THAI TOM

4543 UNIVERSITY WAY NE, SEATTLE, WA 98105 · Restaurant (Seating 13-50)

Inspection summary

THAI TOM has been inspected 60 times by Public Health – Seattle & King County since March 2, 2006. The most recent inspection, on March 31, 2026, found no infractions.

19 of 60 inspections on record found no infractions at all. In the past 12 months there were 2 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 2 inspections in a row found no infractions. 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 45 times across 29 separate inspections, most recently on September 8, 2025. For example: 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
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 30 times across 23 separate inspections, most recently on August 13, 2024. For example: 4200 - Food-contact surfaces maintained, cleaned, sanitized
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 16 times across 11 separate inspections, most recently on March 8, 2018. For example: 0600 - Adequate handwashing facilities
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 12 times across 12 separate inspections, most recently on September 8, 2025. 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 8 times across 7 separate inspections, most recently on October 23, 2017. 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.

60 inspections

Routine Inspection/Field ReviewMar 31, 2026
0 infractions
Educational InspectionMar 11, 2026
0 infractions
Routine Inspection/Field ReviewSep 8, 2025
3 infractions
- 3200 - Insects, rodents, animals not present; entrance controlled
  - BLUE
- 4300 - Nonfood-contact surfaces maintained and clean
  - BLUE
- 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
  - RED
Routine Inspection/Field ReviewMar 13, 2025
2 infractions
- 3200 - Insects, rodents, animals not present; entrance controlled
  - BLUE
- 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
  - RED
Routine Inspection/Field ReviewAug 13, 2024
3 infractions
- 3200 - Insects, rodents, animals not present; entrance controlled
  - BLUE
- 4200 - Food-contact surfaces maintained, cleaned, sanitized
  - BLUE
- 1600 - Proper cooling procedure
  - RED
Routine Inspection/Field ReviewJun 6, 2023
4 infractions
- 3400 - Wiping cloths properly used, stored; sanitizer concentration
  - BLUE
- 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
  - BLUE
- 2600 - Compliance with valid permit; operating and risk control plans, and required written procedures
  - RED
- 0700 - Food obtained from approved source
  - RED
Routine Inspection/Field ReviewSep 15, 2021
2 infractions
- 4200 - Food-contact surfaces maintained, cleaned, sanitized
  - BLUE
- 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
  - BLUE
Consultation/Education - FieldMay 20, 2020
0 infractions
Routine Inspection/Field ReviewSep 17, 2019
2 infractions
- 4400 - Plumbing properly sized, installed,...
  - BLUE
- 2200 - Accurate thermometer provided and used ...
  - RED
Consultation/Education - FieldDec 17, 2018
0 infractions
Routine Inspection/Field ReviewJul 16, 2018
3 infractions
- 4200 - Food-contact surfaces maintained, clean, sanitized
  - BLUE
- 1710 - Proper hot holding temperatures (less than130 degrees)
  - RED
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
Routine Inspection/Field ReviewMar 8, 2018
3 infractions
- 4100 - Warewashing facilities properly installed,...
  - BLUE
- 3400 - Wiping cloths properly used, stored, proper sanitizer
  - BLUE
- 0600 - Adequate handwashing facilities
  - RED
Routine Inspection/Field ReviewOct 23, 2017
5 infractions
- 3300 - Potential food contamination prevented during delivery, preparation, storage, display
  - BLUE
- 3700 - In-use utensils properly stored
  - BLUE
