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SAFEWAY STORE #1477

1423 NW MARKET ST, SEATTLE, WA 98107 · Restaurant (Seating 0-12)

Inspection summary

SAFEWAY STORE #1477 has been inspected 134 times by Public Health – Seattle & King County since February 9, 2006. The most recent inspection, on April 10, 2026, found no infractions.

60 of 134 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, Cleaning and sanitizing and Food source, labelling and allergens.

The last 3 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 100 times across 58 separate inspections, most recently on February 1, 2019. For example: 1710 - Proper hot holding temperatures (less than130 degrees)

  • 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 15 times across 13 separate inspections, most recently on February 8, 2022. For example: 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used

  • 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 6 times across 6 separate inspections, most recently on February 5, 2020. For example: 3100 - Proper labeling, signage

  • 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 April 22, 2025. For example: 1100 - Proper disposition of returned, unsafe, or contaminated food; proper date marking procedures for food at high risk for Listeria

  • 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 February 23, 2009. 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.

134 inspections

  1. Routine Inspection/Field Review

    0 infractions

  2. Routine Inspection/Field Review

    0 infractions

  3. Routine Inspection/Field Review

    0 infractions

  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

    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
  7. Routine Inspection/Field Review

    1 infraction

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

    0 infractions

  9. Routine Inspection/Field Review

    1 infraction

    • 4300 - Nonfood-contact surfaces maintained and clean
      • 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

    0 infractions

  14. Routine Inspection/Field Review

    0 infractions

  15. Routine Inspection/Field Review

    0 infractions

  16. Routine Inspection/Field Review

    1 infraction

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

    1 infraction

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

    0 infractions

  19. Routine Inspection/Field Review

    1 infraction

    • 3100 - Proper labeling, signage
      • BLUE
  20. Routine Inspection/Field Review

    1 infraction

    • 3100 - Proper labeling, signage
      • 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

    3 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
  25. Routine Inspection/Field Review

    3 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
  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

    3 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 2900 - Adequate equipment for temperature control
      • BLUE
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  32. Consultation/Education - Field

    0 infractions

  33. Consultation/Education - Field

    0 infractions

  34. Routine Inspection/Field Review

    3 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 2900 - Adequate equipment for temperature control
      • BLUE
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  35. Routine Inspection/Field Review

    1 infraction

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

    1 infraction

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

    0 infractions

  38. Routine Inspection/Field Review

    0 infractions

  39. Consultation/Education - Field

    0 infractions

  40. Consultation/Education - Field

    0 infractions

  41. Consultation/Education - Field

    0 infractions

  42. Routine Inspection/Field Review

    0 infractions

  43. Routine Inspection/Field Review

    0 infractions

  44. Consultation/Education - Field

    0 infractions

  45. Routine Inspection/Field Review

    0 infractions

  46. Routine Inspection/Field Review

    0 infractions

  47. Return Inspection

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  48. Return Inspection

    1 infraction

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

    0 infractions

  54. Routine Inspection/Field Review

    6 infractions

    • 3000 - Proper thawing methods used
      • BLUE
    • 0900 - Proper washing of fruits and vegetables
      • RED
    • 1800 - Proper cooking time and temperature; proper use of non-continuous cooking
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  55. Routine Inspection/Field Review

    0 infractions

  56. Routine Inspection/Field Review

    6 infractions

    • 3000 - Proper thawing methods used
      • BLUE
    • 0900 - Proper washing of fruits and vegetables
      • RED
    • 1800 - Proper cooking time and temperature; proper use of non-continuous cooking
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  57. Consultation/Education - Field

    0 infractions

  58. Consultation/Education - Field

    0 infractions

  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

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
  62. 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
  63. Routine Inspection/Field Review

    1 infraction

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

    1 infraction

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

    3 infractions

    • 3000 - Proper thawing methods used
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
  66. Routine Inspection/Field Review

    3 infractions

    • 3000 - Proper thawing methods used
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
  67. Routine Inspection/Field Review

    1 infraction

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

    1 infraction

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

    1 infraction

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

    1 infraction

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

    0 infractions

  72. Consultation/Education - Field

    0 infractions

  73. Routine Inspection/Field Review

    3 infractions

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
  74. Routine Inspection/Field Review

    3 infractions

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
  75. Consultation/Education - Field

    0 infractions

  76. Consultation/Education - Field

    0 infractions

  77. Consultation/Education - Field

    0 infractions

  78. Consultation/Education - Field

    0 infractions

  79. Routine Inspection/Field Review

    2 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  80. Routine Inspection/Field Review

    0 infractions

  81. Routine Inspection/Field Review

    2 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  82. Routine Inspection/Field Review

    0 infractions

  83. Routine Inspection/Field Review

    4 infractions

    • 2900 - Adequate equipment for temperature control
      • BLUE
    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1600 - Proper cooling procedure
      • RED
  84. Consultation/Education - Field

