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
El Rancho Family Mexican Restaurant — 9/1/2026 — 20 red points
No certified food protection manager on staff. This was noted during your last routine inspection.
Corrective Actions: At least one certified food protection manager must be available on staff. Training and certification must be from an accredited program. PIC will obtain certification and send a copy within 60 days. I will email you a link with the list of accredited providers.
The food thermometer provided is not calibrated.
Corrective Actions: Food thermometers must be calibrated in accordance with manufacture's specification. PIC provided a new thermometer. Recommended a digital thermometer that is NSF certified.
Flooring throughout the kitchen is showing signs of deterioration. Some areas are no longer smooth, durable, and easily cleanable.
Corrective Actions: Upgrades may be required in the future. Should you replace the flooring you must contact our office for approval to ensure it meets Food Code requirements
Ocean Beach Roasters — 9/4/2026 — 55 red points
No certified food protection manager on staff. This was required in your last inspection.
Corrective Actions: At least one certified food protection manager must be available on staff. Training and certification must be from an accredited program. PIC must obtain certification and send a copy by October 4, 2026.
Lack of records documenting valid Food Worker Cards for employees or training for new employees.
Corrective Actions: Food worker cards must be displayed or available for review during inspection. Post copies of food worker cards in the establishment within 7 days.
PIC washed hands for less than 10 seconds and then touched the garbage can to adjust it prior to immediately going to put on gloves to work with ready-to-eat foods.
Paper towel dispenser batteries were dead so the dispenser is open to access the paper towels but you can't use the sink without moving the dispenser. Hand sink cannot be properly accessed.
Cheese slices, blue cheese crumbles, and shredded cheese in the sandwich prep cooler are running warm at 45°F. Deli turkey and sausage gravy in the double door reach-in refrigerator were also running warm at 45°F and 42°F respectively. The ambient air in the double door reach-in was 43°F.
Cold brew and ready-to-eat foods prepared in-house do not have date marking.
Front entrance is propped open. Establishment not protected against entry of insects and rodents. Flies present throughout the dining area and kitchen.
Ice machine has build up present.
Bennett's Fish Shack Westport — 9/11/2026 — 25 red points
Multiple pans of chowder were observed cooling in the walk-in freezer at a depth of 4 inches. Temperatures ranged from 130-145°F after one hour of cooling.
Walls and ceiling of the walk-in freezer are not easily cleanable surface. The walls and ceiling have styrofoam that is deteriorating/coming apart.
Pacific Beach Elementary — 9/15/2026 — 25 red points
A food employee observed leaving the kitchen to cover custodial duties in the gym (i.e. sweeping the floor, accessing custodial closet,etc) and returning to the kitchen to prepare lunch (i.e. handling clean equipment, putting on gloves and transfereing food from utility cart to overn) without washing hands after hand contamination.
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.