CHU MINH TOFU & VEGETARIAN DELI

1043 S JACKSON ST #104, SEATTLE, WA 98104 · Restaurant (Seating 13-50)

Inspection summary

CHU MINH TOFU & VEGETARIAN DELI has been inspected 59 times by Public Health – Seattle & King County since October 17, 2011. The most recent inspection, on June 10, 2026, found no infractions.

19 of 59 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene 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 43 times across 26 separate inspections, most recently on January 6, 2026. For example: 1600 - Proper cooling procedure
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 25 times across 21 separate inspections, most recently on February 2, 2026. For example: 0600 - Adequate handwashing facilities
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 21 times across 17 separate inspections, most recently on July 10, 2024. For example: 4200 - Food-contact surfaces maintained, cleaned, sanitized
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 15 times across 15 separate inspections, most recently on April 9, 2024. For example: 3300 - Potential food contamination prevented during delivery, preparation, storage, display
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 14 times across 13 separate inspections, most recently on May 9, 2016. For example: 3100 - Proper labeling, signage

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.

59 inspections

Educational InspectionJun 10, 2026
0 infractions
Return InspectionFeb 2, 2026
1 infraction
- 0600 - Adequate handwashing facilities
  - RED
Routine Inspection/Field ReviewJan 6, 2026
4 infractions
- 0600 - Adequate handwashing facilities
  - RED
- 0400 - Hands washed as required
  - RED
- 0900 - Proper washing of fruits and vegetables
  - RED
- 1600 - Proper cooling procedure
  - RED
Routine Inspection/Field ReviewJul 1, 2025
1 infraction
- 4800 - Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
  - BLUE
Routine Inspection/Field ReviewFeb 20, 2025
7 infractions
- 4800 - Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
  - BLUE
- 3000 - Proper thawing methods used
  - BLUE
- 2900 - Adequate equipment for temperature control
  - BLUE
- 0600 - Adequate handwashing facilities
  - RED
- 2200 - Accurate thermometer provided and used to evaluate temperature of TCS foods
  - RED
- 1720 - Proper hot holding temperatures; between 130 to 134 degrees Fahrenheit (F) (54 to 56 degrees Celsius (C))
  - RED
- 0200 - Food Worker Cards current for all food workers; new food workers trained
  - RED
Routine Inspection/Field ReviewJul 10, 2024
4 infractions
- 4000 - Food and nonfood surfaces properly used and constructed; cleanable
  - BLUE
- 4200 - Food-contact surfaces maintained, cleaned, sanitized
  - BLUE
- 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
  - RED
- 1600 - Proper cooling procedure
  - RED
Routine Inspection/Field ReviewApr 9, 2024
2 infractions
- 3300 - Potential food contamination prevented during delivery, preparation, storage, display
  - BLUE
- 4000 - Food and nonfood surfaces properly used and constructed; cleanable
  - BLUE
Routine Inspection/Field ReviewJan 18, 2024
5 infractions
- 4000 - Food and nonfood surfaces properly used and constructed; cleanable
  - BLUE
- 3300 - Potential food contamination prevented during delivery, preparation, storage, display
  - BLUE
- 4200 - Food-contact surfaces maintained, cleaned, sanitized
  - BLUE
- 3700 - In-use utensils properly stored
  - BLUE
- 1900 - No room temperature storage; proper use of time as a control, procedures available
  - RED
Return InspectionSep 21, 2023
0 infractions
Return InspectionSep 5, 2023
1 infraction
- 1600 - Proper cooling procedure
  - RED
Routine Inspection/Field ReviewAug 17, 2023
9 infractions
- 3700 - In-use utensils properly stored
  - BLUE
- 5000 - Posting of permit; mobile establishment name easily visible
  - BLUE
- 4800 - Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
  - BLUE
- 4200 - Food-contact surfaces maintained, cleaned, sanitized
  - BLUE
- 3300 - Potential food contamination prevented during delivery, preparation, storage, display
  - BLUE
- 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
  - RED
- 0600 - Adequate handwashing facilities
  - RED
- 2500 - Toxic substances properly identified, stored, used
  - RED
- 1600 - Proper cooling procedure
  - RED
Routine Inspection/Field ReviewFeb 16, 2023
9 infractions
- 3400 - Wiping cloths properly used, stored; sanitizer concentration
  - BLUE
- 3000 - Proper thawing methods used
  - 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
- 3300 - Potential food contamination prevented during delivery, preparation, storage, display
  - BLUE
- 4200 - Food-contact surfaces maintained, cleaned, sanitized
  - BLUE
- 1710 - Proper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 degrees Celsius (C))
  - RED
- 0200 - Food Worker Cards current for all food workers; new food workers trained
  - RED
Return InspectionSep 1, 2022
0 infractions
Return InspectionAug 16, 2022
1 infraction
