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Local Restaurant Inspections

Tips for Eating Out

A Virtual Inspection

People at High Risk for Foodborne Illness

Reporting Foodborne Illness

Local Restaurant Inspection Pages

In Washington, local (county) health departments inspect restaurants and other retail food service establishments to make sure the food employees follow safe food handling practices and have adequate kitchen facilities.

Every county health jurisdiction should have inspection reports available for review in their office. Several counties also have inspection reports available for online viewing, see below:

• Benton-Franklin Health District

• Clallam County

• Clark County

• Cowlitz County

• Jefferson County

• King County

• Kitsap County

• Pierce County 

It is important to remember that inspection reports are snapshots of the food handling at the establishment at the time of inspection—conditions may be different when you visit.

For information on the inspection reports of establishments in other counties, contact the local (county) health agency for that county.

Tips for Eating Out

You can check with your local health department to find out how restaurants performed on their most recent inspections. Yet, viewing the inspection report of every places you plan to eat is usually not practical. Plus a great past inspection is no guarantee that a mistake might not be made in the future.

Follow these tips to protect yourself from foodborne illness when you dine out:

Order wisely.  For example: order your hamburger well done (cooked to a temperature of 155°F) and send it back if it is undercooked.  If you are at high risk for foodborne illness avoid certain foods - such as sprouts, undercooked meats or eggs, and raw oysters.  

Read the menu and signs.  Restaurants are required to notify you if certain animal foods are served raw or undercooked, these foods may include raw oysters, raw milk or raw milk cheeses, or  undercooked meat, eggs or fish. If you choose to eat these foods you take on an increased risk of foodborne illness. 

Ask questions.  Someone in the establishment should be able to tell you how your foods were prepared. 

Let your voice be heard.  Tell the food establishment’s manager when you notice food safety concerns or give a compliment to the manager when you notice safe food handling. 

Know the requirements.  Food service operators in Washington follow many food safety steps to serve safe food.

• In Washington, food workers are trained to prevent bare hand contact with ready-to-eat foods. Food workers must use gloves, tongs, or other barriers so that they do not touch ready-to-eat foods (such as toast, sandwiches, and salad). 

• Certain foods must to be kept at proper temperatures for safety. Foods such as meats, sliced melons, cooked vegetables and cooked rice and noodles must be kept either hot or cold. If your food is not as hot or cold as it should be, send it back.
• Food workers must wash hands twice after using the restroom—once in the restroom and then immediately upon returning to the kitchen.
• Read more about safe food handling in the Washington State Food Worker Manual (pdf format, available in several languages)

Wash your hands before you eat.

Stop eating if it tastes, looks, or smells bad.

Refrigerate leftovers as soon as possible and within 2 hours.

Call the health department.  Send food safety questions, complaints and comments to the food safety program of your local (county) health agency. 

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Virtual Food Safety Inspection

Have you ever wondered what inspectors look for when they do food safety inspections? Go on a virtual inspection with Public Health – Seattle & King County. 

Who is at "high risk" for foodborne illness?

Anyone can get a foodborne illness, but the people that are most likely to become ill are:

• Young (infants and children under 5 years old)
• Older (people over 65 years old)
• Pregnant (especially the baby she is carrying)
• Immune-compromised
• Traveling outside the U.S.

Additional information for people at high risk of foodborne illness is available from the Centers for Disease Control website.

Reporting Foodborne Illness Complaints

Report suspected cases of foodborne illness to your local (county) health agency.  If you have difficulty contacting your local health agency, you may also contact our Food Safety Program Staff or call (360) 236-3385.

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DOH Home | Access Washington | Privacy Notice | Disclaimer/Copyright Information Links to external resources are provided as a public service and do not imply endorsement by the Washington State Department of Health. Food Safety Program Office of Environmental Health and Safety Division of Environmental Health Washington State Department of Health PO Box 47825 Olympia, WA  98504-7825 Phone:  (360) 236-3385 Toll Free:  1(888) 586-9427 FAX:      (360) 236-2261 Send inquiries about DOH and its programs to the Health Consumer Assistance Office. For comments or questions regarding this Web site, please send email to Web Coordinator.

      Last Update : 02/21/2008 02:50 PM