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LAS MARGARITAS

1525 A ST NE, AUBURN, WA 98002 · Restaurant (Seating 151-250)

Inspection summary

LAS MARGARITAS has been inspected 43 times by Public Health – Seattle & King County since April 25, 2006. The most recent inspection, on July 17, 2026, found no infractions.

18 of 43 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, Protecting food from contamination and Cleaning and sanitizing.

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 15 times across 13 separate inspections, most recently on October 13, 2020. For example: 2110 - Proper cold holding temperatures (greater than 45° F)

  • 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 11 times across 11 separate inspections, most recently on June 1, 2022. 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 10 times across 10 separate inspections, most recently on June 1, 2022. For example: 3400 - Wiping cloths properly used, stored; sanitizer concentration

  • 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 10 times across 9 separate inspections, most recently on October 30, 2018. 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 7 times across 7 separate inspections, most recently on September 26, 2025. For example: 1200 - Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish

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.

43 inspections

  1. Routine Inspection/Field Review

    0 infractions

  2. Routine Inspection/Field Review

    1 infraction

    • 1200 - Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish
      • RED
  3. Routine Inspection/Field Review

    0 infractions

  4. Routine Inspection/Field Review

    0 infractions

  5. Routine Inspection/Field Review

    0 infractions

  6. Routine Inspection/Field Review

    0 infractions

  7. Routine Inspection/Field Review

    2 infractions

    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
  8. Routine Inspection/Field Review

    1 infraction

    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  9. Routine Inspection/Field Review

    5 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • 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
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  10. Routine Inspection/Field Review

    2 infractions

    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  11. Routine Inspection/Field Review

    8 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  12. Routine Inspection/Field Review

    6 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
    • 4800 - Physical facilities properly installed,...
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  13. Routine Inspection/Field Review

    8 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 3100 - Proper labeling, signage
      • BLUE
    • 4800 - Physical facilities properly installed,...
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1200 - Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish
      • RED
  14. Routine Inspection/Field Review

    4 infractions

    • 1200 - Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  15. Routine Inspection/Field Review

    0 infractions

  16. Consultation/Education - Field

    0 infractions

  17. Routine Inspection/Field Review

    3 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 1200 - Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  18. Routine Inspection/Field Review

    0 infractions

  19. Consultation/Education - Field

    0 infractions

  20. Routine Inspection/Field Review

    2 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  21. Routine Inspection/Field Review

    7 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 4800 - Physical facilities properly installed,...
      • BLUE
    • 3700 - In-use utensils properly stored
      • BLUE
    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 1200 - Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish
      • RED
  22. Routine Inspection/Field Review

    1 infraction

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
  23. Routine Inspection/Field Review

    1 infraction

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
  24. Consultation/Education - Field

    0 infractions

  25. Consultation/Education - Field

    0 infractions

  26. Routine Inspection/Field Review

    0 infractions

  27. Routine Inspection/Field Review

    6 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 4800 - Physical facilities properly installed,...
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
    • 0500 - Proper methods used to prevent bare hand...
      • RED
  28. Consultation/Education - Field

    0 infractions

  29. Routine Inspection/Field Review

    2 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
  30. Routine Inspection/Field Review

    4 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 3100 - Proper labeling, signage
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
  31. Consultation/Education - Field

    0 infractions

  32. Routine Inspection/Field Review

    3 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 0500 - Proper methods used to prevent bare hand...
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  33. Routine Inspection/Field Review

    2 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
  34. Consultation/Education - Field

    0 infractions

  35. Routine Inspection/Field Review

    3 infractions

    • 2900 - Adequate equipment for temperature control
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 2500 - Toxic substances properly identified,...
      • RED
  36. Consultation/Education - Field

    0 infractions

  37. Routine Inspection/Field Review

    3 infractions

    • Utensils, equipment, linens properly stored,...
      • BLUE
    • Wiping cloths properly used, stored
      • BLUE
    • Non-food contact surfaces maintained and clean
      • BLUE
  38. Consultation/Education - Field

    0 infractions

  39. Routine Inspection/Field Review

    3 infractions

    • Non-food contact surfaces maintained and clean
      • BLUE
    • Potential food contamination prevented during ...
      • BLUE
    • Insects, rodents, animals not present; entrance...
      • BLUE
  40. Routine Inspection/Field Review

    1 infraction

    • Food-contact surfaces maintained, clean, sanitized
      • BLUE
  41. Routine Inspection/Field Review

    3 infractions

    • Food and non-food surfaces properly used and...
      • BLUE
    • Adequate handwashing facilities
      • RED
    • Proper cold holding temperatures (greater than 45° F)
      • RED
  42. Consultation/Education - Field

    0 infractions

  43. Routine Inspection/Field Review

    3 infractions

    • Hands washed as required
      • RED
    • Food Worker Cards current for all food...
      • RED
    • Proper cold holding temperatures (greater than 45° F)
      • RED

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