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Facilities
+ TOULOUSE PETIT KITCHEN & LOUNGE601 QUEEN ANNE AVE N , SEATTLE, 98109
Please note: A food establishment inspection is only a snapshot of the operation during a limited time. Look at more than one inspection to get a better idea of the overall operation.
See explanation of risk categories for food service establishments

Inspection violations and points

Inspections are based on regulations to eliminate risk factors for food borne disease. Every violation of these regulations is color coded and has a numerical value based on the amount of risk they create.

Red critical violations: These are the violations with the highest risk of causing food borne disease. One red critical violation equals an unsatisfactory inspection. Environmental Health Specialists work with operators to make sure that red critical violations are corrected before they leave the establishment.

Blue violations: These violations are related to the maintenance of the establishment and cleanliness.

  • 35 or more red critical violation points require a reinspection witin 14 days.
  • 90 or more red critical violation points require the establishment be closed.
  • 120 or more total (red & blue) points also requires the establishment be closed.

Establishments are allowed to reopen when they have remedied the conditions that led to the closure, submitted a plan of correction to prevent recurrences, and obtained a reinspection.