ISARN THAI SOUL KITCHEN

Inspection summary

ISARN THAI SOUL KITCHEN has been inspected 10 times by Public Health – Seattle & King County since March 30, 2021. The most recent inspection, on May 20, 2026, found no infractions.

4 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 5 times across 4 separate inspections, most recently on February 28, 2024. For example: 1720 - Proper hot holding temperatures; between 130 to 134 degrees Fahrenheit (F) (54 to 56 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 5 times across 4 separate inspections, most recently on October 3, 2023. 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 3 times across 2 separate inspections, most recently on October 3, 2023. For example: 3300 - Potential food contamination prevented during delivery, preparation, storage, display

• Equipment and utensilsLower risk

  Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

  Recorded 2 times on December 1, 2022. For example: 3700 - In-use utensils properly stored

• Permits, records and postingLower risk

  Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

  Recorded once on May 25, 2023. For example: 2600 - Compliance with valid permit; operating and risk control plans, and required written procedures

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.

• View the official Public Health – Seattle & King County disclosure site
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• How to read an inspection report