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EMERALD CITY SMOOTHIE

1313 W MEEKER ST, KENT, WA 98032 · Restaurant (Seating 0-12)

Inspection summary

EMERALD CITY SMOOTHIE has been inspected 28 times by Public Health – Seattle & King County since September 8, 2009. The most recent inspection, on February 18, 2026, recorded 1 infraction.

12 of 28 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction 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 13 times across 9 separate inspections, most recently on February 18, 2026. 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 4 times across 3 separate inspections, most recently on August 16, 2017. For example: 2110 - Proper cold holding temperatures (greater than 45° F)

  • 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 May 24, 2021. For example: 0600 - Adequate handwashing facilities

  • 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 once on March 2, 2010. For example: 3100 - Proper labeling, signage

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 6 times across 6 separate inspections, most recently on January 2, 2025. For example: 0200 - Food Worker Cards current for all food workers; new food workers trained

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.

28 inspections

  1. Routine Inspection/Field Review

    1 infraction

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

    4 infractions

    • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
      • BLUE
    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
    • 4200 - Food-contact surfaces maintained, cleaned, sanitized
      • BLUE
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  3. Routine Inspection/Field Review

    2 infractions

    • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
      • BLUE
    • 4200 - Food-contact surfaces maintained, cleaned, sanitized
      • BLUE
  4. Routine Inspection/Field Review

    1 infraction

    • 3700 - In-use utensils properly stored
      • BLUE
  5. Routine Inspection/Field Review

    1 infraction

    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
  6. Routine Inspection/Field Review

    2 infractions

    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
  7. Routine Inspection/Field Review

    1 infraction

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
  8. Consultation/Education - Field

    0 infractions

  9. Routine Inspection/Field Review

    1 infraction

    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  10. Consultation/Education - Field

    0 infractions

  11. Consultation/Education - Field

    0 infractions

  12. Routine Inspection/Field Review

    3 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
  13. Consultation/Education - Field

    0 infractions

  14. Consultation/Education - Field

    0 infractions

  15. Routine Inspection/Field Review

    2 infractions

    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  16. Routine Inspection/Field Review

    1 infraction

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
  17. Routine Inspection/Field Review

    1 infraction

    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  18. Consultation/Education - Field

    0 infractions

  19. Consultation/Education - Field

    0 infractions

  20. Routine Inspection/Field Review

    0 infractions

  21. Consultation/Education - Field

    0 infractions

  22. Routine Inspection/Field Review

    4 infractions

    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 0200 - Food Worker Cards current for all food...
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
  23. Consultation/Education - Field

    0 infractions

  24. Routine Inspection/Field Review

    2 infractions

    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
    • 0400 - Hands washed as required
      • RED
  25. Consultation/Education - Field

    0 infractions

  26. Routine Inspection/Field Review

    1 infraction

    • 3100 - Proper labeling, signage
      • BLUE
  27. Routine Inspection/Field Review

    1 infraction

    • 0200 - Food Worker Cards current for all food...
      • RED
  28. Consultation/Education - Field

    0 infractions

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