MEE SUM INC

4343 UNIVERSITY WAY NE, SEATTLE, WA 98105 · Restaurant (Seating 13-50)

Inspection summary

MEE SUM INC has been inspected 61 times by Public Health – Seattle & King County since October 9, 2007. The most recent inspection, on April 15, 2026, found no infractions.

24 of 61 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 8 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 46 times across 30 separate inspections, most recently on April 2, 2026. For example: 1600 - Proper cooling procedure
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 21 times across 17 separate inspections, most recently on April 2, 2026. For example: 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
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 14 times across 13 separate inspections, most recently on March 14, 2019. For example: 1000 - Food in good condition, safe and unadulterated; approved additives
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 13 times across 13 separate inspections, most recently on April 2, 2026. 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 April 2, 2026. For example: 3200 - Insects, rodents, animals not present; entrance controlled

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.

61 inspections

Return InspectionApr 15, 2026
0 infractions
Routine Inspection/Field ReviewApr 2, 2026
8 infractions
- 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
  - BLUE
- 3200 - Insects, rodents, animals not present; entrance controlled
  - BLUE
- 5000 - Posting of permit; mobile establishment name easily visible
  - BLUE
- 1600 - Proper cooling procedure
  - RED
- 0600 - Adequate handwashing facilities
  - RED
- 2500 - Toxic substances properly identified, stored, used
  - RED
- 1710 - Proper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 degrees Celsius (C))
  - RED
- 2600 - Compliance with valid permit; operating and risk control plans, and required written procedures
  - RED
Routine Inspection/Field ReviewSep 19, 2025
4 infractions
- 4200 - Food-contact surfaces maintained, cleaned, sanitized
  - BLUE
- 3200 - Insects, rodents, animals not present; entrance controlled
  - BLUE
- 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
  - BLUE
- 2500 - Toxic substances properly identified, stored, used
  - RED
Return InspectionMar 26, 2025
0 infractions
Routine Inspection/Field ReviewMar 11, 2025
3 infractions
- 3200 - Insects, rodents, animals not present; entrance controlled
  - BLUE
- 0400 - Hands washed as required
  - RED
- 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
  - RED
Return InspectionOct 8, 2024
0 infractions
Routine Inspection/Field ReviewSep 19, 2024
6 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
- 3200 - Insects, rodents, animals not present; entrance controlled
  - BLUE
- 0400 - Hands washed as required
  - RED
- 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
  - RED
- 2500 - Toxic substances properly identified, stored, used
  - RED
Routine Inspection/Field ReviewMay 23, 2023
3 infractions
- 3000 - Proper thawing methods used
  - BLUE
- 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
  - BLUE
- 0900 - Proper washing of fruits and vegetables
  - RED
Routine Inspection/Field ReviewJun 9, 2022
3 infractions
- 5000 - Posting of permit; mobile establishment name easily visible
  - BLUE
- 3400 - Wiping cloths properly used, stored; sanitizer concentration
  - BLUE
- 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
  - RED
Routine Inspection/Field ReviewSep 21, 2021
1 infraction
- 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
  - RED
Routine Inspection/Field ReviewSep 27, 2019
3 infractions
- 4200 - Food-contact surfaces maintained, clean, sanitized
  - BLUE
- 3400 - Wiping cloths properly used, stored, proper sanitizer
  - BLUE
- 3000 - Proper thawing methods used
  - BLUE
Return InspectionApr 2, 2019
0 infractions
Routine Inspection/Field ReviewMar 14, 2019
5 infractions
- 4100 - Warewashing facilities properly installed,...
  - BLUE
- 3400 - Wiping cloths properly used, stored, proper sanitizer
  - BLUE
- 3200 - Insects, rodents, animals not present; entrance controlled.
  - BLUE
- 1000 - Food in good condition, safe and unadulterated; approved additives
  - RED
- 1900 - No room temperature storage; proper use of time...
  - RED
Routine Inspection/Field ReviewJun 28, 2018
2 infractions
