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AZTECA RESTAURANT

25633 102ND PL SE, KENT, WA 98030 · Restaurant (Seating 151-250)

Inspection summary

AZTECA RESTAURANT has been inspected 51 times by Public Health – Seattle & King County since January 30, 2006. The most recent inspection, on February 10, 2026, recorded 2 infractions.

19 of 51 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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 25 times across 19 separate inspections, most recently on February 10, 2026. For example: 1600 - Proper cooling procedure

  • 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 20 times across 16 separate inspections, most recently on February 10, 2026. For example: 3400 - Wiping cloths properly used, stored; sanitizer concentration

  • 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 17 times across 14 separate inspections, most recently on February 2, 2023. For example: 1400 - Raw meats below and away from ready-to-eat food; species separated

  • 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 11 times across 10 separate inspections, most recently on November 6, 2018. For example: 0600 - Adequate handwashing facilities

  • 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 once on April 4, 2024. For example: 3100 - Food properly labeled; proper date marking

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.

51 inspections

  1. Routine Inspection/Field Review

    2 infractions

    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
    • 1600 - Proper cooling procedure
      • RED
  2. Routine Inspection/Field Review

    2 infractions

    • 3100 - Food properly labeled; proper date marking
      • BLUE
    • 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
      • RED
  3. Routine Inspection/Field Review

    4 infractions

    • 4000 - Food and nonfood surfaces properly used and constructed; cleanable
      • BLUE
    • 4200 - Food-contact surfaces maintained, cleaned, sanitized
      • BLUE
    • 1400 - Raw meats below and away from ready-to-eat food; species separated
      • RED
    • 1600 - Proper cooling procedure
      • RED
  4. Routine Inspection/Field Review

    1 infraction

    • 4300 - Nonfood-contact surfaces maintained and clean
      • BLUE
  5. Routine Inspection/Field Review

    2 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
  6. Routine Inspection/Field Review

    1 infraction

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
  7. Routine Inspection/Field Review

    0 infractions

  8. Routine Inspection/Field Review

    0 infractions

  9. Consultation/Education - Field

    0 infractions

  10. Routine Inspection/Field Review

    4 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 0600 - Adequate handwashing facilities
      • 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
  11. Routine Inspection/Field Review

    1 infraction

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

    0 infractions

  13. Routine Inspection/Field Review

    3 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
      • RED
  14. Routine Inspection/Field Review

    2 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
  15. Routine Inspection/Field Review

    2 infractions

    • 4400 - Plumbing properly sized, installed,...
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
  16. Return Inspection

    0 infractions

  17. Routine Inspection/Field Review

    7 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  18. Routine Inspection/Field Review

    5 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
  19. Consultation/Education - Field

    0 infractions

  20. Routine Inspection/Field Review

    6 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  21. Routine Inspection/Field Review

    4 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
  22. Return Inspection

    2 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
      • RED
  23. Routine Inspection/Field Review

    8 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 3200 - Insects, rodents, animals not present; entrance controlled.
      • BLUE
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
    • 2500 - Toxic substances properly identified,...
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  24. Return Inspection

    0 infractions

  25. Return Inspection

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  26. Return Inspection

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  27. Routine Inspection/Field Review

    6 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  28. Consultation/Education - Field

    0 infractions

  29. Routine Inspection/Field Review

    3 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
  30. Consultation/Education - Field

    0 infractions

  31. Routine Inspection/Field Review

    1 infraction

    • 0600 - Adequate handwashing facilities
      • RED
  32. Routine Inspection/Field Review

    1 infraction

    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
  33. Consultation/Education - Field

    0 infractions

  34. Routine Inspection/Field Review

    5 infractions

    • 3000 - Proper thawing methods used
      • BLUE
    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 0400 - Hands washed as required
      • RED
  35. Routine Inspection/Field Review

    1 infraction

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
  36. Routine Inspection/Field Review

    1 infraction

    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
  37. Return Inspection

    0 infractions

  38. Consultation/Education - Field

    0 infractions

  39. Routine Inspection/Field Review

    0 infractions

  40. Consultation/Education - Field

    0 infractions

  41. Routine Inspection/Field Review

    0 infractions

  42. Routine Inspection/Field Review

    2 infractions

    • Adequate handwashing facilities
      • RED
    • Food Worker Cards current for all food...
      • RED
  43. Routine Inspection/Field Review

    2 infractions

    • In-use utensils properly stored
      • BLUE
    • Adequate handwashing facilities
      • RED
  44. Consultation/Education - Field

    0 infractions

  45. Consultation/Education - Field

    0 infractions

  46. Routine Inspection/Field Review

    5 infractions

    • Food and non-food surfaces properly used and...
      • BLUE
    • Potential food contamination prevented during ...
      • BLUE
    • In-use utensils properly stored
      • BLUE
    • Adequate handwashing facilities
      • RED
    • Raw meats below and away from RTE food
      • RED
  47. Return Inspection

    0 infractions

  48. Routine Inspection/Field Review

    4 infractions

    • Raw meats below and away from RTE food
      • RED
    • Proper cold holding temperatures (greater than 45° F)
      • RED
    • Food Worker Cards current for all food...
      • RED
    • PIC certified by accredited program...
      • RED
  49. Consultation/Education - Field

    0 infractions

  50. Routine Inspection/Field Review

    1 infraction

    • Potential food contamination prevented during ...
      • BLUE
  51. Routine Inspection/Field Review

    2 infractions

    • Warewashing facilities properly installed,...
      • BLUE
    • No room temperature storage; proper use of time...
      • RED

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