TAN DINH DELI

1212 S MAIN ST #A, Seattle, WA 98144 · Restaurant (Seating 0-12)

Inspection summary

TAN DINH DELI has been inspected 72 times by Public Health – Seattle & King County since February 1, 2006. The most recent inspection, on September 24, 2026, found no infractions.

25 of 72 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Food source, labelling and allergens and Cleaning and sanitizing.

The last 3 inspections in a row found no infractions. 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 58 times across 31 separate inspections, most recently on April 19, 2023. For example: 1710 - Proper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 degrees Celsius (C))
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 25 times across 24 separate inspections, most recently on March 28, 2024. For example: 3100 - Food properly labeled; proper date marking
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 21 times across 16 separate inspections, most recently on April 19, 2023. For example: 4200 - Food-contact surfaces maintained, cleaned, sanitized
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 17 times across 17 separate inspections, most recently on May 29, 2019. For example: 3200 - Insects, rodents, animals not present; entrance controlled.
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 10 times across 9 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.

72 inspections

Educational InspectionSep 24, 2026
0 infractions
Routine Inspection/Field ReviewApr 23, 2025
0 infractions
Routine Inspection/Field ReviewJul 31, 2024
0 infractions
Routine Inspection/Field ReviewMar 28, 2024
1 infraction
- 3100 - Food properly labeled; proper date marking
  - BLUE
Routine Inspection/Field ReviewApr 19, 2023
5 infractions
- 3300 - Potential food contamination prevented during delivery, preparation, storage, display
  - BLUE
- 4300 - Nonfood-contact surfaces maintained and clean
  - BLUE
- 4200 - Food-contact surfaces maintained, cleaned, sanitized
  - BLUE
- 0200 - Food Worker Cards current for all food workers; new food workers trained
  - RED
- 1710 - Proper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 degrees Celsius (C))
  - RED
Routine Inspection/Field ReviewDec 7, 2022
5 infractions
- 3100 - Food properly labeled; proper date marking
  - BLUE
- 3300 - Potential food contamination prevented during delivery, preparation, storage, display
  - BLUE
- 4200 - Food-contact surfaces maintained, cleaned, sanitized
  - BLUE
- 3700 - In-use utensils properly stored
  - BLUE
- 4300 - Nonfood-contact surfaces maintained and clean
  - BLUE
Routine Inspection/Field ReviewDec 16, 2021
4 infractions
- 4300 - Nonfood-contact surfaces maintained and clean
  - BLUE
- 4200 - Food-contact surfaces maintained, cleaned, sanitized
  - BLUE
- 3400 - Wiping cloths properly used, stored; sanitizer concentration
  - BLUE
- 1720 - Proper hot holding temperatures; between 130 to 134 degrees Fahrenheit (F) (54 to 56 degrees Celsius (C))
  - RED
Routine Inspection/Field ReviewMay 29, 2019
5 infractions
- 3200 - Insects, rodents, animals not present; entrance controlled.
  - BLUE
- 4300 - Non-food contact surfaces maintained and clean
  - BLUE
- 4800 - Physical facilities properly installed,...
  - BLUE
- 3700 - In-use utensils properly stored
  - BLUE
- 2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
  - RED
Routine Inspection/Field ReviewJan 16, 2019
3 infractions
- 3400 - Wiping cloths properly used, stored, proper sanitizer
  - BLUE
- 3700 - In-use utensils properly stored
  - BLUE
- 4200 - Food-contact surfaces maintained, clean, sanitized
  - BLUE
Return InspectionJun 28, 2018
0 infractions
Return InspectionJun 14, 2018
2 infractions
- 1600 - Proper cooling procedure
  - RED
- 2200 - Accurate thermometer provided and used ...
  - RED
Routine Inspection/Field ReviewJun 5, 2018
3 infractions
- 1600 - Proper cooling procedure
  - RED
- 2200 - Accurate thermometer provided and used ...
  - RED
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
Consultation/Education - FieldFeb 20, 2018
0 infractions
Consultation/Education - FieldDec 8, 2017
0 infractions
Routine Inspection/Field ReviewMay 12, 2017
5 infractions
- 3700 - In-use utensils properly stored
  - BLUE
- 4100 - Warewashing facilities properly installed,...
  - BLUE
