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L&L HAWAIIAN BBQ

32225 PACIFIC HWY S 105, FEDERAL WAY, WA 98003 · Restaurant (Seating 13-50)

Inspection summary

L&L HAWAIIAN BBQ has been inspected 52 times by Public Health – Seattle & King County since July 21, 2006. The most recent inspection, on July 14, 2026, recorded 1 infraction.

25 of 52 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene 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 14 times across 11 separate inspections, most recently on July 14, 2026. For example: 3000 - Proper thawing methods 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 9 times across 9 separate inspections, most recently on March 18, 2024. For example: 0600 - Adequate handwashing facilities

  • 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 9 times across 8 separate inspections, most recently on March 7, 2023. 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 9 times across 8 separate inspections, most recently on March 7, 2023. For example: 1400 - Raw meats below and away from ready-to-eat food; species separated

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 7 times across 7 separate inspections, most recently on March 13, 2025. For example: 3700 - In-use utensils properly stored

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.

52 inspections

  1. Routine Inspection/Field Review

    1 infraction

    • 3000 - Proper thawing methods used
      • BLUE
  2. Routine Inspection/Field Review

    0 infractions

  3. Routine Inspection/Field Review

    0 infractions

  4. Routine Inspection/Field Review

    1 infraction

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

    1 infraction

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

    0 infractions

  7. Routine Inspection/Field Review

    3 infractions

    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
    • 3700 - In-use utensils properly stored
      • BLUE
    • 1400 - Raw meats below and away from ready-to-eat food; species separated
      • RED
  8. Routine Inspection/Field Review

    1 infraction

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

    0 infractions

  10. Routine Inspection/Field Review

    1 infraction

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

    0 infractions

  12. Routine Inspection/Field Review

    2 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
  13. Consultation/Education - Field

    0 infractions

  14. Routine Inspection/Field Review

    1 infraction

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
  15. Routine Inspection/Field Review

    2 infractions

    • 3000 - Proper thawing methods used
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
  16. Routine Inspection/Field Review

    2 infractions

    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  17. Consultation/Education - Field

    0 infractions

  18. Consultation/Education - Field

    0 infractions

  19. Routine Inspection/Field Review

    1 infraction

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
  20. Routine Inspection/Field Review

    1 infraction

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

    0 infractions

  22. Routine Inspection/Field Review

    1 infraction

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

    0 infractions

  24. Routine Inspection/Field Review

    1 infraction

    • 4800 - Physical facilities properly installed,...
      • BLUE
  25. Routine Inspection/Field Review

    0 infractions

  26. Consultation/Education - Field

    0 infractions

  27. Routine Inspection/Field Review

    1 infraction

    • 3600 - Proper eating, tasting, drinking, or tobacco use
      • BLUE
  28. Routine Inspection/Field Review

    1 infraction

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

    3 infractions

    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
    • 0400 - Hands washed as required
      • RED
    • 1600 - Proper cooling procedure
      • RED
  30. Return Inspection

    0 infractions

  31. Routine Inspection/Field Review

    0 infractions

  32. Routine Inspection/Field Review

    2 infractions

    • 0900 - Proper washing of fruits and vegetables
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  33. Routine Inspection/Field Review

    3 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
  34. Consultation/Education - Field

    0 infractions

  35. Routine Inspection/Field Review

    3 infractions

    • 0500 - Proper methods used to prevent bare hand...
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1400 - Raw meats below and away from RTE food
      • RED
  36. Routine Inspection/Field Review

    0 infractions

  37. Routine Inspection/Field Review

    2 infractions

    • 0600 - Adequate handwashing facilities
      • RED
    • 1400 - Raw meats below and away from RTE food
      • RED
  38. Consultation/Education - Field

    0 infractions

  39. Routine Inspection/Field Review

    1 infraction

    • 3000 - Proper thawing methods used
      • BLUE
  40. Routine Inspection/Field Review

    3 infractions

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

    0 infractions

  42. Routine Inspection/Field Review

    0 infractions

  43. Routine Inspection/Field Review

    0 infractions

  44. Consultation/Education - Field

    0 infractions

  45. Routine Inspection/Field Review

    1 infraction

    • Raw meats below and away from RTE food
      • RED
  46. Return Inspection

    0 infractions

  47. Routine Inspection/Field Review

    6 infractions

    • Plumbing properly sized, installed,...
      • BLUE
    • In-use utensils properly stored
      • BLUE
    • Proper thawing methods used
      • BLUE
    • Raw meats below and away from RTE food
      • RED
    • Proper cooling procedure
      • RED
    • No room temperature storage; proper use of time...
      • RED
  48. Consultation/Education - Field

    0 infractions

  49. Routine Inspection/Field Review

    3 infractions

    • Proper cold holding temperatures ( 42° F to 45° F)
      • RED
    • Proper hot holding temperatures; between 130° F...
      • RED
    • Raw meats below and away from RTE food
      • RED
  50. Routine Inspection/Field Review

    0 infractions

  51. Routine Inspection/Field Review

    4 infractions

    • Potential food contamination prevented during ...
      • BLUE
    • In-use utensils properly stored
      • BLUE
    • Proper cold holding temperatures (greater than 45° F)
      • RED
    • Raw meats below and away from RTE food
      • RED
  52. Consultation/Education - Field

    0 infractions

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