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FRED MEYER #122

100 NW 85TH ST, SEATTLE, WA 98117 · Restaurant (Seating 0-12)

Inspection summary

FRED MEYER #122 has been inspected 64 times by Public Health – Seattle & King County since March 20, 2013. The most recent inspection, on January 30, 2026, found no infractions.

41 of 64 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Protecting food from contamination.

The last 2 inspections in a row found no infractions. 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 39 times across 21 separate inspections, most recently on September 18, 2025. For example: 1720 - Proper hot holding temperatures; between 130 to 134 degrees Fahrenheit (F) (54 to 56 degrees Celsius (C))

  • 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 6 times across 6 separate inspections, most recently on June 17, 2015. For example: 0600 - Adequate handwashing facilities

  • 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 April 12, 2022. For example: 1100 - Proper disposition of returned, unsafe, or contaminated food; proper date marking procedures for food at high risk for Listeria

  • 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 October 25, 2021. For example: 4200 - Food-contact surfaces maintained, cleaned, sanitized

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on April 12, 2022. For example: 4300 - Nonfood-contact surfaces maintained and clean

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.

64 inspections

  1. Routine Inspection/Field Review

    0 infractions

  2. Routine Inspection/Field Review

    0 infractions

  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

    0 infractions

  5. Routine Inspection/Field Review

    0 infractions

  6. Routine Inspection/Field Review

    0 infractions

  7. 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
  8. Routine Inspection/Field Review

    0 infractions

  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

    0 infractions

  11. Routine Inspection/Field Review

    2 infractions

    • 4300 - Nonfood-contact surfaces maintained and clean
      • BLUE
    • 1100 - Proper disposition of returned, unsafe, or contaminated food; proper date marking procedures for food at high risk for Listeria
      • RED
  12. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
  13. 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
  14. Routine Inspection/Field Review

    1 infraction

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

    0 infractions

  16. Routine Inspection/Field Review

    0 infractions

  17. Routine Inspection/Field Review

    1 infraction

    • 1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
      • RED
  18. Routine Inspection/Field Review

    1 infraction

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

    0 infractions

  20. Consultation/Education - Field

    0 infractions

  21. Routine Inspection/Field Review

    0 infractions

  22. Routine Inspection/Field Review

    0 infractions

  23. Consultation/Education - Field

    0 infractions

  24. Consultation/Education - Field

    0 infractions

  25. Routine Inspection/Field Review

    0 infractions

  26. Routine Inspection/Field Review

    0 infractions

  27. Consultation/Education - Field

    0 infractions

  28. Consultation/Education - Field

    0 infractions

  29. Routine Inspection/Field Review

    0 infractions

  30. Routine Inspection/Field Review

    0 infractions

  31. Routine Inspection/Field Review

    2 infractions

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

    2 infractions

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

    2 infractions

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

    2 infractions

    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  35. Consultation/Education - Field

    0 infractions

  36. Consultation/Education - Field

    0 infractions

  37. Routine Inspection/Field Review

    0 infractions

  38. Routine Inspection/Field Review

    1 infraction

    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  39. Routine Inspection/Field Review

    1 infraction

    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  40. Routine Inspection/Field Review

    0 infractions

  41. Routine Inspection/Field Review

    5 infractions

    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  42. Routine Inspection/Field Review

    5 infractions

    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  43. Routine Inspection/Field Review

    0 infractions

  44. Routine Inspection/Field Review

    3 infractions

    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 0400 - Hands washed as required
      • RED
  45. Routine Inspection/Field Review

    0 infractions

  46. Routine Inspection/Field Review

    3 infractions

    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 0400 - Hands washed as required
      • RED
  47. Consultation/Education - Field

    0 infractions

  48. Consultation/Education - Field

    0 infractions

  49. Routine Inspection/Field Review

    0 infractions

  50. Routine Inspection/Field Review

    0 infractions

  51. Consultation/Education - Field

    0 infractions

  52. Consultation/Education - Field

    0 infractions

  53. Routine Inspection/Field Review

    4 infractions

    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  54. Routine Inspection/Field Review

    0 infractions

  55. Routine Inspection/Field Review

    0 infractions

  56. Routine Inspection/Field Review

    4 infractions

    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  57. Routine Inspection/Field Review

    0 infractions

  58. Routine Inspection/Field Review

    0 infractions

  59. Consultation/Education - Field

    0 infractions

  60. Consultation/Education - Field

    0 infractions

  61. Routine Inspection/Field Review

    2 infractions

    • 1720 - Proper hot holding temperatures; between 130° F...
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  62. Routine Inspection/Field Review

    0 infractions

  63. Routine Inspection/Field Review

    2 infractions

    • 1720 - Proper hot holding temperatures; between 130° F...
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  64. Routine Inspection/Field Review

    0 infractions

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