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CAFE PALOMA

93 YESLER WAY, Seattle, WA 98104 · Restaurant (Seating 13-50)

Inspection summary

CAFE PALOMA has been inspected 46 times by Public Health – Seattle & King County since March 13, 2006. The most recent inspection, on October 15, 2026, recorded 1 infraction.

19 of 46 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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.

  • 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 15 separate inspections, most recently on May 1, 2023. For example: 4200 - Food-contact surfaces maintained, cleaned, sanitized

  • 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 13 times across 12 separate inspections, most recently on October 15, 2026. For example: 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))

  • 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 10 times across 10 separate inspections, most recently on December 4, 2024. For example: 1400 - Raw meats below and away from ready-to-eat food; species separated

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 4 times across 4 separate inspections, most recently on February 14, 2024. For example: 3200 - Insects, rodents, animals not present; entrance controlled

  • 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 August 20, 2019. For example: 0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.

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

    1 infraction

    • 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
      • RED
  2. Educational Inspection

    0 infractions

  3. Routine Inspection/Field Review

    0 infractions

  4. Routine Inspection/Field Review

    0 infractions

  5. Routine Inspection/Field Review

    2 infractions

    • 1600 - Proper cooling procedure
      • RED
    • 1400 - Raw meats below and away from ready-to-eat food; species separated
      • RED
  6. Routine Inspection/Field Review

    1 infraction

    • 3200 - Insects, rodents, animals not present; entrance controlled
      • BLUE
  7. Routine Inspection/Field Review

    7 infractions

    • 4200 - Food-contact surfaces maintained, cleaned, sanitized
      • BLUE
    • 4300 - Nonfood-contact surfaces maintained and clean
      • BLUE
    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 3700 - In-use utensils properly stored
      • BLUE
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
      • RED
  8. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
  9. Routine Inspection/Field Review

    1 infraction

    • 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
      • RED
  10. Routine Inspection/Field Review

    1 infraction

    • 3200 - Insects, rodents, animals not present; entrance controlled.
      • BLUE
  11. Routine Inspection/Field Review

    2 infractions

    • 0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  12. Consultation/Education - Field

    0 infractions

  13. Routine Inspection/Field Review

    2 infractions

    • 3200 - Insects, rodents, animals not present; entrance controlled.
      • BLUE
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  14. Routine Inspection/Field Review

    3 infractions

    • 3200 - Insects, rodents, animals not present; entrance controlled.
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
  15. Routine Inspection/Field Review

    0 infractions

  16. Consultation/Education - Field

    0 infractions

  17. Routine Inspection/Field Review

    2 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
  18. Routine Inspection/Field Review

    3 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
  19. Consultation/Education - Field

    0 infractions

  20. Routine Inspection/Field Review

    1 infraction

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

    3 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  22. Return Inspection

    0 infractions

  23. Routine Inspection/Field Review

    2 infractions

    • 1600 - Proper cooling procedure
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  24. Consultation/Education - Field

    0 infractions

  25. Routine Inspection/Field Review

    2 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  26. Consultation/Education - Field

    0 infractions

  27. Routine Inspection/Field Review

    4 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 3700 - In-use utensils properly stored
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
  28. Routine Inspection/Field Review

    1 infraction

    • 0200 - Food Worker Cards current for all food...
      • RED
  29. Routine Inspection/Field Review

    4 infractions

    • 4400 - Plumbing properly sized, installed,...
      • BLUE
    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 0200 - Food Worker Cards current for all food...
      • RED
  30. Consultation/Education - Field

    0 infractions

  31. Routine Inspection/Field Review

    3 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 0200 - Food Worker Cards current for all food...
      • RED
    • 1400 - Raw meats below and away from RTE food
      • RED
  32. Routine Inspection/Field Review

    3 infractions

    • 0200 - Food Worker Cards current for all food...
      • RED
    • 1400 - Raw meats below and away from RTE food
      • RED
    • 2500 - Toxic substances properly identified,...
      • RED
  33. Routine Inspection/Field Review

    2 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 0200 - Food Worker Cards current for all food...
      • RED
  34. Consultation/Education - Field

    0 infractions

  35. Consultation/Education - Field

    0 infractions

  36. Routine Inspection/Field Review

    0 infractions

  37. Routine Inspection/Field Review

    1 infraction

    • 1300 - Food contact surfaces used for raw meat...
      • RED
  38. Routine Inspection/Field Review

    3 infractions

    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 1300 - Food contact surfaces used for raw meat...
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  39. Routine Inspection/Field Review

    0 infractions

  40. Routine Inspection/Field Review

    0 infractions

  41. Consultation/Education - Field

    0 infractions

  42. Consultation/Education - Field

    0 infractions

  43. Routine Inspection/Field Review

    3 infractions

    • Wiping cloths properly used, stored
      • BLUE
    • Adequate handwashing facilities
      • RED
    • Food Worker Cards current for all food...
      • RED
  44. Consultation/Education - Field

    0 infractions

  45. Routine Inspection/Field Review

    3 infractions

    • Potential food contamination prevented during ...
      • BLUE
    • Warewashing facilities properly installed,...
      • BLUE
    • Proper methods used to prevent bare hand...
      • RED
  46. Routine Inspection/Field Review

    3 infractions

    • Non-food contact surfaces maintained and clean
      • BLUE
    • Potential food contamination prevented during ...
      • BLUE
    • Toxic substances properly identified,...
      • RED

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