- 1600 - Proper cooling procedure
  - RED
- 1900 - No room temperature storage; proper use of time...
  - RED
- 0600 - Adequate handwashing facilities
  - RED
Consultation/Education - FieldDec 8, 2016
0 infractions
Return InspectionSep 27, 2016
0 infractions
Routine Inspection/Field ReviewSep 21, 2016
2 infractions
- 1710 - Proper hot holding temperatures (less than130 degrees)
  - RED
- 1600 - Proper cooling procedure
  - RED
Return InspectionJun 2, 2016
0 infractions
Routine Inspection/Field ReviewMay 18, 2016
9 infractions
- 4100 - Warewashing facilities properly installed,...
  - BLUE
- 3700 - In-use utensils properly stored
  - BLUE
- 3400 - Wiping cloths properly used, stored, proper sanitizer
  - BLUE
- 1900 - No room temperature storage; proper use of time...
  - RED
- 2200 - Accurate thermometer provided and used ...
  - RED
- 0100 - PIC certified by accredited program or compliance with code, or correct answers
  - RED
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
- 1710 - Proper hot holding temperatures (less than130 degrees)
  - RED
- 0200 - Food Worker Cards current for all food workers; new food workers trained
  - RED
Consultation/Education - FieldDec 29, 2015
0 infractions
Routine Inspection/Field ReviewAug 3, 2015
7 infractions
- 3700 - In-use utensils properly stored
  - BLUE
- 4100 - Warewashing facilities properly installed,...
  - BLUE
- 2900 - Adequate equipment for temperature control
  - BLUE
- 3400 - Wiping cloths properly used, stored, proper sanitizer
  - BLUE
- 1710 - Proper hot holding temperatures (less than130 degrees)
  - RED
- 2200 - Accurate thermometer provided and used ...
  - RED
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
Return InspectionMar 6, 2015
0 infractions
Routine Inspection/Field ReviewFeb 18, 2015
9 infractions
- 2900 - Adequate equipment for temperature control
  - BLUE
- 3700 - In-use utensils properly stored
  - BLUE
- 4100 - Warewashing facilities properly installed,...
  - BLUE
- 3400 - Wiping cloths properly used, stored, proper sanitizer
  - BLUE
- 1710 - Proper hot holding temperatures (less than130 degrees)
  - RED
- 0200 - Food Worker Cards current for all food workers; new food workers trained
  - RED
- 1900 - No room temperature storage; proper use of time...
  - RED
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
- 2200 - Accurate thermometer provided and used ...
  - RED
Consultation/Education - FieldNov 20, 2014
0 infractions
Routine Inspection/Field ReviewMay 22, 2014
4 infractions
- 3700 - In-use utensils properly stored
  - BLUE
- 2900 - Adequate equipment for temperature control
  - BLUE
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
- 0200 - Food Worker Cards current for all food workers; new food workers trained
  - RED
Return InspectionMar 19, 2014
0 infractions
Return InspectionMar 6, 2014
0 infractions
Routine Inspection/Field ReviewFeb 14, 2014
8 infractions
- 3300 - Potential food contamination prevented during delivery, preparation, storage, display
  - BLUE
- 3800 - Utensils, equipment, linens properly stored,...
  - BLUE
- 3700 - In-use utensils properly stored
  - BLUE
- 1600 - Proper cooling procedure
  - RED
- 1710 - Proper hot holding temperatures (less than130 degrees)
  - RED
- 1900 - No room temperature storage; proper use of time...
  - RED
- 0200 - Food Worker Cards current for all food workers; new food workers trained
  - RED
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
Routine Inspection/Field ReviewSep 20, 2013
3 infractions
- 4300 - Non-food contact surfaces maintained and clean
  - BLUE
- 4200 - Food-contact surfaces maintained, clean, sanitized
  - BLUE
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
Consultation/Education - FieldMay 29, 2013
0 infractions
Routine Inspection/Field ReviewFeb 27, 2013
3 infractions
- 3800 - Utensils, equipment, linens properly stored,...
  - BLUE
- 4300 - Non-food contact surfaces maintained and clean
  - BLUE
- 1400 - Raw meats below and away from RTE food
  - RED
Routine Inspection/Field ReviewNov 2, 2012
4 infractions
- 3100 - Proper labeling, signage
  - BLUE
- 3400 - Wiping cloths properly used, stored
  - BLUE
- 4300 - Non-food contact surfaces maintained and clean
  - BLUE
- 0400 - Hands washed as required
  - RED
Consultation/Education - FieldApr 12, 2012
