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WILD GINGER RESTAURANT

1401 3RD AVE, SEATTLE, WA 98101 · Restaurant (Seating > 250)

Inspection summary

WILD GINGER RESTAURANT has been inspected 43 times by Public Health – Seattle & King County since April 28, 2006. The most recent inspection, on May 4, 2026, recorded 2 infractions.

16 of 43 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 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 17 times across 15 separate inspections, most recently on January 27, 2023. For example: 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 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 14 times across 13 separate inspections, most recently on May 4, 2026. For example: 3400 - Wiping cloths properly used, stored; sanitizer concentration

  • 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 July 3, 2025. For example: 1400 - Raw meats below and away from ready-to-eat food; species separated

  • 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 9 separate inspections, most recently on August 21, 2018. 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 4 times across 4 separate inspections, most recently on September 17, 2024. For example: 3200 - Insects, rodents, animals not present; entrance controlled

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.

43 inspections

  1. Routine Inspection/Field Review

    2 infractions

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

    2 infractions

    • 4800 - Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
      • BLUE
    • 1400 - Raw meats below and away from ready-to-eat food; species separated
      • RED
  3. Routine Inspection/Field Review

    3 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 3200 - Insects, rodents, animals not present; entrance controlled
      • BLUE
    • 0900 - Proper washing of fruits and vegetables
      • RED
  4. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
  5. Consultation/Education - Field

    0 infractions

  6. Routine Inspection/Field Review

    2 infractions

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

    3 infractions

    • 1200 - Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  8. Return Inspection

    0 infractions

  9. Routine Inspection/Field Review

    4 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 2500 - Toxic substances properly identified,...
      • RED
  10. Consultation/Education - Field

    0 infractions

  11. Routine Inspection/Field Review

    0 infractions

  12. Routine Inspection/Field Review

    3 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 1200 - Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  13. Consultation/Education - Field

    0 infractions

  14. Routine Inspection/Field Review

    5 infractions

    • 4400 - Plumbing properly sized, installed,...
      • BLUE
    • 4800 - Physical facilities properly installed,...
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
    • 2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
      • RED
  15. Routine Inspection/Field Review

    2 infractions

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

    0 infractions

  17. Routine Inspection/Field Review

    1 infraction

    • 4800 - Physical facilities properly installed,...
      • BLUE
  18. Routine Inspection/Field Review

    3 infractions

    • 4800 - Physical facilities properly installed,...
      • BLUE
    • 3100 - Proper labeling, signage
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
  19. Routine Inspection/Field Review

    1 infraction

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

    0 infractions

  21. Routine Inspection/Field Review

    1 infraction

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

    3 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 4800 - Physical facilities properly installed,...
      • BLUE
    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
  23. Consultation/Education - Field

    0 infractions

  24. Routine Inspection/Field Review

    2 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  25. Consultation/Education - Field

    0 infractions

  26. Consultation/Education - Field

    0 infractions

  27. Routine Inspection/Field Review

    3 infractions

    • 3500 - Employee cleanliness and hygiene
      • BLUE
    • 0500 - Proper methods used to prevent bare hand...
      • RED
    • 1300 - Food contact surfaces used for raw meat...
      • RED
  28. Consultation/Education - Field

    0 infractions

  29. Routine Inspection/Field Review

    2 infractions

    • 1300 - Food contact surfaces used for raw meat...
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  30. Routine Inspection/Field Review

    1 infraction

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

    0 infractions

  32. Consultation/Education - Field

    0 infractions

  33. Routine Inspection/Field Review

    4 infractions

    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
  34. Routine Inspection/Field Review

    3 infractions

    • Proper eating, tasting, drinking, or tobacco use
      • BLUE
    • Proper labeling, signage
      • BLUE
    • Warewashing facilities properly installed,...
      • BLUE
  35. Routine Inspection/Field Review

    6 infractions

    • Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • Proper labeling, signage
      • BLUE
    • Potential food contamination prevented during ...
      • BLUE
    • Posting of permit; mobile establishment name...
      • BLUE
    • Proper Consumer Advisory posted for raw ...
      • RED
    • Adequate handwashing facilities
      • RED
  36. Consultation/Education - Field

    0 infractions

  37. Return Inspection

    0 infractions

  38. Routine Inspection/Field Review

    3 infractions

    • Hands washed as required
      • RED
    • Proper cold holding temperatures (greater than 45° F)
      • RED
    • Proper shellfish identification; proper parasit...
      • RED
  39. Return Inspection

    2 infractions

    • No room temperature storage; proper use of time...
      • RED
    • Raw meats below and away from RTE food
      • RED
  40. Routine Inspection/Field Review

    10 infractions

    • Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • In-use utensils properly stored
      • BLUE
    • Potential food contamination prevented during ...
      • BLUE
    • Wiping cloths properly used, stored
      • BLUE
    • Adequate handwashing facilities
      • RED
    • No room temperature storage; proper use of time...
      • RED
    • Proper cooling procedure
      • RED
    • Proper methods used to prevent bare hand...
      • RED
    • Raw meats below and away from RTE food
      • RED
    • Toxic substances properly identified,...
      • RED
  41. Consultation/Education - Field

    0 infractions

  42. Routine Inspection/Field Review

    2 infractions

    • Adequate equipment for temperature control
      • BLUE
    • Wiping cloths properly used, stored
      • BLUE
  43. Routine Inspection/Field Review

    3 infractions

    • Adequate equipment for temperature control
      • BLUE
    • Wiping cloths properly used, stored
      • BLUE
    • Adequate handwashing facilities
      • RED

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