Restaurant Inspection Scores in King County

$447.50 / year

This dataset provides restaurant scores for inspections performed by the Health Department in King County, from 2006 to the present. It includes the name, location and address of the restaurants. This dataset is organized by business / inspection date / violation. Each row in this dataset is an inspection, and if an inspection at a particular business results in multiple violations there will be multiple rows for that business with the same inspection serial number.

Complexity

Food establishments that sell or serve food to the public must get an annual permit and be inspected by Public Health – King County. These establishments include restaurants, food and espresso carts, coffee places, delis, the fresh food sections in grocery stores, temporary events where food is sold, and more.

There are about 11,000 permitted food service establishments in King County. The majority of these establishments have two unannounced inspections per year. While many of these food service establishments will automatically receive one special educational session on food safety annually, any restaurant may request a special educational session.

The purpose of the inspections is to assure that the food is being handled properly from preparation through serving. Inspectors observe kitchen workers’ food handling practices, assure equipment is working properly, take food temperatures, inspect refrigerators and storage areas, assure water temperatures, and correct level and use of sanitizers. Any problem found is written up, and the manager is taught the correct procedure or method immediately.

There are two types of violations recorded on the inspection report: Red and Blue violations.
Red critical violations are food handling practices that, when not done properly, are most likely to lead to food-borne illnesses. These food handling practices include:

– Controlling temperature, such as cooking meats to the right temperature to kill food-borne disease germs, keeping food hot enough until it is served, and keeping food cold enough
– Cooling food properly, washing hands, and using utensils instead of bare hands on “ready to eat” food
– Storing food
– Serving practices

Blue critical violations are primarily maintenance and sanitation issues that are not likely to be the cause of a food-borne illness.

Each violation has a numerical value based on its risk of food-borne illness. Therefore, there are more points given for red critical violations than for blue violations. Whenever possible, violations found during the inspection are corrected immediately. Red critical items found during the inspection must be corrected immediately. Examples would be re-heating a food to 165° F, putting it into the refrigerator or discarding the food.

Date Created

2015-02-04

Last Modified

2019-09-15

Version

2019-09-15

Update Frequency

Irregular

Temporal Coverage

2006-2019

Spatial Coverage

King County, Washington

Source

John Snow Labs; Public Health King County;

Source License URL

Source License Requirements

N/A

Source Citation

N/A

Keywords

Restaurant Inspection Scores, Restaurant Geodata, Food and Health, FDhealth, Restaurant Inspections

Other Titles

Restaurant Inspection Scores, Inspection Scores of Restaurants in King County, Inspection and Violation Scores in King County

