Grays Harbor County Division of Environmental Health has changed their format for releasing Restaurant/Health inspections. They now have a searchable database that does show the most recent inspections and we here at GHScanner have gone through those to make this "Recent Grays Harbor Resturaunt Inspections ".
Please keep in mind, these reports are just being made public and most establishments have most likely already corrected most issues that they faced. This is all the information we are provided with, so please do not ask much more as far as what the violations were for etc... For more information you can contact the Grays Harbor County Division of Environmental Health at (360) 249-4222 or
K & C Food Mart | August 5, 2025 Person-In-Charge (PIC) did not know when hands must be washed and that hot water must be provided at all hand sinks. PIC observed putting on gloves to work with RTE food without washing hands. After the PIC washed their hands they proceeded to touch their earbuds to take them out of their ears before putting on gloves. Hot water not available at hand sink outside of warewashing area. PIC found that the hot water was shut off below the sink. Flying insects present throughout establishment. Door to establishment is left open. Light intensity above cooking equipment and preparation area is still burnt out. https://inspections.myhealthdepartment.com/graysharbor/inspection/?inspectionID=1942EA74-530B-40EA-8754-7321BCCA755A
K & C Food Mart | August 14, 2025 REINSPECTION - Light intensity above cooking equipment and preparation area is still burnt out. UV insect trap has been installed near the front entrance. No flying insects were observed during today's reinspection. https://inspections.myhealthdepartment.com/graysharbor/inspection/?inspectionID=81930B25-534D-4489-869B-423694CA7DC8
Las Palmas Jarochas II | August 19, 2025 Person-In-Charge (PIC) was not aware of the establishment's approved plan of operation and did not know that you can't use a hose to provide water to the three-compartment sink. Salsa in a plastic container (about 2-3 inches deep) recently cooked was being cooled in the meat display refrigerator. Establishment does not have running water at 3-comp sink for warewashing. A hose is being used to rinse dishes and fill up the sink. Significant changes to the physical facility were made without approval. New addition was built onto the back of the building for dry storage. The floor inside the walk-in freezer has accumulations of dirt and debris. The curtain inside the doorway leading into the walk-in cooler has grime build up. Floor to wall juncture is not sealed underneath sinks in the kitchen. https://inspections.myhealthdepartment.com/graysharbor/inspection/?inspectionID=B14EE318-F128-4872-B11F-E91105EDAABE
BayVue Hotel, Resort & Suites | September 25, 2025 - Hand sink in the kitchen was completely blocked by the door. Sausages in the steam table were found at 109°F. Orange juice and yogurt were found at temperatures of 51°F and 45°F respectively. https://inspections.myhealthdepartment.com/graysharbor/inspection/?inspectionID=2F6F8661-21C1-42F6-89DD-C60726D70086
Denny's | October 1, 2025 - A food worker was observed washing hands for 7-8 seconds. HW sink in the kitchen was blocked by a spatula used for the grill. Food thermometer was initially unavailable and not being used. A probe thermometer was found at the end of the inspection. ALL equipment, handles, gaskets, flooring, floor drains, and walls throughout the kitchen have accumulations of dirt, grime, and debris. https://inspections.myhealthdepartment.com/graysharbor/inspection/?inspectionID=118EA4B9-740C-426D-9C9A-E987E707D860
Safeway #1546 Food Service | October 1, 2025 - Employees working without a valid Washington State Food Worker Card. A food worker was observed washing their hands for less than 5 seconds before handling RTE food. 1a) Rotisserie chicken held in the hot case was found at 122°F and rotisserie chicken held in the customer display hot case (island) were found as low as 107°F. https://inspections.myhealthdepartment.com/graysharbor/inspection/?inspectionID=90DCE7A7-12E5-4969-949F-0FA038354E05
Tienda Mexicana La Michoacana LLC | October 3, 2025 - Person-In-Charge (PIC) does not have control of red high risk factors and could not provide correct responses to key food safety questions about food operation such as the required hot holding temperature for TCS foods. Cold holding temperature provided was also incorrect. Restroom hand sink does not have hot water. Faucet appears to be broken. Ice found stored directly in a grocery bag in the reach-in freezer. Source unknown as ice machine is currently not working. Boxes of jalapenos, apples, and limes as well as a couple mangos were found in the walk-in cooler with significant mold. Avocado with visible mold found on the countertop at room temperature in the kitchen area. Open package of raw chicken stored directly on top of raw pork and shrimp in the reach-in refrigerator. Raw shrimp bag leaking onto bottom shelf of refrigerator. Raw shell eggs stored over ready to eat chips and carrots in the reach-in refrigerator. No signs of cross contamination. Chicken and broth in stock pot cooled at a depth of 6 inches without temperature monitoring. Refried beans hot held in the steam table measured at 117°F and rice in the steam table measured at 84°F. Refried beans sitting on the countertop without temperature control measured at 71°F. Milk in the walk-in cooler was measured at 53°F and eggs were found at 50°F. Walk-in cooler is running warm today, ambient air temperature was 50°F. Food thermometer not available. PIC stated the manager brings it in later in the day. https://inspections.myhealthdepartment.com/graysharbor/inspection/?inspectionID=401EBEEA-6B18-490E-B362-1BFDA00A7D22
About The Inspections
These establishments include restaurants, food and espresso carts, coffee places, delis, the fresh food sections in grocery stores, temporary events where food is sold, and more.
There are nearly 500 permitted food service establishments in Grays Harbor County. The majority of these establishments have two unannounced inspections per year. Some food service establishments will receive at least one unannounced inspection annually and any restaurant may request a special educational session.
The purpose of the inspections is to assure that the food is being handled properly from preparation through serving. Inspectors observe kitchen workers' food handling practices, assure equipment is working properly, take food temperatures, inspect refrigerators and storage areas, assure water temperatures, and correct level and use of sanitizers. Any problem found is written up, and the manager is taught the correct procedure or method immediately.
There are two types of violations recorded on the inspection report.
"Red critical violations" 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
"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 foodborne 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.