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SUMO EXPRESS 3 LLC

219 BROADWAY E STE 18, SEATTLE, WA 98102 · Restaurant (Seating 13-50)

Inspection summary

SUMO EXPRESS 3 LLC has been inspected 11 times by Public Health – Seattle & King County since November 13, 2020. The most recent inspection, on September 23, 2026, recorded 3 infractions.

3 of 11 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Handwashing and staff hygiene.

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 10 times across 7 separate inspections, most recently on September 23, 2026. For example: 1900 - No room temperature storage; proper use of time as a control, procedures available

  • 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 9 times across 6 separate inspections, most recently on September 23, 2026. For example: 2300 - Proper consumer advisory posted for raw or undercooked foods

  • 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 4 times across 4 separate inspections, most recently on October 16, 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 3 times across 3 separate inspections, most recently on September 23, 2026. For example: 3400 - Wiping cloths properly used, stored; sanitizer concentration

  • 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 once on December 12, 2022. 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. Routine Inspection/Field Review

    3 infractions

    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
    • 1900 - No room temperature storage; proper use of time as a control, procedures available
      • RED
    • 2300 - Proper consumer advisory posted for raw or undercooked foods
      • RED
  2. Routine Inspection/Field Review

    5 infractions

    • 3000 - Proper thawing methods used
      • BLUE
    • 4400 - Plumbing properly sized, installed, and maintained; proper backflow devices, indirect drains, no cross-connections
      • BLUE
    • 4200 - Food-contact surfaces maintained, cleaned, sanitized
      • BLUE
    • 1400 - Raw meats below and away from ready-to-eat food; species separated
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  3. Return Inspection

    1 infraction

    • 1900 - No room temperature storage; proper use of time as a control, procedures available
      • RED
  4. Routine Inspection/Field Review

    3 infractions

    • 1900 - No room temperature storage; proper use of time as a control, procedures available
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
    • 1400 - Raw meats below and away from ready-to-eat food; species separated
      • RED
  5. Return Inspection

    0 infractions

  6. Routine Inspection/Field Review

    4 infractions

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

    9 infractions

    • 4900 - Adequate ventilation; lighting; designated areas used
      • BLUE
    • 1710 - Proper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 degrees Celsius (C))
      • RED
    • 2200 - Accurate thermometer provided and used to evaluate temperature of TCS foods
      • RED
    • 2300 - Proper consumer advisory posted for raw or undercooked foods
      • RED
    • 1400 - Raw meats below and away from ready-to-eat food; species separated
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • 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
    • 0600 - Adequate handwashing facilities
      • RED
  8. Routine Inspection/Field Review

    8 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 4300 - Nonfood-contact surfaces maintained and clean
      • BLUE
    • 4000 - Food and nonfood surfaces properly used and constructed; cleanable
      • BLUE
    • 3000 - Proper thawing methods used
      • BLUE
    • 3200 - Insects, rodents, animals not present; entrance controlled
      • BLUE
    • 2200 - Accurate thermometer provided and used to evaluate temperature of TCS foods
      • RED
    • 1400 - Raw meats below and away from ready-to-eat food; species separated
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  9. Routine Inspection/Field Review

    3 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
      • BLUE
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  10. Routine Inspection/Field Review

    0 infractions

  11. Consultation/Education - Field

    0 infractions

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