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SAFEWAY #1143

8340 15TH AVE NW, Seattle, WA 98117 · Restaurant (Seating 0-12)

Inspection summary

SAFEWAY #1143 has been inspected 128 times by Public Health – Seattle & King County since February 21, 2006. The most recent inspection, on April 1, 2026, found no infractions.

64 of 128 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, Cleaning and sanitizing and Handwashing and staff hygiene.

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 73 times across 43 separate inspections, most recently on June 27, 2025. For example: 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (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 20 times across 20 separate inspections, most recently on May 1, 2025. For example: 3400 - Wiping cloths properly used, stored; sanitizer concentration

  • 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 October 29, 2012. 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 5 times across 5 separate inspections, most recently on January 12, 2024. For example: 3300 - Potential food contamination prevented during delivery, preparation, storage, display

  • 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 October 29, 2012. 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.

128 inspections

  1. Routine Inspection/Field Review

    0 infractions

  2. Routine Inspection/Field Review

    0 infractions

  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

    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
  5. 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
  6. 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
  7. Routine Inspection/Field Review

    0 infractions

  8. Routine Inspection/Field Review

    2 infractions

    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
  9. Routine Inspection/Field Review

    0 infractions

  10. Routine Inspection/Field Review

    1 infraction

    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  11. Routine Inspection/Field Review

    0 infractions

  12. Routine Inspection/Field Review

    0 infractions

  13. Routine Inspection/Field Review

    0 infractions

  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

    2 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 4900 - Adequate ventilation; lighting; designated area...
      • BLUE
  18. Routine Inspection/Field Review

    2 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 4900 - Adequate ventilation; lighting; designated area...
      • BLUE
  19. Routine Inspection/Field Review

    0 infractions

  20. Routine Inspection/Field Review

    0 infractions

  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

    0 infractions

  33. Routine Inspection/Field Review

    0 infractions

  34. Routine Inspection/Field Review

    0 infractions

  35. Consultation/Education - Field

    0 infractions

  36. Consultation/Education - Field

    0 infractions

  37. Routine Inspection/Field Review

    1 infraction

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

    1 infraction

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

    1 infraction

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

    1 infraction

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

    2 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  42. Routine Inspection/Field Review

    2 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  43. Return Inspection

    0 infractions

  44. Return Inspection

    0 infractions

  45. 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
  46. Routine Inspection/Field Review

    2 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  47. Routine Inspection/Field Review

    2 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  48. 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
  49. 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
  50. Consultation/Education - Field

    0 infractions

  51. 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
  52. Consultation/Education - Field

    0 infractions

  53. Consultation/Education - Field

    0 infractions

  54. Consultation/Education - Field

    0 infractions

  55. Routine Inspection/Field Review

    1 infraction

    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  56. Routine Inspection/Field Review

    4 infractions

    • 1600 - Proper cooling procedure
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1800 - Proper cooking time and temperature; proper use of non-continuous cooking
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  57. Routine Inspection/Field Review

    1 infraction

    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  58. Routine Inspection/Field Review

    4 infractions

    • 1600 - Proper cooling procedure
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1800 - Proper cooking time and temperature; proper use of non-continuous cooking
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  59. Routine Inspection/Field Review

    3 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  60. Routine Inspection/Field Review

    1 infraction

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

    3 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  62. Routine Inspection/Field Review

    1 infraction

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

    3 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
  64. Routine Inspection/Field Review

    3 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
  65. Consultation/Education - Field

    0 infractions

  66. Consultation/Education - Field

    0 infractions

  67. Consultation/Education - Field

    0 infractions

  68. Consultation/Education - Field

    0 infractions

  69. Routine Inspection/Field Review

    6 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 3100 - Proper labeling, signage
      • BLUE
    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 0200 - Food Worker Cards current for all food...
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  70. Consultation/Education - Field

    0 infractions

  71. Consultation/Education - Field

    0 infractions

  72. Routine Inspection/Field Review

    6 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 3100 - Proper labeling, signage
      • BLUE
    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 0200 - Food Worker Cards current for all food...
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  73. Consultation/Education - Field

    0 infractions

  74. Consultation/Education - Field

    0 infractions

  75. Routine Inspection/Field Review

    4 infractions

    • 0200 - Food Worker Cards current for all food...
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 1720 - Proper hot holding temperatures; between 130° F...
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  76. Routine Inspection/Field Review

    0 infractions

  77. Routine Inspection/Field Review

    0 infractions

  78. Routine Inspection/Field Review

    4 infractions

    • 0200 - Food Worker Cards current for all food...
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 1720 - Proper hot holding temperatures; between 130° F...
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  79. Routine Inspection/Field Review

    3 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  80. Consultation/Education - Field

    0 infractions

  81. Routine Inspection/Field Review

    3 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  82. Consultation/Education - Field

