YUSRA AND SABAH RESTAURANT

7729 RAINIER AVE S #A, SEATTLE, WA 98118 · Restaurant (Seating 13-50)

Inspection summary

YUSRA AND SABAH RESTAURANT has been inspected 42 times by Public Health – Seattle & King County since June 27, 2012. The most recent inspection, on October 13, 2026, found no infractions.

16 of 42 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 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.

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 37 times across 20 separate inspections, most recently on April 23, 2025. 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 17 times across 14 separate inspections, most recently on February 15, 2024. 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 10 times across 9 separate inspections, most recently on August 6, 2024. For example: 0600 - Adequate handwashing facilities
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 8 times across 7 separate inspections, most recently on September 12, 2023. For example: 3300 - Potential food contamination prevented during delivery, preparation, storage, display
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 2 times across 2 separate inspections, most recently on April 27, 2023. 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.

42 inspections

Educational InspectionOct 13, 2026
0 infractions
Return InspectionMay 8, 2025
0 infractions
Routine Inspection/Field ReviewApr 23, 2025
2 infractions
- 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
  - RED
- 1710 - Proper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 degrees Celsius (C))
  - RED
Return InspectionAug 20, 2024
0 infractions
Routine Inspection/Field ReviewAug 6, 2024
3 infractions
- 0600 - Adequate handwashing facilities
  - RED
- 1600 - Proper cooling procedure
  - RED
- 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
  - RED
Routine Inspection/Field ReviewFeb 15, 2024
2 infractions
- 3400 - Wiping cloths properly used, stored; sanitizer concentration
  - BLUE
- 3200 - Insects, rodents, animals not present; entrance controlled
  - BLUE
Routine Inspection/Field ReviewSep 12, 2023
3 infractions
- 3400 - Wiping cloths properly used, stored; sanitizer concentration
  - BLUE
- 3300 - Potential food contamination prevented during delivery, preparation, storage, display
  - BLUE
- 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
  - RED
Return InspectionMay 3, 2023
0 infractions
Routine Inspection/Field ReviewApr 27, 2023
3 infractions
- 3100 - Food properly labeled; proper date marking
  - BLUE
- 1600 - Proper cooling procedure
  - RED
- 0400 - Hands washed as required
  - RED
Return InspectionNov 30, 2022
1 infraction
- 3400 - Wiping cloths properly used, stored; sanitizer concentration
  - BLUE
Routine Inspection/Field ReviewNov 16, 2022
7 infractions
- 3400 - Wiping cloths properly used, stored; sanitizer concentration
  - BLUE
- 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
  - RED
- 1600 - Proper cooling procedure
  - RED
- 1400 - Raw meats below and away from ready-to-eat food; species separated
  - RED
- 0200 - Food Worker Cards current for all food workers; new food workers trained
  - RED
- 0600 - Adequate handwashing facilities
  - RED
- 2200 - Accurate thermometer provided and used to evaluate temperature of TCS foods
  - RED
Routine Inspection/Field ReviewMar 2, 2022
4 infractions
- 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
  - BLUE
- 3700 - In-use utensils properly stored
  - BLUE
- 3300 - Potential food contamination prevented during delivery, preparation, storage, display
  - BLUE
- 3100 - Food properly labeled; proper date marking
  - BLUE
Routine Inspection/Field ReviewAug 16, 2021
1 infraction
- 2200 - Accurate thermometer provided and used to evaluate temperature of TCS foods
  - RED
Routine Inspection/Field ReviewJan 28, 2020
3 infractions
- 3000 - Proper thawing methods used
  - BLUE
- 4400 - Plumbing properly sized, installed,...
  - BLUE
- 1710 - Proper hot holding temperatures (less than130 degrees)
  - RED
Routine Inspection/Field ReviewOct 21, 2019
1 infraction
- 3400 - Wiping cloths properly used, stored, proper sanitizer
  - BLUE
Return InspectionJun 25, 2019
0 infractions
Routine Inspection/Field ReviewJun 10, 2019
5 infractions
- 3000 - Proper thawing methods used
  - BLUE
- 3400 - Wiping cloths properly used, stored, proper sanitizer
  - BLUE
- 2200 - Accurate thermometer provided and used ...
  - RED
- 0200 - Food Worker Cards current for all food workers; new food workers trained
  - RED
- 1600 - Proper cooling procedure
  - RED
Consultation/Education - FieldFeb 27, 2019
0 infractions
Routine Inspection/Field ReviewAug 7, 2018
3 infractions
- 3300 - Potential food contamination prevented during delivery, preparation, storage, display
  - BLUE
- 1400 - Raw meats below and away from ready to eat food; species separated
