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LAST FRONTIER SALOON

33813 SE REDMOND FALL CITY RD, FALL CITY, WA 98024 · Restaurant (Seating 13-50)

Inspection summary

LAST FRONTIER SALOON has been inspected 38 times by Public Health – Seattle & King County since November 1, 2006. The most recent inspection, on May 1, 2026, found no infractions.

19 of 38 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 Protecting food from contamination.

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 8 times across 8 separate inspections, most recently on January 7, 2025. For example: 2200 - Accurate thermometer provided and used to evaluate temperature of TCS foods

  • 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 5 separate inspections, most recently on March 12, 2024. For example: 3400 - Wiping cloths properly used, stored; sanitizer concentration

  • 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 5 times across 5 separate inspections, most recently on July 23, 2015. For example: 1400 - Raw meats below and away from ready to eat food; species separated

  • 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 4 times across 3 separate inspections, most recently on May 2, 2016. For example: 0600 - Adequate handwashing facilities

  • 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 once on March 28, 2008. For example: Toxic substances properly identified,...

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.

38 inspections

  1. Routine Inspection/Field Review

    0 infractions

  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

    1 infraction

    • 2200 - Accurate thermometer provided and used to evaluate temperature of TCS foods
      • RED
  4. Routine Inspection/Field Review

    1 infraction

    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
  5. Routine Inspection/Field Review

    0 infractions

  6. Routine Inspection/Field Review

    0 infractions

  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

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  12. Routine Inspection/Field Review

    3 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
  13. Consultation/Education - Field

    0 infractions

  14. Routine Inspection/Field Review

    2 infractions

    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
  15. Return Inspection

    0 infractions

  16. Return Inspection

    1 infraction

    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  17. Routine Inspection/Field Review

    3 infractions

    • 0400 - Hands washed as required
      • 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
  18. 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
  19. Routine Inspection/Field Review

    3 infractions

    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  20. Consultation/Education - Field

    0 infractions

  21. Routine Inspection/Field Review

    1 infraction

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
  22. Routine Inspection/Field Review

    1 infraction

    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  23. Consultation/Education - Field

    0 infractions

  24. Routine Inspection/Field Review

    1 infraction

    • 0200 - Food Worker Cards current for all food...
      • RED
  25. Routine Inspection/Field Review

    0 infractions

  26. Routine Inspection/Field Review

    1 infraction

    • 3300 - Potential food contamination prevented during ...
      • BLUE
  27. Routine Inspection/Field Review

    1 infraction

    • 1400 - Raw meats below and away from RTE food
      • RED
  28. Routine Inspection/Field Review

    0 infractions

  29. Routine Inspection/Field Review

    1 infraction

    • 3700 - In-use utensils properly stored
      • BLUE
  30. Routine Inspection/Field Review

    0 infractions

  31. Consultation/Education - Field

    0 infractions

  32. Routine Inspection/Field Review

    2 infractions

    • Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • Toxic substances properly identified,...
      • RED
  33. Routine Inspection/Field Review

    0 infractions

  34. Consultation/Education - Field

    0 infractions

  35. Routine Inspection/Field Review

    1 infraction

    • Proper Consumer Advisory posted for raw ...
      • RED
  36. Consultation/Education - Field

    0 infractions

  37. Routine Inspection/Field Review

    0 infractions

  38. Routine Inspection/Field Review

    3 infractions

    • Warewashing facilities properly installed,...
      • BLUE
    • Raw meats below and away from RTE food
      • RED
    • Food Worker Cards current for all food...
      • RED

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