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SMASH

7101 M L KING JR WAY S Suit 107, Seattle, WA 98118 · Restaurant (Seating 13-50)

Inspection summary

SMASH has been inspected 60 times by Public Health – Seattle & King County since February 28, 2006. The most recent inspection, on July 14, 2026, found no infractions.

24 of 60 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene 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 29 times across 18 separate inspections, most recently on December 26, 2023. For example: 3000 - Proper thawing methods 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 17 times across 15 separate inspections, most recently on August 2, 2024. For example: 0400 - Hands washed as required

  • 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 16 times across 14 separate inspections, most recently on April 30, 2025. For example: 1400 - Raw meats below and away from ready-to-eat food; species separated

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 13 times across 13 separate inspections, most recently on November 13, 2025. For example: 3200 - Insects, rodents, animals not present; entrance controlled

  • 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 12 separate inspections, most recently on March 18, 2024. For example: 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used

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.

60 inspections

  1. Routine Inspection/Field Review

    0 infractions

  2. Routine Inspection/Field Review

    1 infraction

    • 3200 - Insects, rodents, animals not present; entrance controlled
      • BLUE
  3. Routine Inspection/Field Review

    2 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 1400 - Raw meats below and away from ready-to-eat food; species separated
      • RED
  4. Routine Inspection/Field Review

    0 infractions

  5. Routine Inspection/Field Review

    4 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 3200 - Insects, rodents, animals not present; entrance controlled
      • BLUE
    • 4400 - Plumbing properly sized, installed, and maintained; proper backflow devices, indirect drains, no cross-connections
      • BLUE
    • 0400 - Hands washed as required
      • RED
  6. Routine Inspection/Field Review

    2 infractions

    • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
  7. Return Inspection

    0 infractions

  8. Routine Inspection/Field Review

    12 infractions

    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 4300 - Nonfood-contact surfaces maintained and clean
      • BLUE
    • 3000 - Proper thawing methods used
      • BLUE
    • 2900 - Adequate equipment for temperature control
      • BLUE
    • 4400 - Plumbing properly sized, installed, and maintained; proper backflow devices, indirect drains, no cross-connections
      • BLUE
    • 3200 - Insects, rodents, animals not present; entrance controlled
      • BLUE
    • 2500 - Toxic substances properly identified, stored, used
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
    • 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
      • RED
    • 0500 - Proper barriers used to prevent bare hand contact with ready-to-eat foods
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  9. Routine Inspection/Field Review

    2 infractions

    • 3200 - Insects, rodents, animals not present; entrance controlled
      • BLUE
    • 1400 - Raw meats below and away from ready-to-eat food; species separated
      • RED
  10. Routine Inspection/Field Review

    3 infractions

    • 0600 - Adequate handwashing facilities
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 2200 - Accurate thermometer provided and used to evaluate temperature of TCS foods
      • RED
  11. Routine Inspection/Field Review

    4 infractions

    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  12. Routine Inspection/Field Review

    2 infractions

    • 3000 - Proper thawing methods used
      • BLUE
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  13. Routine Inspection/Field Review

    0 infractions

  14. Routine Inspection/Field Review

    0 infractions

  15. Routine Inspection/Field Review

    0 infractions

  16. Consultation/Education - Field

    0 infractions

  17. Consultation/Education - Field

    0 infractions

  18. Routine Inspection/Field Review

    1 infraction

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

    5 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 3000 - Proper thawing methods used
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
  20. Consultation/Education - Field

    0 infractions

  21. Routine Inspection/Field Review

    2 infractions

    • 3000 - Proper thawing methods used
      • BLUE
    • 4400 - Plumbing properly sized, installed,...
      • BLUE
  22. Routine Inspection/Field Review

    4 infractions

    • 2900 - Adequate equipment for temperature control
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 2500 - Toxic substances properly identified,...
      • RED
  23. Return Inspection

    0 infractions

  24. Routine Inspection/Field Review

    0 infractions

  25. Consultation/Education - Field

    0 infractions

  26. Return Inspection

    0 infractions

  27. Routine Inspection/Field Review

    5 infractions

    • 0600 - Adequate handwashing facilities
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1600 - Proper cooling procedure
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
  28. Consultation/Education - Field

