What is Patio Fine Thai Cuisine's health inspection score?

Patio Fine Thai Cuisine has a SafeDine safety score of 0 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Patio Fine Thai Cuisine last inspected?

Patio Fine Thai Cuisine was last inspected on November 4, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Patio Fine Thai Cuisine have?

Patio Fine Thai Cuisine has 60 total violations across 14 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Patio Fine Thai Cuisine safe to eat at?

Patio Fine Thai Cuisine has a safety score of 0/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Patio Fine Thai Cuisine serve?

Patio Fine Thai Cuisine serves Thai cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Patio Fine Thai Cuisine

Name: Patio Fine Thai Cuisine
Address: 524 15TH AVE E, Seattle, 98112
Rating: 0

524 15TH AVE E , Seattle

Last Inspected: 11/4/2025

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0Poor

Thai•Madison Park

Ranked #120 of 122 in Madison ParkBetter than 60% of thai restaurants

Declining

10 inspections

Last: Nov 4, 2025

high confidence

Directions Order

Inspections

Clean Rate

Avg Violations

5 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Pest issuesHigh Priority

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Other violationHigh Priority

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-148

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-25 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

-30 pts

Latest

100% weight

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

524 15TH AVE E , Seattle, WA 98112

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Violation Timeline

May 2024

2 inspections

4 high priority

May

Dec 2024

2 inspections

7 high priority

2 intermediate

Apr 2025

2 inspections

6 high priority

9 intermediate

Apr

Jun 2025

2 inspections

6 high priority

8 intermediate

Jul 2025

1 inspections

2 high priority

2 intermediate

Jul

Nov 2025

1 inspections

6 high priority

8 intermediate

Inspection History

10 records on file

4 Routine Inspection/Field Review6 Return Inspection

Nov 25

Routine Inspection/Field Review InspectionLatest

6 High8 Med

14 total6 risk factors

0/100inspection score

−100 pts

High Priority (6)

−60 pts

RED1300 - Food contact surfaces cleaned and sanitized; no cross contaminationRisk Factor−10
RED2500 - Toxic substances properly identified, stored, usedRisk Factor−10
RED0900 - Proper washing of fruits and vegetablesRisk Factor−10
RED1000 - Food in good condition, safe and unadulterated; approved additivesRisk Factor−10
RED1400 - Raw meats below and away from ready-to-eat food; species separatedRisk Factor−10
RED2600 - Compliance with valid permit; operating and risk control plans and required written procedureRisk Factor−10

Intermediate (8)

−40 pts

BLUE4200 - Food-contact surfaces maintained, clean, sanitized−5
BLUE2900 - Adequate equipment for temperature control−5
BLUE3200 - Insects, rodents, animals not present; entrance controlled.−5
BLUE4100 - Warewashing facilities properly installed, maintained, used;−5
BLUE4800 - Physical facilities properly installed,...−5
BLUE3800 - Utensils, equipment, linens properly stored, used, handled−5
BLUE3400 - Wiping cloths properly used, stored, sanitizer concentration−5
BLUE4300 - Non-food contact surfaces maintained and clean−5

Base deductions−100 pts

Risk factor bonus (6× +5)−30 pts

Jul 25

Return Inspection Inspection

2 High2 Med

4 total2 risk factors

60/100inspection score

−30 pts

High Priority (2)

−20 pts

RED1600 - Proper cooling procedureRisk Factor−10
RED2110 - Proper cold holding temperatures (greater than 45° F)Risk Factor−10

Intermediate (2)

−10 pts

BLUE3200 - Insects, rodents, animals not present; entrance controlled.−5
BLUE3300 - Potential food contamination prevented during delivery, preparation, storage, display−5

Base deductions−30 pts

Risk factor bonus (2× +5)−10 pts

Jun 25

Return Inspection Inspection

2 High

2 total2 risk factors

70/100inspection score

−20 pts

High Priority (2)

−20 pts

RED1100 - Proper disposition of returned, previously served, unsafe, or contaminated food; Date markingRisk Factor−10
RED1400 - Raw meats below and away from ready-to-eat food; species separatedRisk Factor−10

Base deductions−20 pts

Risk factor bonus (2× +5)−10 pts

Jun 25

Routine Inspection/Field Review Inspection

4 High8 Med

12 total4 risk factors

0/100inspection score

−80 pts

High Priority (4)

−40 pts

RED1100 - Proper disposition of returned, previously served, unsafe, or contaminated food; Date markingRisk Factor−10
RED1400 - Raw meats below and away from ready-to-eat food; species separatedRisk Factor−10
RED1600 - Proper cooling procedureRisk Factor−10
RED2110 - Proper cold holding temperatures (greater than 45° F)Risk Factor−10