- 4100 - Warewashing facilities properly installed,...
  - BLUE
- 4200 - Food-contact surfaces maintained, clean, sanitized
  - BLUE
- 1900 - No room temperature storage; proper use of time...
  - RED
Routine Inspection/Field ReviewApr 20, 2017
2 infractions
- 2800 - Food received at proper temperature
  - BLUE
- 3300 - Potential food contamination prevented during delivery, preparation, storage, display
  - BLUE
Routine Inspection/Field ReviewApr 12, 2016
2 infractions
- 4200 - Food-contact surfaces maintained, clean, sanitized
  - BLUE
- 1710 - Proper hot holding temperatures (less than130 degrees)
  - RED
Routine Inspection/Field ReviewJan 25, 2016
1 infraction
- 3400 - Wiping cloths properly used, stored, proper sanitizer
  - BLUE
Routine Inspection/Field ReviewJun 15, 2015
3 infractions
- 3900 - Single use and single service articles properly...
  - BLUE
- 0600 - Adequate handwashing facilities
  - RED
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
Consultation/Education - FieldJan 6, 2015
0 infractions
Return InspectionAug 4, 2014
0 infractions
Return InspectionJul 29, 2014
1 infraction
- 1900 - No room temperature storage; proper use of time...
  - RED
Routine Inspection/Field ReviewJul 21, 2014
3 infractions
- 0100 - PIC certified by accredited program or compliance with code, or correct answers
  - RED
- 1900 - No room temperature storage; proper use of time...
  - RED
- 1600 - Proper cooling procedure
  - RED
Consultation/Education - FieldMay 2, 2014
0 infractions
Consultation/Education - FieldDec 16, 2013
0 infractions
Routine Inspection/Field ReviewOct 23, 2013
2 infractions
- 3700 - In-use utensils properly stored
  - BLUE
- 3400 - Wiping cloths properly used, stored, proper sanitizer
  - BLUE
Return InspectionApr 10, 2013
0 infractions
Routine Inspection/Field ReviewApr 1, 2013
7 infractions
- 3400 - Wiping cloths properly used, stored
  - BLUE
- 3600 - Proper eating, tasting, drinking, or tobacco use
  - BLUE
- 4100 - Warewashing facilities properly installed,...
  - BLUE
- 4900 - Adequate ventilation; lighting; designated area...
  - BLUE
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
- 1710 - Proper hot holding temperatures (less than 130° F )
  - RED
- 0200 - Food Worker Cards current for all food...
  - RED
Consultation/Education - FieldSep 26, 2012
0 infractions
Return InspectionMar 19, 2012
1 infraction
- 0500 - Proper methods used to prevent bare hand...
  - RED
Routine Inspection/Field ReviewFeb 29, 2012
6 infractions
- 4200 - Food-contact surfaces maintained, clean, sanitized
  - BLUE
- 4800 - Physical facilities properly installed,...
  - BLUE
- 4900 - Adequate ventilation; lighting; designated area...
  - BLUE
- 0200 - Food Worker Cards current for all food...
  - RED
- 1710 - Proper hot holding temperatures (less than 130° F )
  - RED
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
Routine Inspection/Field ReviewFeb 29, 2012
6 infractions
- 4200 - Food-contact surfaces maintained, clean, sanitized
  - BLUE
- 4800 - Physical facilities properly installed,...
  - BLUE
- 4900 - Adequate ventilation; lighting; designated area...
  - BLUE
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
- 0200 - Food Worker Cards current for all food...
  - RED
- 1710 - Proper hot holding temperatures (less than 130° F )
  - RED
Consultation/Education - FieldOct 17, 2011
0 infractions
Return InspectionJul 28, 2011
1 infraction
- 1900 - No room temperature storage; proper use of time...
  - RED
Routine Inspection/Field ReviewJul 11, 2011
8 infractions
- 3700 - In-use utensils properly stored
  - BLUE
- 3400 - Wiping cloths properly used, stored
  - BLUE
- 3600 - Proper eating, tasting, drinking, or tobacco use
  - BLUE
- 4800 - Physical facilities properly installed,...
  - BLUE
