Skip to content
Loading map…

CARITA MARKET

31007 PACIFIC HWY S A, FEDERAL WAY, WA 98003 · Restaurant (Seating 0-12)

Inspection summary

CARITA MARKET has been inspected 27 times by Public Health – Seattle & King County since September 3, 2015. The most recent inspection, on August 26, 2026, recorded 1 infraction.

7 of 27 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Food source, labelling and allergens.

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.

  • 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 10 times across 10 separate inspections, most recently on August 26, 2026. For example: 3300 - Potential food contamination prevented during delivery, preparation, storage, display

  • 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 10 times across 10 separate inspections, most recently on September 10, 2024. For example: 0600 - Adequate handwashing facilities

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 8 times across 8 separate inspections, most recently on July 29, 2025. For example: 3100 - Food properly labeled; proper date marking

  • 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 7 times across 7 separate inspections, most recently on May 13, 2026. For example: 3400 - Wiping cloths properly used, stored; sanitizer concentration

  • 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 7 times across 5 separate inspections, most recently on May 21, 2024. For example: 1710 - Proper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 degrees Celsius (C))

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.

27 inspections

  1. Routine Inspection/Field Review

    1 infraction

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
  2. Routine Inspection/Field Review

    1 infraction

    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
  3. Educational Inspection

    0 infractions

  4. Routine Inspection/Field Review

    3 infractions

    • 3200 - Insects, rodents, animals not present; entrance controlled
      • BLUE
    • 3100 - Food properly labeled; proper date marking
      • BLUE
    • 1400 - Raw meats below and away from ready-to-eat food; species separated
      • RED
  5. Routine Inspection/Field Review

    1 infraction

    • 3100 - Food properly labeled; proper date marking
      • BLUE
  6. Routine Inspection/Field Review

    1 infraction

    • 0600 - Adequate handwashing facilities
      • RED
  7. Routine Inspection/Field Review

    2 infractions

    • 3100 - Food properly labeled; proper date marking
      • BLUE
    • 1710 - Proper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 degrees Celsius (C))
      • RED
  8. Routine Inspection/Field Review

    2 infractions

    • 3100 - Food properly labeled; proper date marking
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
  9. Routine Inspection/Field Review

    1 infraction

    • 0600 - Adequate handwashing facilities
      • RED
  10. Routine Inspection/Field Review

    4 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  11. Routine Inspection/Field Review

    2 infractions

    • 1400 - Raw meats below and away from ready-to-eat food; species separated
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  12. Routine Inspection/Field Review

    2 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
  13. Routine Inspection/Field Review

    1 infraction

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

    4 infractions

    • 3100 - Proper labeling, signage
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  15. Consultation/Education - Field

    0 infractions

  16. Routine Inspection/Field Review

    4 infractions

    • 3100 - Proper labeling, signage
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  17. Routine Inspection/Field Review

    2 infractions

    • 3100 - Proper labeling, signage
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
  18. Consultation/Education - Field

    0 infractions

  19. Routine Inspection/Field Review

    3 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 1600 - Proper cooling procedure
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  20. Routine Inspection/Field Review

    3 infractions

    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
    • 1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
      • RED
  21. Routine Inspection/Field Review

    5 infractions

    • 3600 - Proper eating, tasting, drinking, or tobacco use
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 4700 - Garbage, refuse properly disposed; facilities...
      • BLUE
    • 3100 - Proper labeling, signage
      • BLUE
    • 2500 - Toxic substances properly identified,...
      • RED
  22. Consultation/Education - Field

    0 infractions

  23. Routine Inspection/Field Review

    4 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  24. Routine Inspection/Field Review

    4 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 4800 - Physical facilities properly installed,...
      • BLUE
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  25. Consultation/Education - Field

    0 infractions

  26. Routine Inspection/Field Review

    0 infractions

  27. Routine Inspection/Field Review

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website