    3 infractions

    • 2900 - Adequate equipment for temperature control
      • BLUE
    • 3100 - Food properly labeled; proper date marking
      • BLUE
    • 2200 - Accurate thermometer provided and used to evaluate temperature of TCS foods
      • RED
  11. Routine Inspection/Field Review

    0 infractions

  12. Consultation/Education - Field

    0 infractions

  13. Routine Inspection/Field Review

    0 infractions

  14. Routine Inspection/Field Review

    0 infractions

  15. Consultation/Education - Field

    0 infractions

  16. Routine Inspection/Field Review

    2 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
  17. Routine Inspection/Field Review

    1 infraction

    • 0600 - Adequate handwashing facilities
      • RED
  18. Consultation/Education - Field

    0 infractions

  19. Routine Inspection/Field Review

    2 infractions

    • 3100 - Proper labeling, signage
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
  20. Routine Inspection/Field Review

    2 infractions

    • 4700 - Garbage, refuse properly disposed; facilities...
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
  21. Consultation/Education - Field

    0 infractions

  22. Routine Inspection/Field Review

    2 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 4800 - Physical facilities properly installed,...
      • BLUE
  23. Consultation/Education - Field

    0 infractions

  24. Routine Inspection/Field Review

    6 infractions

    • 3200 - Insects, rodents, animals not present; entrance controlled.
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 4400 - Plumbing properly sized, installed,...
      • BLUE
    • 3100 - Proper labeling, signage
      • BLUE
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  25. Routine Inspection/Field Review

    6 infractions

    • 3100 - Proper labeling, signage
      • BLUE
    • 3200 - Insects, rodents, animals not present; entrance controlled.
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  26. Routine Inspection/Field Review

    8 infractions

    • 3200 - Insects, rodents, animals not present; entrance controlled.
      • BLUE
    • 3100 - Proper labeling, signage
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 0100 - PIC certified by accredited program or compliance with code, or correct answers
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
    • 0400 - Hands washed as required
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
  27. Consultation/Education - Field

    0 infractions

  28. Routine Inspection/Field Review

    4 infractions

    • 3100 - Proper labeling, signage
      • BLUE
    • 4700 - Garbage, refuse properly disposed; facilities...
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  29. Routine Inspection/Field Review

    4 infractions

    • 4400 - Plumbing properly sized, installed,...
      • BLUE
    • 3100 - Proper labeling, signage
      • BLUE
    • 0400 - Hands washed as required
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  30. Routine Inspection/Field Review

    7 infractions

    • 3100 - Proper labeling, signage
      • BLUE
    • 2900 - Adequate equipment for temperature control
      • BLUE
    • 4400 - Plumbing properly sized, installed,...
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  31. Consultation/Education - Field

    0 infractions

  32. Routine Inspection/Field Review

    2 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 3100 - Proper labeling, signage
      • BLUE
  33. Consultation/Education - Field

    0 infractions

  34. Routine Inspection/Field Review

    3 infractions

    • 3100 - Proper labeling, signage
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 1400 - Raw meats below and away from RTE food
      • RED

Nearby inspected facilities

Own this business? Add a badge to your website