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TRIPLE DOOR

216 UNION ST, SEATTLE, WA 98101 · Restaurant (Seating > 250)

Inspection summary

TRIPLE DOOR has been inspected 34 times by Public Health – Seattle & King County since April 10, 2006. The most recent inspection, on March 11, 2026, found no infractions.

11 of 34 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions 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 19, 2019. For example: 2110 - Proper cold holding temperatures (greater than 45° F)

  • 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 18 times across 13 separate inspections, most recently on January 27, 2023. 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 11 times across 11 separate inspections, most recently on September 10, 2025. 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 7 times across 7 separate inspections, most recently on October 30, 2024. For example: 3300 - Potential food contamination prevented during delivery, preparation, storage, display

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on February 16, 2012. For example: 3100 - Proper labeling, signage

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.

34 inspections

  1. Routine Inspection/Field Review

    0 infractions

  2. Routine Inspection/Field Review

    2 infractions

    • 0900 - Proper washing of fruits and vegetables
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  3. Routine Inspection/Field Review

    2 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
  4. Routine Inspection/Field Review

    1 infraction

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

    2 infractions

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

    6 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
  7. Routine Inspection/Field Review

    2 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
  8. Routine Inspection/Field Review

    3 infractions

    • 4400 - Plumbing properly sized, installed,...
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
  9. Consultation/Education - Field

    0 infractions

  10. Routine Inspection/Field Review

    4 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  11. Routine Inspection/Field Review

    2 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  12. Routine Inspection/Field Review

    3 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
  13. Consultation/Education - Field

    0 infractions

  14. Routine Inspection/Field Review

    4 infractions

    • 0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
      • RED
    • 1600 - Proper cooling procedure
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  15. Consultation/Education - Field

    0 infractions

  16. Routine Inspection/Field Review

    0 infractions

  17. Consultation/Education - Field

    0 infractions

  18. Return Inspection

    0 infractions

  19. Routine Inspection/Field Review

    5 infractions

    • 3100 - Proper labeling, signage
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1300 - Food contact surfaces used for raw meat...
      • RED
    • 1600 - Proper cooling procedure
      • RED
  20. Routine Inspection/Field Review

    2 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
  21. Consultation/Education - Field

    0 infractions

  22. Routine Inspection/Field Review

    2 infractions

    • 3200 - Insects, rodents, animals not present; entrance...
      • BLUE
    • 4900 - Adequate ventilation; lighting; designated area...
      • BLUE
  23. Routine Inspection/Field Review

    1 infraction

    • 1300 - Food contact surfaces used for raw meat...
      • RED
  24. Routine Inspection/Field Review

    2 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 4800 - Physical facilities properly installed,...
      • BLUE
  25. Consultation/Education - Field

    0 infractions

  26. Routine Inspection/Field Review

    1 infraction

    • 3300 - Potential food contamination prevented during ...
      • BLUE
  27. Routine Inspection/Field Review

    6 infractions

    • Potential food contamination prevented during ...
      • BLUE
    • Warewashing facilities properly installed,...
      • BLUE
    • Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • Plumbing properly sized, installed,...
      • BLUE
    • Insects, rodents, animals not present; entrance...
      • BLUE
    • Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  28. Routine Inspection/Field Review

    4 infractions

    • Physical facilities properly installed,...
      • BLUE
    • Proper handling of pooled eggs
      • RED
    • Proper cold holding temperatures ( 42° F to 45° F)
      • RED
    • Proper cooling procedure
      • RED
  29. Consultation/Education - Field

    0 infractions

  30. Routine Inspection/Field Review

    3 infractions

    • In-use utensils properly stored
      • BLUE
    • Proper cold holding temperatures (greater than 45° F)
      • RED
    • Proper cooling procedure
      • RED
  31. Routine Inspection/Field Review

    5 infractions

    • In-use utensils properly stored
      • BLUE
    • Proper labeling, signage
      • BLUE
    • Adequate handwashing facilities
      • RED
    • Raw meats below and away from RTE food
      • RED
    • Proper cold holding temperatures (greater than 45° F)
      • RED
  32. Routine Inspection/Field Review

    4 infractions

    • Employee cleanliness and hygiene
      • BLUE
    • Warewashing facilities properly installed,...
      • BLUE
    • Food received at proper temperature
      • BLUE
    • Proper cold holding temperatures (greater than 45° F)
      • RED
  33. Routine Inspection/Field Review

    7 infractions

    • Proper eating, tasting, drinking, or tobacco use
      • BLUE
    • Single use and single service articles properly...
      • BLUE
    • Warewashing facilities properly installed,...
      • BLUE
    • Physical facilities properly installed,...
      • BLUE
    • In-use utensils properly stored
      • BLUE
    • Proper cooking time and temperature
      • RED
    • Proper Consumer Advisory posted for raw ...
      • RED
  34. Consultation/Education - Field

    0 infractions

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