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SAFFRON STREET VENDING (KC269)

1901 RAINIER AVE S #2, SEATTLE, WA 98144 · Restaurant (Mobile Food Unit)

Inspection summary

SAFFRON STREET VENDING (KC269) has been inspected 25 times by Public Health – Seattle & King County since July 9, 2014. The most recent inspection, on March 28, 2026, found no infractions.

12 of 25 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: Food temperature control, Handwashing and staff hygiene and Cleaning and sanitizing.

The last 3 inspections in a row found no infractions. 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 20 times across 12 separate inspections, most recently on October 23, 2023. For example: 1720 - Proper hot holding temperatures; between 130 to 134 degrees Fahrenheit (F) (54 to 56 degrees Celsius (C))

  • 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 12 times across 8 separate inspections, most recently on October 23, 2023. For example: 0600 - Adequate handwashing facilities

  • 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 4 times across 4 separate inspections, most recently on October 23, 2023. For example: 4200 - Food-contact surfaces maintained, cleaned, sanitized

  • 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 October 23, 2023. For example: 2500 - Toxic substances properly identified, stored, used

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on April 24, 2023. For example: 0200 - Food Worker Cards current for all food workers; new food workers trained

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.

25 inspections

  1. Routine Inspection/Field Review

    0 infractions

  2. Routine Inspection/Field Review

    0 infractions

  3. Routine Inspection/Field Review

    0 infractions

  4. Routine Inspection/Field Review

    5 infractions

    • 4200 - Food-contact surfaces maintained, cleaned, sanitized
      • BLUE
    • 2500 - Toxic substances properly identified, stored, used
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
    • 1720 - Proper hot holding temperatures; between 130 to 134 degrees Fahrenheit (F) (54 to 56 degrees Celsius (C))
      • RED
    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
  5. Routine Inspection/Field Review

    2 infractions

    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  6. Return Inspection

    0 infractions

  7. Routine Inspection/Field Review

    5 infractions

    • 3600 - Proper eating, tasting, drinking, or tobacco use
      • BLUE
    • 3500 - Employee cleanliness and hygiene
      • BLUE
    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
    • 0500 - Proper barriers used to prevent bare hand contact with ready-to-eat foods
      • RED
    • 0400 - Hands washed as required
      • RED
  8. Routine Inspection/Field Review

    0 infractions

  9. Routine Inspection/Field Review

    0 infractions

  10. Return Inspection

    2 infractions

    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  11. Routine Inspection/Field Review

    2 infractions

    • 0600 - Adequate handwashing facilities
      • RED
    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
  12. Consultation/Education - Field

    0 infractions

  13. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  14. Return Inspection

    0 infractions

  15. Routine Inspection/Field Review

    2 infractions

    • 0400 - Hands washed as required
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  16. Consultation/Education - Field

    0 infractions

  17. Consultation/Education - Field

    0 infractions

  18. Routine Inspection/Field Review

    0 infractions

  19. 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
  20. Consultation/Education - Field

    0 infractions

  21. Return Inspection

    3 infractions

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 0900 - Proper washing of fruits and vegetables
      • RED
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
  22. Routine Inspection/Field Review

    4 infractions

    • 0600 - Adequate handwashing facilities
      • RED
    • 0400 - Hands washed as required
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  23. Return Inspection

    3 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 2000 - Proper reheating procedures for hot holding
      • RED
  24. Routine Inspection/Field Review

    5 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • 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
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
  25. Routine Inspection/Field Review

    3 infractions

    • 0600 - Adequate handwashing facilities
      • RED
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED

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