Skip to content
Loading map…

SPRINGROLL HOUSE DELI

1221 S MAIN ST, SEATTLE, WA 98144 · Restaurant (Seating 0-12)

Inspection summary

SPRINGROLL HOUSE DELI has been inspected 55 times by Public Health – Seattle & King County since February 15, 2006. The most recent inspection, on October 2, 2026, found no infractions.

31 of 55 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, Cleaning and sanitizing and Food source, labelling and allergens.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 14 times across 11 separate inspections, most recently on January 25, 2024. For example: 3000 - Proper thawing methods used

  • 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 10 separate inspections, most recently on December 10, 2025. For example: 3400 - Wiping cloths properly used, stored; sanitizer concentration

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 10 times across 9 separate inspections, most recently on December 22, 2010. For example: 3100 - Proper labeling, signage

  • 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 9 separate inspections, most recently on January 25, 2024. For example: 0600 - Adequate handwashing facilities

  • 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 7 times across 6 separate inspections, most recently on April 19, 2023. For example: 3300 - Potential food contamination prevented during delivery, preparation, storage, display

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.

55 inspections

  1. Educational Inspection

    0 infractions

  2. Routine Inspection/Field Review

    1 infraction

    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
  3. Routine Inspection/Field Review

    0 infractions

  4. Routine Inspection/Field Review

    1 infraction

    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
  5. Routine Inspection/Field Review

    0 infractions

  6. Routine Inspection/Field Review

    2 infractions

    • 3000 - Proper thawing methods used
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
  7. Routine Inspection/Field Review

    3 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 1400 - Raw meats below and away from ready-to-eat food; species separated
      • RED
    • 1300 - Food contact surfaces cleaned and sanitized; no cross contamination
      • RED
  8. Routine Inspection/Field Review

    1 infraction

    • 3500 - Employee cleanliness and hygiene
      • BLUE
  9. Routine Inspection/Field Review

    0 infractions

  10. Routine Inspection/Field Review

    0 infractions

  11. Routine Inspection/Field Review

    0 infractions

  12. Consultation/Education - Field

    0 infractions

  13. Routine Inspection/Field Review

    0 infractions

  14. Routine Inspection/Field Review

    0 infractions

  15. Consultation/Education - Field

    0 infractions

  16. Consultation/Education - Field

    0 infractions

  17. Routine Inspection/Field Review

    0 infractions

  18. Consultation/Education - Field

    0 infractions

  19. Routine Inspection/Field Review

    2 infractions

    • 2900 - Adequate equipment for temperature control
      • BLUE
    • 4900 - Adequate ventilation; lighting; designated area...
      • BLUE
  20. Consultation/Education - Field

    0 infractions

  21. Routine Inspection/Field Review

    2 infractions

    • 2900 - Adequate equipment for temperature control
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
  22. Routine Inspection/Field Review

    0 infractions

  23. Consultation/Education - Field

    0 infractions

  24. Routine Inspection/Field Review

    0 infractions

  25. Routine Inspection/Field Review

    0 infractions

  26. Routine Inspection/Field Review

    0 infractions

  27. Consultation/Education - Field

    0 infractions

  28. Routine Inspection/Field Review

    2 infractions

    • 3800 - Utensils, equipment, linens properly stored,...
      • BLUE
    • 3400 - Wiping cloths properly used, stored
      • BLUE
  29. Routine Inspection/Field Review

    2 infractions

    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 1400 - Raw meats below and away from RTE food
      • RED
  30. Consultation/Education - Field

    0 infractions

  31. Routine Inspection/Field Review

    2 infractions

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

    2 infractions

    • 3000 - Proper thawing methods used
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
  33. Consultation/Education - Field

    0 infractions

  34. Routine Inspection/Field Review

    2 infractions

    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
  35. Routine Inspection/Field Review

    4 infractions

    • 3100 - Proper labeling, signage
      • BLUE
    • 3000 - Proper thawing methods used
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
  36. Consultation/Education - Field

    0 infractions

  37. Return Inspection

    1 infraction

    • 3100 - Proper labeling, signage
      • BLUE
  38. Routine Inspection/Field Review

    5 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 3700 - In-use utensils properly stored
      • BLUE
    • 3100 - Proper labeling, signage
      • BLUE
    • 2500 - Toxic substances properly identified,...
      • RED
  39. Consultation/Education - Field

    0 infractions

  40. Return Inspection

    0 infractions

  41. Routine Inspection/Field Review

    3 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 3100 - Proper labeling, signage
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
  42. Routine Inspection/Field Review

    2 infractions

    • 2900 - Adequate equipment for temperature control
      • BLUE
    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
  43. Consultation/Education - Field

    0 infractions

  44. Routine Inspection/Field Review

    3 infractions

    • Proper labeling, signage
      • BLUE
    • Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • No room temperature storage; proper use of time...
      • RED
  45. Consultation/Education - Field

    0 infractions

  46. Routine Inspection/Field Review

    2 infractions

    • Proper labeling, signage
      • BLUE
    • No room temperature storage; proper use of time...
      • RED
  47. Routine Inspection/Field Review

    3 infractions

    • Potential food contamination prevented during ...
      • BLUE
    • Proper labeling, signage
      • BLUE
    • No room temperature storage; proper use of time...
      • RED
  48. Consultation/Education - Field

    0 infractions

  49. Return Inspection

    1 infraction

    • Proper labeling, signage
      • BLUE
  50. Consultation/Education - Field

    0 infractions

  51. Routine Inspection/Field Review

    5 infractions

    • Proper labeling, signage
      • BLUE
    • Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • Warewashing facilities properly installed,...
      • BLUE
    • Food obtained from approved source
      • RED
    • Adequate handwashing facilities
      • RED
  52. Routine Inspection/Field Review

    1 infraction

    • Garbage, refuse properly disposed; facilities...
      • BLUE
  53. Return Inspection

    0 infractions

  54. Routine Inspection/Field Review

    6 infractions

    • Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • Proper thawing methods used
      • BLUE
    • Wiping cloths properly used, stored
      • BLUE
    • Proper hot holding temperatures; between 130° F...
      • RED
    • Adequate handwashing facilities
      • RED
    • No room temperature storage; proper use of time...
      • RED
  55. Consultation/Education - Field

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website