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SMALL FRYE'S

4225 PRESTON FALL CITY RD SE, FALL CITY, WA 98024 · Restaurant (Seating 0-12)

Inspection summary

SMALL FRYE'S has been inspected 40 times by Public Health – Seattle & King County since April 10, 2006. The most recent inspection, on February 9, 2026, recorded 1 infraction.

14 of 40 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: Food temperature control, Cleaning and sanitizing 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.

  • 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 18 times across 14 separate inspections, most recently on December 6, 2024. For example: 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))

  • 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 12 times across 11 separate inspections, most recently on May 17, 2024. For example: 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used

  • 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 9 times across 8 separate inspections, most recently on May 17, 2024. For example: 1400 - Raw meats below and away from ready-to-eat food; species separated

  • 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 9 times across 7 separate inspections, most recently on July 10, 2017. For example: 0400 - Hands washed as required

  • 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 February 21, 2017. 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.

40 inspections

  1. Routine Inspection/Field Review

    1 infraction

    • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
      • 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

    1 infraction

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

    4 infractions

    • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
      • BLUE
    • 1400 - Raw meats below and away from ready-to-eat food; species separated
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 2000 - Proper reheating procedures for hot holding
      • RED
  5. Routine Inspection/Field Review

    1 infraction

    • 2200 - Accurate thermometer provided and used to evaluate temperature of TCS foods
      • RED
  6. Routine Inspection/Field Review

    0 infractions

  7. Routine Inspection/Field Review

    1 infraction

    • 2200 - Accurate thermometer provided and used to evaluate temperature of TCS foods
      • RED
  8. Routine Inspection/Field Review

    0 infractions

  9. Routine Inspection/Field Review

    0 infractions

  10. Routine Inspection/Field Review

    0 infractions

  11. Routine Inspection/Field Review

    7 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 3700 - In-use utensils properly stored
      • BLUE
    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
    • 0400 - Hands washed as required
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  12. Routine Inspection/Field Review

    5 infractions

    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
    • 3700 - In-use utensils properly stored
      • BLUE
    • 4600 - Toilet facilities properly constructed, supplied, cleaned
      • BLUE
    • 2500 - Toxic substances properly identified,...
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  13. Routine Inspection/Field Review

    2 infractions

    • 2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
  14. Routine Inspection/Field Review

    6 infractions

    • 0100 - PIC certified by accredited program or compliance with code, or correct answers
      • RED
    • 0300 - Proper ill worker and conditional employee practices; no ill workers...
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
    • 1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized. no ..
      • RED
    • 0400 - Hands washed as required
      • RED
    • 1000 - Food in good condition, safe and unadulterated; approved additives
      • RED
  15. Consultation/Education - Field

    0 infractions

  16. Routine Inspection/Field Review

    2 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 2200 - Accurate thermometer provided and used ...
      • RED
  17. Return Inspection

    0 infractions

  18. Routine Inspection/Field Review

    6 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 4700 - Garbage, refuse properly disposed; facilities...
      • BLUE
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  19. Routine Inspection/Field Review

    2 infractions

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

    2 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 1900 - No room temperature storage; proper use of time...
      • RED
  21. Consultation/Education - Field

    0 infractions

  22. Return Inspection

    0 infractions

  23. Routine Inspection/Field Review

    5 infractions

    • 4800 - Physical facilities properly installed,...
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
  24. Routine Inspection/Field Review

    2 infractions

    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 0200 - Food Worker Cards current for all food...
      • RED
  25. Consultation/Education - Field

    0 infractions

  26. Consultation/Education - Field

    0 infractions

  27. Routine Inspection/Field Review

    2 infractions

    • 0200 - Food Worker Cards current for all food...
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  28. Routine Inspection/Field Review

    3 infractions

    • 0900 - Proper washing of fruits and vegetables
      • RED
    • 1400 - Raw meats below and away from RTE food
      • RED
    • 2500 - Toxic substances properly identified,...
      • RED
  29. Routine Inspection/Field Review

    2 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 0200 - Food Worker Cards current for all food...
      • RED
  30. Routine Inspection/Field Review

    1 infraction

    • 0200 - Food Worker Cards current for all food...
      • RED
  31. Routine Inspection/Field Review

    4 infractions

    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 0400 - Hands washed as required
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
  32. Routine Inspection/Field Review

    7 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 4500 - Sewage, waste water properly disposed
      • BLUE
    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 3200 - Insects, rodents, animals not present; entrance...
      • BLUE
    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 0700 - Food obtained from approved source
      • RED
    • 1720 - Proper hot holding temperatures; between 130° F...
      • RED
  33. Routine Inspection/Field Review

    0 infractions

  34. Routine Inspection/Field Review

    4 infractions

    • Wiping cloths properly used, stored
      • BLUE
    • Potential food contamination prevented during ...
      • BLUE
    • Adequate handwashing facilities
      • RED
    • Proper cold holding temperatures (greater than 45° F)
      • RED
  35. Consultation/Education - Field

    0 infractions

  36. Routine Inspection/Field Review

    0 infractions

  37. Routine Inspection/Field Review

    3 infractions

    • Insects, rodents, animals not present; entrance...
      • BLUE
    • Plumbing properly sized, installed,...
      • BLUE
    • Proper methods used to prevent bare hand...
      • RED
  38. Consultation/Education - Field

    0 infractions

  39. Routine Inspection/Field Review

    3 infractions

    • Posting of permit; mobile establishment name...
      • BLUE
    • Potential food contamination prevented during ...
      • BLUE
    • Raw meats below and away from RTE food
      • RED
  40. Routine Inspection/Field Review

    3 infractions

    • Plumbing properly sized, installed,...
      • BLUE
    • Potential food contamination prevented during ...
      • BLUE
    • Food Worker Cards current for all food...
      • RED

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