  - RED
- 0600 - Adequate handwashing facilities
  - RED
Routine Inspection/Field ReviewMay 1, 2018
2 infractions
- 0600 - Adequate handwashing facilities
  - RED
- 2120 - Proper cold holding temperatures ( 42° F to 45° F)
  - RED
Consultation/Education - FieldJan 24, 2018
0 infractions
Return InspectionDec 26, 2017
0 infractions
Routine Inspection/Field ReviewDec 8, 2017
2 infractions
- 1600 - Proper cooling procedure
  - RED
- 1710 - Proper hot holding temperatures (less than130 degrees)
  - RED
Routine Inspection/Field ReviewMay 10, 2017
3 infractions
- 4100 - Warewashing facilities properly installed,...
  - BLUE
- 1400 - Raw meats below and away from ready to eat food; species separated
  - RED
- 1710 - Proper hot holding temperatures (less than130 degrees)
  - RED
Consultation/Education - FieldJan 3, 2017
0 infractions
Routine Inspection/Field ReviewApr 18, 2016
4 infractions
- 3400 - Wiping cloths properly used, stored, proper sanitizer
  - BLUE
- 1600 - Proper cooling procedure
  - RED
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
- 2200 - Accurate thermometer provided and used ...
  - RED
Routine Inspection/Field ReviewFeb 23, 2016
5 infractions
- 4300 - Non-food contact surfaces maintained and clean
  - BLUE
- 4100 - Warewashing facilities properly installed,...
  - BLUE
- 3400 - Wiping cloths properly used, stored, proper sanitizer
  - BLUE
- 0200 - Food Worker Cards current for all food workers; new food workers trained
  - RED
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
Return InspectionOct 31, 2015
0 infractions
Consultation/Education - FieldOct 7, 2015
0 infractions
Return InspectionMay 5, 2015
0 infractions
Routine Inspection/Field ReviewApr 8, 2015
9 infractions
- 4100 - Warewashing facilities properly installed,...
  - BLUE
- 4300 - Non-food contact surfaces maintained and clean
  - BLUE
- 0400 - Hands washed as required
  - RED
- 1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
  - RED
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
- 2200 - Accurate thermometer provided and used ...
  - RED
- 0200 - Food Worker Cards current for all food workers; new food workers trained
  - RED
- 0600 - Adequate handwashing facilities
  - RED
- 1710 - Proper hot holding temperatures (less than130 degrees)
  - RED
Consultation/Education - FieldDec 1, 2014
0 infractions
Routine Inspection/Field ReviewJul 5, 2014
5 infractions
- 3400 - Wiping cloths properly used, stored, proper sanitizer
  - BLUE
- 4300 - Non-food contact surfaces maintained and clean
  - BLUE
- 4100 - Warewashing facilities properly installed,...
  - BLUE
- 1600 - Proper cooling procedure
  - RED
- 2120 - Proper cold holding temperatures ( 42° F to 45° F)
  - RED
Routine Inspection/Field ReviewMar 10, 2014
7 infractions
- 4100 - Warewashing facilities properly installed,...
  - BLUE
- 3400 - Wiping cloths properly used, stored, proper sanitizer
  - BLUE
- 4300 - Non-food contact surfaces maintained and clean
  - BLUE
- 0200 - Food Worker Cards current for all food workers; new food workers trained
  - RED
- 0600 - Adequate handwashing facilities
  - RED
- 2120 - Proper cold holding temperatures ( 42° F to 45° F)
  - RED
- 1400 - Raw meats below and away from ready to eat food; species separated
  - RED
Consultation/Education - FieldOct 22, 2013
0 infractions
Return InspectionJun 21, 2013
0 infractions
Routine Inspection/Field ReviewJun 3, 2013
4 infractions
- 0600 - Adequate handwashing facilities
  - RED
- 1400 - Raw meats below and away from ready to eat food; species separarted
  - RED
- 1900 - No room temperature storage; proper use of time...
  - RED
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
Return InspectionMar 13, 2013
1 infraction
- 0600 - Adequate handwashing facilities
  - RED
Routine Inspection/Field ReviewFeb 20, 2013
3 infractions
- 1900 - No room temperature storage; proper use of time...
  - RED
- 1720 - Proper hot holding temperatures; between 130° F...
  - RED
- 2120 - Proper cold holding temperatures ( 42° F to 45° F)
  - RED
Consultation/Education - FieldOct 26, 2012
0 infractions
Return InspectionJul 12, 2012
2 infractions
- 4100 - Warewashing facilities properly installed,...
  - BLUE
- 1600 - Proper cooling procedure
  - RED
Routine Inspection/Field ReviewJun 27, 2012
3 infractions
- 1900 - No room temperature storage; proper use of time...
  - RED
- 0200 - Food Worker Cards current for all food...
  - RED
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED

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YUSRA AND SABAH RESTAURANT

Inspection summary

What these findings mean

Food temperature controlHigher risk

Cleaning and sanitizingHigher risk

Handwashing and staff hygieneHigher risk

Protecting food from contaminationHigher risk

Food source, labelling and allergensHigher risk

About this data

42 inspections

Nearby inspected facilities