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BAHN THAI RESTAURANT

409 ROY ST, Seattle, WA 98109 · Restaurant (Seating 51-150)

Inspection summary

BAHN THAI RESTAURANT has been inspected 46 times by Public Health – Seattle & King County since January 27, 2006. The most recent inspection, on February 12, 2025, recorded 7 infractions.

25 of 46 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

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 17 times across 14 separate inspections, most recently on February 12, 2025. For example: 1900 - No room temperature storage; proper use of time as a control, procedures available

  • 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 11 times across 9 separate inspections, most recently on February 12, 2025. 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 7 times across 7 separate inspections, most recently on October 3, 2024. For example: 3400 - Wiping cloths properly used, stored; sanitizer concentration

  • 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 3 times across 3 separate inspections, most recently on January 21, 2014. 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 2 times across 2 separate inspections, most recently on October 3, 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.

46 inspections

  1. Routine Inspection/Field Review

    7 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 4300 - Nonfood-contact surfaces maintained and clean
      • BLUE
    • 1900 - No room temperature storage; proper use of time as a control, procedures available
      • RED
    • 1400 - Raw meats below and away from ready-to-eat food; species separated
      • RED
    • 1100 - Proper disposition of returned, unsafe, or contaminated food; proper date marking procedures for food at high risk for Listeria
      • RED
    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
  2. Return Inspection

    0 infractions

  3. Routine Inspection/Field Review

    6 infractions

    • 3100 - Food properly labeled; proper date marking
      • BLUE
    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
    • 3200 - Insects, rodents, animals not present; entrance controlled
      • BLUE
    • 1600 - Proper cooling procedure
      • RED
    • 2500 - Toxic substances properly identified, stored, used
      • RED
    • 1400 - Raw meats below and away from ready-to-eat food; species separated
      • RED
  4. Routine Inspection/Field Review

    2 infractions

    • 3100 - Food properly labeled; proper date marking
      • BLUE
    • 1400 - Raw meats below and away from ready-to-eat food; species separated
      • RED
  5. Routine Inspection/Field Review

    0 infractions

  6. Routine Inspection/Field Review

    0 infractions

  7. Routine Inspection/Field Review

    1 infraction

    • 3700 - In-use utensils properly stored
      • BLUE
  8. Consultation/Education - Field

    0 infractions

  9. Routine Inspection/Field Review

    1 infraction

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

    0 infractions

  11. Return Inspection

    0 infractions

  12. Routine Inspection/Field Review

    4 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
  13. Routine Inspection/Field Review

    1 infraction

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

    2 infractions

    • 4700 - Garbage, refuse properly disposed; facilities...
      • BLUE
    • 1900 - No room temperature storage; proper use of time...
      • RED
  15. Consultation/Education - Field

    0 infractions

  16. Routine Inspection/Field Review

    1 infraction

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

    0 infractions

  18. Routine Inspection/Field Review

    0 infractions

  19. Routine Inspection/Field Review

    4 infractions

    • 3200 - Insects, rodents, animals not present; entrance controlled.
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
    • 2500 - Toxic substances properly identified,...
      • RED
  20. Consultation/Education - Field

    0 infractions

  21. Return Inspection

    0 infractions

  22. Routine Inspection/Field Review

    3 infractions

    • 4900 - Adequate ventilation; lighting; designated area...
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 1600 - Proper cooling procedure
      • RED
  23. Routine Inspection/Field Review

    3 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  24. Consultation/Education - Field

    0 infractions

  25. Routine Inspection/Field Review

    0 infractions

  26. Consultation/Education - Field

    0 infractions

  27. Routine Inspection/Field Review

    0 infractions

  28. Routine Inspection/Field Review

    3 infractions

    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 4500 - Sewage, waste water properly disposed
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
  29. Routine Inspection/Field Review

    0 infractions

  30. Consultation/Education - Field

    0 infractions

  31. Consultation/Education - Field

    0 infractions

  32. Routine Inspection/Field Review

    0 infractions

  33. Routine Inspection/Field Review

    3 infractions

    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 0100 - PIC certified by accredited program...
      • RED
    • 2300 - Proper Consumer Advisory posted for raw ...
      • RED
  34. Routine Inspection/Field Review

    1 infraction

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

    3 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
  36. Routine Inspection/Field Review

    0 infractions

  37. Consultation/Education - Field

    0 infractions

  38. Routine Inspection/Field Review

    1 infraction

    • Raw meats below and away from RTE food
      • RED
  39. Consultation/Education - Field

    0 infractions

  40. Consultation/Education - Field

    0 infractions

  41. Routine Inspection/Field Review

    3 infractions

    • Utensils, equipment, linens properly stored,...
      • BLUE
    • Potential food contamination prevented during ...
      • BLUE
    • Proper cold holding temperatures (greater than 45° F)
      • RED
  42. Routine Inspection/Field Review

    1 infraction

    • Adequate handwashing facilities
      • RED
  43. Consultation/Education - Field

    0 infractions

  44. Return Inspection

    0 infractions

  45. Return Inspection

    1 infraction

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

    5 infractions

    • Wiping cloths properly used, stored
      • BLUE
    • Plumbing properly sized, installed,...
      • BLUE
    • Proper cold holding temperatures (greater than 45° F)
      • RED
    • No room temperature storage; proper use of time...
      • RED
    • Raw meats below and away from RTE food
      • RED

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