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ENAT ETHIOPIAN RESTAURANT

11546 15TH AVE NE, Seattle, WA 98125 · Restaurant (Seating 13-50)

Inspection summary

ENAT ETHIOPIAN RESTAURANT has been inspected 49 times by Public Health – Seattle & King County since May 10, 2006. The most recent inspection, on October 7, 2026, found no infractions.

28 of 49 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

The last 2 inspections in a row found no infractions. 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 14 times across 12 separate inspections, most recently on November 28, 2023. 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 13 times across 8 separate inspections, most recently on March 5, 2019. For example: 1600 - Proper cooling procedure

  • 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 7 times across 7 separate inspections, most recently on April 3, 2025. For example: 1100 - Proper disposition of returned, unsafe, or contaminated food; proper date marking procedures for food at high risk for Listeria

  • 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 4 times across 3 separate inspections, most recently on April 3, 2025. For example: 0600 - Adequate handwashing facilities

  • 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 August 18, 2016. 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.

49 inspections

  1. Routine Inspection/Field Review

    0 infractions

  2. Routine Inspection/Field Review

    0 infractions

  3. Routine Inspection/Field Review

    2 infractions

    • 1100 - Proper disposition of returned, unsafe, or contaminated food; proper date marking procedures for food at high risk for Listeria
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  4. Routine Inspection/Field Review

    0 infractions

  5. Routine Inspection/Field Review

    0 infractions

  6. Routine Inspection/Field Review

    2 infractions

    • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
      • BLUE
    • 2300 - Proper consumer advisory posted for raw or undercooked foods
      • RED
  7. Routine Inspection/Field Review

    2 infractions

    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
    • 1400 - Raw meats below and away from ready-to-eat food; species separated
      • RED
  8. Routine Inspection/Field Review

    0 infractions

  9. Routine Inspection/Field Review

    0 infractions

  10. Routine Inspection/Field Review

    0 infractions

  11. Routine Inspection/Field Review

    2 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 1600 - Proper cooling procedure
      • RED
  12. Routine Inspection/Field Review

    0 infractions

  13. Routine Inspection/Field Review

    0 infractions

  14. Routine Inspection/Field Review

    1 infraction

    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
  15. Routine Inspection/Field Review

    2 infractions

    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  16. Return Inspection

    1 infraction

    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  17. Return Inspection

    1 infraction

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

    8 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 3200 - Insects, rodents, animals not present; entrance controlled.
      • BLUE
    • 1600 - Proper cooling procedure
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
    • 1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized. no ..
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 2000 - Proper reheating procedures for hot holding
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  19. Return Inspection

    0 infractions

  20. Routine Inspection/Field Review

    8 infractions

    • 3800 - Utensils, equipment, linens properly stored,...
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 0400 - Hands washed as required
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
    • 1600 - Proper cooling procedure
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 2000 - Proper reheating procedures for hot holding
      • RED
  21. Routine Inspection/Field Review

    0 infractions

  22. Routine Inspection/Field Review

    0 infractions

  23. Consultation/Education - Field

    0 infractions

  24. Routine Inspection/Field Review

    0 infractions

  25. Routine Inspection/Field Review

    0 infractions

  26. Consultation/Education - Field

    0 infractions

  27. Consultation/Education - Field

    0 infractions

  28. Routine Inspection/Field Review

    0 infractions

  29. Routine Inspection/Field Review

    2 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
  30. Consultation/Education - Field

    0 infractions

  31. Routine Inspection/Field Review

    2 infractions

    • 4400 - Plumbing properly sized, installed,...
      • BLUE
    • 2500 - Toxic substances properly identified,...
      • RED
  32. Routine Inspection/Field Review

    4 infractions

    • 4800 - Physical facilities properly installed,...
      • BLUE
    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 1600 - Proper cooling procedure
      • RED
  33. Consultation/Education - Field

    0 infractions

  34. Routine Inspection/Field Review

    0 infractions

  35. Routine Inspection/Field Review

    1 infraction

    • 3400 - Wiping cloths properly used, stored
      • BLUE
  36. Consultation/Education - Field

    0 infractions

  37. Routine Inspection/Field Review

    2 infractions

    • 3200 - Insects, rodents, animals not present; entrance...
      • BLUE
    • 3400 - Wiping cloths properly used, stored
      • BLUE
  38. Routine Inspection/Field Review

    3 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 2000 - Proper reheating procedures for hot holding
      • RED
    • 2500 - Toxic substances properly identified,...
      • RED
  39. Consultation/Education - Field

    0 infractions

  40. Routine Inspection/Field Review

    1 infraction

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

    1 infraction

    • Warewashing facilities properly installed,...
      • BLUE
  42. Routine Inspection/Field Review

    1 infraction

    • Plumbing properly sized, installed,...
      • BLUE
  43. Consultation/Education - Field

    0 infractions

  44. Routine Inspection/Field Review

    1 infraction

    • Non-food contact surfaces maintained and clean
      • BLUE
  45. Routine Inspection/Field Review

    1 infraction

    • Wiping cloths properly used, stored
      • BLUE
  46. Consultation/Education - Field

    0 infractions

  47. Routine Inspection/Field Review

    0 infractions

  48. Consultation/Education - Field

    0 infractions

  49. Routine Inspection/Field Review

    0 infractions

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