Skip to content
Loading map…

LAS ADELITAS RESTAURANT BAR & GRILL

14018 AURORA AVE N, SEATTLE, WA 98133 · Restaurant (Seating 51-150)

Inspection summary

LAS ADELITAS RESTAURANT BAR & GRILL has been inspected 13 times by Public Health – Seattle & King County since April 11, 2018. The most recent inspection, on December 4, 2025, recorded 2 infractions.

2 of 13 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Handwashing and staff hygiene.

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.

  • 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 9 times across 6 separate inspections, most recently on December 11, 2024. For example: 1100 - Proper disposition of returned, unsafe, or contaminated food; proper date marking procedures for food at high risk for Listeria

  • 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 7 times across 6 separate inspections, most recently on December 11, 2024. For example: 1600 - Proper cooling procedure

  • 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 5 times across 5 separate inspections, most recently on December 4, 2025. For example: 0600 - Adequate handwashing facilities

  • 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 5 times across 5 separate inspections, most recently on December 11, 2024. For example: 3200 - Insects, rodents, animals not present; entrance controlled

  • 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 May 4, 2021. For example: 3400 - Wiping cloths properly used, stored; sanitizer concentration

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.

13 inspections

  1. Routine Inspection/Field Review

    2 infractions

    • 0600 - Adequate handwashing facilities
      • RED
    • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
      • RED
  2. Return Inspection

    0 infractions

  3. Routine Inspection/Field Review

    4 infractions

    • 3200 - Insects, rodents, animals not present; entrance controlled
      • BLUE
    • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
      • RED
    • 1600 - Proper cooling procedure
      • RED
    • 1100 - Proper disposition of returned, unsafe, or contaminated food; proper date marking procedures for food at high risk for Listeria
      • RED
  4. Routine Inspection/Field Review

    2 infractions

    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
    • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
      • RED
  5. Routine Inspection/Field Review

    0 infractions

  6. Routine Inspection/Field Review

    2 infractions

    • 1600 - Proper cooling procedure
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  7. Routine Inspection/Field Review

    1 infraction

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

    4 infractions

    • 0600 - Adequate handwashing facilities
      • RED
    • 1200 - Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish
      • RED
    • 1400 - Raw meats below and away from ready-to-eat food; species separated
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  9. Routine Inspection/Field Review

    2 infractions

    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
    • 2300 - Proper consumer advisory posted for raw or undercooked foods
      • RED
  10. Routine Inspection/Field Review

    7 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 3200 - Insects, rodents, animals not present; entrance controlled.
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 2300 - Proper Consumer Advisory posted for raw ...
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
  11. Routine Inspection/Field Review

    6 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 1200 - Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
    • 2300 - Proper Consumer Advisory posted for raw ...
      • RED
  12. Routine Inspection/Field Review

    4 infractions

    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
    • 2300 - Proper Consumer Advisory posted for raw ...
      • RED
    • 1200 - Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish
      • RED
  13. Routine Inspection/Field Review

    6 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 5000 - Posting of permit; mobile establishment name...
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED

Nearby inspected facilities

Own this business? Add a badge to your website