PATIO FINE THAI CUISINE

524 15TH AVE E, SEATTLE, WA 98112 · Restaurant (Seating 13-50)

Inspection summary

PATIO FINE THAI CUISINE has been inspected 34 times by Public Health – Seattle & King County since July 26, 2012. The most recent inspection, on April 1, 2026, recorded 4 infractions.

6 of 34 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 30 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing 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.

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 40 times across 22 separate inspections, most recently on March 17, 2026. For example: 2200 - Accurate thermometer provided and used to evaluate temperature of TCS foods
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 26 times across 16 separate inspections, most recently on April 1, 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 16 times across 11 separate inspections, most recently on March 17, 2026. For example: 3300 - Potential food contamination prevented during delivery, preparation, storage, display
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 13 times across 13 separate inspections, most recently on April 1, 2026. For example: 3200 - Insects, rodents, animals not present; entrance controlled
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 4 times across 4 separate inspections, most recently on April 16, 2025. For example: 0400 - Hands washed as required

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.

34 inspections

Return InspectionApr 1, 2026
4 infractions
- 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
  - BLUE
- 4300 - Nonfood-contact surfaces maintained and clean
  - BLUE
- 4400 - Plumbing properly sized, installed, and maintained; proper backflow devices, indirect drains, no cross-connections
  - BLUE
- 3200 - Insects, rodents, animals not present; entrance controlled
  - BLUE
Routine Inspection/Field ReviewMar 17, 2026
12 infractions
- 3200 - Insects, rodents, animals not present; entrance controlled
  - BLUE
- 4400 - Plumbing properly sized, installed, and maintained; proper backflow devices, indirect drains, no cross-connections
  - BLUE
- 4200 - Food-contact surfaces maintained, cleaned, sanitized
  - BLUE
- 3300 - Potential food contamination prevented during delivery, preparation, storage, display
  - BLUE
- 4300 - Nonfood-contact surfaces maintained and clean
  - BLUE
- 3400 - Wiping cloths properly used, stored; sanitizer concentration
  - BLUE
- 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
  - BLUE
- 2200 - Accurate thermometer provided and used to evaluate temperature of TCS foods
  - RED
- 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
  - RED
- 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
  - RED
- 1710 - Proper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 degrees Celsius (C))
  - RED
- 0900 - Proper washing of fruits and vegetables
  - RED
Routine Inspection/Field ReviewNov 4, 2025
14 infractions
- 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
  - BLUE
- 4300 - Nonfood-contact surfaces maintained and clean
  - BLUE
- 3400 - Wiping cloths properly used, stored; sanitizer concentration
  - BLUE
- 4200 - Food-contact surfaces maintained, cleaned, sanitized
  - BLUE
- 3200 - Insects, rodents, animals not present; entrance controlled
  - BLUE
- 2900 - Adequate equipment for temperature control
  - BLUE
- 3800 - Utensils, equipment, linens properly stored, used, handled
  - BLUE
- 4800 - Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
  - BLUE
- 1000 - Food in good condition, safe and unadulterated; approved additives
  - RED
- 2600 - Compliance with valid permit; operating and risk control plans, and required written procedures
  - RED
- 2500 - Toxic substances properly identified, stored, used
  - RED
- 1400 - Raw meats below and away from ready-to-eat food; species separated
  - RED
- 1300 - Food contact surfaces cleaned and sanitized; no cross contamination
  - RED
- 0900 - Proper washing of fruits and vegetables
  - RED
Return InspectionJul 7, 2025
4 infractions
- 3200 - Insects, rodents, animals not present; entrance controlled
  - BLUE
- 3300 - Potential food contamination prevented during delivery, preparation, storage, display
  - BLUE
- 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
  - RED
- 1600 - Proper cooling procedure
  - RED
Return InspectionJun 17, 2025
2 infractions
- 1100 - Proper disposition of returned, unsafe, or contaminated food; proper date marking procedures for food at high risk for Listeria
  - RED
- 1400 - Raw meats below and away from ready-to-eat food; species separated
