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CHANTANEE

10107 MAIN ST, BOTHELL, WA 98011 · Restaurant (Seating 51-150)

Inspection summary

CHANTANEE has been inspected 56 times by Public Health – Seattle & King County since February 1, 2006. The most recent inspection, on March 19, 2026, recorded 2 infractions.

22 of 56 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene 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.

  • 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 46 times across 30 separate inspections, most recently on March 19, 2026. For example: 1720 - Proper hot holding temperatures; between 130 to 134 degrees Fahrenheit (F) (54 to 56 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 13 times across 11 separate inspections, most recently on December 1, 2020. For example: 0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.

  • 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 November 8, 2024. 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 9 times across 8 separate inspections, most recently on November 8, 2024. For example: 3400 - Wiping cloths properly used, stored; sanitizer concentration

  • 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 2 times across 2 separate inspections, most recently on May 10, 2022. For example: 3200 - Insects, rodents, animals not present; entrance controlled

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.

56 inspections

  1. Routine Inspection/Field Review

    2 infractions

    • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
      • RED
    • 1720 - Proper hot holding temperatures; between 130 to 134 degrees Fahrenheit (F) (54 to 56 degrees Celsius (C))
      • RED
  2. 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
  3. Routine Inspection/Field Review

    2 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
  4. Routine Inspection/Field Review

    0 infractions

  5. Routine Inspection/Field Review

    2 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
      • RED
  6. Routine Inspection/Field Review

    5 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 4300 - Nonfood-contact surfaces maintained and clean
      • BLUE
    • 3800 - Utensils, equipment, linens properly stored, used, handled
      • BLUE
    • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
      • BLUE
    • 1900 - No room temperature storage; proper use of time as a control, procedures available
      • RED
  7. Return Inspection

    0 infractions

  8. Return Inspection

    0 infractions

  9. Routine Inspection/Field Review

    6 infractions

    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
    • 3200 - Insects, rodents, animals not present; entrance controlled
      • BLUE
    • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
      • BLUE
    • 4000 - Food and nonfood surfaces properly used and constructed; cleanable
      • BLUE
    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
    • 1600 - Proper cooling procedure
      • RED
  10. 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
  11. Routine Inspection/Field Review

    2 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
      • RED
  12. Consultation/Education - Field

    4 infractions

    • 0400 - Hands washed as required
      • RED
    • 1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  13. Routine Inspection/Field Review

    1 infraction

    • 1900 - No room temperature storage; proper use of time...
      • RED
  14. Consultation/Education - Field

    0 infractions

  15. Return Inspection

    0 infractions

  16. Routine Inspection/Field Review

    8 infractions

    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
      • RED
    • 0900 - Proper washing of fruits and vegetables
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 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
  17. Consultation/Education - Field

    0 infractions

  18. Routine Inspection/Field Review

    3 infractions

    • 3000 - Proper thawing methods used
      • BLUE
    • 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
  19. Routine Inspection/Field Review

    0 infractions

  20. Routine Inspection/Field Review

    1 infraction

    • 1900 - No room temperature storage; proper use of time...
      • RED
  21. Return Inspection

    0 infractions

  22. Return Inspection

    4 infractions

    • 0100 - PIC certified by accredited program or compliance with code, or correct answers
      • RED
    • 0400 - Hands washed as required
      • RED
    • 1600 - Proper cooling procedure
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
  23. Routine Inspection/Field Review

    7 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 4400 - Plumbing properly sized, installed,...
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
    • 0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
      • RED
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
    • 1600 - Proper cooling procedure
      • RED
  24. Consultation/Education - Field

    0 infractions

  25. Return Inspection

    0 infractions

  26. Return Inspection

    3 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 1600 - Proper cooling procedure
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  27. Return Inspection

    2 infractions

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
  28. Routine Inspection/Field Review

    3 infractions

    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
  29. Consultation/Education - Field

    0 infractions

  30. Routine Inspection/Field Review

    2 infractions

    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  31. Routine Inspection/Field Review

    5 infractions

    • 2900 - Adequate equipment for temperature control
      • BLUE
    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  32. Routine Inspection/Field Review

    1 infraction

    • 0600 - Adequate handwashing facilities
      • RED
  33. Routine Inspection/Field Review

    2 infractions

    • 0600 - Adequate handwashing facilities
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  34. Consultation/Education - Field

    0 infractions

  35. Return Inspection

    1 infraction

    • 1900 - No room temperature storage; proper use of time...
      • RED
  36. Return Inspection

    2 infractions

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  37. Routine Inspection/Field Review

    4 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 0400 - Hands washed as required
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
  38. Routine Inspection/Field Review

    0 infractions

  39. Routine Inspection/Field Review

    1 infraction

    • 3000 - Proper thawing methods used
      • BLUE
  40. Consultation/Education - Field

    0 infractions

  41. Consultation/Education - Field

    0 infractions

  42. Return Inspection

    0 infractions

  43. Routine Inspection/Field Review

    4 infractions

    • 2000 - Proper reheating procedures for hot holding
      • RED
    • 1500 - Proper handling of pooled eggs
      • RED
    • 1600 - Proper cooling procedure
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
  44. Return Inspection

    0 infractions

  45. Routine Inspection/Field Review

    2 infractions

    • 1600 - Proper cooling procedure
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  46. Return Inspection

    0 infractions

  47. Consultation/Education - Field

    0 infractions

  48. Routine Inspection/Field Review

    5 infractions

    • 3200 - Insects, rodents, animals not present; entrance...
      • BLUE
    • 0100 - PIC certified by accredited program...
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 0400 - Hands washed as required
      • RED
    • 1600 - Proper cooling procedure
      • RED
  49. Consultation/Education - Field

    0 infractions

  50. Routine Inspection/Field Review

    1 infraction

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

    2 infractions

    • Hands washed as required
      • RED
    • No room temperature storage; proper use of time...
      • RED
  52. Routine Inspection/Field Review

    1 infraction

    • No room temperature storage; proper use of time...
      • RED
  53. Return Inspection

    0 infractions

  54. Routine Inspection/Field Review

    2 infractions

    • Hands washed as required
      • RED
    • Adequate handwashing facilities
      • RED
  55. Return Inspection

    0 infractions

  56. Routine Inspection/Field Review

    7 infractions

    • Proper eating, tasting, drinking, or tobacco use
      • BLUE
    • Utensils, equipment, linens properly stored,...
      • BLUE
    • Potential food contamination prevented during ...
      • BLUE
    • Warewashing facilities properly installed,...
      • BLUE
    • Proper hot holding temperatures (less than 130° F )
      • RED
    • Raw meats below and away from RTE food
      • RED
    • Proper cooling procedure
      • RED

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