RED ONION TAVERN

4210 E MADISON ST, Seattle, WA 98112 · Restaurant (Seating 51-150)

Inspection summary

RED ONION TAVERN has been inspected 48 times by Public Health – Seattle & King County since January 10, 2006. The most recent inspection, on May 19, 2026, recorded 5 infractions.

22 of 48 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 27 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

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.

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 22 times across 13 separate inspections, most recently on May 19, 2026. For example: 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
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 16 times across 13 separate inspections, most recently on June 5, 2025. For example: 2200 - Accurate thermometer provided and used to evaluate temperature of TCS foods
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 10 separate inspections, most recently on May 19, 2026. For example: 0600 - Adequate handwashing facilities
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 7 separate inspections, most recently on May 19, 2026. For example: 1100 - Proper disposition of returned, unsafe, or contaminated food; proper date marking procedures for food at high risk for Listeria
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 2 times across 2 separate inspections, most recently on April 22, 2026. 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.

48 inspections

Return InspectionMay 19, 2026
5 infractions
- 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
  - BLUE
- 4400 - Plumbing properly sized, installed, and maintained; proper backflow devices, indirect drains, no cross-connections
  - BLUE
- 0600 - Adequate handwashing facilities
  - RED
- 2600 - Compliance with valid permit; operating and risk control plans, and required written procedures
  - RED
- 1100 - Proper disposition of returned, unsafe, or contaminated food; proper date marking procedures for food at high risk for Listeria
  - RED
Return InspectionMay 6, 2026
10 infractions
- 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
  - 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
- 4800 - Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
  - BLUE
- 4700 - Garbage, refuse properly disposed; facilities maintained
  - BLUE
- 0600 - Adequate handwashing facilities
  - RED
- 0200 - Food Worker Cards current for all food workers; new food workers trained
  - RED
- 1100 - Proper disposition of returned, unsafe, or contaminated food; proper date marking procedures for food at high risk for Listeria
  - RED
- 2600 - Compliance with valid permit; operating and risk control plans, and required written procedures
  - RED
- 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
  - RED
Routine Inspection/Field ReviewApr 22, 2026
12 infractions
- 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
  - BLUE
- 3400 - Wiping cloths properly used, stored; sanitizer concentration
  - BLUE
- 4200 - Food-contact surfaces maintained, cleaned, sanitized
  - BLUE
- 4400 - Plumbing properly sized, installed, and maintained; proper backflow devices, indirect drains, no cross-connections
  - BLUE
- 4800 - Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
  - BLUE
- 4700 - Garbage, refuse properly disposed; facilities maintained
  - BLUE
- 2500 - Toxic substances properly identified, stored, used
  - RED
- 0600 - Adequate handwashing facilities
  - RED
- 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
- 1100 - Proper disposition of returned, unsafe, or contaminated food; proper date marking procedures for food at high risk for Listeria
  - RED
Routine Inspection/Field ReviewJun 5, 2025
5 infractions
- 5000 - Posting of permit; mobile establishment name easily visible
  - BLUE
- 2600 - Compliance with valid permit; operating and risk control plans, and required written procedures
  - RED
- 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
  - RED
- 0200 - Food Worker Cards current for all food workers; new food workers trained
  - RED
