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SZECHUAN FIRST

18124 E VALLEY HWY, KENT, WA 98032 · Restaurant (Seating 51-150)

Inspection summary

SZECHUAN FIRST has been inspected 39 times by Public Health – Seattle & King County since February 25, 2008. The most recent inspection, on August 27, 2026, found no infractions.

15 of 39 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 13 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 27 times across 15 separate inspections, most recently on August 24, 2026. 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 17 times across 13 separate inspections, most recently on August 24, 2026. 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 13 times across 9 separate inspections, most recently on August 24, 2026. For example: 1500 - Proper preparation of raw shell eggs

  • 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 7 times across 7 separate inspections, most recently on August 24, 2026. For example: 0400 - Hands washed as required

  • 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 6 times across 6 separate inspections, most recently on August 24, 2026. 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.

39 inspections

  1. Return Inspection

    0 infractions

  2. Routine Inspection/Field Review

    13 infractions

    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
    • 4200 - Food-contact surfaces maintained, cleaned, sanitized
      • BLUE
    • 4900 - Adequate ventilation; lighting; designated areas used
      • BLUE
    • 3200 - Insects, rodents, animals not present; entrance controlled
      • BLUE
    • 3000 - Proper thawing methods used
      • BLUE
    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
    • 0400 - Hands washed as required
      • RED
    • 1600 - Proper cooling procedure
      • RED
    • 1500 - Proper preparation of raw shell eggs
      • RED
    • 1400 - Raw meats below and away from ready-to-eat food; species separated
      • RED
    • 1100 - Proper disposition of returned, unsafe, or contaminated food; proper date marking procedures for food at high risk for Listeria
      • RED
    • 1900 - No room temperature storage; proper use of time as a control, procedures available
      • RED
    • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
      • RED
  3. Routine Inspection/Field Review

    8 infractions

    • 3100 - Food properly labeled; proper date marking
      • BLUE
    • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
      • BLUE
    • 4800 - Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
      • BLUE
    • 3200 - Insects, rodents, animals not present; entrance controlled
      • BLUE
    • 1500 - Proper preparation of raw shell eggs
      • RED
    • 1400 - Raw meats below and away from ready-to-eat food; species separated
      • RED
    • 2500 - Toxic substances properly identified, stored, used
      • RED
    • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
      • RED
  4. Routine Inspection/Field Review

    9 infractions

    • 3100 - Food properly labeled; proper date marking
      • BLUE
    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
    • 4200 - Food-contact surfaces maintained, cleaned, sanitized
      • BLUE
    • 4800 - Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
      • BLUE
    • 3200 - Insects, rodents, animals not present; entrance controlled
      • BLUE
    • 4900 - Adequate ventilation; lighting; designated areas used
      • BLUE
    • 1300 - Food contact surfaces cleaned and sanitized; no cross contamination
      • 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
  5. Return Inspection

    0 infractions

  6. Return Inspection

    0 infractions

  7. Routine Inspection/Field Review

    6 infractions

    • 4800 - Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
      • BLUE
    • 0900 - Proper washing of fruits and vegetables
      • RED
    • 0400 - Hands washed as required
      • RED
    • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
      • 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
  8. Routine Inspection/Field Review

    4 infractions

    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
    • 3100 - Food properly labeled; proper date marking
      • BLUE
    • 4800 - Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
      • BLUE
    • 1900 - No room temperature storage; proper use of time as a control, procedures available
      • RED
  9. Routine Inspection/Field Review

    4 infractions

    • 4800 - Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
      • BLUE
    • 3200 - Insects, rodents, animals not present; entrance controlled
      • BLUE
    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
    • 1300 - Food contact surfaces cleaned and sanitized; no cross contamination
      • RED
  10. Return Inspection

    2 infractions

    • 3200 - Insects, rodents, animals not present; entrance controlled
      • BLUE
    • 3700 - In-use utensils properly stored
      • BLUE
  11. Routine Inspection/Field Review

    8 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 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
    • 3200 - Insects, rodents, animals not present; entrance controlled
      • BLUE
    • 3000 - Proper thawing methods used
      • BLUE
    • 1500 - Proper preparation of raw shell eggs
      • RED
    • 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
  12. Routine Inspection/Field Review

    4 infractions

    • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
      • BLUE
    • 3700 - In-use utensils properly stored
      • BLUE
    • 4300 - Nonfood-contact surfaces maintained and clean
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
  13. Routine Inspection/Field Review

    5 infractions

    • 3900 - Single use and single service articles properly...
      • BLUE
    • 3000 - Proper thawing methods used
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
  14. Consultation/Education - Field

    0 infractions

  15. Consultation/Education - Field

    10 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 3000 - Proper thawing methods used
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized. no ..
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 0400 - Hands washed as required
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
  16. Routine Inspection/Field Review

    1 infraction

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
  17. Consultation/Education - Field

    0 infractions

  18. Routine Inspection/Field Review

    1 infraction

    • 1600 - Proper cooling procedure
      • RED
  19. Routine Inspection/Field Review

    4 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
  20. Consultation/Education - Field

    0 infractions

  21. Routine Inspection/Field Review

    3 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized. no ..
      • RED
  22. Routine Inspection/Field Review

    4 infractions

    • 4900 - Adequate ventilation; lighting; designated area...
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 4400 - Plumbing properly sized, installed,...
      • BLUE
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  23. Routine Inspection/Field Review

    3 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 4800 - Physical facilities properly installed,...
      • BLUE
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  24. Consultation/Education - Field

    0 infractions

  25. Return Inspection

    0 infractions

  26. Routine Inspection/Field Review

    3 infractions

    • 0600 - Adequate handwashing facilities
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
  27. Routine Inspection/Field Review

    6 infractions

    • 4800 - Physical facilities properly installed,...
      • BLUE
    • 3000 - Proper thawing methods used
      • BLUE
    • 3700 - In-use utensils properly stored
      • BLUE
    • 1500 - Proper handling of pooled eggs
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 1400 - Raw meats below and away from RTE food
      • RED
  28. Routine Inspection/Field Review

    1 infraction

    • 1900 - No room temperature storage; proper use of time...
      • RED
  29. Consultation/Education - Field

    0 infractions

  30. Return Inspection

    1 infraction

    • 3000 - Proper thawing methods used
      • BLUE
  31. Routine Inspection/Field Review

    7 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 3700 - In-use utensils properly stored
      • BLUE
    • 3000 - Proper thawing methods used
      • BLUE
    • 0200 - Food Worker Cards current for all food...
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  32. Routine Inspection/Field Review

    0 infractions

  33. Return Inspection

    0 infractions

  34. Routine Inspection/Field Review

    8 infractions

    • 3000 - Proper thawing methods used
      • BLUE
    • 3700 - In-use utensils properly stored
      • BLUE
    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 0200 - Food Worker Cards current for all food...
      • RED
    • 1400 - Raw meats below and away from RTE food
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 2500 - Toxic substances properly identified,...
      • RED
    • 1500 - Proper handling of pooled eggs
      • RED
  35. Consultation/Education - Field

    0 infractions

  36. Routine Inspection/Field Review

    0 infractions

  37. Routine Inspection/Field Review

    0 infractions

  38. Consultation/Education - Field

    0 infractions

  39. Routine Inspection/Field Review

    1 infraction

    • Non-food contact surfaces maintained and clean
      • BLUE

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