- 3500 - Employee cleanliness and hygiene
  - BLUE
- 0500 - Proper methods used to prevent bare hand...
  - RED
- 1900 - No room temperature storage; proper use of time...
  - RED
- 1710 - Proper hot holding temperatures (less than 130° F )
  - RED
Routine Inspection/Field ReviewMar 17, 2011
7 infractions
- 2900 - Adequate equipment for temperature control
  - BLUE
- 4200 - Food-contact surfaces maintained, clean, sanitized
  - BLUE
- 4800 - Physical facilities properly installed,...
  - BLUE
- 4100 - Warewashing facilities properly installed,...
  - BLUE
- 1710 - Proper hot holding temperatures (less than 130° F )
  - RED
- 2200 - Accurate thermometer provided and used ...
  - RED
- 1900 - No room temperature storage; proper use of time...
  - RED
Consultation/Education - FieldOct 21, 2010
0 infractions
Routine Inspection/Field ReviewAug 27, 2010
4 infractions
- 3400 - Wiping cloths properly used, stored
  - BLUE
- 3300 - Potential food contamination prevented during ...
  - BLUE
- 3700 - In-use utensils properly stored
  - BLUE
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
Routine Inspection/Field ReviewMar 30, 2010
5 infractions
- 3300 - Potential food contamination prevented during ...
  - BLUE
- 4800 - Physical facilities properly installed,...
  - BLUE
- 2900 - Adequate equipment for temperature control
  - BLUE
- 0500 - Proper methods used to prevent bare hand...
  - RED
- 0200 - Food Worker Cards current for all food...
  - RED
Consultation/Education - FieldDec 15, 2009
0 infractions
Routine Inspection/Field ReviewOct 7, 2009
11 infractions
- 3600 - Proper eating, tasting, drinking, or tobacco use
  - BLUE
- 3900 - Single use and single service articles properly...
  - BLUE
- 3200 - Insects, rodents, animals not present; entrance...
  - BLUE
- 4100 - Warewashing facilities properly installed,...
  - BLUE
- 3400 - Wiping cloths properly used, stored
  - BLUE
- 3700 - In-use utensils properly stored
  - BLUE
- 0400 - Hands washed as required
  - RED
- 1710 - Proper hot holding temperatures (less than 130° F )
  - RED
- 1900 - No room temperature storage; proper use of time...
  - RED
- 0600 - Adequate handwashing facilities
  - RED
- 2500 - Toxic substances properly identified,...
  - RED
Return InspectionJul 24, 2009
0 infractions
Routine Inspection/Field ReviewJul 23, 2009
9 infractions
- 3300 - Potential food contamination prevented during ...
  - BLUE
- 4800 - Physical facilities properly installed,...
  - BLUE
- 2500 - Toxic substances properly identified,...
  - RED
- 0400 - Hands washed as required
  - RED
- 0600 - Adequate handwashing facilities
  - RED
- 1600 - Proper cooling procedure
  - RED
- 1900 - No room temperature storage; proper use of time...
  - RED
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
- 1710 - Proper hot holding temperatures (less than 130° F )
  - RED
Routine Inspection/Field ReviewApr 3, 2009
3 infractions
- 4200 - Food-contact surfaces maintained, clean, sanitized
  - BLUE
- 4800 - Physical facilities properly installed,...
  - BLUE
- 2200 - Accurate thermometer provided and used ...
  - RED
Routine Inspection/Field ReviewJan 12, 2009
5 infractions
- 4800 - Physical facilities properly installed,...
  - BLUE
- 3200 - Insects, rodents, animals not present; entrance...
  - BLUE
- 2200 - Accurate thermometer provided and used ...
  - RED
- 0600 - Adequate handwashing facilities
  - RED
- 0200 - Food Worker Cards current for all food...
  - RED
Routine Inspection/Field ReviewOct 3, 2008
4 infractions
- Food-contact surfaces maintained, clean, sanitized
  - BLUE
- Insects, rodents, animals not present; entrance...
  - BLUE
- Plumbing properly sized, installed,...
  - BLUE
- Physical facilities properly installed,...
  - BLUE
Routine Inspection/Field ReviewApr 22, 2008
