Caution: This restaurant has failed their last inspection, and is a high risk restaurant. Learn more Patio Fine Thai Cuisine
SEATTLE, WA 98112 524 15TH AVE E (206) 328-2406 -
4/10/2023
FAIL
3/19/2024
FAIL
12/4/2024
FAIL
4/16/2025
FAIL
Inspections
Unsatisfactory 4/16/2025
Routine Inspection/Field Review Violations
Proper thawing methods used Wiping cloths properly used, stored, sanitizer concentration Food-contact surfaces maintained, clean, sanitized Non-food contact surfaces maintained and clean Insects, rodents, animals not present; entrance controlled. Potential food contamination prevented during delivery, preparation, storage, display Utensils, equipment, linens properly stored, used, handled Physical facilities properly installed,... PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on Raw meats below and away from ready-to-eat food; species separated No room temperature storage; proper use of time as a control Proper cold holding temperatures (greater than 45 degrees F) -
Unsatisfactory 12/4/2024
Routine Inspection/Field Review Violations
Non-food contact surfaces maintained and clean Potential food contamination prevented during delivery, preparation, storage, display Food-contact surfaces maintained, clean, sanitized Wiping cloths properly used, stored, sanitizer concentration PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on Proper cold holding temperatures ( 42 degrees F to 45 degrees F) -
Unsatisfactory 3/19/2024
Routine Inspection/Field Review Violations
Food-contact surfaces maintained, clean, sanitized Non-food contact surfaces maintained and clean Sewage, waste water properly disposed Physical facilities properly installed,... Insects, rodents, animals not present; entrance controlled. Food and non-food surfaces properly used and constructed; cleanable Compliance with valid permit; operating and risk control plans and required written procedure -
Proper hot holding temperatures (less than130 degrees) Proper washing of fruits and vegetables Adequate handwashing facilities
Unsatisfactory 4/10/2023
Routine Inspection/Field Review Violations
Proper thawing methods used Insects, rodents, animals not present; entrance controlled. Non-food contact surfaces maintained and clean Food Worker Cards current for all food workers; new food workers trained Proper hot holding temperatures; between 130 degrees F to 134 degrees F Proper cold holding temperatures ( 42 degrees F to 45 degrees F) Toxic substances properly identified, stored, used