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VEGETABLE BIN

8825 M L KING JR WAY S, SEATTLE, WA 98118 · Restaurant (Seating 13-50)

Inspection summary

VEGETABLE BIN has been inspected 50 times by Public Health – Seattle & King County since June 12, 2006. The most recent inspection, on July 29, 2026, found no infractions.

21 of 50 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 20 times across 16 separate inspections, most recently on July 22, 2025. 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 16 times across 12 separate inspections, most recently on April 25, 2022. 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 11 times across 10 separate inspections, most recently on September 18, 2023. For example: 0500 - Proper barriers used to prevent bare hand contact with ready-to-eat foods

  • 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 10, 2018. For example: 1400 - Raw meats below and away from ready to eat food; species separated

  • 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 4 times across 4 separate inspections, most recently on April 25, 2022. For example: 3100 - Food properly labeled; proper date marking

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. Routine Inspection/Field Review

    0 infractions

  2. Routine Inspection/Field Review

    1 infraction

    • 1710 - Proper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 degrees Celsius (C))
      • RED
  3. Routine Inspection/Field Review

    1 infraction

    • 1720 - Proper hot holding temperatures; between 130 to 134 degrees Fahrenheit (F) (54 to 56 degrees Celsius (C))
      • RED
  4. Routine Inspection/Field Review

    0 infractions

  5. Routine Inspection/Field Review

    0 infractions

  6. Return Inspection

    0 infractions

  7. Routine Inspection/Field Review

    2 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
  8. Return Inspection

    0 infractions

  9. Routine Inspection/Field Review

    2 infractions

    • 1900 - No room temperature storage; proper use of time as a control, procedures available
      • RED
    • 1710 - Proper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 degrees Celsius (C))
      • RED
  10. Routine Inspection/Field Review

    3 infractions

    • 3100 - Food properly labeled; proper date marking
      • BLUE
    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
  11. Routine Inspection/Field Review

    1 infraction

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

    2 infractions

    • 0600 - Adequate handwashing facilities
      • RED
    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
  13. Routine Inspection/Field Review

    1 infraction

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

    1 infraction

    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
  15. Consultation/Education - Field

    0 infractions

  16. Routine Inspection/Field Review

    2 infractions

    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  17. Consultation/Education - Field

    0 infractions

  18. Routine Inspection/Field Review

    2 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
  19. Routine Inspection/Field Review

    3 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 3700 - In-use utensils properly stored
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
  20. Routine Inspection/Field Review

    2 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
  21. Consultation/Education - Field

    0 infractions

  22. Routine Inspection/Field Review

    5 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 3700 - In-use utensils properly stored
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
  23. Consultation/Education - Field

    0 infractions

  24. Routine Inspection/Field Review

    4 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
    • 0400 - Hands washed as required
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  25. Consultation/Education - Field

    0 infractions

  26. Routine Inspection/Field Review

    3 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
  27. Routine Inspection/Field Review

    4 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 3700 - In-use utensils properly stored
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  28. Routine Inspection/Field Review

    3 infractions

    • 3000 - Proper thawing methods used
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
  29. Consultation/Education - Field

    0 infractions

  30. Routine Inspection/Field Review

    0 infractions

  31. Return Inspection

    0 infractions

  32. Consultation/Education - Field

    0 infractions

  33. Routine Inspection/Field Review

    2 infractions

    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
  34. Routine Inspection/Field Review

    1 infraction

    • 1400 - Raw meats below and away from RTE food
      • RED
  35. Consultation/Education - Field

    0 infractions

  36. Routine Inspection/Field Review

    2 infractions

    • 2900 - Adequate equipment for temperature control
      • BLUE
    • 1720 - Proper hot holding temperatures; between 130° F...
      • RED
  37. Routine Inspection/Field Review

    7 infractions

    • 3100 - Proper labeling, signage
      • BLUE
    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 3700 - In-use utensils properly stored
      • BLUE
    • 0200 - Food Worker Cards current for all food...
      • RED
    • 2300 - Proper Consumer Advisory posted for raw ...
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  38. Consultation/Education - Field

    0 infractions

  39. Routine Inspection/Field Review

    4 infractions

    • 3000 - Proper thawing methods used
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 3100 - Proper labeling, signage
      • BLUE
  40. Routine Inspection/Field Review

    3 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
  41. Consultation/Education - Field

    0 infractions

  42. Routine Inspection/Field Review

    3 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
  43. Routine Inspection/Field Review

    0 infractions

  44. Consultation/Education - Field

    0 infractions

  45. Routine Inspection/Field Review

    5 infractions

    • Plumbing properly sized, installed,...
      • BLUE
    • Physical facilities properly installed,...
      • BLUE
    • Proper labeling, signage
      • BLUE
    • Wiping cloths properly used, stored
      • BLUE
    • No room temperature storage; proper use of time...
      • RED
  46. Routine Inspection/Field Review

    1 infraction

    • Wiping cloths properly used, stored
      • BLUE
  47. Consultation/Education - Field

    0 infractions

  48. Routine Inspection/Field Review

    3 infractions

    • Posting of permit; mobile establishment name...
      • BLUE
    • Potential food contamination prevented during ...
      • BLUE
    • Food and non-food surfaces properly used and...
      • BLUE
  49. Consultation/Education - Field

    0 infractions

  50. Routine Inspection/Field Review

    2 infractions

    • Potential food contamination prevented during ...
      • BLUE
    • Proper Consumer Advisory posted for raw ...
      • RED

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