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WHOLE FOODS MARKET

1026 NE 64TH ST, SEATTLE, WA 98115 · Restaurant (Meat/Sea Food)

Inspection summary

WHOLE FOODS MARKET has been inspected 154 times by Public Health – Seattle & King County since January 9, 2006. The most recent inspection, on March 24, 2026, found no infractions.

61 of 154 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, Protecting food from contamination and Food source, labelling and allergens.

The last 4 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 61 times across 51 separate inspections, most recently on January 23, 2024. For example: 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))

  • 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 31 times across 31 separate inspections, most recently on January 10, 2023. For example: 1400 - Raw meats below and away from ready-to-eat food; species separated

  • 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 26 times across 26 separate inspections, most recently on January 14, 2015. For example: 3100 - Proper labeling, signage

  • 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 24 times across 22 separate inspections, most recently on August 3, 2017. For example: 0600 - Adequate handwashing facilities

  • 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 22 times across 20 separate inspections, most recently on January 30, 2020. For example: 3400 - Wiping cloths properly used, stored, proper sanitizer

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.

154 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

    1 infraction

    • 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

    0 infractions

  8. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
  9. Routine Inspection/Field Review

    0 infractions

  10. Routine Inspection/Field Review

    0 infractions

  11. Routine Inspection/Field Review

    0 infractions

  12. Routine Inspection/Field Review

    1 infraction

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

    3 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 3200 - Insects, rodents, animals not present; entrance controlled
      • BLUE
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  14. Routine Inspection/Field Review

    1 infraction

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

    0 infractions

  16. Routine Inspection/Field Review

    0 infractions

  17. Routine Inspection/Field Review

    1 infraction

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

    2 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 3000 - Proper thawing methods used
      • BLUE
  19. Routine Inspection/Field Review

    1 infraction

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

    2 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 3000 - Proper thawing methods used
      • BLUE
  21. Routine Inspection/Field Review

    1 infraction

    • 3000 - Proper thawing methods used
      • BLUE
  22. Routine Inspection/Field Review

    2 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 0900 - Proper washing of fruits and vegetables
      • RED
  23. Routine Inspection/Field Review

    2 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 0900 - Proper washing of fruits and vegetables
      • RED
  24. Routine Inspection/Field Review

    1 infraction

    • 3000 - Proper thawing methods used
      • BLUE
  25. Consultation/Education - Field

    0 infractions

  26. Consultation/Education - Field

    0 infractions

  27. Routine Inspection/Field Review

    0 infractions

  28. Routine Inspection/Field Review

    0 infractions

  29. Consultation/Education - Field

    0 infractions

  30. Consultation/Education - Field

    0 infractions

  31. Routine Inspection/Field Review

    1 infraction

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

    0 infractions

  33. Routine Inspection/Field Review

    1 infraction

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

    0 infractions

  35. Consultation/Education - Field

    0 infractions

  36. Consultation/Education - Field

    0 infractions

  37. Routine Inspection/Field Review

    2 infractions

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

    2 infractions

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

    0 infractions

  40. Routine Inspection/Field Review

    0 infractions

  41. Routine Inspection/Field Review

    0 infractions

  42. Routine Inspection/Field Review

    0 infractions

  43. Routine Inspection/Field Review

    1 infraction

    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  44. Routine Inspection/Field Review

    1 infraction

    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  45. Consultation/Education - Field

    0 infractions

  46. Consultation/Education - Field

    0 infractions

  47. Routine Inspection/Field Review

    0 infractions

  48. Routine Inspection/Field Review

    0 infractions

  49. Routine Inspection/Field Review

    0 infractions

  50. Routine Inspection/Field Review

    1 infraction

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

    1 infraction

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

    0 infractions

  53. Routine Inspection/Field Review

    0 infractions

  54. 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
  55. 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
  56. Routine Inspection/Field Review

    0 infractions

  57. Routine Inspection/Field Review

    2 infractions

    • 3100 - Proper labeling, signage
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
  58. Routine Inspection/Field Review

    2 infractions

    • 3100 - Proper labeling, signage
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
  59. Routine Inspection/Field Review

    0 infractions

  60. Routine Inspection/Field Review

    0 infractions

  61. Consultation/Education - Field

    0 infractions

  62. Consultation/Education - Field

    0 infractions

  63. Consultation/Education - Field

    0 infractions

  64. Consultation/Education - Field

    0 infractions

  65. Routine Inspection/Field Review

    3 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 3100 - Proper labeling, signage
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
  66. Routine Inspection/Field Review

    3 infractions

    • 3100 - Proper labeling, signage
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
  67. Routine Inspection/Field Review

    3 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 3100 - Proper labeling, signage
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
  68. Routine Inspection/Field Review

    3 infractions

    • 3100 - Proper labeling, signage
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
  69. Routine Inspection/Field Review

