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VERA'S PIZZA AND BAR

5417 22ND AVE NW, SEATTLE, WA 98107 · Restaurant (Seating 51-150)

Inspection summary

VERA'S PIZZA AND BAR has been inspected 51 times by Public Health – Seattle & King County since March 13, 2006. The most recent inspection, on May 7, 2026, found no infractions.

28 of 51 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 Protecting food from contamination.

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 16 times across 13 separate inspections, most recently on June 22, 2017. 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 15 times across 12 separate inspections, most recently on June 18, 2025. For example: 4200 - Food-contact surfaces maintained, cleaned, sanitized

  • 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 13 times across 12 separate inspections, most recently on February 15, 2022. 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 11 times across 9 separate inspections, most recently on June 22, 2017. For example: 0600 - Adequate handwashing facilities

  • 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 2 times across 2 separate inspections, most recently on November 21, 2024. For example: 3100 - Food properly labeled; proper date marking

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

    1 infraction

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

    3 infractions

    • 3100 - Food properly labeled; proper date marking
      • BLUE
    • 3700 - In-use utensils properly stored
      • BLUE
    • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
      • RED
  5. Routine Inspection/Field Review

    4 infractions

    • 3100 - Food properly labeled; proper date marking
      • BLUE
    • 5000 - Posting of permit; mobile establishment name easily visible
      • BLUE
    • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
      • BLUE
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  6. Routine Inspection/Field Review

    0 infractions

  7. Routine Inspection/Field Review

    1 infraction

    • 1400 - Raw meats below and away from ready-to-eat food; species separated
      • RED
  8. Routine Inspection/Field Review

    0 infractions

  9. Routine Inspection/Field Review

    0 infractions

  10. Consultation/Education - Field

    0 infractions

  11. Routine Inspection/Field Review

    0 infractions

  12. Return Inspection

    0 infractions

  13. Consultation/Education - Field

    0 infractions

  14. Return Inspection

    3 infractions

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
    • 2300 - Proper Consumer Advisory posted for raw ...
      • RED
  15. Routine Inspection/Field Review

    6 infractions

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
    • 2300 - Proper Consumer Advisory posted for raw ...
      • RED
    • 0400 - Hands washed as required
      • RED
    • 0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
      • RED
  16. Routine Inspection/Field Review

    5 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 1500 - Proper handling of pooled eggs
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  17. Consultation/Education - Field

    0 infractions

  18. Routine Inspection/Field Review

    5 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
      • RED
    • 1500 - Proper handling of pooled eggs
      • RED
  19. Consultation/Education - Field

    0 infractions

  20. Routine Inspection/Field Review

    5 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
    • 2500 - Toxic substances properly identified,...
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  21. Routine Inspection/Field Review

    4 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 3700 - In-use utensils properly stored
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  22. Consultation/Education - Field

    0 infractions

  23. Routine Inspection/Field Review

    7 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 2500 - Toxic substances properly identified,...
      • RED
    • 1500 - Proper handling of pooled eggs
      • RED
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 2300 - Proper Consumer Advisory posted for raw ...
      • RED
  24. Consultation/Education - Field

    0 infractions

  25. Routine Inspection/Field Review

    4 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  26. Routine Inspection/Field Review

    1 infraction

    • 3400 - Wiping cloths properly used, stored
      • BLUE
  27. Consultation/Education - Field

    0 infractions

  28. Routine Inspection/Field Review

    2 infractions

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  29. Routine Inspection/Field Review

    0 infractions

  30. Consultation/Education - Field

    0 infractions

  31. Routine Inspection/Field Review

    0 infractions

  32. Routine Inspection/Field Review

    0 infractions

  33. Consultation/Education - Field

    0 infractions

  34. Routine Inspection/Field Review

    3 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
  35. Routine Inspection/Field Review

    0 infractions

  36. Consultation/Education - Field

    0 infractions

  37. Routine Inspection/Field Review

    0 infractions

  38. Routine Inspection/Field Review

    2 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 3400 - Wiping cloths properly used, stored
      • BLUE
  39. Consultation/Education - Field

    0 infractions

  40. Routine Inspection/Field Review

    3 infractions

    • Garbage, refuse properly disposed; facilities...
      • BLUE
    • Proper eating, tasting, drinking, or tobacco use
      • BLUE
    • No room temperature storage; proper use of time...
      • RED
  41. Return Inspection

    0 infractions

  42. Routine Inspection/Field Review

    3 infractions

    • Hands washed as required
      • RED
    • Proper cold holding temperatures (greater than 45° F)
      • RED
    • Proper cooling procedure
      • RED
  43. Return Inspection

    0 infractions

  44. Return Inspection

    1 infraction

    • Proper cooling procedure
      • RED
  45. Routine Inspection/Field Review

    5 infractions

    • In-use utensils properly stored
      • BLUE
    • Potential food contamination prevented during ...
      • BLUE
    • Insects, rodents, animals not present; entrance...
      • BLUE
    • Proper cooling procedure
      • RED
    • No room temperature storage; proper use of time...
      • RED
  46. Consultation/Education - Field

    0 infractions

  47. Return Inspection

    0 infractions

  48. Routine Inspection/Field Review

    5 infractions

    • Potential food contamination prevented during ...
      • BLUE
    • In-use utensils properly stored
      • BLUE
    • Proper cooling procedure
      • RED
    • Food Worker Cards current for all food...
      • RED
    • Proper cold holding temperatures (greater than 45° F)
      • RED
  49. Consultation/Education - Field

    0 infractions

  50. Routine Inspection/Field Review

    2 infractions

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

    3 infractions

    • Wiping cloths properly used, stored
      • BLUE
    • Proper handling of pooled eggs
      • RED
    • Proper Consumer Advisory posted for raw ...
      • RED

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