- 4200 - Food-contact surfaces maintained, clean, sanitized
  - BLUE
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
Return InspectionApr 16, 2018
0 infractions
Consultation/Education - FieldMar 19, 2018
0 infractions
Return InspectionMar 15, 2018
1 infraction
- 1900 - No room temperature storage; proper use of time...
  - RED
Routine Inspection/Field ReviewMar 7, 2018
10 infractions
- 2900 - Adequate equipment for temperature control
  - BLUE
- 3300 - Potential food contamination prevented during delivery, preparation, storage, display
  - BLUE
- 4400 - Plumbing properly sized, installed,...
  - BLUE
- 4900 - Adequate ventilation; lighting; designated area...
  - BLUE
- 3200 - Insects, rodents, animals not present; entrance controlled.
  - BLUE
- 3700 - In-use utensils properly stored
  - BLUE
- 4300 - Non-food contact surfaces maintained and clean
  - BLUE
- 0200 - Food Worker Cards current for all food workers; new food workers trained
  - RED
- 1000 - Food in good condition, safe and unadulterated; approved additives
  - RED
- 1900 - No room temperature storage; proper use of time...
  - RED
Return InspectionOct 16, 2017
0 infractions
Routine Inspection/Field ReviewOct 3, 2017
4 infractions
- 3300 - Potential food contamination prevented during delivery, preparation, storage, display
  - BLUE
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
- 1600 - Proper cooling procedure
  - RED
- 2200 - Accurate thermometer provided and used ...
  - RED
Return InspectionApr 19, 2017
0 infractions
Routine Inspection/Field ReviewApr 4, 2017
7 infractions
- 3700 - In-use utensils properly stored
  - BLUE
- 3300 - Potential food contamination prevented during delivery, preparation, storage, display
  - BLUE
- 3400 - Wiping cloths properly used, stored, proper sanitizer
  - BLUE
- 4100 - Warewashing facilities properly installed,...
  - BLUE
- 0600 - Adequate handwashing facilities
  - RED
- 1710 - Proper hot holding temperatures (less than130 degrees)
  - RED
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
Routine Inspection/Field ReviewNov 7, 2016
2 infractions
- 3200 - Insects, rodents, animals not present; entrance controlled.
  - BLUE
- 3400 - Wiping cloths properly used, stored, proper sanitizer
  - BLUE
Return InspectionMay 16, 2016
0 infractions
Return InspectionMay 3, 2016
1 infraction
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
Routine Inspection/Field ReviewApr 13, 2016
2 infractions
- 1900 - No room temperature storage; proper use of time...
  - RED
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
Consultation/Education - FieldJan 6, 2016
0 infractions
Routine Inspection/Field ReviewOct 21, 2015
4 infractions
- 1400 - Raw meats below and away from ready to eat food; species separated
  - RED
- 1900 - No room temperature storage; proper use of time...
  - RED
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
- 1500 - Proper handling of pooled eggs
  - RED
Routine Inspection/Field ReviewJun 29, 2015
0 infractions
Consultation/Education - FieldApr 16, 2015
0 infractions
Routine Inspection/Field ReviewDec 19, 2014
3 infractions
- 3400 - Wiping cloths properly used, stored, proper sanitizer
  - BLUE
- 3000 - Proper thawing methods used
  - BLUE
- 1400 - Raw meats below and away from ready to eat food; species separated
  - RED
Routine Inspection/Field ReviewOct 28, 2014
0 infractions
Consultation/Education - FieldJun 2, 2014
0 infractions
Consultation/Education - FieldSep 18, 2013
0 infractions
Return InspectionJul 11, 2013
0 infractions
Return InspectionJun 27, 2013
1 infraction
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
Routine Inspection/Field ReviewJun 13, 2013
5 infractions
- 3000 - Proper thawing methods used
  - BLUE
- 3400 - Wiping cloths properly used, stored, proper sanitizer
  - BLUE
- 1710 - Proper hot holding temperatures (less than130 degrees)
  - RED
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
- 2200 - Accurate thermometer provided and used ...
  - RED
Routine Inspection/Field ReviewFeb 26, 2013
4 infractions
- 3400 - Wiping cloths properly used, stored
  - BLUE
- 3700 - In-use utensils properly stored
  - BLUE
- 1900 - No room temperature storage; proper use of time...
  - RED
- 2200 - Accurate thermometer provided and used ...
  - RED
Consultation/Education - FieldSep 18, 2012
0 infractions
Return InspectionJul 11, 2012
0 infractions
