Spud Fish and Chips Greenlake ll
6860 E Green Lake WAY N, Seattle, WA 98115 · Restaurant (Seating 0-12)
Inspection summary
Spud Fish and Chips Greenlake ll has been inspected 7 times by Public Health – Seattle & King County since December 8, 2022. The most recent inspection, on May 22, 2026, found no infractions.
5 of 7 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 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 once on December 16, 2025. For example:
1800 - Proper cooking time and temperature; proper use of noncontinuous cooking
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 once on March 14, 2023. 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.
7 inspections
- Routine Inspection/Field Review
0 infractions
- Routine Inspection/Field Review
1 infraction
- 1800 - Proper cooking time and temperature; proper use of noncontinuous cooking
- RED
- 1800 - Proper cooking time and temperature; proper use of noncontinuous cooking
- Routine Inspection/Field Review
0 infractions
- Routine Inspection/Field Review
0 infractions
- Routine Inspection/Field Review
0 infractions
- Routine Inspection/Field Review
1 infraction
- 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
- BLUE
- 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
- Routine Inspection/Field Review
0 infractions
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