    2 infractions

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

    2 infractions

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

    3 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  72. Routine Inspection/Field Review

    3 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  73. Routine Inspection/Field Review

    3 infractions

    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1600 - Proper cooling procedure
      • RED
  74. Routine Inspection/Field Review

    3 infractions

    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1600 - Proper cooling procedure
      • RED
  75. Routine Inspection/Field Review

    1 infraction

    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  76. Routine Inspection/Field Review

    1 infraction

    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  77. Consultation/Education - Field

    0 infractions

  78. Consultation/Education - Field

    0 infractions

  79. Routine Inspection/Field Review

    1 infraction

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

    3 infractions

    • 3100 - Proper labeling, signage
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 1400 - Raw meats below and away from RTE food
      • RED
  81. Routine Inspection/Field Review

    3 infractions

    • 3100 - Proper labeling, signage
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 1400 - Raw meats below and away from RTE food
      • RED
  82. Routine Inspection/Field Review

    1 infraction

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

    3 infractions

    • 1400 - Raw meats below and away from RTE food
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
  84. Routine Inspection/Field Review

    3 infractions

    • 1400 - Raw meats below and away from RTE food
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
  85. Routine Inspection/Field Review

    1 infraction

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

    1 infraction

    • 3100 - Proper labeling, signage
      • BLUE
  87. Consultation/Education - Field

    0 infractions

  88. Consultation/Education - Field

    0 infractions

  89. Routine Inspection/Field Review

    1 infraction

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

    1 infraction

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

    2 infractions

    • 3100 - Proper labeling, signage
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
  92. Routine Inspection/Field Review

    2 infractions

    • 3100 - Proper labeling, signage
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
  93. Routine Inspection/Field Review

    1 infraction

    • 1400 - Raw meats below and away from RTE food
      • RED
  94. Routine Inspection/Field Review

    1 infraction

    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  95. Routine Inspection/Field Review

    1 infraction

    • 1400 - Raw meats below and away from RTE food
      • RED
  96. Routine Inspection/Field Review

    1 infraction

    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  97. Consultation/Education - Field

    0 infractions

  98. Consultation/Education - Field

    0 infractions

  99. Routine Inspection/Field Review

    1 infraction

    • 1400 - Raw meats below and away from RTE food
      • RED
  100. Routine Inspection/Field Review

    3 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  101. Routine Inspection/Field Review

    3 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  102. Routine Inspection/Field Review

    1 infraction

    • 1400 - Raw meats below and away from RTE food
      • RED
  103. Routine Inspection/Field Review

    1 infraction

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

    2 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 1400 - Raw meats below and away from RTE food
      • RED
  105. Routine Inspection/Field Review

    2 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 1400 - Raw meats below and away from RTE food
      • RED
  106. Routine Inspection/Field Review

    1 infraction

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

    0 infractions

  108. Consultation/Education - Field

    0 infractions

  109. Routine Inspection/Field Review

    2 infractions

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

    2 infractions

    • 3100 - Proper labeling, signage
      • BLUE
    • 3300 - Potential food contamination prevented during ...
      • BLUE
  111. Routine Inspection/Field Review

    2 infractions

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

    2 infractions

    • 3100 - Proper labeling, signage
      • BLUE
    • 3300 - Potential food contamination prevented during ...
      • BLUE
  113. Routine Inspection/Field Review

    0 infractions

  114. Routine Inspection/Field Review

    0 infractions

  115. Routine Inspection/Field Review

    2 infractions

    • 3100 - Proper labeling, signage
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
  116. Routine Inspection/Field Review

    2 infractions

    • 3100 - Proper labeling, signage
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
  117. Routine Inspection/Field Review

    3 infractions

    • 3100 - Proper labeling, signage
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1400 - Raw meats below and away from RTE food
      • RED
  118. Routine Inspection/Field Review

    3 infractions

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

    0 infractions

  120. Consultation/Education - Field

    0 infractions

  121. Routine Inspection/Field Review

    0 infractions

  122. Routine Inspection/Field Review

    1 infraction

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

    1 infraction

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

    0 infractions

  125. Routine Inspection/Field Review

    3 infractions

    • Adequate handwashing facilities
      • RED
    • Proper cold holding temperatures (greater than 45° F)
      • RED
    • Raw meats below and away from RTE food
      • RED
  126. Routine Inspection/Field Review

    2 infractions

    • Proper labeling, signage
      • BLUE
    • Proper Consumer Advisory posted for raw ...
      • RED
  127. Routine Inspection/Field Review

    2 infractions

    • Proper labeling, signage
      • BLUE
    • Proper Consumer Advisory posted for raw ...
      • RED
  128. Routine Inspection/Field Review

