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THANH SON TOFU OF SEATTLE INC

1248 S KING ST #B, SEATTLE, WA 98144 · Restaurant (Seating 13-50)

Inspection summary

THANH SON TOFU OF SEATTLE INC has been inspected 29 times by Public Health – Seattle & King County since July 7, 2014. The most recent inspection, on October 9, 2026, found no infractions.

14 of 29 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

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 19 times across 11 separate inspections, most recently on December 8, 2023. For example: 1900 - No room temperature storage; proper use of time as a control, procedures available

  • 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 9 times across 7 separate inspections, most recently on March 27, 2026. For example: 3400 - Wiping cloths properly used, stored; sanitizer concentration

  • 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 2 separate inspections, most recently on December 8, 2023. For example: 0500 - Proper barriers used to prevent bare hand contact with ready-to-eat foods

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 4 times across 4 separate inspections, most recently on May 23, 2022. For example: 0200 - Food Worker Cards current for all food workers; new food workers trained

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 4 times across 4 separate inspections, most recently on July 9, 2015. For example: 4300 - Non-food contact surfaces maintained and clean

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.

29 inspections

  1. Educational Inspection

    0 infractions

  2. Routine Inspection/Field Review

    1 infraction

    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
  3. Routine Inspection/Field Review

    0 infractions

  4. Routine Inspection/Field Review

    0 infractions

  5. Routine Inspection/Field Review

    1 infraction

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

    0 infractions

  7. Routine Inspection/Field Review

    3 infractions

    • 1900 - No room temperature storage; proper use of time as a control, procedures available
      • RED
    • 0500 - Proper barriers used to prevent bare hand contact with ready-to-eat foods
      • RED
    • 1600 - Proper cooling procedure
      • RED
  8. Return Inspection

    0 infractions

  9. Routine Inspection/Field Review

    4 infractions

    • 3500 - Employee cleanliness and hygiene
      • BLUE
    • 0500 - Proper barriers used to prevent bare hand contact with ready-to-eat foods
      • RED
    • 1900 - No room temperature storage; proper use of time as a control, procedures available
      • RED
    • 0400 - Hands washed as required
      • RED
  10. 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
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  11. Routine Inspection/Field Review

    2 infractions

    • 1900 - No room temperature storage; proper use of time as a control, procedures available
      • RED
    • 1720 - Proper hot holding temperatures; between 130 to 134 degrees Fahrenheit (F) (54 to 56 degrees Celsius (C))
      • RED
  12. Routine Inspection/Field Review

    1 infraction

    • 1900 - No room temperature storage; proper use of time...
      • RED
  13. Routine Inspection/Field Review

    0 infractions

  14. Consultation/Education - Field

    0 infractions

  15. Routine Inspection/Field Review

    0 infractions

  16. Routine Inspection/Field Review

    1 infraction

    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
  17. Routine Inspection/Field Review

    1 infraction

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

    0 infractions

  19. Consultation/Education - Field

    0 infractions

  20. Routine Inspection/Field Review

    6 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • 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
    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  21. Consultation/Education - Field

    0 infractions

  22. Return Inspection

    0 infractions

  23. Routine Inspection/Field Review

    6 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
  24. Consultation/Education - Field

    0 infractions

  25. Routine Inspection/Field Review

    2 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
  26. Routine Inspection/Field Review

    1 infraction

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

    0 infractions

  28. Routine Inspection/Field Review

    4 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 1600 - Proper cooling procedure
      • RED
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
  29. Routine Inspection/Field Review

    4 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED

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