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SIGMA NU

1616 NE 47TH ST, SEATTLE, WA 98105 · Restaurant (Seating 13-50)

Inspection summary

SIGMA NU has been inspected 43 times by Public Health – Seattle & King County since February 3, 2006. The most recent inspection, on June 3, 2026, recorded 1 infraction.

18 of 43 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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 19 times across 16 separate inspections, most recently on October 2, 2024. For example: 3400 - Wiping cloths properly used, stored; sanitizer concentration

  • 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 June 3, 2026. For example: 1400 - Raw meats below and away from ready-to-eat food; species separated

  • 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 6 times across 6 separate inspections, most recently on November 17, 2016. For example: 2110 - Proper cold holding temperatures (greater than 45° F)

  • 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 3 times across 3 separate inspections, most recently on March 27, 2024. For example: 2500 - Toxic substances properly identified, stored, used

  • 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 2 times across 2 separate inspections, most recently on October 29, 2009. For example: 0600 - Adequate handwashing facilities

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.

43 inspections

  1. Routine Inspection/Field Review

    1 infraction

    • 1400 - Raw meats below and away from ready-to-eat food; species separated
      • RED
  2. Routine Inspection/Field Review

    1 infraction

    • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
      • RED
  3. Routine Inspection/Field Review

    3 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 3100 - Food properly labeled; proper date marking
      • BLUE
    • 4300 - Nonfood-contact surfaces maintained and clean
      • BLUE
  4. Routine Inspection/Field Review

    3 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
    • 1400 - Raw meats below and away from ready-to-eat food; species separated
      • RED
  5. Routine Inspection/Field Review

    2 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 2500 - Toxic substances properly identified, stored, used
      • RED
  6. Routine Inspection/Field Review

    0 infractions

  7. Routine Inspection/Field Review

    1 infraction

    • 5000 - Posting of permit; mobile establishment name easily visible
      • BLUE
  8. Routine Inspection/Field Review

    2 infractions

    • 3200 - Insects, rodents, animals not present; entrance controlled
      • BLUE
    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
  9. Routine Inspection/Field Review

    0 infractions

  10. Routine Inspection/Field Review

    0 infractions

  11. Routine Inspection/Field Review

    2 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
  12. Routine Inspection/Field Review

    2 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
  13. Routine Inspection/Field Review

    0 infractions

  14. Routine Inspection/Field Review

    2 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  15. Routine Inspection/Field Review

    2 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 3000 - Proper thawing methods used
      • BLUE
  16. Consultation/Education - Field

    0 infractions

  17. Routine Inspection/Field Review

    3 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 4400 - Plumbing properly sized, installed,...
      • BLUE
  18. Consultation/Education - Field

    0 infractions

  19. Routine Inspection/Field Review

    0 infractions

  20. Consultation/Education - Field

    0 infractions

  21. Routine Inspection/Field Review

    2 infractions

    • 4700 - Garbage, refuse properly disposed; facilities...
      • BLUE
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  22. Consultation/Education - Field

    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

    3 infractions

    • 4800 - Physical facilities properly installed,...
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 3400 - Wiping cloths properly used, stored
      • BLUE
  27. Consultation/Education - Field

    0 infractions

  28. Routine Inspection/Field Review

    1 infraction

    • 3300 - Potential food contamination prevented during ...
      • BLUE
  29. Routine Inspection/Field Review

    1 infraction

    • 2900 - Adequate equipment for temperature control
      • BLUE
  30. Routine Inspection/Field Review

    1 infraction

    • 3400 - Wiping cloths properly used, stored
      • BLUE
  31. Consultation/Education - Field

    0 infractions

  32. Routine Inspection/Field Review

    3 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 4400 - Plumbing properly sized, installed,...
      • BLUE
    • 1300 - Food contact surfaces used for raw meat...
      • RED
  33. Consultation/Education - Field

    0 infractions

  34. Routine Inspection/Field Review

    6 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 4800 - Physical facilities properly installed,...
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 2500 - Toxic substances properly identified,...
      • RED
  35. Routine Inspection/Field Review

    4 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 4800 - Physical facilities properly installed,...
      • BLUE
    • 2500 - Toxic substances properly identified,...
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  36. Consultation/Education - Field

    0 infractions

  37. Routine Inspection/Field Review

    3 infractions

    • Non-food contact surfaces maintained and clean
      • BLUE
    • Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • No room temperature storage; proper use of time...
      • RED
  38. Routine Inspection/Field Review

    4 infractions

    • Proper thawing methods used
      • BLUE
    • Potential food contamination prevented during ...
      • BLUE
    • Warewashing facilities properly installed,...
      • BLUE
    • Wiping cloths properly used, stored
      • BLUE
  39. Consultation/Education - Field

    0 infractions

  40. Routine Inspection/Field Review

    4 infractions

    • Warewashing facilities properly installed,...
      • BLUE
    • Adequate ventilation; lighting; designated area...
      • BLUE
    • Plumbing properly sized, installed,...
      • BLUE
    • Potential food contamination prevented during ...
      • BLUE
  41. Consultation/Education - Field

    0 infractions

  42. Routine Inspection/Field Review

    2 infractions

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

    2 infractions

    • Warewashing facilities properly installed,...
      • BLUE
    • Physical facilities properly installed,...
      • BLUE

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