NameDescriptionTypeConstraints
Restaurant_NameName of the restaurantstring-
Program_IdentifierProgram identifier for the inspectionstring-
Inspection_DateDate of inspectiondate-
Restaurant_DescriptionDescription of restaurantstring-
Address_of_RestaurantAddress where the restaurant is locatedstring-
CityCity in which the restaurant is locatedstring-
Zip_CodeZip code as per the address of the restaurantintegerlevel : Nominal
Phone_NumberPhone numberstring-
LongitudeLocation longitude of the restaurantnumber-
LatitudeLocation latitude of the restaurantnumber-
Inspection_Business_NameInspection business namestring-
Inspection_TypeThe type of inspectionstring-
Inspection_ScoreTotal Score for a particular inspection.integerlevel : Ratio
Inspection_ResultResult of the inspection as per the inspection reportstring-
Is_Inspection_Closed_BusinessBoolean field. True if the business is closed after inspection and false in case it is not closed.boolean-
Violation_TypeTwo types: red and blue. Red violations are with the highest risk of causing food borne disease. One red critical violation equals an unsatisfactory inspection. These violations relate to the maintenance of the establishment and cleanliness.string-
Violation_DescriptionDescription of violation. Inspectors check for food handling, food temperature, personal hygiene, facility and equipment maintenance and vermin control. Each violation earns a certain number of points.string-
Violation_PointsViolation points that are associated with each restaurant inspection. Violation points can range from 1 (least extensive) to 5 (most extensive). For example, the presence of one contaminated food item is a condition level 1 violation, generating 7 points. Four or more contaminated food items is a condition level 4 violation, resulting in 10 points.integerlevel : Nominal
Business_IdBusiness ID assigned by the inspection teamstring-
Inspection_Serial_NumberInspection serial number assigned by the inspection teamstring-
Violation_Record_IdRecord ID assigned to each violation recordstring-
Inspection_GradeGrade assigned to the restaurant following an inspectionintegerlevel : Ratio
Restaurant NameProgram IdentifierInspection DateRestaurant DescriptionAddress of RestaurantCityZip CodePhone NumberLongitudeLatitudeInspection Business NameInspection TypeInspection ScoreInspection ResultIs Inspection Closed BusinessViolation TypeViolation DescriptionViolation PointsBusiness IdInspection Serial NumberViolation Record IdInspection Grade
@ THE SHACK, LLCSHACK COFFEE2019-08-03Seating 0-12 - Risk Category III2920 SW AVALON WAYSeattle98126(206) 938-5665-122.370913547.5704254@ THE SHACK, LLCRoutine Inspection/Field Review5SatisfactoryFalseBLUE4100 - Warewashing facilities properly installed,...5.0PR0048053DAAWCFJXTIVAW6QGCN1
@ THE SHACK, LLCSHACK COFFEE2018-10-03Seating 0-12 - Risk Category III2920 SW AVALON WAYSeattle98126(206) 938-5665-122.370913547.5704254@ THE SHACK, LLCRoutine Inspection/Field Review10SatisfactoryFalseBLUE3400 - Wiping cloths properly used, stored, proper sanitizer5.0PR0048053DA1RU2P4AIVM00AWOV1
@ THE SHACK, LLCSHACK COFFEE2018-10-03Seating 0-12 - Risk Category III2920 SW AVALON WAYSeattle98126(206) 938-5665-122.370913547.5704254@ THE SHACK, LLCRoutine Inspection/Field Review10SatisfactoryFalseBLUE4100 - Warewashing facilities properly installed,...5.0PR0048053DA1RU2P4AIVTPKYPPP1
@ THE SHACK, LLCSHACK COFFEE2018-04-02Seating 0-12 - Risk Category III2920 SW AVALON WAYSeattle98126(206) 938-5665-122.370913547.5704254@ THE SHACK, LLCConsultation/Education - Field0CompleteFalsePR0048053DA34JMIOR1
@ THE SHACK, LLCSHACK COFFEE2017-07-27Seating 0-12 - Risk Category III2920 SW AVALON WAYSeattle98126(206) 938-5665-122.370913547.5704254@ THE SHACK, LLCRoutine Inspection/Field Review0SatisfactoryFalsePR0048053DADNXR5VS1
@ THE SHACK, LLCSHACK COFFEE2017-06-16Seating 0-12 - Risk Category III2920 SW AVALON WAYSeattle98126(206) 938-5665-122.370913547.5704254@ THE SHACK, LLCRoutine Inspection/Field Review0SatisfactoryFalsePR0048053DABZPHHC21
100 LB CLAM100 LB CLAM2019-09-12Seating 0-12 - Risk Category III1001 FAIRVIEW AVE N Unit 1700ASEATTLE98109(206) 369-2978-122.331726947.62902129100 LB CLAMRoutine Inspection/Field Review0IncompleteFalsePR0085848DAISVPYB02
100 LB CLAM100 LB CLAM2017-07-24Seating 0-12 - Risk Category III1001 FAIRVIEW AVE N Unit 1700ASEATTLE98109(206) 369-2978-122.331726947.62902129100 LB CLAMRoutine Inspection/Field Review25UnsatisfactoryFalseBLUE3300 - Potential food contamination prevented during delivery, preparation, storage, display5.0PR0085848DAYYFZ1IJIV7PVOPQG2
100 LB CLAM100 LB CLAM2017-07-24Seating 0-12 - Risk Category III1001 FAIRVIEW AVE N Unit 1700ASEATTLE98109(206) 369-2978-122.331726947.62902129100 LB CLAMRoutine Inspection/Field Review25UnsatisfactoryFalseRED0200 - Food Worker Cards current for all food workers; new food workers trained5.0PR0085848DAYYFZ1IJIVYAWAZOU2
100 LB CLAM100 LB CLAM2017-07-24Seating 0-12 - Risk Category III1001 FAIRVIEW AVE N Unit 1700ASEATTLE98109(206) 369-2978-122.331726947.62902129100 LB CLAMRoutine Inspection/Field Review25UnsatisfactoryFalseRED0600 - Adequate handwashing facilities10.0PR0085848DAYYFZ1IJIVMPY7TUR2