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YUMMY CAFE, LLC

4008 NE 55TH ST, SEATTLE, WA 98105 · Restaurant (Seating 13-50)

Inspection summary

YUMMY CAFE, LLC has been inspected 45 times by Public Health – Seattle & King County since June 6, 2006. The most recent inspection, on September 24, 2026, recorded 2 infractions.

16 of 45 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 22 times across 17 separate inspections, most recently on November 8, 2018. For example: 1900 - No room temperature storage; proper use of time...

  • 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 15 separate inspections, most recently on July 10, 2025. For example: 4200 - Food-contact surfaces maintained, cleaned, sanitized

  • 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 18 times across 14 separate inspections, most recently on July 10, 2025. For example: 3300 - Potential food contamination prevented during delivery, preparation, storage, display

  • 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 6 times across 6 separate inspections, most recently on July 10, 2025. 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 2 times across 2 separate inspections, most recently on September 24, 2026. For example: 2500 - Toxic substances properly identified, stored, used

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.

45 inspections

  1. Routine Inspection/Field Review

    2 infractions

    • 2500 - Toxic substances properly identified, stored, used
      • RED
    • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
      • RED
  2. Routine Inspection/Field Review

    4 infractions

    • 4200 - Food-contact surfaces maintained, cleaned, sanitized
      • BLUE
    • 4800 - Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
  3. Routine Inspection/Field Review

    5 infractions

    • 4300 - Nonfood-contact surfaces maintained and clean
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 4200 - Food-contact surfaces maintained, cleaned, sanitized
      • BLUE
    • 0400 - Hands washed as required
      • RED
    • 1400 - Raw meats below and away from ready-to-eat food; species separated
      • RED
  4. Routine Inspection/Field Review

    6 infractions

    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
    • 4300 - Nonfood-contact surfaces maintained and clean
      • BLUE
    • 3200 - Insects, rodents, animals not present; entrance controlled
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
      • BLUE
    • 1400 - Raw meats below and away from ready-to-eat food; species separated
      • RED
  5. Routine Inspection/Field Review

    3 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 4200 - Food-contact surfaces maintained, cleaned, sanitized
      • BLUE
    • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
      • BLUE
  6. Routine Inspection/Field Review

    1 infraction

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

    2 infractions

    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
    • 2600 - Compliance with valid permit; operating and risk control plans, and required written procedures
      • RED
  8. Routine Inspection/Field Review

    0 infractions

  9. Consultation/Education - Field

    0 infractions

  10. Routine Inspection/Field Review

    2 infractions

    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
    • 1900 - No room temperature storage; proper use of time...
      • RED
  11. Routine Inspection/Field Review

    3 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 0900 - Proper washing of fruits and vegetables
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  12. Consultation/Education - Field

    0 infractions

  13. Routine Inspection/Field Review

    0 infractions

  14. Routine Inspection/Field Review

    1 infraction

    • 0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
      • RED
  15. Routine Inspection/Field Review

    2 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 2200 - Accurate thermometer provided and used ...
      • RED
  16. Routine Inspection/Field Review

    2 infractions

    • 3600 - Proper eating, tasting, drinking, or tobacco use
      • BLUE
    • 1900 - No room temperature storage; proper use of time...
      • RED
  17. Consultation/Education - Field

    0 infractions

  18. Routine Inspection/Field Review

    1 infraction

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

    5 infractions

    • 3000 - Proper thawing methods used
      • BLUE
    • 3200 - Insects, rodents, animals not present; entrance controlled.
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
  20. Consultation/Education - Field

    0 infractions

  21. Routine Inspection/Field Review

    3 infractions

    • 4700 - Garbage, refuse properly disposed; facilities...
      • BLUE
    • 1600 - Proper cooling procedure
      • RED
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
  22. Return Inspection

    0 infractions

  23. Consultation/Education - Field

    0 infractions

  24. Return Inspection

    2 infractions

    • 0600 - Adequate handwashing facilities
      • RED
    • 1600 - Proper cooling procedure
      • RED
  25. Routine Inspection/Field Review

    4 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 1600 - Proper cooling procedure
      • RED
  26. Consultation/Education - Field

    0 infractions

  27. Routine Inspection/Field Review

    4 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 3700 - In-use utensils properly stored
      • BLUE
    • 1600 - Proper cooling procedure
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
  28. Routine Inspection/Field Review

    3 infractions

    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 3700 - In-use utensils properly stored
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  29. Consultation/Education - Field

    0 infractions

  30. Routine Inspection/Field Review

    1 infraction

    • 3000 - Proper thawing methods used
      • BLUE
  31. Routine Inspection/Field Review

    3 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 4400 - Plumbing properly sized, installed,...
      • BLUE
    • 1300 - Food contact surfaces used for raw meat...
      • RED
  32. Consultation/Education - Field

    0 infractions

  33. Routine Inspection/Field Review

    3 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
  34. Routine Inspection/Field Review

    6 infractions

    • 3000 - Proper thawing methods used
      • BLUE
    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 4900 - Adequate ventilation; lighting; designated area...
      • BLUE
    • 3700 - In-use utensils properly stored
      • BLUE
    • 1900 - No room temperature storage; proper use of time...
      • RED
  35. Consultation/Education - Field

    0 infractions

  36. Routine Inspection/Field Review

    0 infractions

  37. Routine Inspection/Field Review

    3 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1400 - Raw meats below and away from RTE food
      • RED
  38. Routine Inspection/Field Review

    4 infractions

    • Physical facilities properly installed,...
      • BLUE
    • Potential food contamination prevented during ...
      • BLUE
    • Proper handling of pooled eggs
      • RED
    • Proper hot holding temperatures (less than 130° F )
      • RED
  39. Consultation/Education - Field

    0 infractions

  40. Routine Inspection/Field Review

    1 infraction

    • Potential food contamination prevented during ...
      • BLUE
  41. Routine Inspection/Field Review

    4 infractions

    • In-use utensils properly stored
      • BLUE
    • Potential food contamination prevented during ...
      • BLUE
    • Proper thawing methods used
      • BLUE
    • Raw meats below and away from RTE food
      • RED
  42. Consultation/Education - Field

    0 infractions

  43. Routine Inspection/Field Review

    6 infractions

    • Physical facilities properly installed,...
      • BLUE
    • Proper labeling, signage
      • BLUE
    • Wiping cloths properly used, stored
      • BLUE
    • Proper thawing methods used
      • BLUE
    • Hands washed as required
      • RED
    • Toxic substances properly identified,...
      • RED
  44. Consultation/Education - Field

    0 infractions

  45. Routine Inspection/Field Review

    2 infractions

    • Warewashing facilities properly installed,...
      • BLUE
    • Wiping cloths properly used, stored
      • BLUE

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