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ATHENIAN INN

1517 PIKE PL, SEATTLE, WA 98101 · Restaurant (Seating 151-250)

Inspection summary

ATHENIAN INN has been inspected 46 times by Public Health – Seattle & King County since March 9, 2006. The most recent inspection, on August 6, 2026, recorded 4 infractions.

19 of 46 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

The number of infractions per inspection has stayed roughly the same over time.

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 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 19 times across 13 separate inspections, most recently on November 3, 2025. For example: 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))

  • 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 14 times across 11 separate inspections, most recently on August 6, 2026. For example: 4200 - Food-contact surfaces maintained, cleaned, sanitized

  • 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 13 times across 11 separate inspections, most recently on April 25, 2019. For example: 0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.

  • 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 5 times across 5 separate inspections, most recently on August 6, 2026. For example: 3300 - Potential food contamination prevented during delivery, preparation, storage, display

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on November 3, 2025. For example: 1200 - Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish

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.

46 inspections

  1. Routine Inspection/Field Review

    4 infractions

    • 4200 - Food-contact surfaces maintained, cleaned, sanitized
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
      • BLUE
    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
  2. Educational Inspection

    0 infractions

  3. Educational Inspection

    0 infractions

  4. Routine Inspection/Field Review

    2 infractions

    • 1200 - Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish
      • RED
    • 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
      • RED
  5. Routine Inspection/Field Review

    0 infractions

  6. Routine Inspection/Field Review

    2 infractions

    • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
  7. Routine Inspection/Field Review

    3 infractions

    • 4300 - Nonfood-contact surfaces maintained and clean
      • BLUE
    • 4900 - Adequate ventilation; lighting; designated areas used
      • BLUE
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  8. Routine Inspection/Field Review

    1 infraction

    • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
      • BLUE
  9. Routine Inspection/Field Review

    1 infraction

    • 3000 - Proper thawing methods used
      • BLUE
  10. Routine Inspection/Field Review

    1 infraction

    • 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
      • RED
  11. Routine Inspection/Field Review

    1 infraction

    • 0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
      • RED
  12. Routine Inspection/Field Review

    1 infraction

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
  13. Routine Inspection/Field Review

    1 infraction

    • 1600 - Proper cooling procedure
      • RED
  14. Consultation/Education - Field

    0 infractions

  15. Routine Inspection/Field Review

    2 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 2500 - Toxic substances properly identified,...
      • RED
  16. Consultation/Education - Field

    0 infractions

  17. Consultation/Education - Field

    0 infractions

  18. Consultation/Education - Field

    0 infractions

  19. Routine Inspection/Field Review

    2 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
  20. Consultation/Education - Field

    0 infractions

  21. Routine Inspection/Field Review

    3 infractions

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 1200 - Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish
      • RED
  22. Routine Inspection/Field Review

    5 infractions

    • 1600 - Proper cooling procedure
      • RED
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  23. Consultation/Education - Field

    0 infractions

  24. Routine Inspection/Field Review

    0 infractions

  25. Consultation/Education - Field

    0 infractions

  26. Routine Inspection/Field Review

    1 infraction

    • 1600 - Proper cooling procedure
      • RED
  27. Routine Inspection/Field Review

    3 infractions

    • 3100 - Proper labeling, signage
      • BLUE
    • 3700 - In-use utensils properly stored
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
  28. Consultation/Education - Field

    0 infractions

  29. Routine Inspection/Field Review

    1 infraction

    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  30. Routine Inspection/Field Review

    3 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  31. Consultation/Education - Field

    0 infractions

  32. Routine Inspection/Field Review

    1 infraction

    • 3700 - In-use utensils properly stored
      • BLUE
  33. Return Inspection

    0 infractions

  34. Routine Inspection/Field Review

    5 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 1600 - Proper cooling procedure
      • RED
    • 2000 - Proper reheating procedures for hot holding
      • RED
    • 0200 - Food Worker Cards current for all food...
      • RED
    • 2300 - Proper Consumer Advisory posted for raw ...
      • RED
  35. Consultation/Education - Field

    0 infractions

  36. Routine Inspection/Field Review

    2 infractions

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  37. Routine Inspection/Field Review

    5 infractions

    • 3600 - Proper eating, tasting, drinking, or tobacco use
      • BLUE
    • 3700 - In-use utensils properly stored
      • BLUE
    • 4800 - Physical facilities properly installed,...
      • BLUE
    • 1600 - Proper cooling procedure
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  38. Routine Inspection/Field Review

    6 infractions

    • Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • Wiping cloths properly used, stored
      • BLUE
    • Physical facilities properly installed,...
      • BLUE
    • Proper handling of pooled eggs
      • RED
    • Proper hot holding temperatures (less than 130° F )
      • RED
    • No room temperature storage; proper use of time...
      • RED
  39. Routine Inspection/Field Review

    4 infractions

    • In-use utensils properly stored
      • BLUE
    • Proper eating, tasting, drinking, or tobacco use
      • BLUE
    • Potential food contamination prevented during ...
      • BLUE
    • Adequate handwashing facilities
      • RED
  40. Consultation/Education - Field

    0 infractions

  41. Consultation/Education - Field

    0 infractions

  42. Routine Inspection/Field Review

    3 infractions

    • Wiping cloths properly used, stored
      • BLUE
    • Employee cleanliness and hygiene
      • BLUE
    • Hands washed as required
      • RED
  43. Consultation/Education - Field

    0 infractions

  44. Routine Inspection/Field Review

    3 infractions

    • Non-food contact surfaces maintained and clean
      • BLUE
    • Physical facilities properly installed,...
      • BLUE
    • Proper methods used to prevent bare hand...
      • RED
  45. Routine Inspection/Field Review

    2 infractions

    • Proper eating, tasting, drinking, or tobacco use
      • BLUE
    • Wiping cloths properly used, stored
      • BLUE
  46. Consultation/Education - Field

    0 infractions

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