SHARIF GROCERY & HALAL

8334 RAINIER AVE S 101, SEATTLE, WA 98118 · Restaurant (Meat/Sea Food)

40 inspections

1. Routine Inspection/Field ReviewMay 22, 2025

   0 infractions

2. Consultation/Education - FieldJan 10, 2025

   0 infractions

3. Routine Inspection/Field ReviewAug 6, 2024

   0 infractions

4. Routine Inspection/Field ReviewMar 5, 2024

   6 infractions

   • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
     • BLUE
   • 4200 - Food-contact surfaces maintained, clean, sanitized
     • BLUE
   • 4100 - Warewashing facilities properly installed, maintained, used;
     • BLUE
   • 1000 - Food in good condition, safe and unadulterated; approved additives
     • RED
   • 0600 - Adequate handwashing facilities
     • RED
   • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
     • RED
5. Routine Inspection/Field ReviewOct 18, 2023

   4 infractions

   • 4300 - Non-food contact surfaces maintained and clean
     • BLUE
   • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
     • BLUE
   • 2110 - Proper cold holding temperatures (greater than 45° F)
     • RED
   • 0600 - Adequate handwashing facilities
     • RED
6. Routine Inspection/Field ReviewMay 9, 2023

   1 infraction

   • 1400 - Raw meats below and away from ready-to-eat food; species separated
     • RED
7. Consultation/Education - FieldJan 17, 2023

   0 infractions

8. Consultation/Education - FieldSep 8, 2022

   0 infractions

9. Routine Inspection/Field ReviewAug 21, 2022

   7 infractions

   • 3400 - Wiping cloths properly used, stored, proper sanitizer
     • BLUE
   • 3100 - Proper labeling, signage
     • BLUE
   • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
     • BLUE
   • 0100 - PIC certified by accredited program or compliance with code, or correct answers
     • RED
   • 0200 - Food Worker Cards current for all food workers; new food workers trained
     • RED
   • 0600 - Adequate handwashing facilities
     • RED
   • 1400 - Raw meats below and away from ready to eat food; species separated
     • RED
10. Routine Inspection/Field ReviewApr 25, 2022

    0 infractions

11. Routine Inspection/Field ReviewJan 10, 2022

    2 infractions

    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
12. Routine Inspection/Field ReviewApr 12, 2021

    2 infractions

    • 0600 - Adequate handwashing facilities
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
13. Routine Inspection/Field ReviewJan 29, 2020

    0 infractions

14. Routine Inspection/Field ReviewJul 2, 2019

    0 infractions

15. Routine Inspection/Field ReviewApr 24, 2019

    0 infractions

16. Consultation/Education - FieldJan 14, 2019

    0 infractions

17. Routine Inspection/Field ReviewOct 1, 2018

    0 infractions

18. Consultation/Education - FieldJul 12, 2018

    0 infractions

19. Routine Inspection/Field ReviewMar 6, 2018

    1 infraction

    • 1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized. no ..
      • RED
20. Routine Inspection/Field ReviewDec 22, 2017

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
21. Consultation/Education - FieldAug 16, 2017

    0 infractions

22. Routine Inspection/Field ReviewMar 31, 2017

    2 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
23. Consultation/Education - FieldNov 9, 2016

    0 infractions

24. Routine Inspection/Field ReviewFeb 1, 2016

    0 infractions

25. Routine Inspection/Field ReviewApr 14, 2015

    0 infractions

26. Routine Inspection/Field ReviewMar 13, 2014

    0 infractions

27. Consultation/Education - FieldOct 15, 2013

    0 infractions

28. Routine Inspection/Field ReviewMay 16, 2013

    2 infractions

    • 3100 - Proper labeling, signage
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
29. Routine Inspection/Field ReviewJan 18, 2013

    1 infraction

    • 3100 - Proper labeling, signage
      • BLUE
30. Consultation/Education - FieldNov 5, 2012

    0 infractions

31. Return InspectionJul 12, 2012

    0 infractions

32. Routine Inspection/Field ReviewJun 29, 2012

    3 infractions

    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 0200 - Food Worker Cards current for all food...
      • RED
33. Routine Inspection/Field ReviewApr 2, 2012

    5 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
    • 0200 - Food Worker Cards current for all food...
      • RED
34. Consultation/Education - FieldDec 9, 2011

    0 infractions

35. Routine Inspection/Field ReviewAug 1, 2011

    2 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
36. Routine Inspection/Field ReviewApr 6, 2011

    2 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 2500 - Toxic substances properly identified,...
      • RED
37. Routine Inspection/Field ReviewSep 1, 2010

    2 infractions

    • 2500 - Toxic substances properly identified,...
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
38. Consultation/Education - FieldApr 13, 2010

    0 infractions

39. Routine Inspection/Field ReviewJan 19, 2010

    5 infractions

    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 2900 - Adequate equipment for temperature control
      • BLUE
    • 4400 - Plumbing properly sized, installed,...
      • BLUE
    • 0700 - Food obtained from approved source
      • RED
    • 1800 - Proper cooking time and temperature
      • RED
40. Routine Inspection/Field ReviewOct 22, 2009

    3 infractions

    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 2500 - Toxic substances properly identified,...
      • RED