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GREAT AMERICAN CASINO

14040 INTERURBAN AVE S, TUKWILA, WA 98168 · Restaurant (Seating 151-250)

Inspection summary

GREAT AMERICAN CASINO has been inspected 45 times by Public Health – Seattle & King County since February 23, 2006. The most recent inspection, on October 30, 2025, recorded 3 infractions.

20 of 45 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 20 times across 16 separate inspections, most recently on October 30, 2025. For example: 3400 - Wiping cloths properly used, stored; sanitizer concentration

  • 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 16 times across 14 separate inspections, most recently on April 5, 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 8 times across 7 separate inspections, most recently on February 6, 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 6 times across 6 separate inspections, most recently on August 10, 2022. 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 October 30, 2025. 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.

45 inspections

  1. Routine Inspection/Field Review

    3 infractions

    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
    • 3200 - Insects, rodents, animals not present; entrance controlled
      • BLUE
    • 4200 - Food-contact surfaces maintained, cleaned, sanitized
      • BLUE
  2. Routine Inspection/Field Review

    3 infractions

    • 4200 - Food-contact surfaces maintained, cleaned, sanitized
      • BLUE
    • 3200 - Insects, rodents, animals not present; entrance controlled
      • BLUE
    • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
      • BLUE
  3. Routine Inspection/Field Review

    2 infractions

    • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
      • 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

    5 infractions

    • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
      • BLUE
    • 3000 - Proper thawing methods used
      • BLUE
    • 4200 - Food-contact surfaces maintained, cleaned, sanitized
      • BLUE
    • 1400 - Raw meats below and away from ready-to-eat food; species separated
      • RED
    • 2300 - Proper consumer advisory posted for raw or undercooked foods
      • RED
  5. Routine Inspection/Field Review

    3 infractions

    • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
      • BLUE
    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  6. 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; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
      • RED
  7. Routine Inspection/Field Review

    0 infractions

  8. Consultation/Education - Field

    0 infractions

  9. Routine Inspection/Field Review

    3 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
    • 1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized. no ..
      • RED
  10. Routine Inspection/Field Review

    1 infraction

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

    0 infractions

  12. Return Inspection

    0 infractions

  13. Routine Inspection/Field Review

    5 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 1600 - Proper cooling procedure
      • RED
    • 0900 - Proper washing of fruits and vegetables
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  14. Consultation/Education - Field

    0 infractions

  15. Routine Inspection/Field Review

    2 infractions

    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
    • 1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized. no ..
      • RED
  16. Routine Inspection/Field Review

    1 infraction

    • 1900 - No room temperature storage; proper use of time...
      • RED
  17. Consultation/Education - Field

    0 infractions

  18. Routine Inspection/Field Review

    2 infractions

    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  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

    1 infraction

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
  23. Routine Inspection/Field Review

    0 infractions

  24. Routine Inspection/Field Review

    3 infractions

    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  25. Consultation/Education - Field

    0 infractions

  26. Routine Inspection/Field Review

    3 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
  27. Consultation/Education - Field

    0 infractions

  28. Routine Inspection/Field Review

    1 infraction

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

    5 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 1720 - Proper hot holding temperatures; between 130° F...
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  30. Consultation/Education - Field

    0 infractions

  31. Routine Inspection/Field Review

    2 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
  32. Routine Inspection/Field Review

    0 infractions

  33. Routine Inspection/Field Review

    2 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  34. Consultation/Education - Field

    0 infractions

  35. Routine Inspection/Field Review

    3 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  36. Consultation/Education - Field

    0 infractions

  37. Routine Inspection/Field Review

    0 infractions

  38. Consultation/Education - Field

    0 infractions

  39. Routine Inspection/Field Review

    2 infractions

    • Warewashing facilities properly installed,...
      • BLUE
    • Potential food contamination prevented during ...
      • BLUE
  40. Routine Inspection/Field Review

    1 infraction

    • In-use utensils properly stored
      • BLUE
  41. Consultation/Education - Field

    0 infractions

  42. Routine Inspection/Field Review

    2 infractions

    • Warewashing facilities properly installed,...
      • BLUE
    • Adequate ventilation; lighting; designated area...
      • BLUE
  43. Routine Inspection/Field Review

    0 infractions

  44. Routine Inspection/Field Review

    1 infraction

    • In-use utensils properly stored
      • BLUE
  45. Consultation/Education - Field

    0 infractions

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