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BON APPETIT CAFE@ STARBUCKS- 3RD FLOOR

2401 UTAH AVE S, SEATTLE, WA 98134 · Restaurant (Seating 151-250)

Inspection summary

BON APPETIT CAFE@ STARBUCKS- 3RD FLOOR has been inspected 29 times by Public Health – Seattle & King County since December 19, 2011. The most recent inspection, on April 7, 2026, recorded 1 infraction.

16 of 29 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. 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 16 times across 10 separate inspections, most recently on August 28, 2019. For example: 1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F

  • 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 4 times across 4 separate inspections, most recently on December 9, 2024. For example: 1100 - Proper disposition of returned, unsafe, or contaminated food; proper date marking procedures for food at high risk for Listeria

  • 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 3 times across 3 separate inspections, most recently on April 7, 2026. For example: 3400 - Wiping cloths properly used, stored; sanitizer concentration

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 3 times across 3 separate inspections, most recently on August 28, 2019. For example: 4400 - Plumbing properly sized, 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.

29 inspections

  1. Routine Inspection/Field Review

    1 infraction

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

    0 infractions

  3. Routine Inspection/Field Review

    1 infraction

    • 1100 - Proper disposition of returned, unsafe, or contaminated food; proper date marking procedures for food at high risk for Listeria
      • RED
  4. Routine Inspection/Field Review

    0 infractions

  5. Routine Inspection/Field Review

    0 infractions

  6. Routine Inspection/Field Review

    0 infractions

  7. Routine Inspection/Field Review

    0 infractions

  8. Routine Inspection/Field Review

    0 infractions

  9. Routine Inspection/Field Review

    3 infractions

    • 4400 - Plumbing properly sized, installed,...
      • BLUE
    • 1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  10. Routine Inspection/Field Review

    3 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
    • 2300 - Proper Consumer Advisory posted for raw ...
      • RED
  11. Consultation/Education - Field

    0 infractions

  12. Routine Inspection/Field Review

    0 infractions

  13. Consultation/Education - Field

    0 infractions

  14. Return Inspection

    0 infractions

  15. Routine Inspection/Field Review

    4 infractions

    • 4400 - Plumbing properly sized, installed,...
      • BLUE
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  16. Routine Inspection/Field Review

    1 infraction

    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  17. Return Inspection

    1 infraction

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

    3 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
  19. Consultation/Education - Field

    0 infractions

  20. Consultation/Education - Field

    0 infractions

  21. Routine Inspection/Field Review

    1 infraction

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

    0 infractions

  23. Routine Inspection/Field Review

    2 infractions

    • 4500 - Sewage, waste water properly disposed
      • BLUE
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
  24. Routine Inspection/Field Review

    0 infractions

  25. Routine Inspection/Field Review

    1 infraction

    • 1900 - No room temperature storage; proper use of time...
      • RED
  26. Routine Inspection/Field Review

    2 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  27. Consultation/Education - Field

    3 infractions

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
  28. Routine Inspection/Field Review

    0 infractions

  29. Consultation/Education - Field

    0 infractions

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