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LISA DUPAR CATERING

18005 NE 68TH ST A-150, REDMOND, WA 98052 · Restaurant (Seating 51-150)

Inspection summary

LISA DUPAR CATERING has been inspected 39 times by Public Health – Seattle & King County since February 28, 2006. The most recent inspection, on October 14, 2026, recorded 1 infraction.

14 of 39 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

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 18 times across 15 separate inspections, most recently on August 22, 2025. For example: 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))

  • 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 13 times across 10 separate inspections, most recently on February 16, 2023. For example: 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and 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 11 times across 10 separate inspections, most recently on January 30, 2024. For example: 0600 - Adequate handwashing facilities

  • 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 9 separate inspections, most recently on January 16, 2026. For example: 3300 - Potential food contamination prevented during delivery, preparation, storage, display

  • 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 October 14, 2026. 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.

39 inspections

  1. Routine Inspection/Field Review

    1 infraction

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

    1 infraction

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

    2 infractions

    • 3100 - Food properly labeled; proper date marking
      • BLUE
    • 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
      • RED
  4. Routine Inspection/Field Review

    1 infraction

    • 2300 - Proper consumer advisory posted for raw or undercooked foods
      • RED
  5. Routine Inspection/Field Review

    1 infraction

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

    2 infractions

    • 3200 - Insects, rodents, animals not present; entrance controlled
      • BLUE
    • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
      • BLUE
  7. Routine Inspection/Field Review

    1 infraction

    • 3200 - Insects, rodents, animals not present; entrance controlled
      • BLUE
  8. Routine Inspection/Field Review

    1 infraction

    • 3200 - Insects, rodents, animals not present; entrance controlled.
      • BLUE
  9. Routine Inspection/Field Review

    1 infraction

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
  10. Consultation/Education - Field

    0 infractions

  11. Return Inspection

    0 infractions

  12. Routine Inspection/Field Review

    5 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 3200 - Insects, rodents, animals not present; entrance controlled.
      • BLUE
    • 0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  13. Routine Inspection/Field Review

    0 infractions

  14. Routine Inspection/Field Review

    5 infractions

    • 4400 - Plumbing properly sized, installed,...
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 1500 - Proper handling of pooled eggs
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  15. Routine Inspection/Field Review

    3 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 0400 - Hands washed as required
      • RED
    • 1600 - Proper cooling procedure
      • RED
  16. Routine Inspection/Field Review

    0 infractions

  17. Routine Inspection/Field Review

    5 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 1200 - Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish
      • RED
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
  18. Routine Inspection/Field Review

    5 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  19. Routine Inspection/Field Review

    4 infractions

    • 4400 - Plumbing properly sized, installed,...
      • BLUE
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  20. Routine Inspection/Field Review

    3 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 2700 - Variance obtained for specialized processing ...
      • RED
  21. Routine Inspection/Field Review

    0 infractions

  22. Consultation/Education - Field

    0 infractions

  23. Routine Inspection/Field Review

    0 infractions

  24. Consultation/Education - Field

    0 infractions

  25. Routine Inspection/Field Review

    0 infractions

  26. Routine Inspection/Field Review

    5 infractions

    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 3800 - Utensils, equipment, linens properly stored,...
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 0500 - Proper methods used to prevent bare hand...
      • RED
    • 1400 - Raw meats below and away from RTE food
      • RED
  27. Routine Inspection/Field Review

    3 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 4800 - Physical facilities properly installed,...
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  28. Return Inspection

    0 infractions

  29. Consultation/Education - Field

    0 infractions

  30. Return Inspection

    1 infraction

    • 1600 - Proper cooling procedure
      • RED
  31. Routine Inspection/Field Review

    6 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 2900 - Adequate equipment for temperature control
      • BLUE
    • 1200 - Proper shellfish identification; proper parasit...
      • RED
    • 1600 - Proper cooling procedure
      • RED
    • 0500 - Proper methods used to prevent bare hand...
      • RED
    • 0200 - Food Worker Cards current for all food...
      • RED
  32. Return Inspection

    0 infractions

  33. Routine Inspection/Field Review

    5 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 0400 - Hands washed as required
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
  34. Routine Inspection/Field Review

    2 infractions

    • Proper cold holding temperatures (greater than 45° F)
      • RED
    • No room temperature storage; proper use of time...
      • RED
  35. Routine Inspection/Field Review

    2 infractions

    • Adequate handwashing facilities
      • RED
    • Food Worker Cards current for all food...
      • RED
  36. Routine Inspection/Field Review

    4 infractions

    • Potential food contamination prevented during ...
      • BLUE
    • Wiping cloths properly used, stored
      • BLUE
    • Food Worker Cards current for all food...
      • RED
    • Accurate thermometer provided and used ...
      • RED
  37. Consultation/Education - Field

    0 infractions

  38. Routine Inspection/Field Review

    0 infractions

  39. Routine Inspection/Field Review

    1 infraction

    • Proper cold holding temperatures (greater than 45° F)
      • RED

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