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EL MERCADO LATINO

1514 PIKE PL, Seattle, WA 98101 · Restaurant (Seating 0-12)

Inspection summary

EL MERCADO LATINO has been inspected 31 times by Public Health – Seattle & King County since June 21, 2006. The most recent inspection, on June 18, 2026, recorded 1 infraction.

16 of 31 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Food source, labelling and allergens and Handwashing and staff hygiene.

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 12 times across 9 separate inspections, most recently on June 18, 2026. For example: 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))

  • 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 4 times across 4 separate inspections, most recently on January 6, 2025. For example: 3100 - Food properly labeled; proper date marking

  • 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 March 5, 2018. For example: 0600 - Adequate handwashing facilities

  • 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 once on August 27, 2018. For example: 3400 - Wiping cloths properly used, stored, proper sanitizer

  • 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 once on August 10, 2009. For example: 3300 - Potential food contamination prevented during ...

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.

31 inspections

  1. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
  2. Educational Inspection

    0 infractions

  3. Routine Inspection/Field Review

    1 infraction

    • 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
      • RED
  4. Routine Inspection/Field Review

    3 infractions

    • 3100 - Food properly labeled; proper date marking
      • BLUE
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
      • RED
  5. Routine Inspection/Field Review

    3 infractions

    • 2600 - Compliance with valid permit; operating and risk control plans, and required written procedures
      • RED
    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
    • 1710 - Proper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 degrees Celsius (C))
      • RED
  6. Routine Inspection/Field Review

    0 infractions

  7. Routine Inspection/Field Review

    2 infractions

    • 1710 - Proper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 degrees Celsius (C))
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  8. Routine Inspection/Field Review

    1 infraction

    • 2200 - Accurate thermometer provided and used ...
      • RED
  9. Routine Inspection/Field Review

    1 infraction

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
  10. Routine Inspection/Field Review

    1 infraction

    • 0600 - Adequate handwashing facilities
      • RED
  11. Consultation/Education - Field

    0 infractions

  12. Routine Inspection/Field Review

    0 infractions

  13. Consultation/Education - Field

    0 infractions

  14. Consultation/Education - Field

    0 infractions

  15. Routine Inspection/Field Review

    3 infractions

    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
  16. Consultation/Education - Field

    0 infractions

  17. Routine Inspection/Field Review

    1 infraction

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

    1 infraction

    • 0600 - Adequate handwashing facilities
      • RED
  19. Consultation/Education - Field

    0 infractions

  20. Routine Inspection/Field Review

    0 infractions

  21. Routine Inspection/Field Review

    0 infractions

  22. Consultation/Education - Field

    0 infractions

  23. Return Inspection

    0 infractions

  24. Routine Inspection/Field Review

    3 infractions

    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
    • 0700 - Food obtained from approved source
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
  25. Return Inspection

    0 infractions

  26. Routine Inspection/Field Review

    1 infraction

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

    0 infractions

  28. Routine Inspection/Field Review

    2 infractions

    • 3100 - Proper labeling, signage
      • BLUE
    • 3300 - Potential food contamination prevented during ...
      • BLUE
  29. Routine Inspection/Field Review

    1 infraction

    • Proper labeling, signage
      • BLUE
  30. Routine Inspection/Field Review

    0 infractions

  31. Routine Inspection/Field Review

    0 infractions

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