0 infractions
Consultation/Education - FieldApr 10, 2012
0 infractions
Routine Inspection/Field ReviewFeb 7, 2012
4 infractions
- 3200 - Insects, rodents, animals not present; entrance...
  - BLUE
- 4200 - Food-contact surfaces maintained, clean, sanitized
  - BLUE
- 0400 - Hands washed as required
  - RED
- 1400 - Raw meats below and away from RTE food
  - RED
Consultation/Education - FieldNov 10, 2011
0 infractions
Routine Inspection/Field ReviewAug 10, 2011
5 infractions
- 3100 - Proper labeling, signage
  - BLUE
- 3200 - Insects, rodents, animals not present; entrance...
  - BLUE
- 1900 - No room temperature storage; proper use of time...
  - RED
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
- 0700 - Food obtained from approved source
  - RED
Return InspectionJun 21, 2011
0 infractions
Return InspectionJun 9, 2011
3 infractions
- 3100 - Proper labeling, signage
  - BLUE
- 2120 - Proper cold holding temperatures ( 42° F to 45° F)
  - RED
- 1900 - No room temperature storage; proper use of time...
  - RED
Routine Inspection/Field ReviewMay 18, 2011
8 infractions
- 3200 - Insects, rodents, animals not present; entrance...
  - BLUE
- 3100 - Proper labeling, signage
  - BLUE
- 3400 - Wiping cloths properly used, stored
  - BLUE
- 1400 - Raw meats below and away from RTE food
  - RED
- 1710 - Proper hot holding temperatures (less than 130° F )
  - RED
- 1900 - No room temperature storage; proper use of time...
  - RED
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
- 2200 - Accurate thermometer provided and used ...
  - RED
Consultation/Education - FieldJul 13, 2010
0 infractions
Return InspectionMay 12, 2010
2 infractions
- 3100 - Proper labeling, signage
  - BLUE
- 4800 - Physical facilities properly installed,...
  - BLUE
Routine Inspection/Field ReviewApr 27, 2010
3 infractions
- 3100 - Proper labeling, signage
  - BLUE
- 1900 - No room temperature storage; proper use of time...
  - RED
- 1710 - Proper hot holding temperatures (less than 130° F )
  - RED
Return InspectionApr 9, 2010
2 infractions
- 3100 - Proper labeling, signage
  - BLUE
- 1900 - No room temperature storage; proper use of time...
  - RED
Routine Inspection/Field ReviewJan 22, 2010
5 infractions
- 3200 - Insects, rodents, animals not present; entrance...
  - BLUE
- 4800 - Physical facilities properly installed,...
  - BLUE
- 3100 - Proper labeling, signage
  - BLUE
- 0600 - Adequate handwashing facilities
  - RED
- 1900 - No room temperature storage; proper use of time...
  - RED
Return InspectionDec 30, 2009
3 infractions
- 3100 - Proper labeling, signage
  - BLUE
- 4800 - Physical facilities properly installed,...
  - BLUE
- 1710 - Proper hot holding temperatures (less than 130° F )
  - RED
Routine Inspection/Field ReviewApr 2, 2009
6 infractions
- 3100 - Proper labeling, signage
  - BLUE
- 3200 - Insects, rodents, animals not present; entrance...
  - BLUE
- 4200 - Food-contact surfaces maintained, clean, sanitized
  - BLUE
- 4800 - Physical facilities properly installed,...
  - BLUE
- 3300 - Potential food contamination prevented during ...
  - BLUE
- 1900 - No room temperature storage; proper use of time...
  - RED
Consultation/Education - FieldMar 26, 2009
0 infractions
Routine Inspection/Field ReviewJan 15, 2009
6 infractions
- 3200 - Insects, rodents, animals not present; entrance...
  - BLUE
- 4800 - Physical facilities properly installed,...
  - BLUE
- 4000 - Food and non-food surfaces properly used and...
  - BLUE
- 4100 - Warewashing facilities properly installed,...
  - BLUE
- 1900 - No room temperature storage; proper use of time...
  - RED
- 1710 - Proper hot holding temperatures (less than 130° F )
  - RED
Routine Inspection/Field ReviewAug 20, 2008
4 infractions
- Physical facilities properly installed,...
  - BLUE
- Insects, rodents, animals not present; entrance...
  - BLUE
- Proper labeling, signage
  - BLUE
- No room temperature storage; proper use of time...
  - RED
Consultation/Education - FieldMar 25, 2008
0 infractions
Routine Inspection/Field ReviewJan 14, 2008
5 infractions
- Insects, rodents, animals not present; entrance...
  - BLUE
- Proper labeling, signage
  - BLUE
- Physical facilities properly installed,...
  - BLUE
- No room temperature storage; proper use of time...
  - RED
- Food in good condition, safe and unadulterat...
