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QFC #858

1531 NE 145TH ST, Seattle, WA 98125 · Restaurant (Meat/Sea Food)

Inspection summary

QFC #858 has been inspected 142 times by Public Health – Seattle & King County since January 3, 2006. The most recent inspection, on September 14, 2026, found no infractions.

53 of 142 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Handwashing and staff hygiene.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 49 times across 45 separate inspections, most recently on December 13, 2023. For example: 3000 - Proper thawing methods used

  • 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 20 times across 20 separate inspections, most recently on January 8, 2014. For example: 1400 - Raw meats below and away from ready to eat food; species separated

  • 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 16 times across 16 separate inspections, most recently on June 1, 2016. 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 13 times across 13 separate inspections, most recently on September 14, 2026. For example: 3400 - Wiping cloths properly used, stored; sanitizer concentration

  • 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 12 times across 12 separate inspections, most recently on January 8, 2014. For example: 3100 - Proper labeling, signage

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.

142 inspections

  1. Routine Inspection/Field Review

    0 infractions

  2. Routine Inspection/Field Review

    1 infraction

    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
  3. Routine Inspection/Field Review

    0 infractions

  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

    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
  8. Routine Inspection/Field Review

    1 infraction

    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
  9. Routine Inspection/Field Review

    1 infraction

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

    0 infractions

  11. Routine Inspection/Field Review

    0 infractions

  12. Routine Inspection/Field Review

    0 infractions

  13. Routine Inspection/Field Review

    2 infractions

    • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
      • BLUE
    • 3000 - Proper thawing methods used
      • BLUE
  14. Routine Inspection/Field Review

    0 infractions

  15. Routine Inspection/Field Review

    0 infractions

  16. Routine Inspection/Field Review

    0 infractions

  17. Routine Inspection/Field Review

    1 infraction

    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
  18. Routine Inspection/Field Review

    0 infractions

  19. Routine Inspection/Field Review

    0 infractions

  20. Routine Inspection/Field Review

    1 infraction

    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
  21. Routine Inspection/Field Review

    0 infractions

  22. Routine Inspection/Field Review

    0 infractions

  23. Routine Inspection/Field Review

    0 infractions

  24. Routine Inspection/Field Review

    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

    0 infractions

  32. Routine Inspection/Field Review

    1 infraction

    • 1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized. no ..
      • RED
  33. Routine Inspection/Field Review

    0 infractions

  34. Routine Inspection/Field Review

    1 infraction

    • 1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized. no ..
      • RED
  35. Consultation/Education - Field

    0 infractions

  36. Consultation/Education - Field

    0 infractions

  37. Consultation/Education - Field

    0 infractions

  38. Consultation/Education - Field

    0 infractions

  39. Routine Inspection/Field Review

    1 infraction

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

    1 infraction

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

    1 infraction

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

    1 infraction

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

    0 infractions

  44. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  45. Routine Inspection/Field Review

    0 infractions

  46. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  47. Routine Inspection/Field Review

    1 infraction

    • 4400 - Plumbing properly sized, installed,...
      • BLUE
  48. Routine Inspection/Field Review

    3 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
      • RED
  49. Routine Inspection/Field Review

    1 infraction

    • 4400 - Plumbing properly sized, installed,...
      • BLUE
  50. Routine Inspection/Field Review

    3 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
      • RED
  51. Routine Inspection/Field Review

    0 infractions

  52. Routine Inspection/Field Review

    0 infractions

  53. Consultation/Education - Field

    0 infractions

  54. Consultation/Education - Field

    0 infractions

  55. Routine Inspection/Field Review

    0 infractions

  56. Routine Inspection/Field Review

    2 infractions

    • 4400 - Plumbing properly sized, installed,...
      • BLUE
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  57. Routine Inspection/Field Review

    0 infractions

  58. Routine Inspection/Field Review

    2 infractions

    • 4400 - Plumbing properly sized, installed,...
      • BLUE
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  59. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  60. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  61. Routine Inspection/Field Review

    2 infractions

    • 3100 - Proper labeling, signage
      • BLUE
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
  62. Routine Inspection/Field Review

    2 infractions

    • 3100 - Proper labeling, signage
      • BLUE
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
  63. Routine Inspection/Field Review

    1 infraction

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

    2 infractions

    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  65. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  66. Routine Inspection/Field Review

    2 infractions

    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  67. Consultation/Education - Field

