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SODEXO@SEATTLEPACIFIC U

3307 3RD AVE W, Seattle, WA 98119 · Restaurant (Seating 51-150)

Inspection summary

SODEXO@SEATTLEPACIFIC U has been inspected 39 times by Public Health – Seattle & King County since January 25, 2006. The most recent inspection, on October 31, 2025, found no infractions.

22 of 39 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Cleaning and sanitizing.

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 13 times across 10 separate inspections, most recently on October 2, 2017. For example: 2110 - Proper cold holding temperatures (greater than 45° F)

  • 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 6 times across 5 separate inspections, most recently on March 28, 2025. For example: 0600 - Adequate handwashing facilities

  • 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 5 separate inspections, most recently on February 8, 2023. 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 once on March 6, 2017. For example: 1400 - Raw meats below and away from ready to eat food; species separated

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on September 30, 2014. For example: 3700 - In-use utensils properly stored

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.

39 inspections

  1. Routine Inspection/Field Review

    0 infractions

  2. Routine Inspection/Field Review

    1 infraction

    • 0600 - Adequate handwashing facilities
      • RED
  3. Routine Inspection/Field Review

    0 infractions

  4. Routine Inspection/Field Review

    0 infractions

  5. Routine Inspection/Field Review

    2 infractions

    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
    • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
      • BLUE
  6. Routine Inspection/Field Review

    0 infractions

  7. Routine Inspection/Field Review

    0 infractions

  8. Routine Inspection/Field Review

    2 infractions

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  9. Routine Inspection/Field Review

    1 infraction

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

    0 infractions

  11. Routine Inspection/Field Review

    0 infractions

  12. Routine Inspection/Field Review

    0 infractions

  13. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  14. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  15. Routine Inspection/Field Review

    2 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 3700 - In-use utensils properly stored
      • BLUE
  16. Consultation/Education - Field

    0 infractions

  17. Routine Inspection/Field Review

    0 infractions

  18. Consultation/Education - Field

    0 infractions

  19. Routine Inspection/Field Review

    1 infraction

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

    0 infractions

  21. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  22. Routine Inspection/Field Review

    2 infractions

    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  23. Consultation/Education - Field

    0 infractions

  24. Routine Inspection/Field Review

    2 infractions

    • 2900 - Adequate equipment for temperature control
      • BLUE
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  25. Routine Inspection/Field Review

    1 infraction

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

    0 infractions

  27. Routine Inspection/Field Review

    1 infraction

    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  28. Routine Inspection/Field Review

    0 infractions

  29. Consultation/Education - Field

    0 infractions

  30. Routine Inspection/Field Review

    0 infractions

  31. Routine Inspection/Field Review

    1 infraction

    • 3400 - Wiping cloths properly used, stored
      • BLUE
  32. Routine Inspection/Field Review

    0 infractions

  33. Routine Inspection/Field Review

    0 infractions

  34. Consultation/Education - Field

    0 infractions

  35. Routine Inspection/Field Review

    0 infractions

  36. Consultation/Education - Field

    0 infractions

  37. Return Inspection

    2 infractions

    • Proper cold holding temperatures (greater than 45° F)
      • RED
    • Adequate handwashing facilities
      • RED
  38. Routine Inspection/Field Review

    5 infractions

    • Employee cleanliness and hygiene
      • BLUE
    • In-use utensils properly stored
      • BLUE
    • Adequate handwashing facilities
      • RED
    • No room temperature storage; proper use of time...
      • RED
    • Proper cold holding temperatures (greater than 45° F)
      • RED
  39. Routine Inspection/Field Review

    2 infractions

    • Wiping cloths properly used, stored
      • BLUE
    • Proper cold holding temperatures (greater than 45° F)
      • RED

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