    3 infractions

    • Adequate handwashing facilities
      • RED
    • Proper cold holding temperatures (greater than 45° F)
      • RED
    • Raw meats below and away from RTE food
      • RED
  129. Consultation/Education - Field

    0 infractions

  130. Consultation/Education - Field

    0 infractions

  131. Routine Inspection/Field Review

    4 infractions

    • Raw meats below and away from RTE food
      • RED
    • Adequate handwashing facilities
      • RED
    • Proper cold holding temperatures (greater than 45° F)
      • RED
    • Food Worker Cards current for all food...
      • RED
  132. Routine Inspection/Field Review

    4 infractions

    • Raw meats below and away from RTE food
      • RED
    • Adequate handwashing facilities
      • RED
    • Proper cold holding temperatures (greater than 45° F)
      • RED
    • Food Worker Cards current for all food...
      • RED
  133. Routine Inspection/Field Review

    2 infractions

    • Potential food contamination prevented during ...
      • BLUE
    • Proper cold holding temperatures (greater than 45° F)
      • RED
  134. Routine Inspection/Field Review

    2 infractions

    • Potential food contamination prevented during ...
      • BLUE
    • Proper cold holding temperatures (greater than 45° F)
      • RED
  135. Routine Inspection/Field Review

    4 infractions

    • Accurate thermometer provided and used ...
      • RED
    • Proper cold holding temperatures (greater than 45° F)
      • RED
    • Adequate handwashing facilities
      • RED
    • Food Worker Cards current for all food...
      • RED
  136. Routine Inspection/Field Review

    4 infractions

    • Accurate thermometer provided and used ...
      • RED
    • Proper cold holding temperatures (greater than 45° F)
      • RED
    • Adequate handwashing facilities
      • RED
    • Food Worker Cards current for all food...
      • RED
  137. Routine Inspection/Field Review

    4 infractions

    • Proper cold holding temperatures (greater than 45° F)
      • RED
    • Proper Consumer Advisory posted for raw ...
      • RED
    • Proper shellfish identification; proper parasit...
      • RED
    • Proper methods used to prevent bare hand...
      • RED
  138. Routine Inspection/Field Review

    4 infractions

    • Proper cold holding temperatures (greater than 45° F)
      • RED
    • Proper Consumer Advisory posted for raw ...
      • RED
    • Proper shellfish identification; proper parasit...
      • RED
    • Proper methods used to prevent bare hand...
      • RED
  139. Consultation/Education - Field

    0 infractions

  140. Consultation/Education - Field

    0 infractions

  141. Routine Inspection/Field Review

    2 infractions

    • Food Worker Cards current for all food...
      • RED
    • Adequate handwashing facilities
      • RED
  142. Routine Inspection/Field Review

    2 infractions

    • Food Worker Cards current for all food...
      • RED
    • Adequate handwashing facilities
      • RED
  143. Routine Inspection/Field Review

    4 infractions

    • Hands washed as required
      • RED
    • Proper shellfish identification; proper parasit...
      • RED
    • Proper cold holding temperatures (greater than 45° F)
      • RED
    • Variance obtained for specialized processing ...
      • RED
  144. Routine Inspection/Field Review

    4 infractions

    • Hands washed as required
      • RED
    • Proper shellfish identification; proper parasit...
      • RED
    • Proper cold holding temperatures (greater than 45° F)
      • RED
    • Variance obtained for specialized processing ...
      • RED
  145. Consultation/Education - Field

    0 infractions

  146. Consultation/Education - Field

    0 infractions

  147. Routine Inspection/Field Review

    1 infraction

    • Wiping cloths properly used, stored
      • BLUE
  148. Routine Inspection/Field Review

    3 infractions

    • Potential food contamination prevented during ...
      • BLUE
    • Proper labeling, signage
      • BLUE
    • Proper cold holding temperatures (greater than 45° F)
      • RED
  149. Routine Inspection/Field Review

    1 infraction

    • Wiping cloths properly used, stored
      • BLUE
  150. Routine Inspection/Field Review

    3 infractions

    • Potential food contamination prevented during ...
      • BLUE
    • Proper labeling, signage
      • BLUE
    • Proper cold holding temperatures (greater than 45° F)
      • RED
  151. Routine Inspection/Field Review

    0 infractions

  152. Routine Inspection/Field Review

    0 infractions

  153. Routine Inspection/Field Review

    4 infractions

    • Adequate handwashing facilities
      • RED
    • Proper cold holding temperatures (greater than 45° F)
      • RED
    • Proper shellfish identification; proper parasit...
      • RED
    • Hands washed as required
      • RED
  154. Routine Inspection/Field Review

    4 infractions

    • Adequate handwashing facilities
      • RED
    • Proper cold holding temperatures (greater than 45° F)
      • RED
    • Proper shellfish identification; proper parasit...
      • RED
    • Hands washed as required
      • RED

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