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BERT'S MARKETS INC

1801 41ST AVE E, Seattle, WA 98112 · Restaurant (Seating 0-12)

Inspection summary

BERT'S MARKETS INC has been inspected 45 times by Public Health – Seattle & King County since January 9, 2006. The most recent inspection, on May 19, 2026, recorded 2 infractions.

26 of 45 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 11 times across 9 separate inspections, most recently on May 19, 2026. For example: 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 8 times across 8 separate inspections, most recently on May 22, 2024. For example: 3400 - Wiping cloths properly used, stored; sanitizer concentration

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on May 19, 2026. For example: 1100 - Proper disposition of returned, unsafe, or contaminated food; proper date marking procedures for food at high risk for Listeria

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on August 10, 2023. For example: 0400 - Hands washed as required

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on September 23, 2022. For example: 2500 - Toxic substances properly identified, stored, used

About this data

These results come from Public Health – Seattle & King County, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

45 inspections

  1. Routine Inspection/Field Review

    2 infractions

    • 1100 - Proper disposition of returned, unsafe, or contaminated food; proper date marking procedures for food at high risk for Listeria
      • RED
    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
  2. Routine Inspection/Field Review

    1 infraction

    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  3. Routine Inspection/Field Review

    1 infraction

    • 1720 - Proper hot holding temperatures; between 130 to 134 degrees Fahrenheit (F) (54 to 56 degrees Celsius (C))
      • RED
  4. Routine Inspection/Field Review

    1 infraction

    • 4300 - Nonfood-contact surfaces maintained and clean
      • BLUE
  5. Routine Inspection/Field Review

    1 infraction

    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
  6. Return Inspection

    0 infractions

  7. Routine Inspection/Field Review

    2 infractions

    • 1600 - Proper cooling procedure
      • RED
    • 0400 - Hands washed as required
      • RED
  8. Routine Inspection/Field Review

    3 infractions

    • 4200 - Food-contact surfaces maintained, cleaned, sanitized
      • BLUE
    • 2500 - Toxic substances properly identified, stored, used
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  9. Routine Inspection/Field Review

    2 infractions

    • 4300 - Nonfood-contact surfaces maintained and clean
      • BLUE
    • 4200 - Food-contact surfaces maintained, cleaned, sanitized
      • BLUE
  10. Routine Inspection/Field Review

    0 infractions

  11. Routine Inspection/Field Review

    0 infractions

  12. Routine Inspection/Field Review

    1 infraction

    • 3700 - In-use utensils properly stored
      • BLUE
  13. Routine Inspection/Field Review

    0 infractions

  14. Routine Inspection/Field Review

    0 infractions

  15. Routine Inspection/Field Review

    0 infractions

  16. Routine Inspection/Field Review

    0 infractions

  17. Routine Inspection/Field Review

    0 infractions

  18. Routine Inspection/Field Review

    0 infractions

  19. Routine Inspection/Field Review

    0 infractions

  20. Consultation/Education - Field

    0 infractions

  21. Routine Inspection/Field Review

    0 infractions

  22. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  23. Routine Inspection/Field Review

    2 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
  24. Routine Inspection/Field Review

    0 infractions

  25. Consultation/Education - Field

    0 infractions

  26. Routine Inspection/Field Review

    2 infractions

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
  27. Routine Inspection/Field Review

    1 infraction

    • 1400 - Raw meats below and away from RTE food
      • RED
  28. Routine Inspection/Field Review

    0 infractions

  29. Consultation/Education - Field

    0 infractions

  30. Routine Inspection/Field Review

    0 infractions

  31. Routine Inspection/Field Review

    0 infractions

  32. Routine Inspection/Field Review

    2 infractions

    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
  33. Consultation/Education - Field

    0 infractions

  34. Routine Inspection/Field Review

    0 infractions

  35. Consultation/Education - Field

    0 infractions

  36. Routine Inspection/Field Review

    1 infraction

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
  37. Routine Inspection/Field Review

    1 infraction

    • Food-contact surfaces maintained, clean, sanitized
      • BLUE
  38. Consultation/Education - Field

    0 infractions

  39. Routine Inspection/Field Review

    0 infractions

  40. Routine Inspection/Field Review

    1 infraction

    • Food-contact surfaces maintained, clean, sanitized
      • BLUE
  41. Consultation/Education - Field

    0 infractions

  42. Routine Inspection/Field Review

    0 infractions

  43. Consultation/Education - Field

    0 infractions

  44. Routine Inspection/Field Review

    1 infraction

    • Proper cold holding temperatures (greater than 45° F)
      • RED
  45. Routine Inspection/Field Review

    2 infractions

    • Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • Proper cold holding temperatures (greater than 45° F)
      • RED

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