  - RED
Return InspectionNov 20, 2007
1 infraction
- Proper labeling, signage
  - BLUE
Return InspectionNov 5, 2007
5 infractions
- Proper labeling, signage
  - BLUE
- Non-food contact surfaces maintained and clean
  - BLUE
- Food and non-food surfaces properly used and...
  - BLUE
- No room temperature storage; proper use of time...
  - RED
- Adequate handwashing facilities
  - RED
Return InspectionOct 29, 2007
4 infractions
- Food and non-food surfaces properly used and...
  - BLUE
- Non-food contact surfaces maintained and clean
  - BLUE
- Insects, rodents, animals not present; entrance...
  - BLUE
- Physical facilities properly installed,...
  - BLUE
Return InspectionOct 16, 2007
4 infractions
- Insects, rodents, animals not present; entrance...
  - BLUE
- Non-food contact surfaces maintained and clean
  - BLUE
- Physical facilities properly installed,...
  - BLUE
- No room temperature storage; proper use of time...
  - RED
Return InspectionOct 9, 2007
3 infractions
- Insects, rodents, animals not present; entrance...
  - BLUE
- Physical facilities properly installed,...
  - BLUE
- Proper labeling, signage
  - BLUE
Return InspectionOct 3, 2007
3 infractions
- Non-food contact surfaces maintained and clean
  - BLUE
- Insects, rodents, animals not present; entrance...
  - BLUE
- Physical facilities properly installed,...
  - BLUE
Return InspectionSep 24, 2007
6 infractions
- Insects, rodents, animals not present; entrance...
  - BLUE
- Utensils, equipment, linens properly stored,...
  - BLUE
- Proper labeling, signage
  - BLUE
- Food-contact surfaces maintained, clean, sanitized
  - BLUE
- Physical facilities properly installed,...
  - BLUE
- No room temperature storage; proper use of time...
  - RED
Return InspectionSep 18, 2007
4 infractions
- Proper labeling, signage
  - BLUE
- Insects, rodents, animals not present; entrance...
  - BLUE
- Physical facilities properly installed,...
  - BLUE
- Non-food contact surfaces maintained and clean
  - BLUE
Routine Inspection/Field ReviewSep 10, 2007
7 infractions
- Food-contact surfaces maintained, clean, sanitized
  - BLUE
- Non-food contact surfaces maintained and clean
  - BLUE
- Physical facilities properly installed,...
  - BLUE
- Insects, rodents, animals not present; entrance...
  - BLUE
- Proper labeling, signage
  - BLUE
- Adequate handwashing facilities
  - RED
- Toxic substances properly identified,...
  - RED
Routine Inspection/Field ReviewJul 18, 2007
4 infractions
- Physical facilities properly installed,...
  - BLUE
- Proper labeling, signage
  - BLUE
- Insects, rodents, animals not present; entrance...
  - BLUE
- Non-food contact surfaces maintained and clean
  - BLUE
Return InspectionJun 26, 2007
1 infraction
- Proper labeling, signage
  - BLUE
Consultation/Education - FieldJun 6, 2007
0 infractions
Routine Inspection/Field ReviewApr 23, 2007
2 infractions
- Proper labeling, signage
  - BLUE
- Proper hot holding temperatures (less than 130° F )
  - RED
Consultation/Education - FieldApr 6, 2007
0 infractions
Routine Inspection/Field ReviewFeb 20, 2007
3 infractions
- Physical facilities properly installed,...
  - BLUE
- Adequate ventilation; lighting; designated area...
  - BLUE
- Proper hot holding temperatures (less than 130° F )
  - RED
Return InspectionDec 28, 2006
1 infraction
- No room temperature storage; proper use of time...
  - RED
Return InspectionDec 11, 2006
1 infraction
- No room temperature storage; proper use of time...
  - RED
Routine Inspection/Field ReviewAug 22, 2006
7 infractions
- Proper labeling, signage
  - BLUE
- Non-food contact surfaces maintained and clean
  - BLUE
- Potential food contamination prevented during ...
  - BLUE
- Adequate handwashing facilities
  - RED
- No room temperature storage; proper use of time...
  - RED
- Proper hot holding temperatures (less than 130° F )
  - RED
- Proper Consumer Advisory posted for raw ...
  - RED
Consultation/Education - FieldFeb 1, 2006
0 infractions

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TAN DINH DELI

Inspection summary

What these findings mean

Food temperature controlHigher risk

Food source, labelling and allergensHigher risk

Cleaning and sanitizingHigher risk

PestsHigher risk

Protecting food from contaminationHigher risk

About this data

72 inspections

Nearby inspected facilities