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SCOOP DU JOUR ICE CREAMER

4029 E MADISON ST, Seattle, WA 98112 · Restaurant (Seating 13-50)

Inspection summary

SCOOP DU JOUR ICE CREAMER has been inspected 44 times by Public Health – Seattle & King County since January 9, 2006. The most recent inspection, on December 1, 2025, recorded 1 infraction.

32 of 44 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: Cleaning and sanitizing, Food temperature control 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.

  • 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 4 separate inspections, most recently on April 2, 2025. 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 2 times across 2 separate inspections, most recently on January 18, 2024. For example: 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 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 2 times across 2 separate inspections, most recently on July 1, 2009. For example: 1400 - Raw meats below and away from RTE food

  • 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 once on December 9, 2010. For example: 0600 - Adequate handwashing facilities

  • 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 April 5, 2010. For example: 2500 - Toxic substances properly identified,...

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.

44 inspections

  1. Routine Inspection/Field Review

    1 infraction

    • 3700 - In-use utensils properly stored
      • BLUE
  2. Routine Inspection/Field Review

    2 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
  3. Routine Inspection/Field Review

    3 infractions

    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
    • 4200 - Food-contact surfaces maintained, cleaned, sanitized
      • BLUE
    • 2600 - Compliance with valid permit; operating and risk control plans, and required written procedures
      • RED
  4. Routine Inspection/Field Review

    3 infractions

    • 2600 - Compliance with valid permit; operating and risk control plans, and required written procedures
      • RED
    • 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
  5. Routine Inspection/Field Review

    1 infraction

    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
  6. Routine Inspection/Field Review

    1 infraction

    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
  7. Routine Inspection/Field Review

    0 infractions

  8. Routine Inspection/Field Review

    0 infractions

  9. Consultation/Education - Field

    0 infractions

  10. Routine Inspection/Field Review

    0 infractions

  11. Routine Inspection/Field Review

    0 infractions

  12. Routine Inspection/Field Review

    0 infractions

  13. Consultation/Education - Field

    0 infractions

  14. Routine Inspection/Field Review

    0 infractions

  15. Routine Inspection/Field Review

    0 infractions

  16. Routine Inspection/Field Review

    0 infractions

  17. Routine Inspection/Field Review

    0 infractions

  18. Routine Inspection/Field Review

    1 infraction

    • 3000 - Proper thawing methods used
      • BLUE
  19. Consultation/Education - Field

    0 infractions

  20. Routine Inspection/Field Review

    0 infractions

  21. Consultation/Education - Field

    0 infractions

  22. Routine Inspection/Field Review

    0 infractions

  23. Routine Inspection/Field Review

    0 infractions

  24. Consultation/Education - Field

    0 infractions

  25. Routine Inspection/Field Review

    0 infractions

  26. Routine Inspection/Field Review

    0 infractions

  27. Routine Inspection/Field Review

    0 infractions

  28. Consultation/Education - Field

    0 infractions

  29. Routine Inspection/Field Review

    0 infractions

  30. Routine Inspection/Field Review

    1 infraction

    • 0600 - Adequate handwashing facilities
      • RED
  31. Consultation/Education - Field

    0 infractions

  32. Routine Inspection/Field Review

    1 infraction

    • 2500 - Toxic substances properly identified,...
      • RED
  33. Consultation/Education - Field

    0 infractions

  34. Routine Inspection/Field Review

    1 infraction

    • 1400 - Raw meats below and away from RTE food
      • RED
  35. Routine Inspection/Field Review

    0 infractions

  36. Routine Inspection/Field Review

    0 infractions

  37. Consultation/Education - Field

    0 infractions

  38. Routine Inspection/Field Review

    1 infraction

    • Physical facilities properly installed,...
      • BLUE
  39. Routine Inspection/Field Review

    1 infraction

    • Potential food contamination prevented during ...
      • BLUE
  40. Consultation/Education - Field

    0 infractions

  41. Routine Inspection/Field Review

    0 infractions

  42. Consultation/Education - Field

    0 infractions

  43. Routine Inspection/Field Review

    0 infractions

  44. Routine Inspection/Field Review

    0 infractions

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