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EASTLAKE MARKET

2244 EASTLAKE AVE E, Seattle, WA 98102 · Restaurant (Seating 0-12)

Inspection summary

EASTLAKE MARKET has been inspected 51 times by Public Health – Seattle & King County since February 9, 2006. The most recent inspection, on September 16, 2026, recorded 5 infractions.

15 of 51 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing 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.

  • 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 35 times across 25 separate inspections, most recently on June 24, 2025. For example: 3000 - Proper thawing methods used

  • 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 14 times across 13 separate inspections, most recently on September 16, 2026. For example: 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used

  • 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 7 times across 7 separate inspections, most recently on September 16, 2026. For example: 3100 - Food properly labeled; proper date marking

  • 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 5 times across 5 separate inspections, most recently on September 16, 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 4 times across 4 separate inspections, most recently on September 16, 2026. For example: 0600 - Adequate handwashing facilities

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.

51 inspections

  1. Routine Inspection/Field Review

    5 infractions

    • 3100 - Food properly labeled; proper date marking
      • BLUE
    • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
      • BLUE
    • 1100 - Proper disposition of returned, unsafe, or contaminated food; proper date marking procedures for food at high risk for Listeria
      • RED
    • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  2. Routine Inspection/Field Review

    3 infractions

    • 3100 - Food properly labeled; proper date marking
      • BLUE
    • 3000 - Proper thawing methods used
      • BLUE
    • 1720 - Proper hot holding temperatures; between 130 to 134 degrees Fahrenheit (F) (54 to 56 degrees Celsius (C))
      • RED
  3. Return Inspection

    1 infraction

    • 1600 - Proper cooling procedure
      • RED
  4. Routine Inspection/Field Review

    4 infractions

    • 1600 - Proper cooling procedure
      • RED
    • 0400 - Hands washed as required
      • RED
    • 2000 - Proper reheating procedures for hot holding
      • RED
    • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
      • RED
  5. Routine Inspection/Field Review

    1 infraction

    • 4200 - Food-contact surfaces maintained, cleaned, sanitized
      • BLUE
  6. Return Inspection

    0 infractions

  7. Routine Inspection/Field Review

    5 infractions

    • 4200 - Food-contact surfaces maintained, cleaned, sanitized
      • BLUE
    • 1710 - Proper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 degrees Celsius (C))
      • RED
    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 2200 - Accurate thermometer provided and used to evaluate temperature of TCS foods
      • RED
  8. Routine Inspection/Field Review

    5 infractions

    • 4300 - Nonfood-contact surfaces maintained and clean
      • BLUE
    • 4000 - Food and nonfood surfaces properly used and constructed; cleanable
      • BLUE
    • 3200 - Insects, rodents, animals not present; entrance controlled
      • BLUE
    • 2500 - Toxic substances properly identified, stored, used
      • RED
    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
  9. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
  10. Routine Inspection/Field Review

    3 infractions

    • 2900 - Adequate equipment for temperature control
      • BLUE
    • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
      • BLUE
    • 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
      • RED
  11. Consultation/Education - Field

    0 infractions

  12. Routine Inspection/Field Review

    2 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  13. Routine Inspection/Field Review

    1 infraction

    • 1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
      • RED
  14. Consultation/Education - Field

    0 infractions

  15. Routine Inspection/Field Review

    3 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 3700 - In-use utensils properly stored
      • BLUE
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  16. Routine Inspection/Field Review

    5 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 0100 - PIC certified by accredited program or compliance with code, or correct answers
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
  17. Routine Inspection/Field Review

    2 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  18. Routine Inspection/Field Review

    3 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
  19. Consultation/Education - Field

    0 infractions

  20. Routine Inspection/Field Review

    2 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
  21. Routine Inspection/Field Review

    3 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  22. Routine Inspection/Field Review

    1 infraction

    • 2500 - Toxic substances properly identified,...
      • RED
  23. Routine Inspection/Field Review

    1 infraction

    • 2000 - Proper reheating procedures for hot holding
      • RED
  24. Consultation/Education - Field

    0 infractions

  25. Routine Inspection/Field Review

    1 infraction

    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
  26. Routine Inspection/Field Review

    1 infraction

    • 1800 - Proper cooking time and temperature; proper use of non-continuous cooking
      • RED
  27. Consultation/Education - Field

    0 infractions

  28. Consultation/Education - Field

    0 infractions

  29. Routine Inspection/Field Review

    1 infraction

    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
  30. Routine Inspection/Field Review

    2 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 3100 - Proper labeling, signage
      • BLUE
  31. Consultation/Education - Field

    0 infractions

  32. Routine Inspection/Field Review

    3 infractions

    • 3800 - Utensils, equipment, linens properly stored,...
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 1600 - Proper cooling procedure
      • RED
  33. Routine Inspection/Field Review

    1 infraction

    • 1720 - Proper hot holding temperatures; between 130° F...
      • RED
  34. Routine Inspection/Field Review

    3 infractions

    • 2800 - Food received at proper temperature
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  35. Consultation/Education - Field

    0 infractions

  36. Routine Inspection/Field Review

    0 infractions

  37. Consultation/Education - Field

    0 infractions

  38. Routine Inspection/Field Review

    2 infractions

    • 4800 - Physical facilities properly installed,...
      • BLUE
    • 0200 - Food Worker Cards current for all food...
      • RED
  39. Routine Inspection/Field Review

    2 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 4800 - Physical facilities properly installed,...
      • BLUE
  40. Routine Inspection/Field Review

    3 infractions

    • 2500 - Toxic substances properly identified,...
      • RED
    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
  41. Consultation/Education - Field

    0 infractions

  42. Routine Inspection/Field Review

    1 infraction

    • 3100 - Proper labeling, signage
      • BLUE
  43. Routine Inspection/Field Review

    3 infractions

    • Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • Proper labeling, signage
      • BLUE
    • Proper hot holding temperatures (less than 130° F )
      • RED
  44. Consultation/Education - Field

    0 infractions

  45. Routine Inspection/Field Review

    3 infractions

    • Proper labeling, signage
      • BLUE
    • Adequate handwashing facilities
      • RED
    • Proper hot holding temperatures (less than 130° F )
      • RED
  46. Consultation/Education - Field

    0 infractions

  47. Routine Inspection/Field Review

    2 infractions

    • Proper labeling, signage
      • BLUE
    • Accurate thermometer provided and used ...
      • RED
  48. Routine Inspection/Field Review

    4 infractions

    • Accurate thermometer provided and used ...
      • RED
    • Food Worker Cards current for all food...
      • RED
    • Proper cold holding temperatures (greater than 45° F)
      • RED
    • Proper hot holding temperatures (less than 130° F )
      • RED
  49. Consultation/Education - Field

    0 infractions

  50. Routine Inspection/Field Review

    3 infractions

    • Wiping cloths properly used, stored
      • BLUE
    • Physical facilities properly installed,...
      • BLUE
    • Proper hot holding temperatures (less than 130° F )
      • RED
  51. Routine Inspection/Field Review

    1 infraction

    • Proper hot holding temperatures (less than 130° F )
      • RED

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