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THAI RECIPE RESTAURANT

2609 S MCCLELLAN ST, SEATTLE, WA 98144 · Restaurant (Seating 13-50)

Inspection summary

THAI RECIPE RESTAURANT has been inspected 55 times by Public Health – Seattle & King County since January 23, 2006. The most recent inspection, on September 18, 2026, found no infractions.

23 of 55 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

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 33 times across 21 separate inspections, most recently on March 28, 2023. 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 29 times across 23 separate inspections, most recently on March 11, 2025. For example: 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used

  • 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 5 times across 5 separate inspections, most recently on November 26, 2013. 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 3 times across 3 separate inspections, most recently on December 13, 2012. For example: 1400 - Raw meats below and away from RTE food

  • 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 March 28, 2023. 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.

55 inspections

  1. Educational Inspection

    0 infractions

  2. Routine Inspection/Field Review

    0 infractions

  3. Routine Inspection/Field Review

    0 infractions

  4. Routine Inspection/Field Review

    1 infraction

    • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
      • BLUE
  5. Routine Inspection/Field Review

    1 infraction

    • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
      • BLUE
  6. Routine Inspection/Field Review

    0 infractions

  7. Return Inspection

    0 infractions

  8. Routine Inspection/Field Review

    8 infractions

    • 3200 - Insects, rodents, animals not present; entrance controlled
      • BLUE
    • 3000 - Proper thawing methods used
      • BLUE
    • 4800 - Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
      • BLUE
    • 4300 - Nonfood-contact surfaces maintained and clean
      • BLUE
    • 1800 - Proper cooking time and temperature; proper use of noncontinuous cooking
      • RED
    • 1300 - Food contact surfaces cleaned and sanitized; no cross contamination
      • RED
    • 2600 - Compliance with valid permit; operating and risk control plans, and required written procedures
      • RED
    • 2500 - Toxic substances properly identified, stored, used
      • RED
  9. Routine Inspection/Field Review

    3 infractions

    • 4300 - Nonfood-contact surfaces maintained and clean
      • BLUE
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
      • RED
  10. Routine Inspection/Field Review

    1 infraction

    • 1600 - Proper cooling procedure
      • RED
  11. Consultation/Education - Field

    0 infractions

  12. Routine Inspection/Field Review

    4 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
  13. Routine Inspection/Field Review

    2 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 2200 - Accurate thermometer provided and used ...
      • RED
  14. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  15. Consultation/Education - Field

    0 infractions

  16. Consultation/Education - Field

    0 infractions

  17. Routine Inspection/Field Review

    2 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
  18. Routine Inspection/Field Review

    2 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 1900 - No room temperature storage; proper use of time...
      • RED
  19. Return Inspection

    0 infractions

  20. Consultation/Education - Field

    0 infractions

  21. Return Inspection

    0 infractions

  22. Routine Inspection/Field Review

    4 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 1600 - Proper cooling procedure
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
  23. Consultation/Education - Field

    0 infractions

  24. Routine Inspection/Field Review

    5 infractions

    • 2900 - Adequate equipment for temperature control
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  25. Return Inspection

    0 infractions

  26. Routine Inspection/Field Review

    7 infractions

    • 2900 - Adequate equipment for temperature control
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 1600 - Proper cooling procedure
      • RED
  27. Consultation/Education - Field

    0 infractions

  28. Routine Inspection/Field Review

    4 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 1600 - Proper cooling procedure
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  29. Routine Inspection/Field Review

    5 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 4800 - Physical facilities properly installed,...
      • BLUE
    • 1600 - Proper cooling procedure
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  30. Routine Inspection/Field Review

    5 infractions

    • 3000 - Proper thawing methods used
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 4800 - Physical facilities properly installed,...
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  31. Consultation/Education - Field

    0 infractions

  32. Routine Inspection/Field Review

    5 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 4800 - Physical facilities properly installed,...
      • BLUE
    • 0200 - Food Worker Cards current for all food...
      • RED
  33. Routine Inspection/Field Review

    2 infractions

    • 3100 - Proper labeling, signage
      • BLUE
    • 1400 - Raw meats below and away from RTE food
      • RED
  34. Consultation/Education - Field

    0 infractions

  35. Routine Inspection/Field Review

    2 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 0400 - Hands washed as required
      • RED
  36. Routine Inspection/Field Review

    2 infractions

    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  37. Consultation/Education - Field

    0 infractions

  38. Routine Inspection/Field Review

    2 infractions

    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  39. Consultation/Education - Field

    0 infractions

  40. Routine Inspection/Field Review

    2 infractions

    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 4800 - Physical facilities properly installed,...
      • BLUE
  41. Routine Inspection/Field Review

    1 infraction

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
  42. Consultation/Education - Field

    0 infractions

  43. Routine Inspection/Field Review

    0 infractions

  44. Routine Inspection/Field Review

    3 infractions

    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
  45. Consultation/Education - Field

    0 infractions

  46. Routine Inspection/Field Review

    2 infractions

    • Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • Raw meats below and away from RTE food
      • RED
  47. Routine Inspection/Field Review

    4 infractions

    • Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • Physical facilities properly installed,...
      • BLUE
    • Adequate handwashing facilities
      • RED
    • Proper cold holding temperatures (greater than 45° F)
      • RED
  48. Return Inspection

    1 infraction

    • Proper cold holding temperatures (greater than 45° F)
      • RED
  49. Return Inspection

    1 infraction

    • Proper cold holding temperatures (greater than 45° F)
      • RED
  50. Routine Inspection/Field Review

    4 infractions

    • Adequate handwashing facilities
      • RED
    • No room temperature storage; proper use of time...
      • RED
    • Proper cold holding temperatures (greater than 45° F)
      • RED
    • Proper hot holding temperatures (less than 130° F )
      • RED
  51. Consultation/Education - Field

    0 infractions

  52. Routine Inspection/Field Review

    1 infraction

    • Adequate handwashing facilities
      • RED
  53. Consultation/Education - Field

    0 infractions

  54. Routine Inspection/Field Review

    3 infractions

    • Wiping cloths properly used, stored
      • BLUE
    • Garbage, refuse properly disposed; facilities...
      • BLUE
    • Accurate thermometer provided and used ...
      • RED
  55. Routine Inspection/Field Review

    3 infractions

    • Non-food contact surfaces maintained and clean
      • BLUE
    • Adequate equipment for temperature control
      • BLUE
    • Wiping cloths properly used, stored
      • BLUE

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