  - RED
Routine Inspection/Field ReviewJun 4, 2025
12 infractions
- 4300 - Nonfood-contact surfaces maintained and clean
  - BLUE
- 3300 - Potential food contamination prevented during delivery, preparation, storage, display
  - BLUE
- 3200 - Insects, rodents, animals not present; entrance controlled
  - BLUE
- 4200 - Food-contact surfaces maintained, cleaned, sanitized
  - BLUE
- 3700 - In-use utensils properly stored
  - BLUE
- 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
- 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
  - RED
- 1100 - Proper disposition of returned, unsafe, or contaminated food; proper date marking procedures for food at high risk for Listeria
  - RED
- 1600 - Proper cooling procedure
  - RED
- 1400 - Raw meats below and away from ready-to-eat food; species separated
  - RED
Return InspectionApr 30, 2025
2 infractions
- 3300 - Potential food contamination prevented during delivery, preparation, storage, display
  - BLUE
- 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
  - RED
Routine Inspection/Field ReviewApr 16, 2025
13 infractions
- 3000 - Proper thawing methods used
  - BLUE
- 3800 - Utensils, equipment, linens properly stored, used, handled
  - BLUE
- 4800 - Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
  - BLUE
- 3300 - Potential food contamination prevented during delivery, preparation, storage, display
  - BLUE
- 4200 - Food-contact surfaces maintained, cleaned, sanitized
  - BLUE
- 3200 - Insects, rodents, animals not present; entrance controlled
  - BLUE
- 3400 - Wiping cloths properly used, stored; sanitizer concentration
  - BLUE
- 4300 - Nonfood-contact surfaces maintained and clean
  - BLUE
- 0400 - Hands washed as required
  - RED
- 1400 - Raw meats below and away from ready-to-eat food; species separated
  - RED
- 1900 - No room temperature storage; proper use of time as a control, procedures available
  - RED
- 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
  - RED
- 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
  - RED
Return InspectionDec 20, 2024
2 infractions
- 4300 - Nonfood-contact surfaces maintained and clean
  - BLUE
- 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
  - RED
Routine Inspection/Field ReviewDec 4, 2024
7 infractions
- 4300 - Nonfood-contact surfaces maintained and clean
  - BLUE
- 3400 - Wiping cloths properly used, stored; sanitizer concentration
  - BLUE
- 4200 - Food-contact surfaces maintained, cleaned, sanitized
  - BLUE
- 3300 - Potential food contamination prevented during delivery, preparation, storage, display
  - 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
- 1600 - Proper cooling procedure
  - RED
Return InspectionMay 14, 2024
2 infractions
- 3200 - Insects, rodents, animals not present; entrance controlled
  - BLUE
- 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
  - RED
Return InspectionMay 2, 2024
2 infractions
- 3200 - Insects, rodents, animals not present; entrance controlled
  - BLUE
- 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
  - RED
Return InspectionApr 16, 2024
2 infractions
- 3200 - Insects, rodents, animals not present; entrance controlled
  - BLUE
- 1600 - Proper cooling procedure
  - RED
Routine Inspection/Field ReviewMar 19, 2024
11 infractions
- 4500 - Sewage, wastewater properly disposed
  - 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
- 3200 - Insects, rodents, animals not present; entrance controlled
  - BLUE
- 4200 - Food-contact surfaces maintained, cleaned, sanitized
  - BLUE
- 4300 - Nonfood-contact surfaces maintained and clean
  - BLUE
- 0900 - Proper washing of fruits and vegetables
  - RED
- 1710 - Proper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 degrees Celsius (C))
  - RED
- 0600 - Adequate handwashing facilities
  - RED
- 2600 - Compliance with valid permit; operating and risk control plans, and required written procedures
  - RED
- 1600 - Proper cooling procedure
  - RED
Routine Inspection/Field ReviewApr 10, 2023
7 infractions
- 3000 - Proper thawing methods used
  - BLUE
- 4300 - Nonfood-contact surfaces maintained and clean
  - BLUE
- 3200 - Insects, rodents, animals not present; entrance controlled
  - BLUE
- 2500 - Toxic substances properly identified, stored, used
  - RED
- 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
  - RED
- 1720 - Proper hot holding temperatures; between 130 to 134 degrees Fahrenheit (F) (54 to 56 degrees Celsius (C))
  - RED
- 0200 - Food Worker Cards current for all food workers; new food workers trained
  - RED
Routine Inspection/Field ReviewMay 26, 2022