- 1900 - No room temperature storage; proper use of time as a control, procedures available
  - RED
Routine Inspection/Field ReviewAug 4, 2022
8 infractions
- 4300 - Nonfood-contact surfaces maintained and clean
  - BLUE
- 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
  - BLUE
- 4700 - Garbage, refuse properly disposed; facilities maintained
  - BLUE
- 3300 - Potential food contamination prevented during delivery, preparation, storage, display
  - BLUE
- 1710 - Proper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 degrees Celsius (C))
  - RED
- 2500 - Toxic substances properly identified, stored, used
  - RED
- 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
  - RED
- 1900 - No room temperature storage; proper use of time as a control, procedures available
  - RED
Routine Inspection/Field ReviewOct 22, 2019
5 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
- 1710 - Proper hot holding temperatures (less than130 degrees)
  - RED
- 2200 - Accurate thermometer provided and used ...
  - RED
Routine Inspection/Field ReviewApr 1, 2019
1 infraction
- 3700 - In-use utensils properly stored
  - BLUE
Consultation/Education - FieldOct 29, 2018
0 infractions
Return InspectionJul 30, 2018
0 infractions
Routine Inspection/Field ReviewJun 25, 2018
5 infractions
- 3400 - Wiping cloths properly used, stored, proper sanitizer
  - BLUE
- 3700 - In-use utensils properly stored
  - BLUE
- 0600 - Adequate handwashing facilities
  - RED
- 0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
  - RED
- 1710 - Proper hot holding temperatures (less than130 degrees)
  - RED
Return InspectionMar 27, 2018
0 infractions
Routine Inspection/Field ReviewMar 16, 2018
4 infractions
- 3700 - In-use utensils properly stored
  - BLUE
- 1600 - Proper cooling procedure
  - RED
- 1710 - Proper hot holding temperatures (less than130 degrees)
  - RED
- 2200 - Accurate thermometer provided and used ...
  - RED
Consultation/Education - FieldJun 13, 2017
0 infractions
Return InspectionMar 7, 2017
0 infractions
Routine Inspection/Field ReviewFeb 21, 2017
5 infractions
- 3400 - Wiping cloths properly used, stored, proper sanitizer
  - BLUE
- 1710 - Proper hot holding temperatures (less than130 degrees)
  - RED
- 2000 - Proper reheating procedures for hot holding
  - RED
- 2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
  - RED
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
Return InspectionAug 22, 2016
0 infractions
Routine Inspection/Field ReviewAug 3, 2016
4 infractions
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
- 0400 - Hands washed as required
  - RED
- 0600 - Adequate handwashing facilities
  - RED
- 1900 - No room temperature storage; proper use of time...
  - RED
Return InspectionMay 26, 2016
0 infractions
Routine Inspection/Field ReviewMay 9, 2016
5 infractions
- 3400 - Wiping cloths properly used, stored, proper sanitizer
  - BLUE
- 3100 - Proper labeling, signage
  - BLUE
- 1710 - Proper hot holding temperatures (less than130 degrees)
  - RED
- 2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
  - RED
- 1900 - No room temperature storage; proper use of time...
  - RED
Return InspectionMay 20, 2015
0 infractions
Routine Inspection/Field ReviewMay 20, 2015
1 infraction
- 0700 - Food obtained from approved source
  - RED
Routine Inspection/Field ReviewMay 7, 2015
5 infractions
- 2000 - Proper reheating procedures for hot holding
  - RED
- 0200 - Food Worker Cards current for all food workers; new food workers trained
  - RED
- 0400 - Hands washed as required
  - RED
- 1900 - No room temperature storage; proper use of time...
  - RED
- 2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
  - RED
Return InspectionFeb 12, 2015
2 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
Routine Inspection/Field ReviewJan 27, 2015
4 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
- 0600 - Adequate handwashing facilities
  - RED
- 2000 - Proper reheating procedures for hot holding
  - RED
Consultation/Education - FieldNov 13, 2014
0 infractions
Routine Inspection/Field ReviewOct 30, 2014
4 infractions
- 0400 - Hands washed as required
  - RED
- 2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
  - RED
- 1710 - Proper hot holding temperatures (less than130 degrees)
  - RED
- 0200 - Food Worker Cards current for all food workers; new food workers trained
  - RED
Consultation/Education - FieldJul 1, 2014
0 infractions
Return InspectionFeb 19, 2014
0 infractions
Return InspectionJan 29, 2014
0 infractions
Consultation/Education - FieldJan 20, 2014
0 infractions
Routine Inspection/Field ReviewJan 7, 2014
6 infractions
- 4000 - Food and non-food surfaces properly used and...
  - BLUE
- 3100 - Proper labeling, signage
  - BLUE
- 1900 - No room temperature storage; proper use of time...
  - RED
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
- 0400 - Hands washed as required
  - RED
- 1710 - Proper hot holding temperatures (less than130 degrees)
  - RED
Return InspectionDec 3, 2013
3 infractions
- 3100 - Proper labeling, signage
  - BLUE
- 0600 - Adequate handwashing facilities
  - RED
