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JEBENA CAFE

1510 NE 117TH ST STE B, SEATTLE, WA 98125 · Restaurant (Seating 13-50)

Inspection summary

JEBENA CAFE has been inspected 33 times by Public Health – Seattle & King County since May 18, 2011. The most recent inspection, on March 16, 2026, recorded 1 infraction.

21 of 33 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 8 times across 6 separate inspections, most recently on March 16, 2026. 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 3 times across 3 separate inspections, most recently on November 30, 2023. For example: 3300 - Potential food contamination prevented during delivery, preparation, storage, display

  • 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 once on October 11, 2021. For example: 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on September 9, 2019. For example: 3100 - Proper labeling, signage

  • 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 once on August 11, 2016. For example: 0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.

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.

33 inspections

  1. Routine Inspection/Field Review

    1 infraction

    • 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
      • RED
  2. Routine Inspection/Field Review

    1 infraction

    • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
      • RED
  3. Routine Inspection/Field Review

    0 infractions

  4. Routine Inspection/Field Review

    2 infractions

    • 4000 - Food and nonfood surfaces properly used and constructed; cleanable
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
  5. Routine Inspection/Field Review

    0 infractions

  6. Routine Inspection/Field Review

    3 infractions

    • 3000 - Proper thawing methods used
      • BLUE
    • 5000 - Posting of permit; mobile establishment name easily visible
      • BLUE
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  7. Routine Inspection/Field Review

    1 infraction

    • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
      • BLUE
  8. Routine Inspection/Field Review

    4 infractions

    • 3100 - Proper labeling, signage
      • BLUE
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  9. Consultation/Education - Field

    0 infractions

  10. Routine Inspection/Field Review

    0 infractions

  11. Routine Inspection/Field Review

    3 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 4700 - Garbage, refuse properly disposed; facilities...
      • BLUE
    • 4900 - Adequate ventilation; lighting; designated area...
      • BLUE
  12. Return Inspection

    0 infractions

  13. Routine Inspection/Field Review

    4 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
    • 0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  14. Routine Inspection/Field Review

    5 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 3800 - Utensils, equipment, linens properly stored,...
      • BLUE
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 1600 - Proper cooling procedure
      • RED
  15. Consultation/Education - Field

    0 infractions

  16. Return Inspection

    0 infractions

  17. Routine Inspection/Field Review

    3 infractions

    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 1600 - Proper cooling procedure
      • RED
  18. Routine Inspection/Field Review

    0 infractions

  19. Consultation/Education - Field

    0 infractions

  20. Routine Inspection/Field Review

    1 infraction

    • 4900 - Adequate ventilation; lighting; designated area...
      • BLUE
  21. Routine Inspection/Field Review

    1 infraction

    • 3200 - Insects, rodents, animals not present; entrance controlled.
      • BLUE
  22. Consultation/Education - Field

    0 infractions

  23. Routine Inspection/Field Review

    0 infractions

  24. Routine Inspection/Field Review

    0 infractions

  25. Consultation/Education - Field

    0 infractions

  26. Consultation/Education - Field

    0 infractions

  27. Consultation/Education - Field

    0 infractions

  28. Routine Inspection/Field Review

    0 infractions

  29. Routine Inspection/Field Review

    0 infractions

  30. Consultation/Education - Field

    0 infractions

  31. Routine Inspection/Field Review

    0 infractions

  32. Routine Inspection/Field Review

    0 infractions

  33. Routine Inspection/Field Review

    0 infractions

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