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KFC #335

15209 1ST AVE S, SEATTLE, WA 98148 · Restaurant (Seating 13-50)

Inspection summary

KFC #335 has been inspected 50 times by Public Health – Seattle & King County since February 16, 2006. The most recent inspection, on August 19, 2026, found no infractions.

26 of 50 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 Chemicals and toxic substances.

The last 3 inspections in a row found no infractions. 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 9 times across 8 separate inspections, most recently on January 29, 2016. For example: 1710 - Proper hot holding temperatures (less than130 degrees)

  • 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 7 times across 7 separate inspections, most recently on January 26, 2018. For example: 3400 - Wiping cloths properly used, stored, proper sanitizer

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on June 12, 2024. For example: 2500 - Toxic substances properly identified, stored, used

  • 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 2 times across 2 separate inspections, most recently on January 11, 2017. For example: 0600 - Adequate handwashing facilities

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 10 times across 8 separate inspections, most recently on January 12, 2024. For example: 4800 - Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment

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.

50 inspections

  1. Routine Inspection/Field Review

    0 infractions

  2. Routine Inspection/Field Review

    0 infractions

  3. Routine Inspection/Field Review

    0 infractions

  4. Routine Inspection/Field Review

    1 infraction

    • 2500 - Toxic substances properly identified, stored, used
      • RED
  5. Routine Inspection/Field Review

    1 infraction

    • 4800 - Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
      • BLUE
  6. Routine Inspection/Field Review

    1 infraction

    • 3900 - Single-use and single-service articles properly stored, used
      • BLUE
  7. Routine Inspection/Field Review

    0 infractions

  8. Routine Inspection/Field Review

    0 infractions

  9. Routine Inspection/Field Review

    0 infractions

  10. Routine Inspection/Field Review

    0 infractions

  11. Routine Inspection/Field Review

    0 infractions

  12. Routine Inspection/Field Review

    0 infractions

  13. Routine Inspection/Field Review

    0 infractions

  14. Consultation/Education - Field

    0 infractions

  15. Consultation/Education - Field

    0 infractions

  16. Routine Inspection/Field Review

    0 infractions

  17. Routine Inspection/Field Review

    1 infraction

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
  18. Consultation/Education - Field

    0 infractions

  19. Routine Inspection/Field Review

    1 infraction

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
  20. Routine Inspection/Field Review

    1 infraction

    • 0600 - Adequate handwashing facilities
      • RED
  21. Consultation/Education - Field

    0 infractions

  22. Routine Inspection/Field Review

    3 infractions

    • 4400 - Plumbing properly sized, installed,...
      • BLUE
    • 4800 - Physical facilities properly installed,...
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
  23. Routine Inspection/Field Review

    4 infractions

    • 4800 - Physical facilities properly installed,...
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
  24. Routine Inspection/Field Review

    4 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 2500 - Toxic substances properly identified,...
      • RED
  25. Routine Inspection/Field Review

    1 infraction

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

    2 infractions

    • 4400 - Plumbing properly sized, installed,...
      • BLUE
    • 1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
      • RED
  27. Consultation/Education - Field

    0 infractions

  28. Routine Inspection/Field Review

    3 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
  29. Consultation/Education - Field

    0 infractions

  30. Routine Inspection/Field Review

    3 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 0200 - Food Worker Cards current for all food...
      • RED
  31. Routine Inspection/Field Review

    3 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 0200 - Food Worker Cards current for all food...
      • RED
  32. Consultation/Education - Field

    0 infractions

  33. Routine Inspection/Field Review

    0 infractions

  34. Routine Inspection/Field Review

    2 infractions

    • 0200 - Food Worker Cards current for all food...
      • RED
    • 1720 - Proper hot holding temperatures; between 130° F...
      • RED
  35. Consultation/Education - Field

    0 infractions

  36. Routine Inspection/Field Review

    1 infraction

    • 1720 - Proper hot holding temperatures; between 130° F...
      • RED
  37. Consultation/Education - Field

    0 infractions

  38. Routine Inspection/Field Review

    1 infraction

    • 2900 - Adequate equipment for temperature control
      • BLUE
  39. Routine Inspection/Field Review

    0 infractions

  40. Consultation/Education - Field

    0 infractions

  41. Routine Inspection/Field Review

    1 infraction

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
  42. Routine Inspection/Field Review

    1 infraction

    • Adequate equipment for temperature control
      • BLUE
  43. Routine Inspection/Field Review

    1 infraction

    • Physical facilities properly installed,...
      • BLUE
  44. Consultation/Education - Field

    0 infractions

  45. Routine Inspection/Field Review

    1 infraction

    • Sewage, waste water properly disposed
      • BLUE
  46. Consultation/Education - Field

    0 infractions

  47. Routine Inspection/Field Review

    1 infraction

    • In-use utensils properly stored
      • BLUE
  48. Routine Inspection/Field Review

    1 infraction

    • Adequate ventilation; lighting; designated area...
      • BLUE
  49. Routine Inspection/Field Review

    2 infractions

    • Physical facilities properly installed,...
      • BLUE
    • Plumbing properly sized, installed,...
      • BLUE
  50. Consultation/Education - Field

    0 infractions

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