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
Routine Inspection/Field ReviewNov 14, 2013
3 infractions
- 3100 - Proper labeling, signage
  - BLUE
- 3400 - Wiping cloths properly used, stored, proper sanitizer
  - BLUE
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
Return InspectionJul 8, 2013
1 infraction
- 1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
  - RED
Routine Inspection/Field ReviewMar 22, 2013
6 infractions
- 3300 - Potential food contamination prevented during ...
  - BLUE
- 4000 - Food and non-food surfaces properly used and...
  - BLUE
- 4100 - Warewashing facilities properly installed,...
  - BLUE
- 3100 - Proper labeling, signage
  - BLUE
- 0200 - Food Worker Cards current for all food...
  - RED
- 1900 - No room temperature storage; proper use of time...
  - RED
Consultation/Education - FieldMar 8, 2013
0 infractions
Routine Inspection/Field ReviewJan 30, 2013
4 infractions
- 3300 - Potential food contamination prevented during ...
  - BLUE
- 4100 - Warewashing facilities properly installed,...
  - BLUE
- 4000 - Food and non-food surfaces properly used and...
  - BLUE
- 0600 - Adequate handwashing facilities
  - RED
Return InspectionDec 26, 2012
4 infractions
- 3300 - Potential food contamination prevented during ...
  - BLUE
- 4100 - Warewashing facilities properly installed,...
  - BLUE
- 0600 - Adequate handwashing facilities
  - RED
- 1900 - No room temperature storage; proper use of time...
  - RED
Routine Inspection/Field ReviewDec 10, 2012
5 infractions
- 3100 - Proper labeling, signage
  - BLUE
- 3300 - Potential food contamination prevented during ...
  - BLUE
- 0600 - Adequate handwashing facilities
  - RED
- 0200 - Food Worker Cards current for all food...
  - RED
- 0700 - Food obtained from approved source
  - RED
Return InspectionNov 14, 2012
1 infraction
- 4400 - Plumbing properly sized, installed,...
  - BLUE
Return InspectionNov 2, 2012
1 infraction
- 0600 - Adequate handwashing facilities
  - RED
Routine Inspection/Field ReviewOct 22, 2012
5 infractions
- 4400 - Plumbing properly sized, installed,...
  - BLUE
- 4100 - Warewashing facilities properly installed,...
  - BLUE
- 3100 - Proper labeling, signage
  - BLUE
- 4000 - Food and non-food surfaces properly used and...
  - BLUE
- 0600 - Adequate handwashing facilities
  - RED
Consultation/Education - FieldOct 8, 2012
0 infractions
Return InspectionOct 8, 2012
9 infractions
- 4800 - Physical facilities properly installed,...
  - BLUE
- 3100 - Proper labeling, signage
  - BLUE
- 3800 - Utensils, equipment, linens properly stored,...
  - BLUE
- 3900 - Single use and single service articles properly...
  - BLUE
- 5000 - Posting of permit; mobile establishment name...
  - BLUE
- 4100 - Warewashing facilities properly installed,...
  - BLUE
- 3300 - Potential food contamination prevented during ...
  - BLUE
- 0500 - Proper methods used to prevent bare hand...
  - RED
- 0600 - Adequate handwashing facilities
  - RED
Consultation/Education - FieldSep 10, 2012
0 infractions
Routine Inspection/Field ReviewApr 26, 2012
9 infractions
- 3100 - Proper labeling, signage
  - BLUE
- 3900 - Single use and single service articles properly...
  - BLUE
- 3300 - Potential food contamination prevented during ...
  - BLUE
- 4800 - Physical facilities properly installed,...
  - BLUE
- 3400 - Wiping cloths properly used, stored
  - BLUE
- 3800 - Utensils, equipment, linens properly stored,...
  - BLUE
- 4100 - Warewashing facilities properly installed,...
  - BLUE
- 0200 - Food Worker Cards current for all food...
  - RED
- 0600 - Adequate handwashing facilities
  - RED
Routine Inspection/Field ReviewJan 25, 2012
6 infractions
- 4100 - Warewashing facilities properly installed,...
  - BLUE
- 3100 - Proper labeling, signage
  - BLUE
- 3900 - Single use and single service articles properly...
  - BLUE
- 4200 - Food-contact surfaces maintained, clean, sanitized
  - BLUE
- 3300 - Potential food contamination prevented during ...
  - BLUE
- 0600 - Adequate handwashing facilities
  - RED
Routine Inspection/Field ReviewDec 5, 2011
5 infractions
- 3400 - Wiping cloths properly used, stored
  - BLUE
- 3100 - Proper labeling, signage
  - BLUE
- 3900 - Single use and single service articles properly...
  - BLUE
- 3300 - Potential food contamination prevented during ...
  - BLUE
- 0600 - Adequate handwashing facilities
  - RED
Routine Inspection/Field ReviewOct 17, 2011
4 infractions
- 3300 - Potential food contamination prevented during ...
  - BLUE
- 3100 - Proper labeling, signage
  - BLUE
- 0600 - Adequate handwashing facilities
  - RED
- 2120 - Proper cold holding temperatures ( 42° F to 45° F)
  - RED

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CHU MINH TOFU & VEGETARIAN DELI

Inspection summary

What these findings mean

Food temperature controlHigher risk

Handwashing and staff hygieneHigher risk

Cleaning and sanitizingHigher risk

Protecting food from contaminationHigher risk

Food source, labelling and allergensHigher risk

About this data

59 inspections

Nearby inspected facilities