    0 infractions

  68. Consultation/Education - Field

    0 infractions

  69. Routine Inspection/Field Review

    3 infractions

    • 3100 - Proper labeling, signage
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1400 - Raw meats below and away from RTE food
      • RED
  70. Routine Inspection/Field Review

    1 infraction

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

    3 infractions

    • 3100 - Proper labeling, signage
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1400 - Raw meats below and away from RTE food
      • RED
  72. Routine Inspection/Field Review

    1 infraction

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

    4 infractions

    • 3100 - Proper labeling, signage
      • BLUE
    • 1400 - Raw meats below and away from RTE food
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
  74. Routine Inspection/Field Review

    4 infractions

    • 3100 - Proper labeling, signage
      • BLUE
    • 1400 - Raw meats below and away from RTE food
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
  75. Routine Inspection/Field Review

    4 infractions

    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 2600 - Compliance with risk control plans, variances,...
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  76. Routine Inspection/Field Review

    4 infractions

    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 2600 - Compliance with risk control plans, variances,...
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  77. Consultation/Education - Field

    0 infractions

  78. Consultation/Education - Field

    0 infractions

  79. Routine Inspection/Field Review

    5 infractions

    • 3000 - Proper thawing methods used
      • BLUE
    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 2600 - Compliance with risk control plans, variances,...
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  80. Routine Inspection/Field Review

    5 infractions

    • 3000 - Proper thawing methods used
      • BLUE
    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 2600 - Compliance with risk control plans, variances,...
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  81. Routine Inspection/Field Review

    2 infractions

    • 0200 - Food Worker Cards current for all food...
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  82. Routine Inspection/Field Review

    2 infractions

    • 0200 - Food Worker Cards current for all food...
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  83. Routine Inspection/Field Review

    2 infractions

    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
    • 1200 - Proper shellfish identification; proper parasit...
      • RED
  84. Routine Inspection/Field Review

    3 infractions

    • 0600 - Adequate handwashing facilities
      • RED
    • 1400 - Raw meats below and away from RTE food
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  85. Routine Inspection/Field Review

    2 infractions

    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
    • 1200 - Proper shellfish identification; proper parasit...
      • RED
  86. Routine Inspection/Field Review

    3 infractions

    • 0600 - Adequate handwashing facilities
      • RED
    • 1400 - Raw meats below and away from RTE food
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  87. Consultation/Education - Field

    0 infractions

  88. Consultation/Education - Field

    0 infractions

  89. Routine Inspection/Field Review

    2 infractions

    • 1200 - Proper shellfish identification; proper parasit...
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
  90. Routine Inspection/Field Review

    2 infractions

    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
  91. Routine Inspection/Field Review

    2 infractions

    • 1200 - Proper shellfish identification; proper parasit...
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
  92. Routine Inspection/Field Review

    2 infractions

    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
  93. Routine Inspection/Field Review

    1 infraction

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

    2 infractions

    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
    • 2600 - Compliance with risk control plans, variances,...
      • RED
  95. Routine Inspection/Field Review

    1 infraction

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

    2 infractions

    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
    • 2600 - Compliance with risk control plans, variances,...
      • RED
  97. Consultation/Education - Field

    0 infractions

  98. Consultation/Education - Field

    0 infractions

  99. Routine Inspection/Field Review

    1 infraction

    • 2300 - Proper Consumer Advisory posted for raw ...
      • RED
  100. Routine Inspection/Field Review

    2 infractions

    • 4900 - Adequate ventilation; lighting; designated area...
      • BLUE
    • 1400 - Raw meats below and away from RTE food
      • RED
  101. Routine Inspection/Field Review

    2 infractions

    • 4900 - Adequate ventilation; lighting; designated area...
      • BLUE
    • 1400 - Raw meats below and away from RTE food
      • RED
  102. Routine Inspection/Field Review

    1 infraction

    • 2300 - Proper Consumer Advisory posted for raw ...
      • RED
  103. Routine Inspection/Field Review

    1 infraction

    • 1200 - Proper shellfish identification; proper parasit...
      • RED
  104. Routine Inspection/Field Review

    1 infraction

    • 1200 - Proper shellfish identification; proper parasit...
      • RED
  105. Routine Inspection/Field Review

    2 infractions

    • 3100 - Proper labeling, signage
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  106. Routine Inspection/Field Review

    2 infractions

    • 3100 - Proper labeling, signage
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  107. Consultation/Education - Field

    0 infractions

  108. Consultation/Education - Field

    0 infractions

  109. Routine Inspection/Field Review

    1 infraction

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

    1 infraction

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

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  112. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  113. Routine Inspection/Field Review