Routine Inspection/Field ReviewJun 14, 2012
4 infractions
- 3400 - Wiping cloths properly used, stored
  - BLUE
- 1900 - No room temperature storage; proper use of time...
  - RED
- 2500 - Toxic substances properly identified,...
  - RED
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
Routine Inspection/Field ReviewMar 6, 2012
4 infractions
- 3300 - Potential food contamination prevented during ...
  - BLUE
- 4300 - Non-food contact surfaces maintained and clean
  - BLUE
- 3000 - Proper thawing methods used
  - BLUE
- 3400 - Wiping cloths properly used, stored
  - BLUE
Consultation/Education - FieldOct 12, 2011
0 infractions
Routine Inspection/Field ReviewMay 3, 2011
3 infractions
- 3700 - In-use utensils properly stored
  - BLUE
- 3300 - Potential food contamination prevented during ...
  - BLUE
- 0600 - Adequate handwashing facilities
  - RED
Routine Inspection/Field ReviewMar 30, 2011
1 infraction
- 0600 - Adequate handwashing facilities
  - RED
Consultation/Education - FieldOct 1, 2010
0 infractions
Routine Inspection/Field ReviewJul 29, 2010
5 infractions
- 3300 - Potential food contamination prevented during ...
  - BLUE
- 2900 - Adequate equipment for temperature control
  - BLUE
- 4100 - Warewashing facilities properly installed,...
  - BLUE
- 3900 - Single use and single service articles properly...
  - BLUE
- 5000 - Posting of permit; mobile establishment name...
  - BLUE
Return InspectionApr 19, 2010
0 infractions
Return InspectionApr 8, 2010
1 infraction
- 1710 - Proper hot holding temperatures (less than 130° F )
  - RED
Routine Inspection/Field ReviewMar 29, 2010
4 infractions
- 3300 - Potential food contamination prevented during ...
  - BLUE
- 1900 - No room temperature storage; proper use of time...
  - RED
- 0600 - Adequate handwashing facilities
  - RED
- 1710 - Proper hot holding temperatures (less than 130° F )
  - RED
Routine Inspection/Field ReviewNov 30, 2009
3 infractions
- 4300 - Non-food contact surfaces maintained and clean
  - BLUE
- 1900 - No room temperature storage; proper use of time...
  - RED
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
Consultation/Education - FieldJun 24, 2009
0 infractions
Routine Inspection/Field ReviewFeb 11, 2009
0 infractions
Routine Inspection/Field ReviewFeb 11, 2009
5 infractions
- 5000 - Posting of permit; mobile establishment name...
  - BLUE
- 0200 - Food Worker Cards current for all food...
  - RED
- 2200 - Accurate thermometer provided and used ...
  - RED
- 0600 - Adequate handwashing facilities
  - RED
- 1720 - Proper hot holding temperatures; between 130° F...
  - RED
Routine Inspection/Field ReviewSep 23, 2008
1 infraction
- Raw meats below and away from RTE food
  - RED
Routine Inspection/Field ReviewAug 25, 2008
5 infractions
- Food Worker Cards current for all food...
  - RED
- Proper cold holding temperatures (greater than 45° F)
  - RED
- Raw meats below and away from RTE food
  - RED
- Adequate handwashing facilities
  - RED
- Proper handling of pooled eggs
  - RED
Consultation/Education - FieldApr 29, 2008
0 infractions
Routine Inspection/Field ReviewFeb 11, 2008
6 infractions
- Physical facilities properly installed,...
  - BLUE
- Single use and single service articles properly...
  - BLUE
- Non-food contact surfaces maintained and clean
  - BLUE
- Warewashing facilities properly installed,...
  - BLUE
- Potential food contamination prevented during ...
  - BLUE
- Adequate handwashing facilities
  - RED
Routine Inspection/Field ReviewNov 19, 2007
2 infractions
- Adequate handwashing facilities
  - RED
- Proper hot holding temperatures (less than 130° F )
  - RED
Return InspectionOct 23, 2007
2 infractions
- Plumbing properly sized, installed,...
  - BLUE
- Adequate handwashing facilities
  - RED
Routine Inspection/Field ReviewOct 9, 2007
4 infractions
- Accurate thermometer provided and used ...
  - RED
- Adequate handwashing facilities
  - RED
- Food Worker Cards current for all food...
  - RED
- Proper hot holding temperatures (less than 130° F )
  - RED

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MEE SUM INC

Inspection summary

What these findings mean

Food temperature controlHigher risk

Cleaning and sanitizingHigher risk

Protecting food from contaminationHigher risk

Handwashing and staff hygieneHigher risk

PestsHigher risk

About this data

61 inspections

Nearby inspected facilities