    0 infractions

  29. Routine Inspection/Field Review

    4 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 2900 - Adequate equipment for temperature control
      • BLUE
    • 1600 - Proper cooling procedure
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  30. Routine Inspection/Field Review

    3 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 3200 - Insects, rodents, animals not present; entrance controlled.
      • BLUE
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
  31. Routine Inspection/Field Review

    5 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 2500 - Toxic substances properly identified,...
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
      • RED
  32. Consultation/Education - Field

    0 infractions

  33. Routine Inspection/Field Review

    5 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 3200 - Insects, rodents, animals not present; entrance controlled.
      • BLUE
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
  34. Routine Inspection/Field Review

    5 infractions

    • 3200 - Insects, rodents, animals not present; entrance controlled.
      • BLUE
    • 3600 - Proper eating, tasting, drinking, or tobacco use
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  35. Routine Inspection/Field Review

    2 infractions

    • 3200 - Insects, rodents, animals not present; entrance controlled.
      • BLUE
    • 1900 - No room temperature storage; proper use of time...
      • RED
  36. Consultation/Education - Field

    0 infractions

  37. Routine Inspection/Field Review

    2 infractions

    • 4700 - Garbage, refuse properly disposed; facilities...
      • BLUE
    • 2200 - Accurate thermometer provided and used ...
      • RED
  38. Consultation/Education - Field

    0 infractions

  39. Routine Inspection/Field Review

    1 infraction

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

    0 infractions

  41. Return Inspection

    1 infraction

    • 1800 - Proper cooking time and temperature
      • RED
  42. Routine Inspection/Field Review

    6 infractions

    • 3200 - Insects, rodents, animals not present; entrance...
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 1400 - Raw meats below and away from RTE food
      • RED
    • 1800 - Proper cooking time and temperature
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  43. Consultation/Education - Field

    0 infractions

  44. Routine Inspection/Field Review

    6 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 0200 - Food Worker Cards current for all food...
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
  45. Routine Inspection/Field Review

    6 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 3200 - Insects, rodents, animals not present; entrance...
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 1400 - Raw meats below and away from RTE food
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
  46. Consultation/Education - Field

    0 infractions

  47. Routine Inspection/Field Review

    4 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 2500 - Toxic substances properly identified,...
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
    • 0500 - Proper methods used to prevent bare hand...
      • RED
  48. Consultation/Education - Field

    0 infractions

  49. Return Inspection

    2 infractions

    • 4700 - Garbage, refuse properly disposed; facilities...
      • BLUE
    • 4800 - Physical facilities properly installed,...
      • BLUE
  50. Routine Inspection/Field Review

    5 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 3200 - Insects, rodents, animals not present; entrance...
      • BLUE
    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
    • 4700 - Garbage, refuse properly disposed; facilities...
      • BLUE
    • 4800 - Physical facilities properly installed,...
      • BLUE
  51. Routine Inspection/Field Review

    5 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 4700 - Garbage, refuse properly disposed; facilities...
      • BLUE
    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 4900 - Adequate ventilation; lighting; designated area...
      • BLUE
  52. Routine Inspection/Field Review

    2 infractions

    • 3200 - Insects, rodents, animals not present; entrance...
      • BLUE
    • 4700 - Garbage, refuse properly disposed; facilities...
      • BLUE
  53. Consultation/Education - Field

    0 infractions

  54. Routine Inspection/Field Review

    3 infractions

    • Plumbing properly sized, installed,...
      • BLUE
    • Potential food contamination prevented during ...
      • BLUE
    • Proper thawing methods used
      • BLUE
  55. Routine Inspection/Field Review

    1 infraction

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

    0 infractions

  57. Routine Inspection/Field Review

    4 infractions

    • Potential food contamination prevented during ...
      • BLUE
    • Adequate ventilation; lighting; designated area...
      • BLUE
    • Non-food contact surfaces maintained and clean
      • BLUE
    • Adequate handwashing facilities
      • RED
  58. Routine Inspection/Field Review

    4 infractions

    • Non-food contact surfaces maintained and clean
      • BLUE
    • Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • Hands washed as required
      • RED
    • Food Worker Cards current for all food...
      • RED
  59. Consultation/Education - Field

    0 infractions

  60. Routine Inspection/Field Review

    1 infraction

    • Insects, rodents, animals not present; entrance...
      • BLUE

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