What is Called A Chicken's health inspection score?

Called A Chicken has a SafeDine safety score of 58 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Called A Chicken last inspected?

Called A Chicken was last inspected on November 18, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Called A Chicken have?

Called A Chicken has 35 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Called A Chicken safe to eat at?

Called A Chicken has a safety score of 58/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Called A Chicken serve?

Called A Chicken serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Called A Chicken

Name: Called A Chicken
Address: 4237 UNIVERSITY WAY NE, Seattle, 98105
Rating: 58

4237 UNIVERSITY WAY NE , Seattle

Last Inspected: 11/18/2025

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0Fair

American•University District

Ranked #331 of 376 in University DistrictBetter than 17% of american restaurants

Stable

8 inspections

Last: Nov 18, 2025

high confidence

Directions Order

Inspections

38%

Clean Rate

4.4

Avg Violations

5 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Pest issuesHigh Priority

Evidence of pests found during inspection

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-42

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-12 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

-2 pts

Latest

100% weight

100

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

4237 UNIVERSITY WAY NE , Seattle, WA 98105

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Violation Timeline

Apr 2023

2 inspections

12 high priority

2 intermediate

Apr

Nov 2023

1 inspections

1 high priority

1 intermediate

Jun 2024

2 inspections

5 high priority

1 intermediate

Jun

Mar 2025

2 inspections

6 high priority

1 intermediate

Nov 2025

1 inspections

2 high priority

4 intermediate

Nov

Inspection History

8 records on file

5 Routine Inspection/Field Review3 Return Inspection

Nov 25

Routine Inspection/Field Review InspectionLatest

2 High4 Med

6 total2 risk factors

50/100inspection score

−40 pts

High Priority (2)

−20 pts

RED2500 - Toxic substances properly identified, stored, usedRisk Factor−10
RED0200 - Food Worker Cards current for all food workers; new food workers trainedRisk Factor−10

Intermediate (4)

−20 pts

BLUE3300 - Potential food contamination prevented during delivery, preparation, storage, display−5
BLUE3200 - Insects, rodents, animals not present; entrance controlled.−5
BLUE3400 - Wiping cloths properly used, stored, sanitizer concentration−5
BLUE3000 - Proper thawing methods used−5

Base deductions−40 pts

Risk factor bonus (2× +5)−10 pts

Mar 25

Return Inspection InspectionClean

No violations

100/100inspection score

Mar 25

Routine Inspection/Field Review Inspection

6 High1 Med

7 total6 risk factors

5/100inspection score

−68 pts

High Priority (6)

−65 pts

IVOIDT6XR4100 - Warewashing facilities properly installed, maintained, used;Risk Factor−5
IVO0DVIGK2500 - Toxic substances properly identified, stored, usedRisk Factor−10
IVEPW5TUB0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager onRisk Factor−5
IVMAWUZED0400 - Hands washed as requiredRisk Factor−25
IVJWWNVHG2600 - Compliance with valid permit; operating and risk control plans and required written procedureRisk Factor−10
IVGWRZWXA2110 - Proper cold holding temperatures (greater than 45° F)Risk Factor−10

Intermediate (1)

−3 pts

IVLWDLJEC4300 - Non-food contact surfaces maintained and clean−3

Base deductions−68 pts

Risk factor bonus (6× +5)−30 pts

Jun 24

Return Inspection InspectionClean

No violations

100/100inspection score

Jun 24

Routine Inspection/Field Review Inspection

5 High1 Med

6 total5 risk factors

20/100inspection score

−57 pts

High Priority (5)

−55 pts

IV0LHXXRL4100 - Warewashing facilities properly installed, maintained, used;Risk Factor−5
IVUCQK7VF0400 - Hands washed as requiredRisk Factor−25
IVLRKQYGG2500 - Toxic substances properly identified, stored, usedRisk Factor−10
IVL0BD7B92120 - Proper cold holding temperatures ( 42° F to 45° F)Risk Factor−5
IVWIY5U4G0600 - Adequate handwashing facilitiesRisk Factor−10

Intermediate (1)

−2 pts

IVUVIHD2P4900 - Adequate ventilation; lighting; designated areas used−2

Base deductions−57 pts

Risk factor bonus (5× +5)−25 pts

Nov 23

Routine Inspection/Field Review Inspection

1 High1 Med

2 total1 risk factor

80/100inspection score

−13 pts

High Priority (1)

−10 pts

IVNBRNAMR2600 - Compliance with valid permit; operating and risk control plans and required written procedureRisk Factor−10

Intermediate (1)

−3 pts

IVT1VVAPY4700 - Garbage, refuse properly disposed; facilities maintained−3

Base deductions−13 pts

Risk factor bonus (1× +5)−5 pts

Apr 23

Return Inspection InspectionClean

No violations

100/100inspection score

Apr 23

Routine Inspection/Field Review Inspection

12 High2 Med

14 total12 risk factors

0/100inspection score

−145 pts

High Priority (12)

−140 pts

IVLTAL0PG4100 - Warewashing facilities properly installed, maintained, used;Risk Factor−5
IVVECYXIY3400 - Wiping cloths properly used, stored, sanitizer concentrationRisk Factor−5
IVSVDRB0F4400 - Plumbing properly sized, installed,...Risk Factor−5
IVLOM2HDE3200 - Insects, rodents, animals not present; entrance controlled.Risk Factor−5
IVYARFEIH0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager onRisk Factor−5
IV4O0E0D00400 - Hands washed as requiredRisk Factor−25
IV8DS00E52110 - Proper cold holding temperatures (greater than 45° F)Risk Factor−10
IVPYLSO0H1710 - Proper hot holding temperatures (less than130 degrees)Risk Factor−25
IVP6KQXKS2500 - Toxic substances properly identified, stored, usedRisk Factor−10
IVSRKP23Y1000 - Food in good condition, safe and unadulterated; approved additivesRisk Factor−10
IV0LGGPNC1900 - No room temperature storage; proper use of time as a controlRisk Factor−25
IV6J1GCST2600 - Compliance with valid permit; operating and risk control plans and required written procedureRisk Factor−10

Intermediate (2)

−5 pts

IVUGKSGOF4300 - Non-food contact surfaces maintained and clean−3
IVUVMJUDI4800 - Physical facilities properly installed,...−2

Base deductions−145 pts

Risk factor bonus (12× +5)−60 pts

Community Reviews

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Community Safety Reports

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Data source: Seattle/King County · Official government inspection records

Grading System

85 – 100

Excellent

70 – 84

Good

Below 70

Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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