Skip to content
Loading map…

SAFEWAY STORES INC #1550

7300 ROOSEVELT WAY NE, Seattle, WA 98115 · Restaurant (Meat/Sea Food)

Inspection summary

SAFEWAY STORES INC #1550 has been inspected 51 times by Public Health – Seattle & King County since February 15, 2006. The most recent inspection, on February 11, 2026, found no infractions.

24 of 51 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, Pests and Cleaning and sanitizing.

The last 6 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 19 times across 15 separate inspections, most recently on January 11, 2023. For example: 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))

  • 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 8 times across 8 separate inspections, most recently on January 16, 2015. For example: 1200 - Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish

  • 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 6 times across 6 separate inspections, most recently on October 12, 2022. For example: 3400 - Wiping cloths properly used, stored; sanitizer concentration

  • 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 16, 2015. For example: 2300 - Proper Consumer Advisory posted for raw ...

  • 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 3 times across 3 separate inspections, most recently on January 21, 2016. 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.

51 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

    0 infractions

  5. Routine Inspection/Field Review

    0 infractions

  6. Routine Inspection/Field Review

    0 infractions

  7. 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
  8. Routine Inspection/Field Review

    1 infraction

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

    0 infractions

  10. Routine Inspection/Field Review

    2 infractions

    • 4800 - Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
      • BLUE
    • 4000 - Food and nonfood surfaces properly used and constructed; cleanable
      • BLUE
  11. Routine Inspection/Field Review

    2 infractions

    • 4400 - Plumbing properly sized, installed,...
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
  12. Routine Inspection/Field Review

    1 infraction

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
  13. Consultation/Education - Field

    0 infractions

  14. Routine Inspection/Field Review

    1 infraction

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
  15. Routine Inspection/Field Review

    0 infractions

  16. Consultation/Education - Field

    0 infractions

  17. Consultation/Education - Field

    0 infractions

  18. Routine Inspection/Field Review

    1 infraction

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

    0 infractions

  20. Consultation/Education - Field

    0 infractions

  21. Routine Inspection/Field Review

    0 infractions

  22. Routine Inspection/Field Review

    2 infractions

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

    1 infraction

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

    3 infractions

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 2300 - Proper Consumer Advisory posted for raw ...
      • RED
    • 1200 - Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish
      • RED
  25. Consultation/Education - Field

    0 infractions

  26. Routine Inspection/Field Review

    2 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
  27. Routine Inspection/Field Review

    1 infraction

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

    3 infractions

    • 3100 - Proper labeling, signage
      • BLUE
    • 1200 - Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  29. Consultation/Education - Field

    0 infractions

  30. Routine Inspection/Field Review

    1 infraction

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

    4 infractions

    • 2900 - Adequate equipment for temperature control
      • BLUE
    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 1200 - Proper shellfish identification; proper parasit...
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  32. Consultation/Education - Field

    0 infractions

  33. Routine Inspection/Field Review

    3 infractions

    • 2900 - Adequate equipment for temperature control
      • BLUE
    • 0200 - Food Worker Cards current for all food...
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  34. Routine Inspection/Field Review

    4 infractions

    • 2900 - Adequate equipment for temperature control
      • BLUE
    • 3100 - Proper labeling, signage
      • BLUE
    • 1400 - Raw meats below and away from RTE food
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  35. Consultation/Education - Field

    0 infractions

  36. 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
  37. Routine Inspection/Field Review

    3 infractions

    • 4400 - Plumbing properly sized, installed,...
      • BLUE
    • 1200 - Proper shellfish identification; proper parasit...
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  38. Consultation/Education - Field

    0 infractions

  39. Routine Inspection/Field Review

    1 infraction

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

    0 infractions

  41. Consultation/Education - Field

    0 infractions

  42. Routine Inspection/Field Review

    1 infraction

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

    5 infractions

    • Potential food contamination prevented during ...
      • BLUE
    • Non-food contact surfaces maintained and clean
      • BLUE
    • Adequate equipment for temperature control
      • BLUE
    • Proper shellfish identification; proper parasit...
      • RED
    • Food Worker Cards current for all food...
      • RED
  44. Consultation/Education - Field

    0 infractions

  45. Routine Inspection/Field Review

    2 infractions

    • Hands washed as required
      • RED
    • Food Worker Cards current for all food...
      • RED
  46. Routine Inspection/Field Review

    2 infractions

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

    0 infractions

  48. Routine Inspection/Field Review

    3 infractions

    • Adequate handwashing facilities
      • RED
    • Proper shellfish identification; proper parasit...
      • RED
    • Proper cold holding temperatures (greater than 45° F)
      • RED
  49. Consultation/Education - Field

    0 infractions

  50. Routine Inspection/Field Review

    1 infraction

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

    2 infractions

    • Non-food contact surfaces maintained and clean
      • BLUE
    • Potential food contamination prevented during ...
      • BLUE

Nearby inspected facilities

Own this business? Add a badge to your website