"Blue 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.

At this website you will learn how Public Health-Seattle & King County works to minimize the risk of food borne illness. You can view restaurant inspection results, learn what causes the inspector to close an establishment, find answers to the most frequently asked questions and see which food establishments have been closed within the past week. In addition, you will have the opportunity to go on a mock inspection, and email specific questions or complaints about food service establishments.