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TOULOUSE PETIT KITCHEN & LOUNGE

601 QUEEN ANNE AVE N, SEATTLE, WA 98109 · Restaurant (Seating 151-250)

Inspection summary

TOULOUSE PETIT KITCHEN & LOUNGE has been inspected 50 times by Public Health – Seattle & King County since November 16, 2009. The most recent inspection, on October 9, 2026, found no infractions.

21 of 50 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing 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.

  • 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 37 times across 23 separate inspections, most recently on September 28, 2026. For example: 1710 - Proper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 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 13 times across 10 separate inspections, most recently on September 28, 2026. For example: 4200 - Food-contact surfaces maintained, cleaned, sanitized

  • 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 11 times across 9 separate inspections, most recently on September 28, 2026. For example: 1100 - Proper disposition of returned, unsafe, or contaminated food; proper date marking procedures for food at high risk for Listeria

  • 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 8 times across 7 separate inspections, most recently on September 28, 2026. 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 6 times across 6 separate inspections, most recently on February 13, 2025. For example: 1200 - Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish

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.

50 inspections

  1. Return Inspection

    0 infractions

  2. Routine Inspection/Field Review

    5 infractions

    • 4200 - Food-contact surfaces maintained, cleaned, sanitized
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 1100 - Proper disposition of returned, unsafe, or contaminated food; proper date marking procedures for food at high risk for Listeria
      • RED
    • 1710 - Proper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 degrees Celsius (C))
      • RED
    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
  3. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
  4. Routine Inspection/Field Review

    2 infractions

    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
    • 1200 - Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish
      • RED
  5. Routine Inspection/Field Review

    1 infraction

    • 1200 - Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish
      • RED
  6. Routine Inspection/Field Review

    5 infractions

    • 4300 - Nonfood-contact surfaces maintained and clean
      • BLUE
    • 3000 - Proper thawing methods used
      • BLUE
    • 4800 - Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
      • BLUE
    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
    • 2600 - Compliance with valid permit; operating and risk control plans, and required written procedures
      • RED
  7. Return Inspection

    0 infractions

  8. Routine Inspection/Field Review

    5 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 3100 - Food properly labeled; proper date marking
      • BLUE
    • 1400 - Raw meats below and away from ready-to-eat food; species separated
      • RED
    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
    • 1600 - Proper cooling procedure
      • RED
  9. Return Inspection

    0 infractions

  10. Routine Inspection/Field Review

    3 infractions

    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
    • 1600 - Proper cooling procedure
      • RED
    • 0900 - Proper washing of fruits and vegetables
      • RED
  11. Routine Inspection/Field Review

    0 infractions

  12. Routine Inspection/Field Review

    2 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 1200 - Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish
      • RED
  13. Routine Inspection/Field Review

    7 infractions

    • 2900 - Adequate equipment for temperature control
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 3200 - Insects, rodents, animals not present; entrance controlled.
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 1600 - Proper cooling procedure
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  14. Routine Inspection/Field Review

    1 infraction

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
  15. Consultation/Education - Field

    0 infractions

  16. Routine Inspection/Field Review

    2 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
  17. Routine Inspection/Field Review

    0 infractions

  18. Return Inspection

    0 infractions

  19. Consultation/Education - Field

    0 infractions

  20. Return Inspection

    2 infractions

    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  21. Routine Inspection/Field Review

    2 infractions

    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  22. Consultation/Education - Field

    0 infractions

  23. Routine Inspection/Field Review

    3 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
    • 1200 - Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish
      • RED
  24. Return Inspection

    0 infractions

  25. Return Inspection

    0 infractions

  26. Routine Inspection/Field Review

    8 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 3200 - Insects, rodents, animals not present; entrance controlled.
      • BLUE
    • 1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized. no ..
      • 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
    • 2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
      • RED
  27. Consultation/Education - Field

    0 infractions

  28. Routine Inspection/Field Review

    3 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 4800 - Physical facilities properly installed,...
      • BLUE
    • 1600 - Proper cooling procedure
      • RED
  29. Consultation/Education - Field

    0 infractions

  30. Routine Inspection/Field Review

    2 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  31. Routine Inspection/Field Review

    2 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
  32. Return Inspection

    0 infractions

  33. Return Inspection

    2 infractions

    • 1600 - Proper cooling procedure
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  34. Routine Inspection/Field Review

    5 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 1600 - Proper cooling procedure
      • RED
    • 0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 0400 - Hands washed as required
      • RED
  35. Consultation/Education - Field

    0 infractions

  36. Consultation/Education - Field

    0 infractions

  37. Routine Inspection/Field Review

    1 infraction

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

    0 infractions

  39. Routine Inspection/Field Review

    4 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 2500 - Toxic substances properly identified,...
      • RED
  40. Routine Inspection/Field Review

    3 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 0500 - Proper methods used to prevent bare hand...
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  41. Routine Inspection/Field Review

    3 infractions

    • 3000 - Proper thawing methods used
      • BLUE
    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
  42. Consultation/Education - Field

    0 infractions

  43. Consultation/Education - Field

    0 infractions

  44. Routine Inspection/Field Review

    2 infractions

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
  45. Routine Inspection/Field Review

    2 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 2300 - Proper Consumer Advisory posted for raw ...
      • RED
  46. Routine Inspection/Field Review

    2 infractions

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  47. Consultation/Education - Field

    0 infractions

  48. Routine Inspection/Field Review

    3 infractions

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 0500 - Proper methods used to prevent bare hand...
      • RED
    • 1500 - Proper handling of pooled eggs
      • RED
  49. Routine Inspection/Field Review

    2 infractions

    • 0600 - Adequate handwashing facilities
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  50. Consultation/Education - Field

    0 infractions

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