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NOPPAKAO THAI RESTAURANT

9745 NE 117TH LN, KIRKLAND, WA 98034 · Restaurant (Seating 13-50)

Inspection summary

NOPPAKAO THAI RESTAURANT has been inspected 53 times by Public Health – Seattle & King County since March 16, 2006. The most recent inspection, on October 15, 2026, recorded 1 infraction.

15 of 53 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 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 43 times across 27 separate inspections, most recently on April 7, 2026. For example: 1710 - Proper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 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 21 times across 18 separate inspections, most recently on November 8, 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 15 times across 13 separate inspections, most recently on October 15, 2026. 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 6 times across 6 separate inspections, most recently on February 21, 2017. For example: 3600 - Proper eating, tasting, drinking, or tobacco use

  • 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 3 times across 3 separate inspections, most recently on January 28, 2013. For example: 2500 - 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.

53 inspections

  1. Routine Inspection/Field Review

    1 infraction

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

    1 infraction

    • 1710 - Proper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 degrees Celsius (C))
      • RED
  3. Routine Inspection/Field Review

    0 infractions

  4. Routine Inspection/Field Review

    1 infraction

    • 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
      • RED
  5. Routine Inspection/Field Review

    2 infractions

    • 2700 - Compliance with variance; specialized processes; HACCP plan
      • RED
    • 1400 - Raw meats below and away from ready-to-eat food; species separated
      • RED
  6. Routine Inspection/Field Review

    1 infraction

    • 1720 - Proper hot holding temperatures; between 130 to 134 degrees Fahrenheit (F) (54 to 56 degrees Celsius (C))
      • RED
  7. Routine Inspection/Field Review

    5 infractions

    • 4000 - Food and nonfood surfaces properly used and constructed; cleanable
      • BLUE
    • 4300 - Nonfood-contact surfaces maintained and clean
      • BLUE
    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 1600 - Proper cooling procedure
      • RED
  8. Routine Inspection/Field Review

    2 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
      • BLUE
  9. Routine Inspection/Field Review

    2 infractions

    • 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
  10. Routine Inspection/Field Review

    2 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 1900 - No room temperature storage; proper use of time as a control, procedures available
      • RED
  11. Routine Inspection/Field Review

    0 infractions

  12. Routine Inspection/Field Review

    2 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
  13. Routine Inspection/Field Review

    2 infractions

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

    2 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
  15. Routine Inspection/Field Review

    1 infraction

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

    3 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
  17. Return Inspection

    0 infractions

  18. Return Inspection

    1 infraction

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

    6 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
    • 1600 - Proper cooling procedure
      • RED
  20. Routine Inspection/Field Review

    2 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
  21. Routine Inspection/Field Review

    4 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 4800 - Physical facilities properly installed,...
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
  22. Return Inspection

    0 infractions

  23. Routine Inspection/Field Review

    7 infractions

    • 2900 - Adequate equipment for temperature control
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • 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
    • 1600 - Proper cooling procedure
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
  24. Return Inspection

    2 infractions

    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  25. Routine Inspection/Field Review

    7 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 1600 - Proper cooling procedure
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  26. Consultation/Education - Field

    0 infractions

  27. Return Inspection

    2 infractions

    • 3200 - Insects, rodents, animals not present; entrance...
      • BLUE
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  28. Routine Inspection/Field Review

    7 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 3700 - In-use utensils properly stored
      • BLUE
    • 3200 - Insects, rodents, animals not present; entrance...
      • BLUE
    • 1000 - Food in good condition, safe and unadulterat...
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
    • 2500 - Toxic substances properly identified,...
      • RED
  29. Routine Inspection/Field Review

    5 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1400 - Raw meats below and away from RTE food
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
  30. Routine Inspection/Field Review

    4 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 1400 - Raw meats below and away from RTE food
      • RED
  31. Return Inspection

    0 infractions

  32. Routine Inspection/Field Review

    3 infractions

    • 0600 - Adequate handwashing facilities
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 1000 - Food in good condition, safe and unadulterat...
      • RED
  33. Routine Inspection/Field Review

    0 infractions

  34. Consultation/Education - Field

    0 infractions

  35. Return Inspection

    0 infractions

  36. Routine Inspection/Field Review

    2 infractions

    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
    • 1600 - Proper cooling procedure
      • RED
  37. Routine Inspection/Field Review

    0 infractions

  38. Return Inspection

    0 infractions

  39. Routine Inspection/Field Review

    5 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 0200 - Food Worker Cards current for all food...
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
    • 2500 - Toxic substances properly identified,...
      • RED
    • 1600 - Proper cooling procedure
      • RED
  40. Consultation/Education - Field

    0 infractions

  41. Routine Inspection/Field Review

    5 infractions

    • 2800 - Food received at proper temperature
      • BLUE
    • 2900 - Adequate equipment for temperature control
      • BLUE
    • 0200 - Food Worker Cards current for all food...
      • RED
    • 1600 - Proper cooling procedure
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  42. Consultation/Education - Field

    0 infractions

  43. Routine Inspection/Field Review

    2 infractions

    • Wiping cloths properly used, stored
      • BLUE
    • Proper cold holding temperatures (greater than 45° F)
      • RED
  44. Routine Inspection/Field Review

    2 infractions

    • Adequate equipment for temperature control
      • BLUE
    • Food-contact surfaces maintained, clean, sanitized
      • BLUE
  45. Consultation/Education - Field

    0 infractions

  46. Routine Inspection/Field Review

    1 infraction

    • Proper cooling procedure
      • RED
  47. Return Inspection

    2 infractions

    • Warewashing facilities properly installed,...
      • BLUE
    • Proper cooling procedure
      • RED
  48. Routine Inspection/Field Review

    4 infractions

    • Wiping cloths properly used, stored
      • BLUE
    • Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • Warewashing facilities properly installed,...
      • BLUE
    • Toxic substances properly identified,...
      • RED
  49. Return Inspection

    1 infraction

    • Accurate thermometer provided and used ...
      • RED
  50. Consultation/Education - Field

    0 infractions

  51. Return Inspection

    2 infractions

    • No room temperature storage; proper use of time...
      • RED
    • Proper cooling procedure
      • RED
  52. Return Inspection

    3 infractions

    • No room temperature storage; proper use of time...
      • RED
    • Accurate thermometer provided and used ...
      • RED
    • Hands washed as required
      • RED
  53. Routine Inspection/Field Review

    2 infractions

    • No room temperature storage; proper use of time...
      • RED
    • Proper cold holding temperatures (greater than 45° F)
      • RED

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