3 infractions
- Food-contact surfaces maintained, clean, sanitized
  - BLUE
- Insects, rodents, animals not present; entrance...
  - BLUE
- Physical facilities properly installed,...
  - BLUE
Consultation/Education - FieldMar 14, 2008
0 infractions
Return InspectionFeb 22, 2008
2 infractions
- Non-food contact surfaces maintained and clean
  - BLUE
- Physical facilities properly installed,...
  - BLUE
Return InspectionFeb 6, 2008
4 infractions
- Plumbing properly sized, installed,...
  - BLUE
- Physical facilities properly installed,...
  - BLUE
- Toxic substances properly identified,...
  - RED
- No room temperature storage; proper use of time...
  - RED
Return InspectionJan 25, 2008
3 infractions
- Food and non-food surfaces properly used and...
  - BLUE
- Insects, rodents, animals not present; entrance...
  - BLUE
- Physical facilities properly installed,...
  - BLUE
Routine Inspection/Field ReviewJan 11, 2008
12 infractions
- Insects, rodents, animals not present; entrance...
  - BLUE
- Plumbing properly sized, installed,...
  - BLUE
- Proper thawing methods used
  - BLUE
- Utensils, equipment, linens properly stored,...
  - BLUE
- Warewashing facilities properly installed,...
  - BLUE
- Potential food contamination prevented during ...
  - BLUE
- Sewage, waste water properly disposed
  - BLUE
- Physical facilities properly installed,...
  - BLUE
- Toxic substances properly identified,...
  - RED
- Raw meats below and away from RTE food
  - RED
- Adequate handwashing facilities
  - RED
- No room temperature storage; proper use of time...
  - RED
Routine Inspection/Field ReviewJan 3, 2008
7 infractions
- Plumbing properly sized, installed,...
  - BLUE
- In-use utensils properly stored
  - BLUE
- Warewashing facilities properly installed,...
  - BLUE
- Sewage, waste water properly disposed
  - BLUE
- Adequate handwashing facilities
  - RED
- Accurate thermometer provided and used ...
  - RED
- Food Worker Cards current for all food...
  - RED
Routine Inspection/Field ReviewSep 27, 2007
1 infraction
- Single use and single service articles properly...
  - BLUE
Return InspectionSep 6, 2007
0 infractions
Routine Inspection/Field ReviewAug 31, 2007
5 infractions
- Physical facilities properly installed,...
  - BLUE
- Insects, rodents, animals not present; entrance...
  - BLUE
- Plumbing properly sized, installed,...
  - BLUE
- Proper cooling procedure
  - RED
- Proper cold holding temperatures (greater than 45° F)
  - RED
Consultation/Education - FieldMay 21, 2007
0 infractions
Routine Inspection/Field ReviewFeb 16, 2007
2 infractions
- Potential food contamination prevented during ...
  - BLUE
- Proper cold holding temperatures (greater than 45° F)
  - RED
Consultation/Education - FieldOct 31, 2006
0 infractions
Routine Inspection/Field ReviewJul 12, 2006
5 infractions
- Adequate ventilation; lighting; designated area...
  - BLUE
- Insects, rodents, animals not present; entrance...
  - BLUE
- Wiping cloths properly used, stored
  - BLUE
- Non-food contact surfaces maintained and clean
  - BLUE
- Food Worker Cards current for all food...
  - RED
Return InspectionMar 6, 2006
0 infractions
Routine Inspection/Field ReviewMar 2, 2006
4 infractions
- Wiping cloths properly used, stored
  - BLUE
- Insects, rodents, animals not present; entrance...
  - BLUE
- Accurate thermometer provided and used ...
  - RED
- Proper cold holding temperatures (greater than 45° F)
  - RED

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THAI TOM

Inspection summary

What these findings mean

Food temperature controlHigher risk

Cleaning and sanitizingHigher risk

Handwashing and staff hygieneHigher risk

PestsHigher risk

Protecting food from contaminationHigher risk

About this data

60 inspections

Nearby inspected facilities