Restaurant Inspections 

This page is designed to provide public information on food establishment inspections in Yakima County. Reports are available from January 2010 to Current. Please be advised that the results of all inspections posted on this page describe what the Plates and Environmental Health Specialist observed at the time of inspection.

The page is not intended to guarantee the conditions of a food establishment at all times and is not intended to endorse any food establishment or its products.
Restaurant Plates and Forks
Although extended effort is made to ensure that the information on this site is updated accurately and on a timely basis, the Yakima Health District does not guarantee that all information is accurate, complete, or current at all times. For complete inspection reports, contact an Environmental Health Specialist in the Food Program.

Violation Information

There are two types of violations recorded on the inspection report:

    High Risk Violations

    Red violations” (high risk) are those 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

    Low Risk Violations

    Blue violations”(low risk) 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.