    0 infractions

  83. Consultation/Education - Field

    0 infractions

  84. Consultation/Education - Field

    0 infractions

  85. Routine Inspection/Field Review

    1 infraction

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

    1 infraction

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

    4 infractions

    • 4400 - Plumbing properly sized, installed,...
      • BLUE
    • 0200 - Food Worker Cards current for all food...
      • RED
    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  88. Routine Inspection/Field Review

    4 infractions

    • 4400 - Plumbing properly sized, installed,...
      • BLUE
    • 0200 - Food Worker Cards current for all food...
      • RED
    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  89. Consultation/Education - Field

    0 infractions

  90. Consultation/Education - Field

    0 infractions

  91. Consultation/Education - Field

    0 infractions

  92. Routine Inspection/Field Review

    1 infraction

    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
  93. Routine Inspection/Field Review

    1 infraction

    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
  94. Consultation/Education - Field

    0 infractions

  95. Routine Inspection/Field Review

    1 infraction

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
  96. Routine Inspection/Field Review

    0 infractions

  97. Routine Inspection/Field Review

    1 infraction

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
  98. Routine Inspection/Field Review

    0 infractions

  99. Routine Inspection/Field Review

    2 infractions

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

    2 infractions

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

    2 infractions

    • 0200 - Food Worker Cards current for all food...
      • BLUE
    • 3400 - Wiping cloths properly used, stored
      • BLUE
  102. Routine Inspection/Field Review

    2 infractions

    • 0200 - Food Worker Cards current for all food...
      • BLUE
    • 3400 - Wiping cloths properly used, stored
      • BLUE
  103. Consultation/Education - Field

    0 infractions

  104. Consultation/Education - Field

    0 infractions

  105. Routine Inspection/Field Review

    2 infractions

    • 3100 - Proper labeling, signage
      • BLUE
    • 1720 - Proper hot holding temperatures; between 130° F...
      • RED
  106. Routine Inspection/Field Review

    2 infractions

    • 3100 - Proper labeling, signage
      • BLUE
    • 1720 - Proper hot holding temperatures; between 130° F...
      • RED
  107. Routine Inspection/Field Review

    1 infraction

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

    1 infraction

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

    0 infractions

  110. Routine Inspection/Field Review

    0 infractions

  111. Consultation/Education - Field

    0 infractions

  112. Routine Inspection/Field Review

    0 infractions

  113. Routine Inspection/Field Review

    3 infractions

    • Utensils, equipment, linens properly stored,...
      • BLUE
    • Proper cold holding temperatures (greater than 45° F)
      • RED
    • Proper hot holding temperatures; between 130° F...
      • RED
  114. Routine Inspection/Field Review

    3 infractions

    • Utensils, equipment, linens properly stored,...
      • BLUE
    • Proper cold holding temperatures (greater than 45° F)
      • RED
    • Proper hot holding temperatures; between 130° F...
      • RED
  115. Routine Inspection/Field Review

    3 infractions

    • Proper cold holding temperatures (greater than 45° F)
      • RED
    • Proper hot holding temperatures (less than 130° F )
      • RED
    • Adequate handwashing facilities
      • RED
  116. Routine Inspection/Field Review

    3 infractions

    • Proper cold holding temperatures (greater than 45° F)
      • RED
    • Proper hot holding temperatures (less than 130° F )
      • RED
    • Adequate handwashing facilities
      • RED
  117. Routine Inspection/Field Review

    1 infraction

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

    0 infractions

  119. Consultation/Education - Field

    0 infractions

  120. Routine Inspection/Field Review

    1 infraction

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

    1 infraction

    • Proper hot holding temperatures (less than 130° F )
      • RED
  122. Routine Inspection/Field Review

    1 infraction

    • Proper hot holding temperatures (less than 130° F )
      • RED
  123. Routine Inspection/Field Review

    2 infractions

    • Proper cold holding temperatures (greater than 45° F)
      • RED
    • Proper hot holding temperatures (less than 130° F )
      • RED
  124. Routine Inspection/Field Review

    2 infractions

    • Proper cold holding temperatures (greater than 45° F)
      • RED
    • Proper hot holding temperatures (less than 130° F )
      • RED
  125. Consultation/Education - Field

    0 infractions

  126. Consultation/Education - Field

    0 infractions

  127. Routine Inspection/Field Review

    4 infractions

    • Potential food contamination prevented during ...
      • BLUE
    • Non-food contact surfaces maintained and clean
      • BLUE
    • Proper cold holding temperatures (greater than 45° F)
      • RED
    • Proper cooling procedure
      • RED
  128. Routine Inspection/Field Review

    4 infractions

    • Potential food contamination prevented during ...
      • BLUE
    • Non-food contact surfaces maintained and clean
      • BLUE
    • Proper cold holding temperatures (greater than 45° F)
      • RED
    • Proper cooling procedure
      • RED

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