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GEORGETOWN SHELL

6200 CORSON AVE S, Seattle, WA 98108 · Restaurant (Seating 0-12)

Inspection summary

GEORGETOWN SHELL has been inspected 44 times by Public Health – Seattle & King County since May 14, 2007. The most recent inspection, on September 28, 2026, recorded 5 infractions.

18 of 44 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing 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.

  • 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 19 times across 17 separate inspections, most recently on February 26, 2025. For example: 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))

  • 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 12 times across 10 separate inspections, most recently on July 18, 2022. For example: 3400 - Wiping cloths properly used, stored; sanitizer concentration

  • 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 7 separate inspections, most recently on September 28, 2026. 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 3 times across 3 separate inspections, most recently on November 9, 2013. 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 May 7, 2008. For example: 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.

44 inspections

  1. Routine Inspection/Field Review

    5 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 3700 - In-use utensils properly stored
      • BLUE
    • 4000 - Food and nonfood surfaces properly used and constructed; cleanable
      • BLUE
    • 1400 - Raw meats below and away from ready-to-eat food; species separated
      • RED
    • 1100 - Proper disposition of returned, unsafe, or contaminated food; proper date marking procedures for food at high risk for Listeria
      • RED
  2. Routine Inspection/Field Review

    2 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
  3. Routine Inspection/Field Review

    2 infractions

    • 4700 - Garbage, refuse properly disposed; facilities maintained
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
  4. Routine Inspection/Field Review

    1 infraction

    • 2600 - Compliance with valid permit; operating and risk control plans, and required written procedures
      • RED
  5. Routine Inspection/Field Review

    2 infractions

    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
    • 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

    0 infractions

  8. Routine Inspection/Field Review

    0 infractions

  9. Routine Inspection/Field Review

    1 infraction

    • 1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
      • RED
  10. Routine Inspection/Field Review

    0 infractions

  11. Routine Inspection/Field Review

    1 infraction

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

    1 infraction

    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  13. Consultation/Education - Field

    0 infractions

  14. Routine Inspection/Field Review

    2 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
  15. Routine Inspection/Field Review

    3 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
  16. Consultation/Education - Field

    0 infractions

  17. Routine Inspection/Field Review

    2 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  18. Consultation/Education - Field

    0 infractions

  19. Routine Inspection/Field Review

    2 infractions

    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
  20. Routine Inspection/Field Review

    0 infractions

  21. Consultation/Education - Field

    0 infractions

  22. Routine Inspection/Field Review

    1 infraction

    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
  23. Return Inspection

    0 infractions

  24. Routine Inspection/Field Review

    2 infractions

    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  25. Routine Inspection/Field Review

    2 infractions

    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
  26. Consultation/Education - Field

    0 infractions

  27. Consultation/Education - Field

    0 infractions

  28. Routine Inspection/Field Review

    1 infraction

    • 1720 - Proper hot holding temperatures; between 130° F...
      • RED
  29. Routine Inspection/Field Review

    2 infractions

    • 1400 - Raw meats below and away from RTE food
      • RED
    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
  30. Consultation/Education - Field

    0 infractions

  31. Routine Inspection/Field Review

    1 infraction

    • 1720 - Proper hot holding temperatures; between 130° F...
      • RED
  32. Routine Inspection/Field Review

    4 infractions

    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 3000 - Proper thawing methods used
      • BLUE
    • 1400 - Raw meats below and away from RTE food
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
  33. Consultation/Education - Field

    0 infractions

  34. Routine Inspection/Field Review

    3 infractions

    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 1600 - Proper cooling procedure
      • RED
  35. Routine Inspection/Field Review

    2 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 0200 - Food Worker Cards current for all food...
      • RED
  36. Consultation/Education - Field

    0 infractions

  37. Routine Inspection/Field Review

    3 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 0200 - Food Worker Cards current for all food...
      • RED
  38. Routine Inspection/Field Review

    3 infractions

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

    0 infractions

  40. Return Inspection

    0 infractions

  41. Routine Inspection/Field Review

    6 infractions

    • Warewashing facilities properly installed,...
      • BLUE
    • Proper labeling, signage
      • BLUE
    • No room temperature storage; proper use of time...
      • RED
    • Food Worker Cards current for all food...
      • RED
    • Proper hot holding temperatures (less than 130° F )
      • RED
    • Proper methods used to prevent bare hand...
      • RED
  42. Routine Inspection/Field Review

    3 infractions

    • Warewashing facilities properly installed,...
      • BLUE
    • Adequate handwashing facilities
      • RED
    • Food Worker Cards current for all food...
      • RED
  43. Routine Inspection/Field Review

    2 infractions

    • Food Worker Cards current for all food...
      • RED
    • Proper hot holding temperatures (less than 130° F )
      • RED
  44. Consultation/Education - Field

    0 infractions

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