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VILLAGE INN RESTAURANT

31711 PACIFIC HWY S, Federal Way, WA 98003 · Restaurant (Seating 51-150)

Inspection summary

VILLAGE INN RESTAURANT has been inspected 53 times by Public Health – Seattle & King County since May 1, 2006. The most recent inspection, on April 23, 2026, found no infractions.

28 of 53 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: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

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 11 times across 10 separate inspections, most recently on June 2, 2025. 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 8 times across 6 separate inspections, most recently on June 14, 2022. For example: 0600 - Adequate handwashing facilities

  • 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 7 times across 7 separate inspections, most recently on December 4, 2023. For example: 1720 - Proper hot holding temperatures; between 130 to 134 degrees Fahrenheit (F) (54 to 56 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 5 times across 5 separate inspections, most recently on February 2, 2022. For example: 3300 - Potential food contamination prevented during delivery, preparation, storage, display

  • 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 March 7, 2012. For example: 2500 - Toxic substances properly identified,...

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.

53 inspections

  1. Routine Inspection/Field Review

    0 infractions

  2. Routine Inspection/Field Review

    1 infraction

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

    0 infractions

  4. Routine Inspection/Field Review

    0 infractions

  5. Routine Inspection/Field Review

    0 infractions

  6. 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
  7. Routine Inspection/Field Review

    0 infractions

  8. Routine Inspection/Field Review

    2 infractions

    • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
  9. Routine Inspection/Field Review

    1 infraction

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
  10. Routine Inspection/Field Review

    0 infractions

  11. Routine Inspection/Field Review

    0 infractions

  12. Routine Inspection/Field Review

    0 infractions

  13. Routine Inspection/Field Review

    0 infractions

  14. Routine Inspection/Field Review

    2 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 4800 - Physical facilities properly installed,...
      • BLUE
  15. Routine Inspection/Field Review

    0 infractions

  16. Consultation/Education - Field

    0 infractions

  17. Routine Inspection/Field Review

    3 infractions

    • 4800 - Physical facilities properly installed,...
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  18. Routine Inspection/Field Review

    0 infractions

  19. Routine Inspection/Field Review

    0 infractions

  20. Routine Inspection/Field Review

    1 infraction

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
  21. Routine Inspection/Field Review

    0 infractions

  22. Routine Inspection/Field Review

    1 infraction

    • 4400 - Plumbing properly sized, installed,...
      • BLUE
  23. Routine Inspection/Field Review

    0 infractions

  24. Routine Inspection/Field Review

    1 infraction

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

    4 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 3700 - In-use utensils properly stored
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  26. Consultation/Education - Field

    0 infractions

  27. Routine Inspection/Field Review

    2 infractions

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

    0 infractions

  29. Routine Inspection/Field Review

    1 infraction

    • 1500 - Proper handling of pooled eggs
      • RED
  30. Consultation/Education - Field

    0 infractions

  31. Consultation/Education - Field

    0 infractions

  32. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  33. Return Inspection

    0 infractions

  34. Routine Inspection/Field Review

    3 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 2500 - Toxic substances properly identified,...
      • RED
  35. Consultation/Education - Field

    0 infractions

  36. Routine Inspection/Field Review

    1 infraction

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
  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

    2 infractions

    • 0200 - Food Worker Cards current for all food...
      • RED
    • 1500 - Proper handling of pooled eggs
      • RED
  40. Routine Inspection/Field Review

    0 infractions

  41. Routine Inspection/Field Review

    3 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 2500 - Toxic substances properly identified,...
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  42. Consultation/Education - Field

    0 infractions

  43. Routine Inspection/Field Review

    4 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 4400 - Plumbing properly sized, installed,...
      • BLUE
    • 2500 - Toxic substances properly identified,...
      • RED
    • 0200 - Food Worker Cards current for all food...
      • RED
  44. Routine Inspection/Field Review

    1 infraction

    • Food Worker Cards current for all food...
      • RED
  45. Consultation/Education - Field

    0 infractions

  46. Return Inspection

    0 infractions

  47. Routine Inspection/Field Review

    6 infractions

    • In-use utensils properly stored
      • BLUE
    • Potential food contamination prevented during ...
      • BLUE
    • Adequate handwashing facilities
      • RED
    • Hands washed as required
      • RED
    • Proper handling of pooled eggs
      • RED
    • Food Worker Cards current for all food...
      • RED
  48. Routine Inspection/Field Review

    5 infractions

    • Wiping cloths properly used, stored
      • BLUE
    • Potential food contamination prevented during ...
      • BLUE
    • Warewashing facilities properly installed,...
      • BLUE
    • Adequate handwashing facilities
      • RED
    • Hands washed as required
      • RED
  49. Consultation/Education - Field

    0 infractions

  50. Routine Inspection/Field Review

    5 infractions

    • Warewashing facilities properly installed,...
      • BLUE
    • In-use utensils properly stored
      • BLUE
    • Plumbing properly sized, installed,...
      • BLUE
    • Posting of permit; mobile establishment name...
      • BLUE
    • Raw meats below and away from RTE food
      • RED
  51. Routine Inspection/Field Review

    4 infractions

    • Wiping cloths properly used, stored
      • BLUE
    • Food and non-food surfaces properly used and...
      • BLUE
    • Physical facilities properly installed,...
      • BLUE
    • Adequate ventilation; lighting; designated area...
      • BLUE
  52. Consultation/Education - Field

    0 infractions

  53. Routine Inspection/Field Review

    4 infractions

    • In-use utensils properly stored
      • BLUE
    • Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • Adequate handwashing facilities
      • RED
    • Proper cold holding temperatures (greater than 45° F)
      • RED

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