BEACON BBQ DELI

4886 BEACON AVE S, Seattle, WA 98108 · Restaurant (Seating 0-12)

35 inspections

1. Routine Inspection/Field ReviewMay 7, 2025

   3 infractions

   • 4800 - Physical facilities properly installed,...
     • BLUE
   • 1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
     • RED
   • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on
     • RED
2. Routine Inspection/Field ReviewNov 13, 2024

   2 infractions

   • 4000 - Food and non-food surfaces properly used and constructed; cleanable
     • BLUE
   • 4800 - Physical facilities properly installed,...
     • BLUE
3. Routine Inspection/Field ReviewDec 4, 2023

   3 infractions

   • 4000 - Food and non-food surfaces properly used and constructed; cleanable
     • BLUE
   • 4800 - Physical facilities properly installed,...
     • BLUE
   • 1710 - Proper hot holding temperatures (less than130 degrees)
     • RED
4. Consultation/Education - FieldJul 18, 2023

   0 infractions

5. Routine Inspection/Field ReviewFeb 8, 2023

   6 infractions

   • 3400 - Wiping cloths properly used, stored, sanitizer concentration
     • BLUE
   • 4000 - Food and non-food surfaces properly used and constructed; cleanable
     • BLUE
   • 4800 - Physical facilities properly installed,...
     • BLUE
   • 3000 - Proper thawing methods used
     • BLUE
   • 4100 - Warewashing facilities properly installed, maintained, used;
     • BLUE
   • 1900 - No room temperature storage; proper use of time as a control
     • RED
6. Routine Inspection/Field ReviewMay 17, 2022

   5 infractions

   • 4400 - Plumbing properly sized, installed,...
     • BLUE
   • 3100 - Proper labeling, signage
     • BLUE
   • 4200 - Food-contact surfaces maintained, clean, sanitized
     • BLUE
   • 0200 - Food Worker Cards current for all food workers; new food workers trained
     • RED
   • 2500 - Toxic substances properly identified,...
     • RED
7. Routine Inspection/Field ReviewJul 15, 2021

   2 infractions

   • 1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
     • RED
   • 1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized. no ..
     • RED
8. Routine Inspection/Field ReviewSep 30, 2019

   2 infractions

   • 4200 - Food-contact surfaces maintained, clean, sanitized
     • BLUE
   • 1710 - Proper hot holding temperatures (less than130 degrees)
     • RED
9. Routine Inspection/Field ReviewMar 18, 2019

   2 infractions

   • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
     • BLUE
   • 1900 - No room temperature storage; proper use of time...
     • RED
10. Consultation/Education - FieldNov 19, 2018

    0 infractions

11. Routine Inspection/Field ReviewAug 7, 2018

    2 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
12. Routine Inspection/Field ReviewMay 8, 2018

    3 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
13. Routine Inspection/Field ReviewDec 14, 2017

    1 infraction

    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
14. Consultation/Education - FieldMay 22, 2017

    0 infractions

15. Return InspectionFeb 13, 2017

    1 infraction

    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
16. Routine Inspection/Field ReviewJan 20, 2017

    6 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 3200 - Insects, rodents, animals not present; entrance controlled.
      • BLUE
    • 3700 - In-use utensils properly stored
      • BLUE
    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
17. Consultation/Education - FieldJul 22, 2016

    0 infractions

18. Routine Inspection/Field ReviewJan 28, 2016

    6 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 3000 - Proper thawing methods used
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
    • 1600 - Proper cooling procedure
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
19. Return InspectionSep 10, 2015

    0 infractions

20. Routine Inspection/Field ReviewAug 28, 2015

    4 infractions

    • 1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized. no ..
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 0400 - Hands washed as required
      • RED
    • 2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
      • RED
21. Routine Inspection/Field ReviewAug 4, 2015

    2 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 1900 - No room temperature storage; proper use of time...
      • RED
22. Return InspectionJun 16, 2015

    0 infractions

23. Return InspectionMay 28, 2015

    3 infractions

    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
24. Routine Inspection/Field ReviewMay 14, 2015

    5 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 3000 - Proper thawing methods used
      • BLUE
    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
25. Consultation/Education - FieldNov 25, 2014

    0 infractions

26. Routine Inspection/Field ReviewSep 11, 2014

    3 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
27. Return InspectionFeb 14, 2014

    2 infractions

    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
28. Routine Inspection/Field ReviewJan 21, 2014

    3 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
29. Return InspectionNov 23, 2013

    0 infractions

30. Routine Inspection/Field ReviewNov 9, 2013

    3 infractions

    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
31. Consultation/Education - FieldMar 19, 2013

    0 infractions

32. Routine Inspection/Field ReviewDec 3, 2012

    6 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 4800 - Physical facilities properly installed,...
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
    • 0400 - Hands washed as required
      • RED
33. Consultation/Education - FieldAug 29, 2012

    0 infractions

34. Return InspectionFeb 27, 2012

    0 infractions

35. Routine Inspection/Field ReviewFeb 8, 2012

    9 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 0200 - Food Worker Cards current for all food...
      • RED
    • 0400 - Hands washed as required
      • RED
    • 1300 - Food contact surfaces used for raw meat...
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
    • 1400 - Raw meats below and away from RTE food
      • RED
    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED