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CAFE JUANITA

9702 NE 120TH PL, Kirkland, WA 98034 · Restaurant (Seating 51-150)

Inspection summary

CAFE JUANITA has been inspected 35 times by Public Health – Seattle & King County since March 7, 2006. The most recent inspection, on September 4, 2026, found no infractions.

17 of 35 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

The last 2 inspections in a row found no infractions. 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.

  • 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 9 times across 8 separate inspections, most recently on October 24, 2023. For example: 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used

  • 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 7 times across 5 separate inspections, most recently on May 22, 2024. For example: 1400 - Raw meats below and away from ready-to-eat food; species separated

  • 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 7 times across 5 separate inspections, most recently on October 24, 2023. For example: 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))

  • 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 November 3, 2016. 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 January 10, 2008. For example: Food obtained from approved source

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.

35 inspections

  1. Routine Inspection/Field Review

    0 infractions

  2. Routine Inspection/Field Review

    0 infractions

  3. Routine Inspection/Field Review

    1 infraction

    • 1400 - Raw meats below and away from ready-to-eat food; species separated
      • RED
  4. Routine Inspection/Field Review

    2 infractions

    • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
      • BLUE
    • 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
    • 4200 - Food-contact surfaces maintained, cleaned, sanitized
      • BLUE
  7. Routine Inspection/Field Review

    2 infractions

    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
  8. Routine Inspection/Field Review

    0 infractions

  9. Routine Inspection/Field Review

    1 infraction

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
  10. Consultation/Education - Field

    0 infractions

  11. Routine Inspection/Field Review

    2 infractions

    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  12. Routine Inspection/Field Review

    3 infractions

    • 4500 - Sewage, waste water properly disposed
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  13. Routine Inspection/Field Review

    3 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 0900 - Proper washing of fruits and vegetables
      • RED
  14. Return Inspection

    0 infractions

  15. Routine Inspection/Field Review

    4 infractions

    • 2900 - Adequate equipment for temperature control
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
      • RED
    • 1600 - Proper cooling procedure
      • RED
  16. Routine Inspection/Field Review

    1 infraction

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
  17. Routine Inspection/Field Review

    4 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 2300 - Proper Consumer Advisory posted for raw ...
      • RED
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
  18. Routine Inspection/Field Review

    5 infractions

    • 4900 - Adequate ventilation; lighting; designated area...
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 4800 - Physical facilities properly installed,...
      • BLUE
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  19. Routine Inspection/Field Review

    1 infraction

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

    0 infractions

  21. Routine Inspection/Field Review

    1 infraction

    • 0200 - Food Worker Cards current for all food...
      • RED
  22. Consultation/Education - Field

    0 infractions

  23. Routine Inspection/Field Review

    0 infractions

  24. Routine Inspection/Field Review

    2 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 3400 - Wiping cloths properly used, stored
      • BLUE
  25. Routine Inspection/Field Review

    0 infractions

  26. Routine Inspection/Field Review

    1 infraction

    • 1500 - Proper handling of pooled eggs
      • RED
  27. Routine Inspection/Field Review

    0 infractions

  28. Consultation/Education - Field

    0 infractions

  29. Routine Inspection/Field Review

    2 infractions

    • Wiping cloths properly used, stored
      • BLUE
    • Food obtained from approved source
      • RED
  30. Consultation/Education - Field

    0 infractions

  31. Routine Inspection/Field Review

    4 infractions

    • Proper methods used to prevent bare hand...
      • RED
    • Food Worker Cards current for all food...
      • RED
    • Proper cold holding temperatures (greater than 45° F)
      • RED
    • Proper cooling procedure
      • RED
  32. Routine Inspection/Field Review

    0 infractions

  33. Routine Inspection/Field Review

    0 infractions

  34. Consultation/Education - Field

    0 infractions

  35. Routine Inspection/Field Review

    0 infractions

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