LEE'S KITCHEN U DUB in SEATTLE, WA Failed Its Health Inspection on 08/15/25

SEATTLE, WA - LEE'S KITCHEN U DUB received citations for health code violations during an inspection on 08/15/2025.

The facility operates from 4106 BROOKLYN AVE NE in University District, an area known for its diverse dining options. Health inspections in this district help ensure consistent food safety standards.

The inspection identified 14 distinct violations requiring correction. Each violation has established correction procedures that must be followed to achieve compliance.

The first violation concerned food safety requirements. Inspectors documented: 4800 - Physical facilities properly installed,.... Regulatory standards exist to minimize health risks to consumers.

The second violation involved food temperatures. Inspectors documented: 2900 - Adequate equipment for temperature control. The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. The CDC reports that temperature abuse is a factor in many foodborne illness outbreaks.

The third violation involved pest control. Inspectors documented: 3200 - Insects, rodents, animals not present; entrance controlled.. The FDA Food Code requires establishments to eliminate conditions that attract and harbor pests, including proper waste management and facility maintenance. For more information, see FDA pest control standards. Flies can transfer pathogens from garbage and feces to food preparation areas.

The fourth violation concerned hand sanitation. Inspectors documented: 4100 - Warewashing facilities properly installed, maintained, used;. According to FDA guidelines, proper handwashing with soap and warm water for at least 20 seconds is the single most effective way to prevent foodborne illness transmission. For more information, see FDA handwashing requirements. The CDC identifies poor hand hygiene as a leading contributor to foodborne illness outbreaks.

The fifth violation related to sanitation and cleanliness. Inspectors documented: 4300 - Non-food contact surfaces maintained and clean. FDA sanitation guidelines require regular cleaning and sanitizing of all food contact surfaces to prevent cross-contamination and bacterial growth. For more information, see FDA sanitation standards. Allergen cross-contact can occur when surfaces are not properly cleaned between uses.

The sixth violation related to temperature control. Inspectors documented: 1900 - No room temperature storage; proper use of time as a control. The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. Pathogens like Staphylococcus aureus can produce toxins in improperly stored food that are not destroyed by reheating.

The seventh violation related to pest management. Inspectors documented: 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on. The FDA Food Code requires establishments to eliminate conditions that attract and harbor pests, including proper waste management and facility maintenance. For more information, see FDA pest control standards. Flies can transfer pathogens from garbage and feces to food preparation areas.

The eighth violation concerned hand hygiene and handwashing facilities. Inspectors documented: 0400 - Hands washed as required. According to FDA guidelines, proper handwashing with soap and warm water for at least 20 seconds is the single most effective way to prevent foodborne illness transmission. For more information, see FDA handwashing requirements. The CDC identifies poor hand hygiene as a leading contributor to foodborne illness outbreaks.

The 9th violation concerned pest prevention. Inspectors documented: 1000 - Food in good condition, safe and unadulterated; approved additives. The FDA Food Code requires establishments to eliminate conditions that attract and harbor pests, including proper waste management and facility maintenance. For more information, see FDA pest control standards. Flies can transfer pathogens from garbage and feces to food preparation areas.

The 10th violation concerned temperature control. Inspectors documented: 2110 - Proper cold holding temperatures (greater than 45° F). The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. The CDC reports that temperature abuse is a factor in many foodborne illness outbreaks.

The 11th violation involved pest management. Inspectors documented: 2600 - Compliance with valid permit; operating and risk control plans and required written procedure. The FDA Food Code requires establishments to eliminate conditions that attract and harbor pests, including proper waste management and facility maintenance. For more information, see FDA pest control standards. Pest droppings and debris can trigger allergic reactions and asthma in sensitive individuals.

The 12th violation concerned food safety requirements. Inspectors documented: 0200 - Food Worker Cards current for all food workers; new food workers trained. Health code violations require correction to maintain safe operating conditions.

The 13th violation related to hand hygiene and handwashing facilities. Inspectors documented: 0600 - Adequate handwashing facilities. According to FDA guidelines, proper handwashing with soap and warm water for at least 20 seconds is the single most effective way to prevent foodborne illness transmission. For more information, see FDA handwashing requirements. Fecal-oral transmission of pathogens occurs when hands are not properly washed after restroom use.

The 14th violation concerned hand sanitation. Inspectors documented: 0900 - Proper washing of fruits and vegetables. According to FDA guidelines, proper handwashing with soap and warm water for at least 20 seconds is the single most effective way to prevent foodborne illness transmission. For more information, see FDA handwashing requirements. Fecal-oral transmission of pathogens occurs when hands are not properly washed after restroom use.

Establishments receiving violations must submit correction plans and may face additional inspections. Failure to address violations can result in fines, permit suspension, or closure.

This inspection data is provided by Public Health - Seattle & King County. The establishment had violations identified during the 08/15/2025 inspection. Conditions may have changed since this inspection. For current compliance status, consult the Public Health - Seattle & King County. For more information about restaurant inspection regulations in this area, visit the Washington State Retail Food Code. Learn more about food safety at FDA.gov and CDC.gov.