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PIKE PLACE CHINESE CUISINE

1533 PIKE PL, SEATTLE, WA 98101 · Restaurant (Seating 13-50)

Inspection summary

PIKE PLACE CHINESE CUISINE has been inspected 41 times by Public Health – Seattle & King County since February 15, 2006. The most recent inspection, on September 21, 2026, recorded 4 infractions.

18 of 41 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 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 14 times across 10 separate inspections, most recently on July 10, 2025. For example: 3000 - Proper thawing methods used

  • 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 12 times across 11 separate inspections, most recently on July 10, 2025. 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 11 times across 10 separate inspections, most recently on July 10, 2025. 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 5 times across 5 separate inspections, most recently on July 10, 2025. For example: 0400 - Hands washed as required

  • 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 March 25, 2025. 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.

41 inspections

  1. Routine Inspection/Field Review

    4 infractions

    • 4400 - Plumbing properly sized, installed, and maintained; proper backflow devices, indirect drains, no cross-connections
      • BLUE
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
      • RED
    • 2600 - Compliance with valid permit; operating and risk control plans, and required written procedures
      • RED
  2. Educational Inspection

    0 infractions

  3. Routine Inspection/Field Review

    6 infractions

    • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
      • BLUE
    • 3000 - Proper thawing methods used
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 2600 - Compliance with valid permit; operating and risk control plans, and required written procedures
      • RED
    • 1400 - Raw meats below and away from ready-to-eat food; species separated
      • RED
    • 0400 - Hands washed as required
      • RED
  4. Routine Inspection/Field Review

    3 infractions

    • 3000 - Proper thawing methods used
      • BLUE
    • 2500 - Toxic substances properly identified, stored, used
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  5. Routine Inspection/Field Review

    2 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 0900 - Proper washing of fruits and vegetables
      • RED
  6. Routine Inspection/Field Review

    4 infractions

    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
    • 0900 - Proper washing of fruits and vegetables
      • 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
  7. Routine Inspection/Field Review

    0 infractions

  8. Routine Inspection/Field Review

    2 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
  9. Routine Inspection/Field Review

    1 infraction

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
  10. Routine Inspection/Field Review

    2 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 4400 - Plumbing properly sized, installed,...
      • BLUE
  11. Routine Inspection/Field Review

    2 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 1900 - No room temperature storage; proper use of time...
      • RED
  12. Consultation/Education - Field

    0 infractions

  13. Consultation/Education - Field

    0 infractions

  14. Routine Inspection/Field Review

    3 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 1500 - Proper handling of pooled eggs
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  15. Consultation/Education - Field

    0 infractions

  16. Consultation/Education - Field

    0 infractions

  17. Routine Inspection/Field Review

    3 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  18. Consultation/Education - Field

    0 infractions

  19. Routine Inspection/Field Review

    3 infractions

    • 0100 - PIC certified by accredited program or compliance with code, or correct answers
      • RED
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
  20. Routine Inspection/Field Review

    0 infractions

  21. Consultation/Education - Field

    0 infractions

  22. Routine Inspection/Field Review

    1 infraction

    • 4800 - Physical facilities properly installed,...
      • BLUE
  23. Consultation/Education - Field

    0 infractions

  24. Return Inspection

    0 infractions

  25. Routine Inspection/Field Review

    2 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
  26. Consultation/Education - Field

    0 infractions

  27. Routine Inspection/Field Review

    2 infractions

    • 4800 - Physical facilities properly installed,...
      • BLUE
    • 1900 - No room temperature storage; proper use of time...
      • RED
  28. Routine Inspection/Field Review

    3 infractions

    • 4800 - Physical facilities properly installed,...
      • BLUE
    • 1400 - Raw meats below and away from RTE food
      • RED
    • 1300 - Food contact surfaces used for raw meat...
      • RED
  29. Consultation/Education - Field

    0 infractions

  30. Return Inspection

    0 infractions

  31. Routine Inspection/Field Review

    3 infractions

    • 0200 - Food Worker Cards current for all food...
      • RED
    • 1300 - Food contact surfaces used for raw meat...
      • RED
    • 1600 - Proper cooling procedure
      • RED
  32. Consultation/Education - Field

    0 infractions

  33. Routine Inspection/Field Review

    4 infractions

    • 4800 - Physical facilities properly installed,...
      • BLUE
    • 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
  34. Routine Inspection/Field Review

    4 infractions

    • Posting of permit; mobile establishment name...
      • BLUE
    • Proper cooling procedure
      • RED
    • Proper cold holding temperatures ( 42° F to 45° F)
      • RED
    • Raw meats below and away from RTE food
      • RED
  35. Routine Inspection/Field Review

    3 infractions

    • Potential food contamination prevented during ...
      • BLUE
    • Proper washing of fruits and vegetables
      • RED
    • Adequate handwashing facilities
      • RED
  36. Consultation/Education - Field

    0 infractions

  37. Consultation/Education - Field

    0 infractions

  38. Routine Inspection/Field Review

    4 infractions

    • Potential food contamination prevented during ...
      • BLUE
    • No room temperature storage; proper use of time...
      • RED
    • Proper cold holding temperatures ( 42° F to 45° F)
      • RED
    • Proper hot holding temperatures; between 130° F...
      • RED
  39. Routine Inspection/Field Review

    2 infractions

    • Potential food contamination prevented during ...
      • BLUE
    • Non-food contact surfaces maintained and clean
      • BLUE
  40. Routine Inspection/Field Review

    5 infractions

    • In-use utensils properly stored
      • BLUE
    • Wiping cloths properly used, stored
      • BLUE
    • Physical facilities properly installed,...
      • BLUE
    • Potential food contamination prevented during ...
      • BLUE
    • Proper handling of pooled eggs
      • RED
  41. Consultation/Education - Field

    0 infractions

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