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GOODTIME ERNIE'S PUB

15747 AMBAUM BL SW, Seattle, WA 98166 · Restaurant (Seating 13-50)

Inspection summary

GOODTIME ERNIE'S PUB has been inspected 43 times by Public Health – Seattle & King County since August 2, 2006. The most recent inspection, on September 24, 2026, recorded 3 infractions.

15 of 43 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 19 times across 16 separate inspections, most recently on September 24, 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 9 times across 8 separate inspections, most recently on October 23, 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 4 times across 4 separate inspections, most recently on August 1, 2023. For example: 1400 - Raw meats below and away from ready-to-eat food; species separated

  • 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 4 separate inspections, most recently on December 17, 2010. 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 December 19, 2011. For example: 3200 - Insects, rodents, animals not present; entrance...

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.

43 inspections

  1. Routine Inspection/Field Review

    3 infractions

    • 4200 - Food-contact surfaces maintained, cleaned, sanitized
      • BLUE
    • 4300 - Nonfood-contact surfaces maintained and clean
      • BLUE
    • 3100 - Food properly labeled; proper date marking
      • BLUE
  2. Routine Inspection/Field Review

    2 infractions

    • 4000 - Food and nonfood surfaces properly used and constructed; cleanable
      • BLUE
    • 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
    • 4400 - Plumbing properly sized, installed, and maintained; proper backflow devices, indirect drains, no cross-connections
      • 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

    0 infractions

  5. Routine Inspection/Field Review

    3 infractions

    • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
      • BLUE
    • 3700 - In-use utensils properly stored
      • BLUE
    • 1400 - Raw meats below and away from ready-to-eat food; species separated
      • RED
  6. Routine Inspection/Field Review

    2 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
  7. Routine Inspection/Field Review

    1 infraction

    • 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

    1 infraction

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

    0 infractions

  11. Routine Inspection/Field Review

    0 infractions

  12. Consultation/Education - Field

    0 infractions

  13. Routine Inspection/Field Review

    1 infraction

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

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  15. Routine Inspection/Field Review

    2 infractions

    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  16. Consultation/Education - Field

    0 infractions

  17. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  18. Routine Inspection/Field Review

    2 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
  19. Routine Inspection/Field Review

    3 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
  20. Routine Inspection/Field Review

    2 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
  21. Consultation/Education - Field

    0 infractions

  22. Routine Inspection/Field Review

    1 infraction

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
  23. Consultation/Education - Field

    0 infractions

  24. Routine Inspection/Field Review

    1 infraction

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

    4 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 3200 - Insects, rodents, animals not present; entrance...
      • BLUE
  26. Consultation/Education - Field

    0 infractions

  27. Routine Inspection/Field Review

    2 infractions

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

    2 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
  29. Routine Inspection/Field Review

    2 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
  30. Consultation/Education - Field

    0 infractions

  31. Routine Inspection/Field Review

    1 infraction

    • 4800 - Physical facilities properly installed,...
      • BLUE
  32. Routine Inspection/Field Review

    2 infractions

    • 2900 - Adequate equipment for temperature control
      • BLUE
    • 3300 - Potential food contamination prevented during ...
      • BLUE
  33. Consultation/Education - Field

    0 infractions

  34. Routine Inspection/Field Review

    3 infractions

    • Physical facilities properly installed,...
      • BLUE
    • Non-food contact surfaces maintained and clean
      • BLUE
    • Accurate thermometer provided and used ...
      • RED
  35. Routine Inspection/Field Review

    3 infractions

    • Adequate ventilation; lighting; designated area...
      • BLUE
    • Insects, rodents, animals not present; entrance...
      • BLUE
    • Adequate handwashing facilities
      • RED
  36. Consultation/Education - Field

    0 infractions

  37. Consultation/Education - Field

    0 infractions

  38. Routine Inspection/Field Review

    2 infractions

    • Physical facilities properly installed,...
      • BLUE
    • Adequate handwashing facilities
      • RED
  39. Routine Inspection/Field Review

    1 infraction

    • Physical facilities properly installed,...
      • BLUE
  40. Routine Inspection/Field Review

    0 infractions

  41. Routine Inspection/Field Review

    1 infraction

    • Food Worker Cards current for all food...
      • RED
  42. Routine Inspection/Field Review

    4 infractions

    • Adequate equipment for temperature control
      • BLUE
    • Adequate ventilation; lighting; designated area...
      • BLUE
    • Food Worker Cards current for all food...
      • RED
    • Proper cold holding temperatures (greater than 45° F)
      • RED
  43. Consultation/Education - Field

    0 infractions

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