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
Before making a judgment on any violations, we encourage our readers to follow up with and check out the actual violations.
Below is listed any restaurants and their violations for any that have exceeded 25 red points during the time period we searched.
Al Carbon - November 12th was their 3rd attempt at passing inspections, which they did with no points. Their prior inspection on October 2nd had them at 15 blue points and 70 red points. The inspections for that one had the following:
Inspectors found improper handwashing, including handling ready-to-eat food without washing hands and washing for less than the required 20 seconds. Staff were retrained on proper procedures.
Multiple food temperature issues were noted, with cold foods held above safe limits and improperly cooled items. Unsafe foods were discarded on site. Mold was found on butter packets and inside the ice machine, and pest activity was observed in the kitchen, including flies and rodent droppings. The business was instructed to deep clean, remove clutter, and contact pest control.
Additional concerns included dirty floors, walls, and equipment, along with insufficient lighting in the dishwashing area. Corrective actions were taken during the inspection, with follow-up required to ensure ongoing compliance.
Frontager's Pizza MFU - with 70 red points—had the following:
Inspectors observed employees not washing their hands during food preparation, along with handwashing sinks that were unavailable, including one without running water or soap and another blocked by a sanitizer bucket. Food prep was stopped until issues were corrected, and staff training was required.
A hot holding violation was also noted, with pizza found at 106°F, below the required safe temperature. The food was rapidly reheated and returned to proper hot holding.
Additionally, inspectors found a chemical labeling issue, with dish soap stored in an unlabeled squeeze bottle. The container was labeled or removed as required.
Corrective actions were taken during the inspection, with management instructed to ensure continued compliance to reduce the risk of foodborne illness.
📋 Routine inspections help protect public health and food safety.
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.