JACK'S FISH SPOT

1514 PIKE PL SITE 2, SEATTLE, WA 98101 · Restaurant (Seating 13-50)

43 inspections

1. Routine Inspection/Field ReviewNov 12, 2025

   4 infractions

   • 4000 - Food and non-food surfaces properly used and constructed; cleanable
     • BLUE
   • 4300 - Non-food contact surfaces maintained and clean
     • BLUE
   • 4200 - Food-contact surfaces maintained, clean, sanitized
     • BLUE
   • 2110 - Proper cold holding temperatures (greater than 45° F)
     • RED
2. Routine Inspection/Field ReviewJan 22, 2025

   4 infractions

   • 4100 - Warewashing facilities properly installed, maintained, used;
     • BLUE
   • 4200 - Food-contact surfaces maintained, clean, sanitized
     • BLUE
   • 4000 - Food and non-food surfaces properly used and constructed; cleanable
     • BLUE
   • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on
     • RED
3. Routine Inspection/Field ReviewOct 10, 2024

   6 infractions

   • 4300 - Non-food contact surfaces maintained and clean
     • BLUE
   • 4200 - Food-contact surfaces maintained, clean, sanitized
     • BLUE
   • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
     • BLUE
   • 0200 - Food Worker Cards current for all food workers; new food workers trained
     • RED
   • 2200 - Accurate thermometer provided and used to evaluate temperature of TCS foods
     • RED
   • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on
     • RED
4. Routine Inspection/Field ReviewMar 25, 2024

   3 infractions

   • 3400 - Wiping cloths properly used, stored, sanitizer concentration
     • BLUE
   • 4300 - Non-food contact surfaces maintained and clean
     • BLUE
   • 0600 - Adequate handwashing facilities
     • RED
5. Routine Inspection/Field ReviewApr 4, 2023

   0 infractions

6. Routine Inspection/Field ReviewNov 15, 2022

   9 infractions

   • 3100 - Food properly labeled; proper date marking
     • BLUE
   • 4000 - Food and non-food surfaces properly used and constructed; cleanable
     • BLUE
   • 4300 - Non-food contact surfaces maintained and clean
     • BLUE
   • 4200 - Food-contact surfaces maintained, clean, sanitized
     • BLUE
   • 4100 - Warewashing facilities properly installed, maintained, used;
     • BLUE
   • 4400 - Plumbing properly sized, installed,...
     • BLUE
   • 0200 - Food Worker Cards current for all food workers; new food workers trained
     • RED
   • 1400 - Raw meats below and away from ready-to-eat food; species separated
     • RED
   • 2110 - Proper cold holding temperatures (greater than 45° F)
     • RED
7. Routine Inspection/Field ReviewDec 6, 2021

   1 infraction

   • 4200 - Food-contact surfaces maintained, clean, sanitized
     • BLUE
8. Routine Inspection/Field ReviewJan 14, 2019

   3 infractions

   • 4200 - Food-contact surfaces maintained, clean, sanitized
     • BLUE
   • 4300 - Non-food contact surfaces maintained and clean
     • BLUE
   • 0600 - Adequate handwashing facilities
     • RED
9. Routine Inspection/Field ReviewSep 11, 2018

   2 infractions

   • 2110 - Proper cold holding temperatures (greater than 45° F)
     • RED
   • 2200 - Accurate thermometer provided and used ...
     • RED
10. Routine Inspection/Field ReviewJun 6, 2018

    2 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 4900 - Adequate ventilation; lighting; designated area...
      • BLUE
11. Routine Inspection/Field ReviewFeb 14, 2018

    2 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
12. Consultation/Education - FieldOct 16, 2017

    0 infractions

13. Routine Inspection/Field ReviewMay 15, 2017

    2 infractions

    • 2500 - Toxic substances properly identified,...
      • RED
    • 2300 - Proper Consumer Advisory posted for raw ...
      • RED
14. Routine Inspection/Field ReviewSep 9, 2016

    2 infractions

    • 0600 - Adequate handwashing facilities
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
15. Consultation/Education - FieldApr 7, 2016

    0 infractions

16. Consultation/Education - FieldNov 2, 2015

    0 infractions

17. Routine Inspection/Field ReviewApr 8, 2015

    1 infraction

    • 2000 - Proper reheating procedures for hot holding
      • RED
18. Consultation/Education - FieldOct 27, 2014

    0 infractions

19. Routine Inspection/Field ReviewJun 12, 2014

    1 infraction

    • 1900 - No room temperature storage; proper use of time...
      • RED
20. Routine Inspection/Field ReviewFeb 12, 2014

    0 infractions

21. Consultation/Education - FieldSep 30, 2013

    0 infractions

22. Routine Inspection/Field ReviewApr 3, 2013

    5 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
23. Consultation/Education - FieldDec 17, 2012

    0 infractions

24. Routine Inspection/Field ReviewApr 11, 2012

    2 infractions

    • 2900 - Adequate equipment for temperature control
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
25. Routine Inspection/Field ReviewJan 4, 2012

    3 infractions

    • 3100 - Proper labeling, signage
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 1300 - Food contact surfaces used for raw meat...
      • RED
26. Routine Inspection/Field ReviewAug 31, 2011

    3 infractions

    • 5000 - Posting of permit; mobile establishment name...
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 0200 - Food Worker Cards current for all food...
      • RED
27. Consultation/Education - FieldMay 2, 2011

    0 infractions

28. Routine Inspection/Field ReviewMar 28, 2011

    0 infractions

29. Consultation/Education - FieldOct 25, 2010

    0 infractions

30. Routine Inspection/Field ReviewApr 6, 2010

    2 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 0200 - Food Worker Cards current for all food...
      • RED
31. Routine Inspection/Field ReviewJan 13, 2010

    4 infractions

    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
    • 1300 - Food contact surfaces used for raw meat...
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 0200 - Food Worker Cards current for all food...
      • RED
32. Routine Inspection/Field ReviewMay 14, 2009

    1 infraction

    • 1300 - Food contact surfaces used for raw meat...
      • RED
33. Routine Inspection/Field ReviewFeb 20, 2009

    2 infractions

    • 1200 - Proper shellfish identification; proper parasit...
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
34. Routine Inspection/Field ReviewDec 10, 2008

    0 infractions

35. Routine Inspection/Field ReviewDec 10, 2008

    2 infractions

    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
36. Routine Inspection/Field ReviewJul 1, 2008

    1 infraction

    • Proper cold holding temperatures (greater than 45° F)
      • RED
37. Consultation/Education - FieldMar 25, 2008

    0 infractions

38. Routine Inspection/Field ReviewNov 7, 2007

    3 infractions

    • Single use and single service articles properly...
      • BLUE
    • Proper cold holding temperatures ( 42° F to 45° F)
      • RED
    • Accurate thermometer provided and used ...
      • RED
39. Consultation/Education - FieldOct 20, 2007

    0 infractions

40. Routine Inspection/Field ReviewDec 21, 2006

    1 infraction

    • Physical facilities properly installed,...
      • BLUE
41. Routine Inspection/Field ReviewSep 25, 2006

    6 infractions

    • Non-food contact surfaces maintained and clean
      • BLUE
    • Wiping cloths properly used, stored
      • BLUE
    • Employee cleanliness and hygiene
      • BLUE
    • Hands washed as required
      • RED
    • Proper cold holding temperatures (greater than 45° F)
      • RED
    • Proper washing of fruits and vegetables
      • RED
42. Return InspectionJul 14, 2006

    0 infractions

43. Consultation/Education - FieldFeb 21, 2006

    0 infractions