Intermediate (8)

−40 pts

BLUE3300 - Potential food contamination prevented during delivery, preparation, storage, display−5
BLUE3700 - In-use utensils properly stored−5
BLUE4000 - Food and non-food surfaces properly used and constructed; cleanable−5
BLUE4200 - Food-contact surfaces maintained, clean, sanitized−5
BLUE2900 - Adequate equipment for temperature control−5
BLUE4300 - Non-food contact surfaces maintained and clean−5
BLUE4800 - Physical facilities properly installed,...−5
BLUE3200 - Insects, rodents, animals not present; entrance controlled.−5

Base deductions−80 pts

Risk factor bonus (4× +5)−20 pts

Apr 25

Return Inspection Inspection

1 High1 Med

2 total1 risk factor

80/100inspection score

−15 pts

High Priority (1)

−10 pts

RED2110 - Proper cold holding temperatures (greater than 45° F)Risk Factor−10

Intermediate (1)

−5 pts

BLUE3300 - Potential food contamination prevented during delivery, preparation, storage, display−5

Base deductions−15 pts

Risk factor bonus (1× +5)−5 pts

Apr 25

Routine Inspection/Field Review Inspection

5 High8 Med

13 total5 risk factors

0/100inspection score

−90 pts

High Priority (5)

−50 pts

RED0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager onRisk Factor−10
RED1400 - Raw meats below and away from ready-to-eat food; species separatedRisk Factor−10
RED2110 - Proper cold holding temperatures (greater than 45° F)Risk Factor−10
RED0400 - Hands washed as requiredRisk Factor−10
RED1900 - No room temperature storage; proper use of time as a controlRisk Factor−10

Intermediate (8)

−40 pts

BLUE3400 - Wiping cloths properly used, stored, sanitizer concentration−5
BLUE4200 - Food-contact surfaces maintained, clean, sanitized−5
BLUE4300 - Non-food contact surfaces maintained and clean−5
BLUE3000 - Proper thawing methods used−5
BLUE3200 - Insects, rodents, animals not present; entrance controlled.−5
BLUE3300 - Potential food contamination prevented during delivery, preparation, storage, display−5
BLUE3800 - Utensils, equipment, linens properly stored, used, handled−5
BLUE4800 - Physical facilities properly installed,...−5

Base deductions−90 pts

Risk factor bonus (5× +5)−25 pts

Dec 24

Return Inspection Inspection

1 High1 Med

2 total1 risk factor

80/100inspection score

−8 pts

High Priority (1)

−5 pts

IVO3UKWE90100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager onRisk Factor−5

Intermediate (1)

−3 pts

IVQ7CGBA44300 - Non-food contact surfaces maintained and clean−3

Base deductions−8 pts

Risk factor bonus (1× +5)−5 pts

Dec 24

Routine Inspection/Field Review Inspection

6 High1 Med

7 total6 risk factors

5/100inspection score

−53 pts

High Priority (6)

−50 pts

IVEOGASMQ4200 - Food-contact surfaces maintained, clean, sanitizedRisk Factor−5
IV3QSNUUI3300 - Potential food contamination prevented during delivery, preparation, storage, displayRisk Factor−5
IVTIA4UAS3400 - Wiping cloths properly used, stored, sanitizer concentrationRisk Factor−5
IVMFHZ9HJ0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager onRisk Factor−5
IVUEDW0ZD1600 - Proper cooling procedureRisk Factor−25
IVFMRXVLZ2120 - Proper cold holding temperatures ( 42° F to 45° F)Risk Factor−5

Intermediate (1)

−3 pts

IVCJB0RY64300 - Non-food contact surfaces maintained and clean−3

Base deductions−53 pts

Risk factor bonus (6× +5)−30 pts

May 24

Return Inspection Inspection

2 High

2 total2 risk factors

70/100inspection score

−10 pts

High Priority (2)

−10 pts

IVXDJWFRH3200 - Insects, rodents, animals not present; entrance controlled.Risk Factor−5
IVK2MDYZZ0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager onRisk Factor−5

Base deductions−10 pts

Risk factor bonus (2× +5)−10 pts

May 24

Return Inspection Inspection

2 High

2 total2 risk factors

70/100inspection score

−10 pts

High Priority (2)

−10 pts

IVUC1EYVL3200 - Insects, rodents, animals not present; entrance controlled.Risk Factor−5
IVG83JT0R0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager onRisk Factor−5

Base deductions−10 pts

Risk factor bonus (2× +5)−10 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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