    0 infractions

  85. Routine Inspection/Field Review

    4 infractions

    • 2900 - Adequate equipment for temperature control
      • BLUE
    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1600 - Proper cooling procedure
      • RED
  86. Consultation/Education - Field

    0 infractions

  87. Consultation/Education - Field

    0 infractions

  88. Consultation/Education - Field

    0 infractions

  89. Routine Inspection/Field Review

    1 infraction

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

    1 infraction

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

    1 infraction

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

    1 infraction

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

    0 infractions

  94. Consultation/Education - Field

    0 infractions

  95. Routine Inspection/Field Review

    2 infractions

    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 1400 - Raw meats below and away from RTE food
      • RED
  96. Routine Inspection/Field Review

    2 infractions

    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 1400 - Raw meats below and away from RTE food
      • RED
  97. Routine Inspection/Field Review

    0 infractions

  98. Routine Inspection/Field Review

    0 infractions

  99. Routine Inspection/Field Review

    2 infractions

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
  100. Routine Inspection/Field Review

    2 infractions

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
  101. Routine Inspection/Field Review

    4 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 1900 - No room temperature storage; proper use of time...
      • BLUE
    • 3100 - Proper labeling, signage
      • BLUE
    • 0200 - Food Worker Cards current for all food...
      • BLUE
  102. Consultation/Education - Field

    0 infractions

  103. Consultation/Education - Field

    0 infractions

  104. Routine Inspection/Field Review

    4 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 1900 - No room temperature storage; proper use of time...
      • BLUE
    • 3100 - Proper labeling, signage
      • BLUE
    • 0200 - Food Worker Cards current for all food...
      • BLUE
  105. Routine Inspection/Field Review

    6 infractions

    • 3100 - Proper labeling, signage
      • BLUE
    • 3900 - Single use and single service articles properly...
      • BLUE
    • 2500 - Toxic substances properly identified,...
      • RED
    • 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
  106. Routine Inspection/Field Review

    6 infractions

    • 3100 - Proper labeling, signage
      • BLUE
    • 3900 - Single use and single service articles properly...
      • BLUE
    • 2500 - Toxic substances properly identified,...
      • RED
    • 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
  107. Routine Inspection/Field Review

    1 infraction

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

    1 infraction

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

    0 infractions

  110. Consultation/Education - Field

    0 infractions

  111. Routine Inspection/Field Review

    3 infractions

    • Food Worker Cards current for all food...
      • RED
    • No room temperature storage; proper use of time...
      • RED
    • Proper cold holding temperatures (greater than 45° F)
      • RED
  112. Routine Inspection/Field Review

    3 infractions

    • Food Worker Cards current for all food...
      • RED
    • No room temperature storage; proper use of time...
      • RED
    • Proper cold holding temperatures (greater than 45° F)
      • RED
  113. Routine Inspection/Field Review

    2 infractions

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

    2 infractions

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

    2 infractions

    • Proper hot holding temperatures; between 130° F...
      • RED
    • Food Worker Cards current for all food...
      • RED
  116. Routine Inspection/Field Review

    2 infractions

    • Proper hot holding temperatures; between 130° F...
      • RED
    • Food Worker Cards current for all food...
      • RED
  117. Routine Inspection/Field Review

    2 infractions

    • Adequate handwashing facilities
      • RED
    • Proper cold holding temperatures (greater than 45° F)
      • RED
  118. Consultation/Education - Field

    0 infractions

  119. Routine Inspection/Field Review

    2 infractions

    • Adequate handwashing facilities
      • RED
    • Proper cold holding temperatures (greater than 45° F)
      • RED
  120. Consultation/Education - Field

    0 infractions

  121. Routine Inspection/Field Review

    3 infractions

    • In-use utensils properly stored
      • BLUE
    • Food Worker Cards current for all food...
      • RED
    • Proper cold holding temperatures (greater than 45° F)
      • RED
  122. Routine Inspection/Field Review

    3 infractions

    • In-use utensils properly stored
      • BLUE
    • Food Worker Cards current for all food...
      • RED
    • Proper cold holding temperatures (greater than 45° F)
      • RED
  123. Return Inspection

    1 infraction

    • Proper hot holding temperatures (less than 130° F )
      • RED
  124. Return Inspection

    1 infraction

    • Proper hot holding temperatures (less than 130° F )
      • RED
  125. Return Inspection

    1 infraction

    • Proper hot holding temperatures (less than 130° F )
      • RED
  126. Return Inspection

    1 infraction

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

    3 infractions

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

    3 infractions

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

    0 infractions

  130. Consultation/Education - Field

    0 infractions

  131. Routine Inspection/Field Review

    1 infraction

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

    1 infraction

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

    3 infractions

    • Potential food contamination prevented during ...
      • BLUE
    • Proper hot holding temperatures (less than 130° F )
      • RED
    • Proper cooling procedure
      • RED
  134. Routine Inspection/Field Review

    3 infractions

    • Potential food contamination prevented during ...
      • BLUE
    • Proper hot holding temperatures (less than 130° F )
      • RED
    • Proper cooling procedure
      • RED

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