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EARL'S ON THE AVE

4333 UNIVERSITY WAY NE, Seattle, WA 98105 · Restaurant (Seating 51-150)

Inspection summary

EARL'S ON THE AVE has been inspected 51 times by Public Health – Seattle & King County since February 23, 2006. The most recent inspection, on May 21, 2026, recorded 3 infractions.

23 of 51 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions 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 31 times across 22 separate inspections, most recently on May 21, 2026. 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 10 times across 7 separate inspections, most recently on October 16, 2024. 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 9 times across 8 separate inspections, most recently on November 20, 2017. For example: 3300 - Potential food contamination prevented during delivery, preparation, storage, display

  • 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 5 times across 4 separate inspections, most recently on January 10, 2017. For example: 0600 - Adequate handwashing facilities

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on February 23, 2024. For example: 2500 - Toxic substances properly identified, stored, used

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.

51 inspections

  1. Routine Inspection/Field Review

    3 infractions

    • 4300 - Nonfood-contact surfaces maintained and clean
      • BLUE
    • 4200 - Food-contact surfaces maintained, cleaned, sanitized
      • BLUE
    • 4800 - Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
      • BLUE
  2. Routine Inspection/Field Review

    4 infractions

    • 4800 - Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
      • BLUE
    • 4400 - Plumbing properly sized, installed, and maintained; proper backflow devices, indirect drains, no cross-connections
      • BLUE
    • 5000 - Posting of permit; mobile establishment name easily visible
      • BLUE
    • 4300 - Nonfood-contact surfaces maintained and clean
      • BLUE
  3. Routine Inspection/Field Review

    5 infractions

    • 4300 - Nonfood-contact surfaces maintained and clean
      • BLUE
    • 4200 - Food-contact surfaces maintained, cleaned, sanitized
      • BLUE
    • 4600 - Toilet facilities properly constructed, supplied, cleaned
      • BLUE
    • 4900 - Adequate ventilation; lighting; designated areas used
      • BLUE
    • 4800 - Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
      • BLUE
  4. Routine Inspection/Field Review

    2 infractions

    • 4200 - Food-contact surfaces maintained, cleaned, sanitized
      • 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

    5 infractions

    • 4200 - Food-contact surfaces maintained, cleaned, sanitized
      • BLUE
    • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
      • BLUE
    • 4300 - Nonfood-contact surfaces maintained and clean
      • BLUE
    • 2500 - Toxic substances properly identified, stored, used
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  6. Routine Inspection/Field Review

    0 infractions

  7. Routine Inspection/Field Review

    3 infractions

    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
    • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
      • BLUE
    • 2600 - Compliance with valid permit; operating and risk control plans, and required written procedures
      • RED
  8. Routine Inspection/Field Review

    0 infractions

  9. Routine Inspection/Field Review

    2 infractions

    • 1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized. no ..
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  10. Routine Inspection/Field Review

    3 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 4800 - Physical facilities properly installed,...
      • BLUE
    • 1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized. no ..
      • RED
  11. Consultation/Education - Field

    0 infractions

  12. Routine Inspection/Field Review

    0 infractions

  13. Return Inspection

    0 infractions

  14. Routine Inspection/Field Review

    3 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 1600 - Proper cooling procedure
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  15. Routine Inspection/Field Review

    2 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
  16. Routine Inspection/Field Review

    2 infractions

    • 4700 - Garbage, refuse properly disposed; facilities...
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
  17. Routine Inspection/Field Review

    5 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 4900 - Adequate ventilation; lighting; designated area...
      • BLUE
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
  18. Routine Inspection/Field Review

    1 infraction

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

    0 infractions

  20. Routine Inspection/Field Review

    1 infraction

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

    0 infractions

  22. Routine Inspection/Field Review

    0 infractions

  23. Routine Inspection/Field Review

    0 infractions

  24. Consultation/Education - Field

    0 infractions

  25. Consultation/Education - Field

    0 infractions

  26. Consultation/Education - Field

    0 infractions

  27. Routine Inspection/Field Review

    4 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 4800 - Physical facilities properly installed,...
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
  28. Routine Inspection/Field Review

    7 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 2900 - Adequate equipment for temperature control
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 1400 - Raw meats below and away from RTE food
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 0200 - Food Worker Cards current for all food...
      • RED
  29. Consultation/Education - Field

    0 infractions

  30. Routine Inspection/Field Review

    1 infraction

    • 1400 - Raw meats below and away from RTE food
      • RED
  31. Routine Inspection/Field Review

    2 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
  32. Consultation/Education - Field

    0 infractions

  33. Routine Inspection/Field Review

    0 infractions

  34. Routine Inspection/Field Review

    3 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 4700 - Garbage, refuse properly disposed; facilities...
      • BLUE
    • 1300 - Food contact surfaces used for raw meat...
      • RED
  35. Consultation/Education - Field

    0 infractions

  36. Routine Inspection/Field Review

    3 infractions

    • 3100 - Proper labeling, signage
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  37. Routine Inspection/Field Review

    6 infractions

    • 2900 - Adequate equipment for temperature control
      • BLUE
    • 4800 - Physical facilities properly installed,...
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 1300 - Food contact surfaces used for raw meat...
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 0200 - Food Worker Cards current for all food...
      • RED
  38. Consultation/Education - Field

    0 infractions

  39. Routine Inspection/Field Review

    0 infractions

  40. Routine Inspection/Field Review

    2 infractions

    • 0500 - Proper methods used to prevent bare hand...
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  41. Consultation/Education - Field

    0 infractions

  42. Routine Inspection/Field Review

    4 infractions

    • Non-food contact surfaces maintained and clean
      • BLUE
    • Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • Physical facilities properly installed,...
      • BLUE
    • Toxic substances properly identified,...
      • RED
  43. Routine Inspection/Field Review

    3 infractions

    • Non-food contact surfaces maintained and clean
      • BLUE
    • Physical facilities properly installed,...
      • BLUE
    • Food-contact surfaces maintained, clean, sanitized
      • BLUE
  44. Routine Inspection/Field Review

    5 infractions

    • Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • Physical facilities properly installed,...
      • BLUE
    • Non-food contact surfaces maintained and clean
      • BLUE
    • Potential food contamination prevented during ...
      • BLUE
    • Proper thawing methods used
      • BLUE
  45. Consultation/Education - Field

    0 infractions

  46. Routine Inspection/Field Review

    4 infractions

    • Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • Physical facilities properly installed,...
      • BLUE
    • Adequate handwashing facilities
      • RED
    • Food Worker Cards current for all food...
      • RED
  47. Consultation/Education - Field

    0 infractions

  48. Routine Inspection/Field Review

    2 infractions

    • Physical facilities properly installed,...
      • BLUE
    • Warewashing facilities properly installed,...
      • BLUE
  49. Consultation/Education - Field

    0 infractions

  50. Return Inspection

    0 infractions

  51. Routine Inspection/Field Review

    5 infractions

    • Warewashing facilities properly installed,...
      • BLUE
    • Wiping cloths properly used, stored
      • BLUE
    • Raw meats below and away from RTE food
      • RED
    • Adequate handwashing facilities
      • RED
    • Food Worker Cards current for all food...
      • RED

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