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EAGLES FOE #3144

18134 VASHON HWY SW, VASHON ISLAND, WA 98070 · Restaurant (Seating 51-150)

Inspection summary

EAGLES FOE #3144 has been inspected 35 times by Public Health – Seattle & King County since March 26, 2007. The most recent inspection, on November 13, 2025, recorded 2 infractions.

16 of 35 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: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

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 15 times across 12 separate inspections, most recently on November 13, 2025. For example: 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used

  • 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 11 times across 9 separate inspections, most recently on May 19, 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 6 times across 6 separate inspections, most recently on November 3, 2015. For example: 0600 - Adequate handwashing facilities

  • 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 November 3, 2015. For example: 1000 - Food in good condition, safe and unadulterated; approved additives

  • 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 November 3, 2015. 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.

35 inspections

  1. Routine Inspection/Field Review

    2 infractions

    • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
      • BLUE
    • 4800 - Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
      • BLUE
  2. Routine Inspection/Field Review

    1 infraction

    • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
      • BLUE
  3. Routine Inspection/Field Review

    3 infractions

    • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
      • BLUE
    • 4800 - Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
      • BLUE
    • 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
      • RED
  4. Routine Inspection/Field Review

    2 infractions

    • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
      • BLUE
    • 4300 - Nonfood-contact surfaces maintained and clean
      • BLUE
  5. Routine Inspection/Field Review

    2 infractions

    • 4300 - Nonfood-contact surfaces maintained and clean
      • BLUE
    • 3000 - Proper thawing methods used
      • BLUE
  6. Consultation/Education - Field

    0 infractions

  7. Routine Inspection/Field Review

    0 infractions

  8. Consultation/Education - Field

    0 infractions

  9. Routine Inspection/Field Review

    0 infractions

  10. Routine Inspection/Field Review

    0 infractions

  11. Routine Inspection/Field Review

    1 infraction

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
  12. Return Inspection

    0 infractions

  13. Routine Inspection/Field Review

    9 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 3200 - Insects, rodents, animals not present; entrance controlled.
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 1000 - Food in good condition, safe and unadulterated; approved additives
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 2500 - Toxic substances properly identified,...
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
  14. Routine Inspection/Field Review

    2 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
  15. Routine Inspection/Field Review

    2 infractions

    • 3000 - Proper thawing methods used
      • BLUE
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
  16. Consultation/Education - Field

    0 infractions

  17. Routine Inspection/Field Review

    0 infractions

  18. Routine Inspection/Field Review

    0 infractions

  19. Routine Inspection/Field Review

    3 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 0500 - Proper methods used to prevent bare hand...
      • RED
    • 1400 - Raw meats below and away from RTE food
      • RED
  20. Consultation/Education - Field

    0 infractions

  21. Routine Inspection/Field Review

    3 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1600 - Proper cooling procedure
      • RED
  22. Consultation/Education - Field

    0 infractions

  23. Routine Inspection/Field Review

    0 infractions

  24. Routine Inspection/Field Review

    1 infraction

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

    0 infractions

  26. Routine Inspection/Field Review

    2 infractions

    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  27. Routine Inspection/Field Review

    3 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 1600 - Proper cooling procedure
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  28. Consultation/Education - Field

    0 infractions

  29. Routine Inspection/Field Review

    3 infractions

    • 3100 - Proper labeling, signage
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 0200 - Food Worker Cards current for all food...
      • RED
  30. Consultation/Education - Field

    0 infractions

  31. Routine Inspection/Field Review

    2 infractions

    • In-use utensils properly stored
      • BLUE
    • Proper methods used to prevent bare hand...
      • RED
  32. Routine Inspection/Field Review

    2 infractions

    • Warewashing facilities properly installed,...
      • BLUE
    • Adequate handwashing facilities
      • RED
  33. Consultation/Education - Field

    0 infractions

  34. Routine Inspection/Field Review

    2 infractions

    • Warewashing facilities properly installed,...
      • BLUE
    • Adequate handwashing facilities
      • RED
  35. Routine Inspection/Field Review

    3 infractions

    • Insects, rodents, animals not present; entrance...
      • BLUE
    • Food Worker Cards current for all food...
      • RED
    • Proper Consumer Advisory posted for raw ...
      • RED

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