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MALARKY'S SPORTS GRILL

1025 NW GILMAN BL E7, Issaquah, WA 98027 · Restaurant (Seating 51-150)

Inspection summary

MALARKY'S SPORTS GRILL has been inspected 39 times by Public Health – Seattle & King County since February 8, 2006. The most recent inspection, on September 22, 2025, recorded 9 infractions.

11 of 39 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 18 times across 14 separate inspections, most recently on September 22, 2025. For example: 3400 - Wiping cloths properly used, stored; sanitizer concentration

  • 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 13 times across 11 separate inspections, most recently on September 22, 2025. For example: 2900 - Adequate equipment for temperature control

  • 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 7 separate inspections, most recently on January 12, 2024. For example: 3300 - Potential food contamination prevented during delivery, preparation, storage, display

  • 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 7 times across 6 separate inspections, most recently on January 12, 2024. For example: 3600 - Proper eating, tasting, drinking, or tobacco use

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 5 times across 5 separate inspections, most recently on September 22, 2025. For example: 3100 - Food properly labeled; proper date marking

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

    9 infractions

    • 2900 - Adequate equipment for temperature control
      • BLUE
    • 4000 - Food and nonfood surfaces properly used and constructed; cleanable
      • BLUE
    • 4800 - Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
      • BLUE
    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
    • 3100 - Food properly labeled; proper date marking
      • BLUE
    • 4300 - Nonfood-contact surfaces maintained and clean
      • BLUE
    • 4200 - Food-contact surfaces maintained, cleaned, sanitized
      • BLUE
    • 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
      • RED
    • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
      • RED
  2. Routine Inspection/Field Review

    5 infractions

    • 4200 - Food-contact surfaces maintained, cleaned, sanitized
      • BLUE
    • 3100 - Food properly labeled; proper date marking
      • BLUE
    • 4800 - Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
      • BLUE
    • 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
      • RED
    • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
      • RED
  3. Routine Inspection/Field Review

    9 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 3600 - Proper eating, tasting, drinking, or tobacco use
      • BLUE
    • 3100 - Food properly labeled; proper date marking
      • BLUE
    • 4300 - Nonfood-contact surfaces maintained and clean
      • BLUE
    • 4200 - Food-contact surfaces maintained, cleaned, sanitized
      • BLUE
    • 4800 - Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
      • BLUE
    • 3200 - Insects, rodents, animals not present; entrance controlled
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
      • RED
  4. Routine Inspection/Field Review

    5 infractions

    • 4800 - Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
      • BLUE
    • 4200 - Food-contact surfaces maintained, cleaned, sanitized
      • BLUE
    • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
      • BLUE
    • 2500 - Toxic substances properly identified, stored, used
      • RED
    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
  5. Routine Inspection/Field Review

    4 infractions

    • 4800 - Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
      • BLUE
    • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
      • BLUE
    • 4200 - Food-contact surfaces maintained, cleaned, sanitized
      • BLUE
    • 1400 - Raw meats below and away from ready-to-eat food; species separated
      • RED
  6. Routine Inspection/Field Review

    5 infractions

    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
    • 4900 - Adequate ventilation; lighting; designated areas used
      • BLUE
    • 4800 - Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
      • BLUE
    • 4000 - Food and nonfood surfaces properly used and constructed; cleanable
      • BLUE
    • 0500 - Proper barriers used to prevent bare hand contact with ready-to-eat foods
      • RED
  7. Routine Inspection/Field Review

    2 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
  8. Routine Inspection/Field Review

    4 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
    • 4400 - Plumbing properly sized, installed,...
      • BLUE
  9. Routine Inspection/Field Review

    8 infractions

    • 4000 - Food and non-food surfaces properly used and...
      • 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
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
    • 2500 - Toxic substances properly identified,...
      • RED
  10. Routine Inspection/Field Review

    6 infractions

    • 3900 - Single use and single service articles properly...
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 3700 - In-use utensils properly stored
      • BLUE
    • 4900 - Adequate ventilation; lighting; designated area...
      • BLUE
    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  11. Routine Inspection/Field Review

    1 infraction

    • 1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
      • RED
  12. Routine Inspection/Field Review

    1 infraction

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

    3 infractions

    • 3600 - Proper eating, tasting, drinking, or tobacco use
      • BLUE
    • 2300 - Proper Consumer Advisory posted for raw ...
      • RED
    • 1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
      • RED
  14. Routine Inspection/Field Review

    1 infraction

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

    0 infractions

  16. Routine Inspection/Field Review

    1 infraction

    • 4800 - Physical facilities properly installed,...
      • BLUE
  17. Consultation/Education - Field

    0 infractions

  18. Routine Inspection/Field Review

    1 infraction

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

    2 infractions

    • 0600 - Adequate handwashing facilities
      • RED
    • 2500 - Toxic substances properly identified,...
      • RED
  20. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  21. Consultation/Education - Field

    0 infractions

  22. Consultation/Education - Field

    0 infractions

  23. Routine Inspection/Field Review

    1 infraction

    • 0200 - Food Worker Cards current for all food...
      • RED
  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

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

    0 infractions

  28. Routine Inspection/Field Review

    1 infraction

    • 3100 - Proper labeling, signage
      • BLUE
  29. Consultation/Education - Field

    0 infractions

  30. Return Inspection

    0 infractions

  31. Routine Inspection/Field Review

    3 infractions

    • 3100 - Proper labeling, signage
      • BLUE
    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
    • 1600 - Proper cooling procedure
      • RED
  32. Routine Inspection/Field Review

    0 infractions

  33. Routine Inspection/Field Review

    2 infractions

    • Wiping cloths properly used, stored
      • BLUE
    • Food-contact surfaces maintained, clean, sanitized
      • BLUE
  34. Routine Inspection/Field Review

    2 infractions

    • Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • Physical facilities properly installed,...
      • BLUE
  35. Consultation/Education - Field

    0 infractions

  36. Routine Inspection/Field Review

    1 infraction

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

    3 infractions

    • Potential food contamination prevented during ...
      • BLUE
    • Adequate equipment for temperature control
      • BLUE
    • Raw meats below and away from RTE food
      • RED
  38. Consultation/Education - Field

    0 infractions

  39. Routine Inspection/Field Review

    2 infractions

    • Proper hot holding temperatures; between 130° F...
      • RED
    • Proper handling of pooled eggs
      • RED

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