Royal Kitchen Seafood Restaurant
13200 Ne 20Th St #400, 98005
(425) 378-8009
NIScore: 38
Last inspected: April 15, 2025
Score Trajectory
Lower score = better. Dots colored by grade.
Inspection History
April 15, 2025
Routine Inspection/Field Review
Unsatisfactory
NIScore: 38
1000Food in good condition, safe and unadulterated; approved additives
1400Raw meats below and away from ready-to-eat food; species separated
2120Proper cold holding temperatures ( 42° F to 45° F)
2700Compliance with variance; specialized processes; HACCP plan
4000Food and non-food surfaces properly used and constructed; cleanable
4300Non-food contact surfaces maintained and clean
June 18, 2024
Return Inspection
Satisfactory
EScore: 0
May 8, 2024
Routine Inspection/Field Review
Unsatisfactory
NIScore: 40
0200Food Worker Cards current for all food workers; new food workers trained
1710Proper hot holding temperatures (less than130 degrees)
2500Toxic substances properly identified, stored, used
November 28, 2023
Return Inspection
Satisfactory
EScore: 0
November 3, 2023
Routine Inspection/Field Review
Unsatisfactory
NIScore: 45
0500Proper barriers used to prevent bare hand contact with ready-to-eat foods
0600Adequate handwashing facilities
2500Toxic substances properly identified, stored, used
October 27, 2022
Return Inspection
Satisfactory
EScore: 0
October 13, 2022
Routine Inspection/Field Review
Unsatisfactory
NIScore: 61
0600Adequate handwashing facilities
1600Proper cooling procedure
2120Proper cold holding temperatures ( 42° F to 45° F)
3300Potential food contamination prevented during delivery, preparation, storage, display
3800Utensils, equipment, linens properly stored, used, handled
4000Food and non-food surfaces properly used and constructed; cleanable
4200Food-contact surfaces maintained, clean, sanitized
4300Non-food contact surfaces maintained and clean
June 8, 2022
Return Inspection
Satisfactory
EScore: 0
May 25, 2022
Routine Inspection/Field Review
Unsatisfactory
NIScore: 55
0600Adequate handwashing facilities
1400Raw meats below and away from ready to eat food; species separated
1600Proper cooling procedure
2120Proper cold holding temperatures ( 42° F to 45° F)
2700Variance obtained for specialized processing ...