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GRATEFUL BREAD

7001 35TH AVE NE, SEATTLE, WA 98115 · Restaurant (Seating 13-50)

Inspection summary

GRATEFUL BREAD has been inspected 49 times by Public Health – Seattle & King County since May 1, 2006. The most recent inspection, on March 3, 2026, recorded 1 infraction.

20 of 49 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing 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 11 separate inspections, most recently on June 25, 2025. For example: 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 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 11 times across 11 separate inspections, most recently on September 24, 2019. For example: 4200 - Food-contact surfaces maintained, clean, sanitized

  • 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 5 times across 5 separate inspections, most recently on September 24, 2019. For example: 0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.

  • 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 4 times across 4 separate inspections, most recently on January 18, 2018. For example: 3300 - Potential food contamination prevented during delivery, preparation, storage, display

  • 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 January 9, 2017. For example: 2500 - Toxic substances properly identified,...

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.

49 inspections

  1. Routine Inspection/Field Review

    1 infraction

    • 5000 - Posting of permit; mobile establishment name easily visible
      • BLUE
  2. 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
  3. Routine Inspection/Field Review

    1 infraction

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

    1 infraction

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

    0 infractions

  6. Routine Inspection/Field Review

    0 infractions

  7. Routine Inspection/Field Review

    4 infractions

    • 4300 - Nonfood-contact surfaces maintained and clean
      • BLUE
    • 2600 - Compliance with valid permit; operating and risk control plans, and required written procedures
      • RED
    • 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  8. Routine Inspection/Field Review

    2 infractions

    • 4300 - Nonfood-contact surfaces maintained and clean
      • BLUE
    • 4000 - Food and nonfood surfaces properly used and constructed; cleanable
      • BLUE
  9. Routine Inspection/Field Review

    2 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
      • RED
  10. Consultation/Education - Field

    0 infractions

  11. Routine Inspection/Field Review

    0 infractions

  12. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  13. Consultation/Education - Field

    0 infractions

  14. Routine Inspection/Field Review

    4 infractions

    • 3000 - Proper thawing methods used
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 1900 - No room temperature storage; proper use of time...
      • RED
  15. Consultation/Education - Field

    0 infractions

  16. Routine Inspection/Field Review

    1 infraction

    • 1900 - No room temperature storage; proper use of time...
      • RED
  17. Routine Inspection/Field Review

    1 infraction

    • 2500 - Toxic substances properly identified,...
      • RED
  18. Consultation/Education - Field

    0 infractions

  19. Routine Inspection/Field Review

    2 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 1900 - No room temperature storage; proper use of time...
      • RED
  20. Routine Inspection/Field Review

    1 infraction

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
  21. Consultation/Education - Field

    0 infractions

  22. Routine Inspection/Field Review

    1 infraction

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

    0 infractions

  24. Consultation/Education - Field

    0 infractions

  25. Routine Inspection/Field Review

    1 infraction

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
  26. Routine Inspection/Field Review

    1 infraction

    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
  27. Consultation/Education - Field

    0 infractions

  28. Routine Inspection/Field Review

    4 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 3900 - Single use and single service articles properly...
      • BLUE
    • 1500 - Proper handling of pooled eggs
      • RED
  29. Routine Inspection/Field Review

    0 infractions

  30. Consultation/Education - Field

    0 infractions

  31. Routine Inspection/Field Review

    2 infractions

    • 0600 - Adequate handwashing facilities
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  32. Routine Inspection/Field Review

    2 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 4800 - Physical facilities properly installed,...
      • BLUE
  33. Consultation/Education - Field

    0 infractions

  34. Routine Inspection/Field Review

    1 infraction

    • 4800 - Physical facilities properly installed,...
      • BLUE
  35. Routine Inspection/Field Review

    2 infractions

    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 4800 - Physical facilities properly installed,...
      • BLUE
  36. Routine Inspection/Field Review

    2 infractions

    • 4800 - Physical facilities properly installed,...
      • BLUE
    • 3400 - Wiping cloths properly used, stored
      • BLUE
  37. Consultation/Education - Field

    0 infractions

  38. Routine Inspection/Field Review

    3 infractions

    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 4800 - Physical facilities properly installed,...
      • BLUE
    • 3100 - Proper labeling, signage
      • BLUE
  39. Routine Inspection/Field Review

    3 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  40. Routine Inspection/Field Review

    0 infractions

  41. Routine Inspection/Field Review

    1 infraction

    • Employee cleanliness and hygiene
      • BLUE
  42. Routine Inspection/Field Review

    1 infraction

    • Warewashing facilities properly installed,...
      • BLUE
  43. Consultation/Education - Field

    0 infractions

  44. Routine Inspection/Field Review

    1 infraction

    • Hands washed as required
      • RED
  45. Routine Inspection/Field Review

    1 infraction

    • Warewashing facilities properly installed,...
      • BLUE
  46. Consultation/Education - Field

    0 infractions

  47. Routine Inspection/Field Review

    0 infractions

  48. Consultation/Education - Field

    0 infractions

  49. Routine Inspection/Field Review

    2 infractions

    • Proper cold holding temperatures (greater than 45° F)
      • RED
    • Hands washed as required
      • RED

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