Skip to content
Loading map…

MEDITERRANEAN MIX

205 1ST AVE S, Seattle, WA 98104 · Restaurant (Seating 0-12)

Inspection summary

MEDITERRANEAN MIX has been inspected 46 times by Public Health – Seattle & King County since January 4, 2006. The most recent inspection, on June 10, 2026, found no infractions.

23 of 46 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions 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 19 times across 13 separate inspections, most recently on June 6, 2025. For example: 1600 - Proper cooling procedure

  • 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 9 times across 7 separate inspections, most recently on November 8, 2019. For example: 3400 - Wiping cloths properly used, stored, proper sanitizer

  • 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 4 separate inspections, most recently on November 7, 2024. For example: 0600 - Adequate handwashing facilities

  • 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 2 times across 2 separate inspections, most recently on January 9, 2018. For example: 2500 - Toxic substances properly identified,...

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on August 9, 2006. For example: Insects, rodents, animals not present; entrance...

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.

46 inspections

  1. Routine Inspection/Field Review

    0 infractions

  2. Return Inspection

    1 infraction

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

    2 infractions

    • 1600 - Proper cooling procedure
      • RED
    • 1710 - Proper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 degrees Celsius (C))
      • RED
  4. Routine Inspection/Field Review

    2 infractions

    • 0600 - Adequate handwashing facilities
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  5. Routine Inspection/Field Review

    0 infractions

  6. Routine Inspection/Field Review

    0 infractions

  7. Routine Inspection/Field Review

    0 infractions

  8. Routine Inspection/Field Review

    0 infractions

  9. Routine Inspection/Field Review

    1 infraction

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
  10. Consultation/Education - Field

    0 infractions

  11. Consultation/Education - Field

    0 infractions

  12. Routine Inspection/Field Review

    2 infractions

    • 2900 - Adequate equipment for temperature control
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
  13. Routine Inspection/Field Review

    5 infractions

    • 2900 - Adequate equipment for temperature control
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 2500 - Toxic substances properly identified,...
      • RED
  14. Consultation/Education - Field

    0 infractions

  15. Return Inspection

    0 infractions

  16. Routine Inspection/Field Review

    2 infractions

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
  17. Consultation/Education - Field

    0 infractions

  18. Routine Inspection/Field Review

    1 infraction

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

    1 infraction

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

    3 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 2000 - Proper reheating procedures for hot holding
      • RED
  21. Routine Inspection/Field Review

    2 infractions

    • 3900 - Single use and single service articles properly...
      • BLUE
    • 3700 - In-use utensils properly stored
      • BLUE
  22. Routine Inspection/Field Review

    2 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 3600 - Proper eating, tasting, drinking, or tobacco use
      • BLUE
  23. Consultation/Education - Field

    0 infractions

  24. Routine Inspection/Field Review

    4 infractions

    • 4800 - Physical facilities properly installed,...
      • 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
    • 2200 - Accurate thermometer provided and used ...
      • RED
  25. Consultation/Education - Field

    0 infractions

  26. Routine Inspection/Field Review

    4 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  27. Routine Inspection/Field Review

    3 infractions

    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 4900 - Adequate ventilation; lighting; designated area...
      • BLUE
    • 0200 - Food Worker Cards current for all food...
      • RED
  28. Consultation/Education - Field

    0 infractions

  29. Routine Inspection/Field Review

    3 infractions

    • 4900 - Adequate ventilation; lighting; designated area...
      • BLUE
    • 0500 - Proper methods used to prevent bare hand...
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  30. Routine Inspection/Field Review

    3 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 4900 - Adequate ventilation; lighting; designated area...
      • BLUE
    • 0200 - Food Worker Cards current for all food...
      • RED
  31. Routine Inspection/Field Review

    5 infractions

    • 4900 - Adequate ventilation; lighting; designated area...
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 0200 - Food Worker Cards current for all food...
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  32. Routine Inspection/Field Review

    3 infractions

    • 4900 - Adequate ventilation; lighting; designated area...
      • BLUE
    • 4800 - Physical facilities properly installed,...
      • BLUE
    • 2500 - Toxic substances properly identified,...
      • RED
  33. Consultation/Education - Field

    0 infractions

  34. Routine Inspection/Field Review

    0 infractions

  35. Consultation/Education - Field

    0 infractions

  36. Routine Inspection/Field Review

    0 infractions

  37. Routine Inspection/Field Review

    1 infraction

    • 0200 - Food Worker Cards current for all food...
      • RED
  38. Routine Inspection/Field Review

    0 infractions

  39. Routine Inspection/Field Review

    2 infractions

    • Food Worker Cards current for all food...
      • RED
    • Proper cold holding temperatures (greater than 45° F)
      • RED
  40. Consultation/Education - Field

    0 infractions

  41. Routine Inspection/Field Review

    0 infractions

  42. Consultation/Education - Field

    0 infractions

  43. Return Inspection

    3 infractions

    • No room temperature storage; proper use of time...
      • RED
    • Proper hot holding temperatures (less than 130° F )
      • RED
    • Food Worker Cards current for all food...
      • RED
  44. Routine Inspection/Field Review

    2 infractions

    • Insects, rodents, animals not present; entrance...
      • BLUE
    • Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  45. Consultation/Education - Field

    0 infractions

  46. Routine Inspection/Field Review

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website