4 infractions
- 3000 - Proper thawing methods used
  - BLUE
- 3200 - Insects, rodents, animals not present; entrance controlled
  - BLUE
- 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
  - RED
- 0200 - Food Worker Cards current for all food workers; new food workers trained
  - RED
Routine Inspection/Field ReviewJan 27, 2021
5 infractions
- 3000 - Proper thawing methods used
  - BLUE
- 3400 - Wiping cloths properly used, stored; sanitizer concentration
  - BLUE
- 3200 - Insects, rodents, animals not present; entrance controlled
  - BLUE
- 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
  - RED
- 1900 - No room temperature storage; proper use of time as a control, procedures available
  - RED
Consultation/Education - FieldJan 31, 2019
0 infractions
Routine Inspection/Field ReviewJun 26, 2017
4 infractions
- 3700 - In-use utensils properly stored
  - BLUE
- 4200 - Food-contact surfaces maintained, clean, sanitized
  - BLUE
- 3400 - Wiping cloths properly used, stored, proper sanitizer
  - BLUE
- 2120 - Proper cold holding temperatures ( 42° F to 45° F)
  - RED
Routine Inspection/Field ReviewFeb 7, 2017
2 infractions
- 3300 - Potential food contamination prevented during delivery, preparation, storage, display
  - BLUE
- 3400 - Wiping cloths properly used, stored, proper sanitizer
  - BLUE
Routine Inspection/Field ReviewOct 25, 2016
3 infractions
- 4200 - Food-contact surfaces maintained, clean, sanitized
  - BLUE
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
- 0100 - PIC certified by accredited program or compliance with code, or correct answers
  - RED
Routine Inspection/Field ReviewMay 10, 2016
10 infractions
- 3000 - Proper thawing methods used
  - BLUE
- 3300 - Potential food contamination prevented during delivery, preparation, storage, display
  - BLUE
- 3400 - Wiping cloths properly used, stored, proper sanitizer
  - BLUE
- 4200 - Food-contact surfaces maintained, clean, sanitized
  - BLUE
- 4800 - Physical facilities properly installed,...
  - BLUE
- 3100 - Proper labeling, signage
  - BLUE
- 4000 - Food and non-food surfaces properly used and...
  - BLUE
- 4300 - Non-food contact surfaces maintained and clean
  - BLUE
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
- 2500 - Toxic substances properly identified,...
  - RED
Routine Inspection/Field ReviewDec 14, 2015
4 infractions
- 4200 - Food-contact surfaces maintained, clean, sanitized
  - BLUE
- 4300 - Non-food contact surfaces maintained and clean
  - BLUE
- 0900 - Proper washing of fruits and vegetables
  - RED
- 1900 - No room temperature storage; proper use of time...
  - RED
Return InspectionApr 10, 2015
0 infractions
Routine Inspection/Field ReviewMar 24, 2015
6 infractions
- 4200 - Food-contact surfaces maintained, clean, sanitized
  - BLUE
- 3400 - Wiping cloths properly used, stored, proper sanitizer
  - BLUE
- 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
- 0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
  - RED
- 1900 - No room temperature storage; proper use of time...
  - RED
Consultation/Education - FieldDec 3, 2014
0 infractions
Return InspectionSep 11, 2014
0 infractions
Routine Inspection/Field ReviewAug 29, 2014
3 infractions
- 1600 - Proper cooling procedure
  - RED
- 1900 - No room temperature storage; proper use of time...
  - RED
- 0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
  - RED
Routine Inspection/Field ReviewJan 15, 2014
1 infraction
- 1900 - No room temperature storage; proper use of time...
  - RED
Consultation/Education - FieldDec 3, 2013
0 infractions
Routine Inspection/Field ReviewAug 12, 2013
1 infraction
- 1900 - No room temperature storage; proper use of time...
  - RED
Routine Inspection/Field ReviewApr 8, 2013
4 infractions
- 3400 - Wiping cloths properly used, stored
  - BLUE
- 3000 - Proper thawing methods used
  - BLUE
- 1900 - No room temperature storage; proper use of time...
  - RED
- 1400 - Raw meats below and away from RTE food
  - RED
Routine Inspection/Field ReviewOct 23, 2012
2 infractions
- 4100 - Warewashing facilities properly installed,...
  - BLUE
- 1900 - No room temperature storage; proper use of time...
  - RED
Consultation/Education - FieldJul 26, 2012
0 infractions

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PATIO FINE THAI CUISINE

Inspection summary

What these findings mean

Food temperature controlHigher risk

Cleaning and sanitizingHigher risk

Protecting food from contaminationHigher risk

PestsHigher risk

Handwashing and staff hygieneHigher risk

About this data

34 inspections

Nearby inspected facilities