Ghost Kitchen Health Inspection Checklist for Seattle

What Seattle Health Inspectors Check in Ghost Kitchens

Seattle Public Health inspectors follow Washington State Food Code requirements (WAC 246-215), adapted for ghost kitchen operations. They verify that potentially hazardous foods are held at 41°F or below (cold) or 135°F or above (hot), inspect handwashing stations (one per 3 employees minimum), and confirm proper food labeling with preparation dates and use-by times. Inspectors also check that no direct customer access exists to prep areas, that cross-contamination controls separate raw animal products from ready-to-eat foods, and that equipment is NSF-certified or commercial-grade. Common documentation reviewed includes time-temperature logs, supplier invoices, and cleaning schedules.

Common Ghost Kitchen Violations in Seattle

Ghost kitchens frequently receive violations for inadequate temperature monitoring—thermometers missing from refrigeration units or hot-holding equipment not reaching required temps. Labeling violations occur when prepared foods lack dates, times, or allergen declarations, which inspectors flag especially for meal-prep services selling across multiple channels. Storage issues arise when raw proteins aren't separated from ready-to-eat items on shelves, or when single-use utensils are reused. Seattle inspectors also cite inadequate pest control documentation and failure to maintain separate cleaning supplies (preventing bleach or chemicals from contaminating food contact surfaces). Handwashing non-compliance—blocked sinks, missing soap, or insufficient signage—remains a top violation category.

Daily and Weekly Self-Inspection Tasks

Daily tasks include checking all refrigerator and freezer temperatures at opening and documenting in a log (keep logs for 1 year per WAC 246-215-080). Inspect food for signs of spoilage, verify handwashing stations are stocked with soap and paper towels, and observe staff for proper hygiene practices during meal prep. Weekly, audit cold and hot-holding equipment calibration, review all open containers for date labels, and inspect shelving for proper separation (raw below ready-to-eat). Monthly, deep-clean equipment, verify pest traps are in place and empty, and audit cleaning product storage to confirm separation from food prep zones. Use temperature guns to spot-check leftover foods and conduct a simplified walkthrough asking: Are temps logged? Are foods labeled? Are hands being washed? Are supplies properly stored?

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