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TRADER JOE'S #137

4555 ROOSEVELT WAY NE, SEATTLE, WA 98105 · Restaurant (Grocery Store-no seating)

Inspection summary

TRADER JOE'S #137 has been inspected 30 times by Public Health – Seattle & King County since February 2, 2006. The most recent inspection, on January 16, 2026, found no infractions.

13 of 30 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 last 9 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 17 times across 14 separate inspections, most recently on May 1, 2015. For example: 2110 - Proper cold holding temperatures (greater than 45° F)

  • 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 January 9, 2018. 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 3 times across 3 separate inspections, most recently on December 7, 2011. 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 2 times across 2 separate inspections, most recently on April 5, 2012. For example: 1400 - Raw meats below and away from RTE food

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on April 5, 2012. For example: 4300 - Non-food contact surfaces maintained and clean

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.

30 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

    0 infractions

  8. Routine Inspection/Field Review

    0 infractions

  9. Consultation/Education - Field

    0 infractions

  10. Routine Inspection/Field Review

    1 infraction

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

    1 infraction

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

    1 infraction

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

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  14. 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
    • 2200 - Accurate thermometer provided and used ...
      • RED
  15. Routine Inspection/Field Review

    2 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  16. Consultation/Education - Field

    0 infractions

  17. Consultation/Education - Field

    0 infractions

  18. Routine Inspection/Field Review

    4 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1400 - Raw meats below and away from RTE food
      • RED
  19. Routine Inspection/Field Review

    3 infractions

    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  20. Routine Inspection/Field Review

    1 infraction

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

    0 infractions

  22. Routine Inspection/Field Review

    1 infraction

    • 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

    2 infractions

    • 2900 - Adequate equipment for temperature control
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
  25. Routine Inspection/Field Review

    1 infraction

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

    0 infractions

  27. Routine Inspection/Field Review

    1 infraction

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

    3 infractions

    • In-use utensils properly stored
      • BLUE
    • Proper cold holding temperatures (greater than 45° F)
      • RED
    • Proper Consumer Advisory posted for raw ...
      • RED
  29. Routine Inspection/Field Review

    2 infractions

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

    2 infractions

    • Warewashing facilities properly installed,...
      • BLUE
    • Proper hot holding temperatures (less than 130° F )
      • RED

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