- 2200 - Accurate thermometer provided and used to evaluate temperature of TCS foods
  - RED
Return InspectionMar 11, 2025
5 infractions
- 2200 - Accurate thermometer provided and used to evaluate temperature of TCS foods
  - RED
- 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
- 1100 - Proper disposition of returned, unsafe, or contaminated food; proper date marking procedures for food at high risk for Listeria
  - RED
Return InspectionOct 24, 2024
5 infractions
- 1100 - Proper disposition of returned, unsafe, or contaminated food; proper date marking procedures for food at high risk for Listeria
  - RED
- 2600 - Compliance with valid permit; operating and risk control plans, and required written procedures
  - RED
- 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
  - RED
- 0200 - Food Worker Cards current for all food workers; new food workers trained
  - RED
- 2200 - Accurate thermometer provided and used to evaluate temperature of TCS foods
  - RED
Return InspectionOct 1, 2024
5 infractions
- 2200 - Accurate thermometer provided and used to evaluate temperature of TCS foods
  - RED
- 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
- 1100 - Proper disposition of returned, unsafe, or contaminated food; proper date marking procedures for food at high risk for Listeria
  - RED
Routine Inspection/Field ReviewSep 17, 2024
10 infractions
- 4300 - Nonfood-contact surfaces maintained and clean
  - BLUE
- 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
  - BLUE
- 4700 - Garbage, refuse properly disposed; facilities maintained
  - BLUE
- 4200 - Food-contact surfaces maintained, cleaned, sanitized
  - BLUE
- 0600 - Adequate handwashing facilities
  - RED
- 2200 - Accurate thermometer provided and used to evaluate temperature of TCS foods
  - RED
- 0200 - Food Worker Cards current for all food workers; new food workers trained
  - RED
- 2600 - Compliance with valid permit; operating and risk control plans, and required written procedures
  - RED
- 1100 - Proper disposition of returned, unsafe, or contaminated food; proper date marking procedures for food at high risk for Listeria
  - RED
- 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
  - RED
Routine Inspection/Field ReviewFeb 12, 2024
9 infractions
- 4300 - Nonfood-contact surfaces maintained and clean
  - BLUE
- 4000 - Food and nonfood surfaces properly used and constructed; cleanable
  - BLUE
- 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
  - BLUE
- 3400 - Wiping cloths properly used, stored; sanitizer concentration
  - BLUE
- 4200 - Food-contact surfaces maintained, cleaned, sanitized
  - BLUE
- 4700 - Garbage, refuse properly disposed; facilities maintained
  - BLUE
- 2200 - Accurate thermometer provided and used to evaluate temperature of TCS foods
  - RED
- 0200 - Food Worker Cards current for all food workers; new food workers trained
  - RED
- 2600 - Compliance with valid permit; operating and risk control plans, and required written procedures
  - RED
Routine Inspection/Field ReviewAug 23, 2023
3 infractions
- 4300 - Nonfood-contact surfaces maintained and clean
  - BLUE
- 2500 - Toxic substances properly identified, stored, used
  - RED
- 0600 - Adequate handwashing facilities
  - RED
Routine Inspection/Field ReviewJul 20, 2022
7 infractions
- 4200 - Food-contact surfaces maintained, cleaned, sanitized
  - BLUE
- 4300 - Nonfood-contact surfaces maintained and clean
  - BLUE
- 3400 - Wiping cloths properly used, stored; sanitizer concentration
  - BLUE
- 2200 - Accurate thermometer provided and used to evaluate temperature of TCS foods
  - RED
- 0200 - Food Worker Cards current for all food workers; new food workers trained
  - 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
Routine Inspection/Field ReviewDec 10, 2021
3 infractions
- 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
- 0200 - Food Worker Cards current for all food workers; new food workers trained
  - RED
Routine Inspection/Field ReviewSep 30, 2020
1 infraction
- 3700 - In-use utensils properly stored
  - BLUE
Return InspectionAug 16, 2019
0 infractions
