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THETA XI

4522 18TH AVE NE, SEATTLE, WA 98105 · Restaurant (Seating 13-50)

Inspection summary

THETA XI has been inspected 41 times by Public Health – Seattle & King County since January 24, 2006. The most recent inspection, on May 13, 2026, recorded 4 infractions.

19 of 41 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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.

  • 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 13 times across 11 separate inspections, most recently on May 13, 2026. For example: 3400 - Wiping cloths properly used, stored; sanitizer concentration

  • 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 6 times across 4 separate inspections, most recently on June 10, 2025. For example: 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))

  • 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 4 times across 4 separate inspections, most recently on October 16, 2018. For example: 3300 - Potential food contamination prevented during delivery, preparation, storage, display

  • 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 once on October 21, 2013. 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 once on April 28, 2009. For example: 3200 - Insects, rodents, animals not present; entrance...

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.

41 inspections

  1. Routine Inspection/Field Review

    4 infractions

    • 5000 - Posting of permit; mobile establishment name easily visible
      • BLUE
    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
    • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
      • BLUE
    • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
      • RED
  2. Routine Inspection/Field Review

    2 infractions

    • 4800 - Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
      • BLUE
    • 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
      • RED
  3. Routine Inspection/Field Review

    3 infractions

    • 4800 - Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
      • BLUE
    • 4400 - Plumbing properly sized, installed, and maintained; proper backflow devices, indirect drains, no cross-connections
      • BLUE
    • 4200 - Food-contact surfaces maintained, cleaned, sanitized
      • BLUE
  4. Routine Inspection/Field Review

    3 infractions

    • 4400 - Plumbing properly sized, installed, and maintained; proper backflow devices, indirect drains, no cross-connections
      • BLUE
    • 4800 - Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
      • BLUE
    • 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
      • RED
  5. Routine Inspection/Field Review

    2 infractions

    • 4400 - Plumbing properly sized, installed, and maintained; proper backflow devices, indirect drains, no cross-connections
      • BLUE
    • 2600 - Compliance with valid permit; operating and risk control plans, and required written procedures
      • RED
  6. Routine Inspection/Field Review

    2 infractions

    • 4400 - Plumbing properly sized, installed, and maintained; proper backflow devices, indirect drains, no cross-connections
      • BLUE
    • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
      • BLUE
  7. Routine Inspection/Field Review

    3 infractions

    • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
      • BLUE
    • 5000 - Posting of permit; mobile establishment name easily visible
      • BLUE
    • 4000 - Food and nonfood surfaces properly used and constructed; cleanable
      • BLUE
  8. Routine Inspection/Field Review

    0 infractions

  9. Routine Inspection/Field Review

    3 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
    • 4800 - Physical facilities properly installed,...
      • BLUE
  10. Routine Inspection/Field Review

    0 infractions

  11. Routine Inspection/Field Review

    3 infractions

    • 4700 - Garbage, refuse properly disposed; facilities...
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 0100 - PIC certified by accredited program or compliance with code, or correct answers
      • RED
  12. Routine Inspection/Field Review

    2 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 0100 - PIC certified by accredited program or compliance with code, or correct answers
      • RED
  13. Consultation/Education - Field

    0 infractions

  14. Routine Inspection/Field Review

    3 infractions

    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
  15. Routine Inspection/Field Review

    0 infractions

  16. Consultation/Education - Field

    0 infractions

  17. Routine Inspection/Field Review

    0 infractions

  18. Consultation/Education - Field

    0 infractions

  19. Routine Inspection/Field Review

    3 infractions

    • 4800 - Physical facilities properly installed,...
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
  20. Consultation/Education - Field

    0 infractions

  21. Routine Inspection/Field Review

    0 infractions

  22. Consultation/Education - Field

    0 infractions

  23. Routine Inspection/Field Review

    2 infractions

    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 0200 - Food Worker Cards current for all food...
      • RED
  24. Routine Inspection/Field Review

    2 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 1400 - Raw meats below and away from RTE food
      • RED
  25. Consultation/Education - Field

    0 infractions

  26. Routine Inspection/Field Review

    1 infraction

    • 3400 - Wiping cloths properly used, stored
      • BLUE
  27. Routine Inspection/Field Review

    2 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
  28. Consultation/Education - Field

    0 infractions

  29. Routine Inspection/Field Review

    0 infractions

  30. Routine Inspection/Field Review

    0 infractions

  31. Routine Inspection/Field Review

    2 infractions

    • 3900 - Single use and single service articles properly...
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
  32. Consultation/Education - Field

    0 infractions

  33. Routine Inspection/Field Review

    2 infractions

    • 3200 - Insects, rodents, animals not present; entrance...
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
  34. Consultation/Education - Field

    0 infractions

  35. Routine Inspection/Field Review

    3 infractions

    • Non-food contact surfaces maintained and clean
      • BLUE
    • Plumbing properly sized, installed,...
      • BLUE
    • Toxic substances properly identified,...
      • RED
  36. Routine Inspection/Field Review

    3 infractions

    • Non-food contact surfaces maintained and clean
      • BLUE
    • Warewashing facilities properly installed,...
      • BLUE
    • Food-contact surfaces maintained, clean, sanitized
      • BLUE
  37. Consultation/Education - Field

    0 infractions

  38. Routine Inspection/Field Review

    1 infraction

    • Adequate ventilation; lighting; designated area...
      • BLUE
  39. Consultation/Education - Field

    0 infractions

  40. Routine Inspection/Field Review

    3 infractions

    • Non-food contact surfaces maintained and clean
      • BLUE
    • Raw meats below and away from RTE food
      • RED
    • Food Worker Cards current for all food...
      • RED
  41. Routine Inspection/Field Review

    0 infractions

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