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HONG KONG BISTRO

507 MAYNARD AVE S STE 511C, SEATTLE, WA 98104 · Restaurant (Seating 51-150)

Inspection summary

HONG KONG BISTRO has been inspected 26 times by Public Health – Seattle & King County since October 1, 2015. The most recent inspection, on July 22, 2026, recorded 6 infractions.

10 of 26 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 12 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing 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.

  • 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 21 times across 11 separate inspections, most recently on November 17, 2025. For example: 3000 - Proper thawing methods used

  • 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 17 times across 9 separate inspections, most recently on July 5, 2024. For example: 4200 - Food-contact surfaces maintained, cleaned, sanitized

  • 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 13 times across 9 separate inspections, most recently on July 22, 2026. For example: 0600 - Adequate handwashing facilities

  • 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 July 22, 2026. For example: 3300 - Potential food contamination prevented during delivery, preparation, storage, display

  • 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 6 times across 5 separate inspections, most recently on July 22, 2026. For example: 1200 - Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish

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.

26 inspections

  1. Routine Inspection/Field Review

    6 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 4300 - Nonfood-contact surfaces maintained and clean
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 2500 - Toxic substances properly identified, stored, used
      • RED
    • 1200 - Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish
      • RED
    • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
      • RED
  2. Educational Inspection

    0 infractions

  3. Routine Inspection/Field Review

    6 infractions

    • 4300 - Nonfood-contact surfaces maintained and clean
      • BLUE
    • 3000 - Proper thawing methods used
      • BLUE
    • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
      • RED
    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
    • 1200 - Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish
      • RED
    • 2500 - Toxic substances properly identified, stored, used
      • RED
  4. Routine Inspection/Field Review

    3 infractions

    • 4300 - Nonfood-contact surfaces maintained and clean
      • BLUE
    • 1400 - Raw meats below and away from ready-to-eat food; species separated
      • RED
    • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
      • RED
  5. Return Inspection

    0 infractions

  6. Routine Inspection/Field Review

    16 infractions

    • 4800 - Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
      • BLUE
    • 3200 - Insects, rodents, animals not present; entrance controlled
      • BLUE
    • 4200 - Food-contact surfaces maintained, cleaned, sanitized
      • BLUE
    • 4300 - Nonfood-contact surfaces maintained and clean
      • BLUE
    • 4900 - Adequate ventilation; lighting; designated areas used
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 3000 - Proper thawing methods used
      • BLUE
    • 3600 - Proper eating, tasting, drinking, or tobacco use
      • BLUE
    • 3700 - In-use utensils properly stored
      • BLUE
    • 4000 - Food and nonfood surfaces properly used and constructed; cleanable
      • BLUE
    • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
      • RED
    • 2200 - Accurate thermometer provided and used to evaluate temperature of TCS foods
      • RED
    • 1900 - No room temperature storage; proper use of time as a control, procedures available
      • RED
    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
    • 1200 - Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  7. Return Inspection

    0 infractions

  8. Return Inspection

    2 infractions

    • 0600 - Adequate handwashing facilities
      • RED
    • 1900 - No room temperature storage; proper use of time as a control, procedures available
      • RED
  9. Routine Inspection/Field Review

    15 infractions

    • 4000 - Food and nonfood surfaces properly used and constructed; cleanable
      • BLUE
    • 3700 - In-use utensils properly stored
      • BLUE
    • 4600 - Toilet facilities properly constructed, supplied, cleaned
      • BLUE
    • 3600 - Proper eating, tasting, drinking, or tobacco use
      • BLUE
    • 3000 - Proper thawing methods used
      • BLUE
    • 4400 - Plumbing properly sized, installed, and maintained; proper backflow devices, indirect drains, no cross-connections
      • BLUE
    • 3200 - Insects, rodents, animals not present; entrance controlled
      • BLUE
    • 4200 - Food-contact surfaces maintained, cleaned, sanitized
      • BLUE
    • 4800 - Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
      • BLUE
    • 4300 - Nonfood-contact surfaces maintained and clean
      • BLUE
    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
    • 1600 - Proper cooling procedure
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
    • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
      • RED
    • 1900 - No room temperature storage; proper use of time as a control, procedures available
      • RED
  10. Return Inspection

    0 infractions

  11. Routine Inspection/Field Review

    7 infractions

    • 4800 - Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
      • BLUE
    • 4300 - Nonfood-contact surfaces maintained and clean
      • BLUE
    • 4900 - Adequate ventilation; lighting; designated areas used
      • BLUE
    • 3700 - In-use utensils properly stored
      • BLUE
    • 4000 - Food and nonfood surfaces properly used and constructed; cleanable
      • BLUE
    • 1600 - Proper cooling procedure
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  12. Return Inspection

    0 infractions

  13. Return Inspection

    0 infractions

  14. Routine Inspection/Field Review

    10 infractions

    • 4200 - Food-contact surfaces maintained, cleaned, sanitized
      • BLUE
    • 3100 - Food properly labeled; proper date marking
      • BLUE
    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
    • 2200 - Accurate thermometer provided and used to evaluate temperature of TCS foods
      • RED
    • 0400 - Hands washed as required
      • RED
    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
    • 1400 - Raw meats below and away from ready-to-eat food; species separated
      • RED
    • 2500 - Toxic substances properly identified, stored, used
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
    • 1500 - Proper preparation of raw shell eggs
      • RED
  15. Routine Inspection/Field Review

    2 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
  16. Routine Inspection/Field Review

    5 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 4800 - Physical facilities properly installed,...
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 1500 - Proper handling of pooled eggs
      • RED
  17. Consultation/Education - Field

    0 infractions

  18. Routine Inspection/Field Review

    1 infraction

    • 0600 - Adequate handwashing facilities
      • RED
  19. Routine Inspection/Field Review

    5 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 1500 - Proper handling of pooled eggs
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
  20. Consultation/Education - Field

    0 infractions

  21. Routine Inspection/Field Review

    3 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 1900 - No room temperature storage; proper use of time...
      • RED
  22. Routine Inspection/Field Review

    9 infractions

    • 3200 - Insects, rodents, animals not present; entrance controlled.
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 2500 - Toxic substances properly identified,...
      • RED
    • 1600 - Proper cooling procedure
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 0400 - Hands washed as required
      • RED
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
  23. Consultation/Education - Field

    0 infractions

  24. Return Inspection

    8 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 4900 - Adequate ventilation; lighting; designated area...
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
    • 1500 - Proper handling of pooled eggs
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
    • 1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized. no ..
      • RED
  25. Routine Inspection/Field Review

    6 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 1600 - Proper cooling procedure
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 0400 - Hands washed as required
      • RED
  26. Consultation/Education - Field

    0 infractions

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