    4 infractions

    • Potential food contamination prevented during ...
      • BLUE
    • Adequate handwashing facilities
      • RED
    • Proper cold holding temperatures (greater than 45° F)
      • RED
    • Food Worker Cards current for all food...
      • RED
  114. Routine Inspection/Field Review

    4 infractions

    • Potential food contamination prevented during ...
      • BLUE
    • Adequate handwashing facilities
      • RED
    • Proper cold holding temperatures (greater than 45° F)
      • RED
    • Food Worker Cards current for all food...
      • RED
  115. Routine Inspection/Field Review

    1 infraction

    • Plumbing properly sized, installed,...
      • BLUE
  116. Routine Inspection/Field Review

    1 infraction

    • Plumbing properly sized, installed,...
      • BLUE
  117. Consultation/Education - Field

    0 infractions

  118. Consultation/Education - Field

    0 infractions

  119. Routine Inspection/Field Review

    1 infraction

    • Proper shellfish identification; proper parasit...
      • RED
  120. Routine Inspection/Field Review

    4 infractions

    • Proper labeling, signage
      • BLUE
    • Food Worker Cards current for all food...
      • RED
    • Raw meats below and away from RTE food
      • RED
    • Proper cold holding temperatures (greater than 45° F)
      • RED
  121. Routine Inspection/Field Review

    1 infraction

    • Proper shellfish identification; proper parasit...
      • RED
  122. Routine Inspection/Field Review

    4 infractions

    • Proper labeling, signage
      • BLUE
    • Food Worker Cards current for all food...
      • RED
    • Raw meats below and away from RTE food
      • RED
    • Proper cold holding temperatures (greater than 45° F)
      • RED
  123. Routine Inspection/Field Review

    2 infractions

    • Proper cold holding temperatures (greater than 45° F)
      • RED
    • Food Worker Cards current for all food...
      • RED
  124. Routine Inspection/Field Review

    3 infractions

    • Plumbing properly sized, installed,...
      • BLUE
    • Adequate handwashing facilities
      • RED
    • Proper shellfish identification; proper parasit...
      • RED
  125. Routine Inspection/Field Review

    3 infractions

    • Plumbing properly sized, installed,...
      • BLUE
    • Adequate handwashing facilities
      • RED
    • Proper shellfish identification; proper parasit...
      • RED
  126. Routine Inspection/Field Review

    2 infractions

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

    0 infractions

  128. Consultation/Education - Field

    0 infractions

  129. Routine Inspection/Field Review

    4 infractions

    • Proper labeling, signage
      • BLUE
    • Adequate handwashing facilities
      • RED
    • Proper cold holding temperatures (greater than 45° F)
      • RED
    • Food Worker Cards current for all food...
      • RED
  130. Routine Inspection/Field Review

    1 infraction

    • Food Worker Cards current for all food...
      • RED
  131. Routine Inspection/Field Review

    4 infractions

    • Proper labeling, signage
      • BLUE
    • Adequate handwashing facilities
      • RED
    • Proper cold holding temperatures (greater than 45° F)
      • RED
    • Food Worker Cards current for all food...
      • RED
  132. Routine Inspection/Field Review

    1 infraction

    • Food Worker Cards current for all food...
      • RED
  133. Consultation/Education - Field

    0 infractions

  134. Consultation/Education - Field

    0 infractions

  135. Routine Inspection/Field Review

    1 infraction

    • Proper cold holding temperatures (greater than 45° F)
      • RED
  136. Routine Inspection/Field Review

    1 infraction

    • Proper cold holding temperatures (greater than 45° F)
      • RED
  137. Routine Inspection/Field Review

    2 infractions

    • In-use utensils properly stored
      • BLUE
    • Proper shellfish identification; proper parasit...
      • RED
  138. Routine Inspection/Field Review

    2 infractions

    • In-use utensils properly stored
      • BLUE
    • Proper shellfish identification; proper parasit...
      • RED
  139. Routine Inspection/Field Review

    1 infraction

    • Food Worker Cards current for all food...
      • RED
  140. Routine Inspection/Field Review

    2 infractions

    • Food Worker Cards current for all food...
      • RED
    • Adequate handwashing facilities
      • RED
  141. Routine Inspection/Field Review

    1 infraction

    • Food Worker Cards current for all food...
      • RED
  142. Routine Inspection/Field Review

    2 infractions

    • Food Worker Cards current for all food...
      • RED
    • Adequate handwashing facilities
      • RED

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