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UNIVERSITY SILVER CLOUD INN

5036 25TH AVE NE, Seattle, WA 98105 · Restaurant (Seating 51-150)

Inspection summary

UNIVERSITY SILVER CLOUD INN has been inspected 35 times by Public Health – Seattle & King County since March 23, 2009. The most recent inspection, on April 15, 2026, found no infractions.

15 of 35 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: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

The last 2 inspections in a row found no infractions. 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 20 times across 14 separate inspections, most recently on December 17, 2024. For example: 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used

  • 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 15 times across 13 separate inspections, most recently on July 2, 2025. For example: 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))

  • 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 7 times across 5 separate inspections, most recently on December 12, 2017. For example: 0600 - Adequate handwashing facilities

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 3 times across 3 separate inspections, most recently on November 26, 2014. For example: 2500 - Toxic substances properly identified,...

  • 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 once on June 14, 2022. For example: 0800 - Water supply, ice from approved source

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.

35 inspections

  1. Routine Inspection/Field Review

    0 infractions

  2. Educational Inspection

    0 infractions

  3. Routine Inspection/Field Review

    1 infraction

    • 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
      • RED
  4. Routine Inspection/Field Review

    2 infractions

    • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
      • BLUE
    • 3000 - Proper thawing methods used
      • BLUE
  5. Routine Inspection/Field Review

    3 infractions

    • 3000 - Proper thawing methods used
      • BLUE
    • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
      • BLUE
    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
  6. Routine Inspection/Field Review

    0 infractions

  7. Routine Inspection/Field Review

    2 infractions

    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
    • 0800 - Water supply, ice from approved source
      • RED
  8. Routine Inspection/Field Review

    3 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
    • 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
      • RED
  9. Routine Inspection/Field Review

    1 infraction

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
  10. Consultation/Education - Field

    0 infractions

  11. Routine Inspection/Field Review

    2 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
  12. Routine Inspection/Field Review

    2 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
  13. Consultation/Education - Field

    0 infractions

  14. Routine Inspection/Field Review

    1 infraction

    • 0600 - Adequate handwashing facilities
      • RED
  15. Routine Inspection/Field Review

    3 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 3500 - Employee cleanliness and hygiene
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
  16. Consultation/Education - Field

    0 infractions

  17. Routine Inspection/Field Review

    0 infractions

  18. Routine Inspection/Field Review

    0 infractions

  19. Consultation/Education - Field

    0 infractions

  20. Routine Inspection/Field Review

    0 infractions

  21. Routine Inspection/Field Review

    4 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 2500 - Toxic substances properly identified,...
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
  22. Consultation/Education - Field

    0 infractions

  23. Consultation/Education - Field

    0 infractions

  24. Routine Inspection/Field Review

    0 infractions

  25. Routine Inspection/Field Review

    1 infraction

    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  26. Routine Inspection/Field Review

    4 infractions

    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 3700 - In-use utensils properly stored
      • BLUE
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
  27. Routine Inspection/Field Review

    1 infraction

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

    5 infractions

    • 3600 - Proper eating, tasting, drinking, or tobacco use
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
  29. Routine Inspection/Field Review

    3 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
    • 2500 - Toxic substances properly identified,...
      • RED
  30. Consultation/Education - Field

    0 infractions

  31. Routine Inspection/Field Review

    3 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 2900 - Adequate equipment for temperature control
      • BLUE
    • 3400 - Wiping cloths properly used, stored
      • BLUE
  32. Routine Inspection/Field Review

    4 infractions

    • 5000 - Posting of permit; mobile establishment name...
      • BLUE
    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 2500 - Toxic substances properly identified,...
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  33. Consultation/Education - Field

    0 infractions

  34. Routine Inspection/Field Review

    2 infractions

    • 0600 - Adequate handwashing facilities
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • BLUE
  35. Routine Inspection/Field Review

    2 infractions

    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 0600 - Adequate handwashing facilities
      • RED

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