What is Nissi Banh's health inspection score?

Nissi Banh has a SafeDine safety score of 12 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Nissi Banh last inspected?

Nissi Banh was last inspected on November 26, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Nissi Banh have?

Nissi Banh has 30 total violations across 9 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Nissi Banh safe to eat at?

Nissi Banh has a safety score of 12/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Nissi Banh serve?

Nissi Banh serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Nissi Banh

Name: Nissi Banh
Address: 7101 MARTIN LUTHER KING JR WAY S STE 101B, Seattle, 98118
Rating: 12

7101 MARTIN LUTHER KING JR WAY S STE 101B, Seattle

Last Inspected: 11/26/2025

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0Poor

American•Columbia City

Ranked #247 of 247 in Columbia CityBetter than 17% of american restaurants

Declining

9 inspections

Last: Nov 26, 2025

high confidence

Directions Order

Inspections

33%

Clean Rate

3.3

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-contaminationHigh Priority

Raw and cooked foods not properly separated

Pest issuesHigh Priority

Evidence of pests found during inspection

Food labeling

Food not properly labeled or dated

Food storageHigh Priority

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-88

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-8 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

-33 pts

Latest

100% weight

2nd

60% weight

100

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

7101 MARTIN LUTHER KING JR WAY S STE 101B, Seattle, WA 98118

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Violation Timeline

Nov 2023

2 inspections

2 high priority

2 intermediate

Nov

Feb 2024

1 inspections

1 high priority

Jun 2024

1 inspections

2 high priority

4 intermediate

Jun

Dec 2024

1 inspections

Apr 2025

1 inspections

3 high priority

3 intermediate

Apr

May 2025

1 inspections

Nov 2025

2 inspections

8 high priority

5 intermediate

Nov

Inspection History

9 records on file

3 Return Inspection5 Routine Inspection/Field Review1 Consultation/Education - Field

Nov 25

Return Inspection InspectionLatest

4 High

4 total4 risk factors

40/100inspection score

−40 pts

High Priority (4)

−40 pts

RED0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager onRisk Factor−10
RED1710 - Proper hot holding temperatures (less than130 degrees)Risk Factor−10
RED1900 - No room temperature storage; proper use of time as a controlRisk Factor−10
RED2600 - Compliance with valid permit; operating and risk control plans and required written procedureRisk Factor−10

Base deductions−40 pts

Risk factor bonus (4× +5)−20 pts

Nov 25

Routine Inspection/Field Review Inspection

4 High5 Med

9 total4 risk factors

15/100inspection score

−65 pts

High Priority (4)

−40 pts

RED1710 - Proper hot holding temperatures (less than130 degrees)Risk Factor−10
RED1900 - No room temperature storage; proper use of time as a controlRisk Factor−10
RED0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager onRisk Factor−10
RED2600 - Compliance with valid permit; operating and risk control plans and required written procedureRisk Factor−10

Intermediate (5)

−25 pts

BLUE3100 - Food properly labeled; proper date marking−5
BLUE3700 - In-use utensils properly stored−5
BLUE4000 - Food and non-food surfaces properly used and constructed; cleanable−5
BLUE3200 - Insects, rodents, animals not present; entrance controlled.−5
BLUE3300 - Potential food contamination prevented during delivery, preparation, storage, display−5

Base deductions−65 pts

Risk factor bonus (4× +5)−20 pts

May 25

Return Inspection InspectionClean

No violations

100/100inspection score

Apr 25

Routine Inspection/Field Review Inspection

3 High3 Med

6 total3 risk factors

40/100inspection score

−45 pts

High Priority (3)

−30 pts

RED1100 - Proper disposition of returned, previously served, unsafe, or contaminated food; Date markingRisk Factor−10
RED2500 - Toxic substances properly identified, stored, usedRisk Factor−10
RED1900 - No room temperature storage; proper use of time as a controlRisk Factor−10

Intermediate (3)

−15 pts

BLUE3200 - Insects, rodents, animals not present; entrance controlled.−5
BLUE3100 - Food properly labeled; proper date marking−5
BLUE3300 - Potential food contamination prevented during delivery, preparation, storage, display−5

Base deductions−45 pts

Risk factor bonus (3× +5)−15 pts

Dec 24

Consultation/Education - Field InspectionClean

No violations

100/100inspection score

Jun 24

Routine Inspection/Field Review Inspection

2 High4 Med

6 total

60/100inspection score

−40 pts

High Priority (2)

−20 pts

RED1400 - Raw meats below and away from ready-to-eat food; species separated−10
RED1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F−10

Intermediate (4)

−20 pts

BLUE3300 - Potential food contamination prevented during delivery, preparation, storage, display−5
BLUE3700 - In-use utensils properly stored−5
BLUE3200 - Insects, rodents, animals not present; entrance controlled.−5
BLUE3400 - Wiping cloths properly used, stored, sanitizer concentration−5

Base deductions−40 pts

Feb 24

Routine Inspection/Field Review Inspection

1 High

1 total

90/100inspection score

−10 pts

High Priority (1)

−10 pts

RED1710 - Proper hot holding temperatures (less than130 degrees)−10

Base deductions−10 pts

Nov 23

Return Inspection InspectionClean

No violations

100/100inspection score

Nov 23

Routine Inspection/Field Review Inspection

2 High2 Med

4 total

70/100inspection score

−30 pts

High Priority (2)

−20 pts

RED1900 - No room temperature storage; proper use of time as a control−10
RED2110 - Proper cold holding temperatures (greater than 45° F)−10

Intermediate (2)

−10 pts

BLUE3000 - Proper thawing methods used−5
BLUE3400 - Wiping cloths properly used, stored, sanitizer concentration−5

Base deductions−30 pts

Community Reviews

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Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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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