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 judgement on any violations, we encourage our readers to follow up with and check out the actual violations.
Below is listed any resturaunts and their violations for any that have exceeded 25 red points during the time period we searched.
The Coffee Shop — 10/19/2026 — 25 red points
Minor violations - 7: WAC 246-215-03200 Home-prepared cream cheese frosting for sale or service in the facility.
Corrective Actions: Food must be obtained from an approved and inspected food preparation/processing facility. PIC discards/holds unapproved food item. Will discontinue use of food prepared in a private home.
26: WAC 246-215-08200 Significant changes to the menu and equipment were made without prior approval. Biscuts and gravy were added to the menu, and a residential crockpot is being used to hot hold gravy. The ice machine was replaced without approval and appears to not be NSF-certified.
Corrective Actions: Plans must be submitted for review and approval when significant changes to the menu or food process takes place.
Honey Teriyaki & Wok — 10/21/2026 — 70 red points
The October 21 inspection resulted in 70 red points. Violations included gaps in the person-in-charge’s food safety knowledge, unavailable food worker card documentation, improper handwashing and glove use, and incorrect cooling practices for chicken and shrimp. The establishment also lacked written procedures for noncontinuous cooking.
Other concerns included improper food storage, missing date marks, a handwashing sink below the required temperature, unsanitized scoop handles, curtains that could contact ready-to-eat food, and a damaged refrigerator gasket. Housemade kimchi was removed from sale because a required HACCP plan was not available.
With 70 red points, the establishment was placed on reinspection status. The county said it would return within 30 days; a $176 reinspection fee applies.
Boone Street Bar & Grill — 10/26/2026 — 25 red points
4: WAC 246-215-02310 A food employee observed working with raw meat then ready to eat product without removing gloves and washing hands.
Corrective Actions: Food workers must wash their hands immediately before engaging in food preparation, when changing tasks, and as often as necessary to remove soil and contamination from hands. Food workers should be aware of when, where and how to wash hands. Food worker stopped food preparation, properly washed hands, then put on gloves before returning to food handling. PIC will train employees on when they must wash hands.
Pit Stop Mart & Smoke Stop — 10/29/2026 — 25 red points
17: WAC 246-215-03525(1a) Chicken strips, corn dogs, kielbasa, and chicken wings were found at temperatures between 109 - 129°F.
Corrective Actions: Hot held food must be maintained at 135°F or above. Corrected by rapidly reheating all food under temperature to 165°F for at least 15 seconds before returning to hot holding 135°F. Chicken strips were discarded.
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.