What is Spicy Popo Szechuan Fish's health inspection score?

Spicy Popo Szechuan Fish has a SafeDine safety score of 46 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Spicy Popo Szechuan Fish last inspected?

Spicy Popo Szechuan Fish was last inspected on February 7, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Spicy Popo Szechuan Fish have?

Spicy Popo Szechuan Fish has 43 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Spicy Popo Szechuan Fish safe to eat at?

Spicy Popo Szechuan Fish has a safety score of 46/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Spicy Popo Szechuan Fish serve?

Spicy Popo Szechuan Fish serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Spicy Popo Szechuan Fish

Name: Spicy Popo Szechuan Fish
Address: 14701 NE 20TH ST STE G, Bellevue, 98007
Rating: 46

14701 NE 20TH ST STE G, Bellevue

Data may be outdated — inspected 2/7/2025

▼Declining

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0Poor

American•Bellevue

Ranked #663 of 755 in BellevueBetter than 22% of american restaurants

Declining

7 inspections

Last: Feb 7, 2025

low confidence

Directions Order

Inspections

14%

Clean Rate

6.1

Avg Violations

16 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

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

-54

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

-27 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

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14701 NE 20TH ST STE G, Bellevue, WA 98007

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Violation Timeline

Mar 2023

1 inspections

4 high priority

1 intermediate

Mar

Nov 2023

1 inspections

10 high priority

2 intermediate

Dec 2023

1 inspections

4 high priority

Dec

Sep 2024

2 inspections

14 high priority

3 intermediate

Jan 2025

1 inspections

Jan

Feb 2025

1 inspections

4 high priority

1 intermediate

Inspection History

7 records on file

4 Routine Inspection/Field Review1 Consultation/Education - Field2 Return Inspection

Feb 25

Routine Inspection/Field Review InspectionLatest

4 High1 Med

5 total4 risk factors

35/100inspection score

−43 pts

High Priority (4)

−40 pts

IVTA4SGAL4400 - Plumbing properly sized, installed,...Risk Factor−5
IVMDP7MTP3400 - Wiping cloths properly used, stored, sanitizer concentrationRisk Factor−5
IVOKAKWAU1400 - Raw meats below and away from ready-to-eat food; species separatedRisk Factor−5
IVLBLTPU31900 - No room temperature storage; proper use of time as a controlRisk Factor−25

Intermediate (1)

−3 pts

IVMZOAQFJ4300 - Non-food contact surfaces maintained and clean−3

Base deductions−43 pts

Risk factor bonus (4× +5)−20 pts

Jan 25

Consultation/Education - Field InspectionClean

No violations

100/100inspection score

Sep 24

Return Inspection Inspection

3 High1 Med

4 total3 risk factors

50/100inspection score

−18 pts

High Priority (3)

−15 pts

IVCPBNFGH3200 - Insects, rodents, animals not present; entrance controlled.Risk Factor−5
IV5QSAJ0P2120 - Proper cold holding temperatures ( 42° F to 45° F)Risk Factor−5
IVCMJWARN0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager onRisk Factor−5

Intermediate (1)

−3 pts

IVSFEFBOW4300 - Non-food contact surfaces maintained and clean−3

Base deductions−18 pts

Risk factor bonus (3× +5)−15 pts

Sep 24

Routine Inspection/Field Review Inspection

11 High2 Med

13 total11 risk factors

0/100inspection score

−101 pts

High Priority (11)

−95 pts

IVKZUKNTK3200 - Insects, rodents, animals not present; entrance controlled.Risk Factor−5
IV8LOLHUW3400 - Wiping cloths properly used, stored, sanitizer concentrationRisk Factor−5
IV0OW9ECG4200 - Food-contact surfaces maintained, clean, sanitizedRisk Factor−5
IVHD8M5CH4100 - Warewashing facilities properly installed, maintained, used;Risk Factor−5
IVPCH8MH90100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager onRisk Factor−5
IVZVF7H6X0600 - Adequate handwashing facilitiesRisk Factor−10
IV1GTJUIM1100 - Proper disposition of returned, previously served, unsafe, or contaminated food; Date markingRisk Factor−10
IVUXNAQWS1400 - Raw meats below and away from ready-to-eat food; species separatedRisk Factor−5
IVKZWLP9X1900 - No room temperature storage; proper use of time as a controlRisk Factor−25
IVXVHDH9S2110 - Proper cold holding temperatures (greater than 45° F)Risk Factor−10
IV8BO0A3B2600 - Compliance with valid permit; operating and risk control plans and required written procedureRisk Factor−10

Intermediate (2)

−6 pts

IV7SQ97WP3000 - Proper thawing methods used−3
IVWSV4HCM4300 - Non-food contact surfaces maintained and clean−3

Base deductions−101 pts

Risk factor bonus (11× +5)−55 pts

Dec 23

Return Inspection Inspection

4 High

4 total4 risk factors

40/100inspection score

−30 pts

High Priority (4)

−30 pts

IVPHOBMVW0200 - Food Worker Cards current for all food workers; new food workers trainedRisk Factor−5
IV0HEBK3U1100 - Proper disposition of returned, previously served, unsafe, or contaminated food; Date markingRisk Factor−10
IVD0KBZHD0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager onRisk Factor−5
IV0YK5AJU0600 - Adequate handwashing facilitiesRisk Factor−10

Base deductions−30 pts

Risk factor bonus (4× +5)−20 pts

Nov 23

Routine Inspection/Field Review Inspection

10 High2 Med

12 total10 risk factors

0/100inspection score

−66 pts

High Priority (10)

−60 pts

IV0YBULRK4000 - Food and non-food surfaces properly used and constructed; cleanableRisk Factor−5
IVVKKXP7F4100 - Warewashing facilities properly installed, maintained, used;Risk Factor−5
IVDUKG00V3300 - Potential food contamination prevented during delivery, preparation, storage, displayRisk Factor−5
IVV0JKGFX4200 - Food-contact surfaces maintained, clean, sanitizedRisk Factor−5
IVKGGPFBU0600 - Adequate handwashing facilitiesRisk Factor−10
IVAN4GVEE1100 - Proper disposition of returned, previously served, unsafe, or contaminated food; Date markingRisk Factor−10
IVL0UQFZO1400 - Raw meats below and away from ready-to-eat food; species separatedRisk Factor−5
IVUECJI5U0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager onRisk Factor−5
IVPM9NVIM2200 - Accurate thermometer provided and used to evaluate temperature of TCS foodsRisk Factor−5
IV5MVE8N50200 - Food Worker Cards current for all food workers; new food workers trainedRisk Factor−5

Intermediate (2)

−6 pts

IVDFFIQIK3000 - Proper thawing methods used−3
IVHRQMLPY4300 - Non-food contact surfaces maintained and clean−3

Base deductions−66 pts

Risk factor bonus (10× +5)−50 pts

Mar 23

Routine Inspection/Field Review Inspection

4 High1 Med

5 total4 risk factors

35/100inspection score

−43 pts

High Priority (4)

−40 pts

IVF0QLGPI4000 - Food and non-food surfaces properly used and constructed; cleanableRisk Factor−5
IVCRHDFPE4100 - Warewashing facilities properly installed, maintained, used;Risk Factor−5
IVNBS7KAS1400 - Raw meats below and away from ready-to-eat food; species separatedRisk Factor−5
IVX220XQR1900 - No room temperature storage; proper use of time as a controlRisk Factor−25

Intermediate (1)

−3 pts

IVCQY6RVZ3000 - Proper thawing methods used−3

Base deductions−43 pts

Risk factor bonus (4× +5)−20 pts

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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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