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SPICY POPO SZECHUAN FISH

14701 NE 20TH ST STE G, BELLEVUE, WA 98007 · Restaurant (Seating 51-150)

Inspection summary

SPICY POPO SZECHUAN FISH has been inspected 11 times by Public Health – Seattle & King County since March 2, 2021. The most recent inspection, on April 29, 2026, recorded 1 infraction.

None of the 11 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination 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 15 times across 8 separate inspections, most recently on April 17, 2026. For example: 3000 - Proper thawing methods 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 11 times across 7 separate inspections, most recently on April 17, 2026. For example: 3300 - Potential food contamination prevented during delivery, preparation, storage, display

  • 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 9 times across 6 separate inspections, most recently on April 29, 2026. For example: 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and 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 5 times across 5 separate inspections, most recently on September 3, 2024. For example: 0600 - Adequate handwashing facilities

  • 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 2 times across 2 separate inspections, most recently on September 13, 2024. For example: 3200 - Insects, rodents, animals not present; entrance controlled

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.

11 inspections

  1. Return Inspection

    1 infraction

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

    6 infractions

    • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
      • BLUE
    • 3000 - Proper thawing methods used
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 1900 - No room temperature storage; proper use of time as a control, procedures available
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 1400 - Raw meats below and away from ready-to-eat food; species separated
      • RED
  3. Routine Inspection/Field Review

    5 infractions

    • 4400 - Plumbing properly sized, installed, and maintained; proper backflow devices, indirect drains, no cross-connections
      • BLUE
    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
    • 4300 - Nonfood-contact surfaces maintained and clean
      • BLUE
    • 1900 - No room temperature storage; proper use of time as a control, procedures available
      • RED
    • 1400 - Raw meats below and away from ready-to-eat food; species separated
      • RED
  4. Return Inspection

    4 infractions

    • 3200 - Insects, rodents, animals not present; entrance controlled
      • BLUE
    • 4300 - Nonfood-contact surfaces maintained and clean
      • BLUE
    • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
      • RED
    • 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
      • RED
  5. Routine Inspection/Field Review

    13 infractions

    • 3200 - Insects, rodents, animals not present; entrance controlled
      • BLUE
    • 4200 - Food-contact surfaces maintained, cleaned, sanitized
      • BLUE
    • 4300 - Nonfood-contact surfaces maintained and clean
      • BLUE
    • 3000 - Proper thawing methods used
      • BLUE
    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
    • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
      • BLUE
    • 1900 - No room temperature storage; proper use of time as a control, procedures available
      • RED
    • 1100 - Proper disposition of returned, unsafe, or contaminated food; proper date marking procedures for food at high risk for Listeria
      • RED
    • 2600 - Compliance with valid permit; operating and risk control plans, and required written procedures
      • RED
    • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
    • 1400 - Raw meats below and away from ready-to-eat food; species separated
      • RED
    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
  6. Return Inspection

    4 infractions

    • 0600 - Adequate handwashing facilities
      • RED
    • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
      • RED
    • 1100 - Proper disposition of returned, unsafe, or contaminated food; proper date marking procedures for food at high risk for Listeria
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  7. Routine Inspection/Field Review

    12 infractions

    • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
      • 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
    • 4000 - Food and nonfood surfaces properly used and constructed; cleanable
      • BLUE
    • 4200 - Food-contact surfaces maintained, cleaned, sanitized
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 1400 - Raw meats below and away from ready-to-eat food; species separated
      • RED
    • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
      • RED
    • 2200 - Accurate thermometer provided and used to evaluate temperature of TCS foods
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 1100 - Proper disposition of returned, unsafe, or contaminated food; proper date marking procedures for food at high risk for Listeria
      • RED
  8. Routine Inspection/Field Review

    5 infractions

    • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
      • BLUE
    • 4000 - Food and nonfood surfaces properly used and constructed; cleanable
      • BLUE
    • 3000 - Proper thawing methods used
      • BLUE
    • 1900 - No room temperature storage; proper use of time as a control, procedures available
      • RED
    • 1400 - Raw meats below and away from ready-to-eat food; species separated
      • RED
  9. Return Inspection

    1 infraction

    • 4300 - Nonfood-contact surfaces maintained and clean
      • BLUE
  10. Routine Inspection/Field Review

    6 infractions

    • 4300 - Nonfood-contact surfaces maintained and clean
      • BLUE
    • 3700 - In-use utensils properly stored
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 1900 - No room temperature storage; proper use of time as a control, procedures available
      • RED
    • 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  11. Routine Inspection/Field Review

    3 infractions

    • 0600 - Adequate handwashing facilities
      • RED
    • 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
      • RED
    • 2200 - Accurate thermometer provided and used to evaluate temperature of TCS foods
      • RED

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