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PHO 99

9828 15TH AVE SW STE B, SEATTLE, WA 98106 · Restaurant (Seating 13-50)

Inspection summary

PHO 99 has been inspected 59 times by Public Health – Seattle & King County since January 30, 2006. The most recent inspection, on December 16, 2025, recorded 1 infraction.

24 of 59 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Handwashing and staff hygiene.

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 49 times across 29 separate inspections, most recently on September 13, 2024. 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 12 times across 10 separate inspections, most recently on September 13, 2024. For example: 1400 - Raw meats below and away from ready-to-eat food; species separated

  • 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 7 separate inspections, most recently on February 13, 2024. For example: 0400 - Hands washed as required

  • 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 6 times across 6 separate inspections, most recently on February 13, 2024. For example: 3400 - Wiping cloths properly used, stored; sanitizer concentration

  • 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 September 13, 2024. For example: 2500 - Toxic substances properly identified, stored, used

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.

59 inspections

  1. Routine Inspection/Field Review

    1 infraction

    • 4700 - Garbage, refuse properly disposed; facilities maintained
      • BLUE
  2. Routine Inspection/Field Review

    0 infractions

  3. Routine Inspection/Field Review

    3 infractions

    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
    • 1400 - Raw meats below and away from ready-to-eat food; species separated
      • RED
    • 2500 - Toxic substances properly identified, stored, used
      • RED
  4. Routine Inspection/Field Review

    6 infractions

    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
    • 3700 - In-use utensils properly stored
      • BLUE
    • 3000 - Proper thawing methods used
      • BLUE
    • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
      • RED
    • 1600 - Proper cooling procedure
      • RED
    • 0400 - Hands washed as required
      • RED
  5. Routine Inspection/Field Review

    2 infractions

    • 3000 - Proper thawing methods used
      • BLUE
    • 1900 - No room temperature storage; proper use of time as a control, procedures available
      • RED
  6. Routine Inspection/Field Review

    5 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
      • RED
    • 1600 - Proper cooling procedure
      • RED
    • 0700 - Food obtained from approved source
      • RED
    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
  7. Routine Inspection/Field Review

    4 infractions

    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
    • 3700 - In-use utensils properly stored
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 1600 - Proper cooling procedure
      • RED
  8. Routine Inspection/Field Review

    0 infractions

  9. Routine Inspection/Field Review

    2 infractions

    • 1600 - Proper cooling procedure
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  10. Return Inspection

    0 infractions

  11. Return Inspection

    2 infractions

    • 1600 - Proper cooling procedure
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  12. Routine Inspection/Field Review

    4 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 1600 - Proper cooling procedure
      • RED
    • 2500 - Toxic substances properly identified,...
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  13. Return Inspection

    0 infractions

  14. Routine Inspection/Field Review

    4 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  15. Consultation/Education - Field

    0 infractions

  16. Consultation/Education - Field

    0 infractions

  17. Routine Inspection/Field Review

    3 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 3000 - Proper thawing methods used
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  18. Return Inspection

    0 infractions

  19. Routine Inspection/Field Review

    6 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 3000 - Proper thawing methods used
      • BLUE
    • 3700 - In-use utensils properly 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
  20. Routine Inspection/Field Review

    3 infractions

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  21. Routine Inspection/Field Review

    1 infraction

    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  22. Routine Inspection/Field Review

    2 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 1600 - Proper cooling procedure
      • RED
  23. Consultation/Education - Field

    0 infractions

  24. Routine Inspection/Field Review

    2 infractions

    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
    • 1600 - Proper cooling procedure
      • RED
  25. Return Inspection

    0 infractions

  26. Routine Inspection/Field Review

    5 infractions

    • 3000 - Proper thawing methods used
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 1600 - Proper cooling procedure
      • RED
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
  27. Consultation/Education - Field

    0 infractions

  28. Routine Inspection/Field Review

    0 infractions

  29. Routine Inspection/Field Review

    3 infractions

    • 4000 - Food and non-food surfaces properly used and...
      • 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
  30. Consultation/Education - Field

    0 infractions

  31. Return Inspection

    0 infractions

  32. Routine Inspection/Field Review

    3 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
      • RED
    • 1600 - Proper cooling procedure
      • RED
  33. Consultation/Education - Field

    0 infractions

  34. Routine Inspection/Field Review

    2 infractions

    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  35. Return Inspection

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  36. Routine Inspection/Field Review

    2 infractions

    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  37. Consultation/Education - Field

    2 infractions

    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  38. Routine Inspection/Field Review

    2 infractions

    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  39. Routine Inspection/Field Review

    4 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 3000 - Proper thawing methods used
      • BLUE
    • 3700 - In-use utensils properly stored
      • BLUE
    • 3800 - Utensils, equipment, linens properly stored,...
      • BLUE
  40. Consultation/Education - Field

    0 infractions

  41. Routine Inspection/Field Review

    0 infractions

  42. Routine Inspection/Field Review

    1 infraction

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

    0 infractions

  44. Return Inspection

    0 infractions

  45. Routine Inspection/Field Review

    4 infractions

    • 4400 - Plumbing properly sized, installed,...
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 1400 - Raw meats below and away from RTE food
      • RED
    • 1600 - Proper cooling procedure
      • RED
  46. Routine Inspection/Field Review

    3 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 1400 - Raw meats below and away from RTE food
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  47. Consultation/Education - Field

    0 infractions

  48. Routine Inspection/Field Review

    3 infractions

    • 3000 - Proper thawing methods used
      • BLUE
    • 1600 - Proper cooling procedure
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
  49. Routine Inspection/Field Review

    1 infraction

    • 3000 - Proper thawing methods used
      • BLUE
  50. Routine Inspection/Field Review

    0 infractions

  51. Consultation/Education - Field

    0 infractions

  52. Return Inspection

    0 infractions

  53. Routine Inspection/Field Review

    4 infractions

    • Wiping cloths properly used, stored
      • BLUE
    • No room temperature storage; proper use of time...
      • RED
    • Proper cold holding temperatures (greater than 45° F)
      • RED
    • Adequate handwashing facilities
      • RED
  54. Routine Inspection/Field Review

    1 infraction

    • Wiping cloths properly used, stored
      • BLUE
  55. Consultation/Education - Field

    0 infractions

  56. Routine Inspection/Field Review

    2 infractions

    • In-use utensils properly stored
      • BLUE
    • Accurate thermometer provided and used ...
      • RED
  57. Routine Inspection/Field Review

    1 infraction

    • Proper cold holding temperatures (greater than 45° F)
      • RED
  58. Routine Inspection/Field Review

    3 infractions

    • Wiping cloths properly used, stored
      • BLUE
    • Food Worker Cards current for all food...
      • RED
    • Proper Consumer Advisory posted for raw ...
      • RED
  59. Consultation/Education - Field

    0 infractions

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