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OHANA

2207 1ST AVE, Seattle, WA 98121 · Restaurant (Seating 13-50)

Inspection summary

OHANA has been inspected 39 times by Public Health – Seattle & King County since August 16, 2006. The most recent inspection, on October 9, 2026, found no infractions.

20 of 39 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Food temperature control 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.

  • 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 7 separate inspections, most recently on July 9, 2019. For example: 0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.

  • 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 10 times across 9 separate inspections, most recently on December 30, 2022. For example: 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))

  • 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 7 times across 5 separate inspections, most recently on August 25, 2025. For example: 3300 - Potential food contamination prevented during delivery, preparation, storage, display

  • 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 2 times across 2 separate inspections, most recently on June 22, 2023. For example: 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used

  • 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 once on November 2, 2015. 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.

39 inspections

  1. Routine Inspection/Field Review

    0 infractions

  2. Routine Inspection/Field Review

    1 infraction

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

    1 infraction

    • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
      • BLUE
  4. Routine Inspection/Field Review

    0 infractions

  5. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
  6. Routine Inspection/Field Review

    0 infractions

  7. Consultation/Education - Field

    0 infractions

  8. Routine Inspection/Field Review

    3 infractions

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  9. Routine Inspection/Field Review

    1 infraction

    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
  10. Routine Inspection/Field Review

    4 infractions

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
    • 2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
      • RED
  11. Routine Inspection/Field Review

    3 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 2300 - Proper Consumer Advisory posted for raw ...
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
  12. Consultation/Education - Field

    0 infractions

  13. Return Inspection

    0 infractions

  14. Routine Inspection/Field Review

    3 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 3700 - In-use utensils properly stored
      • BLUE
    • 2500 - Toxic substances properly identified,...
      • RED
  15. Consultation/Education - Field

    0 infractions

  16. Routine Inspection/Field Review

    0 infractions

  17. Routine Inspection/Field Review

    1 infraction

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

    1 infraction

    • 0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
      • RED
  19. Routine Inspection/Field Review

    3 infractions

    • 2900 - Adequate equipment for temperature control
      • BLUE
    • 3700 - In-use utensils properly stored
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  20. Consultation/Education - Field

    0 infractions

  21. Routine Inspection/Field Review

    2 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
  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. Consultation/Education - Field

    0 infractions

  27. Routine Inspection/Field Review

    0 infractions

  28. Routine Inspection/Field Review

    0 infractions

  29. Consultation/Education - Field

    0 infractions

  30. Routine Inspection/Field Review

    0 infractions

  31. Routine Inspection/Field Review

    1 infraction

    • 2900 - Adequate equipment for temperature control
      • BLUE
  32. Consultation/Education - Field

    0 infractions

  33. Routine Inspection/Field Review

    4 infractions

    • Adequate equipment for temperature control
      • BLUE
    • In-use utensils properly stored
      • BLUE
    • Adequate handwashing facilities
      • RED
    • Proper methods used to prevent bare hand...
      • RED
  34. Routine Inspection/Field Review

    3 infractions

    • Adequate equipment for temperature control
      • BLUE
    • In-use utensils properly stored
      • BLUE
    • Non-food contact surfaces maintained and clean
      • BLUE
  35. Consultation/Education - Field

    0 infractions

  36. Routine Inspection/Field Review

    4 infractions

    • Adequate equipment for temperature control
      • BLUE
    • In-use utensils properly stored
      • BLUE
    • Food Worker Cards current for all food...
      • RED
    • Adequate handwashing facilities
      • RED
  37. Routine Inspection/Field Review

    4 infractions

    • Potential food contamination prevented during ...
      • BLUE
    • Employee cleanliness and hygiene
      • BLUE
    • Adequate handwashing facilities
      • RED
    • Proper Consumer Advisory posted for raw ...
      • RED
  38. Routine Inspection/Field Review

    1 infraction

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

    5 infractions

    • Garbage, refuse properly disposed; facilities...
      • BLUE
    • Physical facilities properly installed,...
      • BLUE
    • Insects, rodents, animals not present; entrance...
      • BLUE
    • Posting of permit; mobile establishment name...
      • BLUE
    • Proper Consumer Advisory posted for raw ...
      • RED

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