Routine Inspection/Field ReviewAug 2, 2019
5 infractions
- 4100 - Warewashing facilities properly installed,...
  - BLUE
- 4200 - Food-contact surfaces maintained, clean, sanitized
  - BLUE
- 0200 - Food Worker Cards current for all food workers; new food workers trained
  - RED
- 1710 - Proper hot holding temperatures (less than130 degrees)
  - RED
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
Routine Inspection/Field ReviewOct 2, 2018
0 infractions
Routine Inspection/Field ReviewDec 20, 2017
0 infractions
Consultation/Education - FieldSep 20, 2017
0 infractions
Routine Inspection/Field ReviewMar 20, 2017
0 infractions
Consultation/Education - FieldDec 28, 2016
0 infractions
Routine Inspection/Field ReviewSep 20, 2016
0 infractions
Routine Inspection/Field ReviewDec 14, 2015
1 infraction
- 0600 - Adequate handwashing facilities
  - RED
Routine Inspection/Field ReviewMar 5, 2015
1 infraction
- 0600 - Adequate handwashing facilities
  - RED
Consultation/Education - FieldNov 26, 2014
0 infractions
Routine Inspection/Field ReviewAug 28, 2014
0 infractions
Routine Inspection/Field ReviewJan 17, 2014
1 infraction
- 2000 - Proper reheating procedures for hot holding
  - RED
Consultation/Education - FieldOct 8, 2013
0 infractions
Routine Inspection/Field ReviewApr 11, 2013
0 infractions
Consultation/Education - FieldOct 31, 2012
0 infractions
Routine Inspection/Field ReviewJul 30, 2012
0 infractions
Routine Inspection/Field ReviewApr 23, 2012
3 infractions
- 0600 - Adequate handwashing facilities
  - RED
- 1720 - Proper hot holding temperatures; between 130° F...
  - RED
- 2200 - Accurate thermometer provided and used ...
  - RED
Routine Inspection/Field ReviewOct 17, 2011
0 infractions
Consultation/Education - FieldJun 29, 2011
0 infractions
Routine Inspection/Field ReviewFeb 23, 2011
0 infractions
Consultation/Education - FieldDec 17, 2010
0 infractions
Routine Inspection/Field ReviewApr 14, 2010
1 infraction
- 0600 - Adequate handwashing facilities
  - RED
Routine Inspection/Field ReviewNov 6, 2009
0 infractions
Consultation/Education - FieldJul 1, 2009
0 infractions
Routine Inspection/Field ReviewFeb 23, 2009
5 infractions
- 4100 - Warewashing facilities properly installed,...
  - BLUE
- 4200 - Food-contact surfaces maintained, clean, sanitized
  - BLUE
- 4300 - Non-food contact surfaces maintained and clean
  - BLUE
- 0200 - Food Worker Cards current for all food...
  - RED
- 2200 - Accurate thermometer provided and used ...
  - RED
Routine Inspection/Field ReviewSep 9, 2008
2 infractions
- Wiping cloths properly used, stored
  - BLUE
- Proper cold holding temperatures (greater than 45° F)
  - RED
Consultation/Education - FieldMay 8, 2008
0 infractions
Routine Inspection/Field ReviewFeb 13, 2008
2 infractions
- Warewashing facilities properly installed,...
  - BLUE
- Food Worker Cards current for all food...
  - RED
Routine Inspection/Field ReviewOct 25, 2007
2 infractions
- Non-food contact surfaces maintained and clean
  - BLUE
- Food Worker Cards current for all food...
  - RED
Consultation/Education - FieldMay 9, 2007
0 infractions
Routine Inspection/Field ReviewMar 16, 2007
3 infractions
- Wiping cloths properly used, stored
  - BLUE
- Proper methods used to prevent bare hand...
  - RED
- Adequate handwashing facilities
  - RED
Consultation/Education - FieldSep 25, 2006
0 infractions
Routine Inspection/Field ReviewJun 27, 2006
3 infractions
- Non-food contact surfaces maintained and clean
  - BLUE
- Adequate ventilation; lighting; designated area...
  - BLUE
- Warewashing facilities properly installed,...
  - BLUE
Routine Inspection/Field ReviewJan 10, 2006
1 infraction
- Food Worker Cards current for all food...
  - RED

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RED ONION TAVERN

Inspection summary

What these findings mean

Cleaning and sanitizingHigher risk

Food temperature controlHigher risk

Handwashing and staff hygieneHigher risk

Protecting food from contaminationHigher risk

Chemicals and toxic substancesHigher risk

About this data

48 inspections

Nearby inspected facilities