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WHOLE FOODS MARKET

2200 WESTLAKE AVE, SEATTLE, WA 98121 · Restaurant (Meat/Sea Food)

Inspection summary

WHOLE FOODS MARKET has been inspected 122 times by Public Health – Seattle & King County since December 12, 2006. The most recent inspection, on September 11, 2026, found no infractions.

55 of 122 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

The last 10 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.

  • 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 December 10, 2018. For example: 3400 - Wiping cloths properly used, stored, proper sanitizer

  • 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 17 times across 15 separate inspections, most recently on June 24, 2024. For example: 3300 - Potential food contamination prevented during delivery, preparation, storage, display

  • 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 16 separate inspections, most recently on December 10, 2018. For example: 3000 - Proper thawing methods used

  • 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 12 times across 10 separate inspections, most recently on December 22, 2017. For example: 0600 - Adequate handwashing facilities

  • 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 12 times across 12 separate inspections, most recently on December 6, 2013. For example: 1200 - Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish

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.

122 inspections

  1. Routine Inspection/Field Review

    0 infractions

  2. Routine Inspection/Field Review

    0 infractions

  3. Educational Inspection

    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. Routine Inspection/Field Review

    0 infractions

  10. Routine Inspection/Field Review

    0 infractions

  11. Routine Inspection/Field Review

    1 infraction

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
  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

    0 infractions

  17. Routine Inspection/Field Review

    0 infractions

  18. Routine Inspection/Field Review

    0 infractions

  19. Routine Inspection/Field Review

    2 infractions

    • 3000 - Proper thawing methods used
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
  20. Routine Inspection/Field Review

    1 infraction

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

    2 infractions

    • 3000 - Proper thawing methods used
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
  22. Routine Inspection/Field Review

    1 infraction

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

    0 infractions

  24. Routine Inspection/Field Review

    1 infraction

    • 0600 - Adequate handwashing facilities
      • RED
  25. Routine Inspection/Field Review

    1 infraction

    • 0600 - Adequate handwashing facilities
      • 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

    1 infraction

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

    1 infraction

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
  31. Routine Inspection/Field Review

    1 infraction

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
  32. Routine Inspection/Field Review

    1 infraction

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

    1 infraction

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

    0 infractions

  35. Routine Inspection/Field Review

    1 infraction

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

    0 infractions

  37. Routine Inspection/Field Review

    0 infractions

  38. Routine Inspection/Field Review

    0 infractions

  39. Routine Inspection/Field Review

    2 infractions

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

    2 infractions

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

    2 infractions

    • 3100 - Proper labeling, signage
      • BLUE
    • 2300 - Proper Consumer Advisory posted for raw ...
      • RED
  42. Routine Inspection/Field Review

    1 infraction

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

    1 infraction

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

    2 infractions

    • 3100 - Proper labeling, signage
      • BLUE
    • 2300 - Proper Consumer Advisory posted for raw ...
      • RED
  45. Consultation/Education - Field

    0 infractions

  46. Consultation/Education - Field

    0 infractions

  47. Routine Inspection/Field Review

    1 infraction

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

    1 infraction

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

    1 infraction

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

    1 infraction

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

    1 infraction

    • 1200 - Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish
      • RED
  52. Routine Inspection/Field Review

    1 infraction

    • 0900 - Proper washing of fruits and vegetables
      • RED
  53. Routine Inspection/Field Review

    1 infraction

    • 1200 - Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish
      • RED
  54. Routine Inspection/Field Review

    1 infraction

    • 0900 - Proper washing of fruits and vegetables
      • RED
  55. Routine Inspection/Field Review

    1 infraction

    • 1200 - Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish
      • RED
  56. Routine Inspection/Field Review

    1 infraction

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

    1 infraction

    • 1200 - Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish
      • RED
  58. Routine Inspection/Field Review

    1 infraction

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

    0 infractions

  60. Consultation/Education - Field

    0 infractions

  61. Routine Inspection/Field Review

    1 infraction

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
  62. Routine Inspection/Field Review

    1 infraction

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

    1 infraction

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
  64. Routine Inspection/Field Review

    1 infraction

    • 1200 - Proper shellfish identification; proper parasit...
      • RED
  65. Consultation/Education - Field

    0 infractions

  66. Consultation/Education - Field

    0 infractions

  67. Routine Inspection/Field Review

    1 infraction

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

    1 infraction

    • 3100 - Proper labeling, signage
      • 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

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

    0 infractions

  72. 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
  73. Routine Inspection/Field Review

    0 infractions

  74. 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
  75. Consultation/Education - Field

    0 infractions

  76. Consultation/Education - Field

    0 infractions

  77. Routine Inspection/Field Review

    0 infractions

  78. Routine Inspection/Field Review

    0 infractions

  79. Routine Inspection/Field Review

    3 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 1300 - Food contact surfaces used for raw meat...
      • RED
  80. Routine Inspection/Field Review

    3 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 1300 - Food contact surfaces used for raw meat...
      • RED
  81. Routine Inspection/Field Review

    1 infraction

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

    0 infractions

  83. Routine Inspection/Field Review

    0 infractions

  84. Routine Inspection/Field Review

    1 infraction

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

    0 infractions

  86. Consultation/Education - Field

    0 infractions

  87. Routine Inspection/Field Review

    2 infractions

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

    1 infraction

    • 2300 - Proper Consumer Advisory posted for raw ...
      • RED
  89. Routine Inspection/Field Review

    1 infraction

    • 2300 - Proper Consumer Advisory posted for raw ...
      • RED
  90. Routine Inspection/Field Review

    2 infractions

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

    0 infractions

  92. Routine Inspection/Field Review

    0 infractions

  93. Consultation/Education - Field

    0 infractions

  94. Consultation/Education - Field

    0 infractions

  95. Routine Inspection/Field Review

    0 infractions

  96. Routine Inspection/Field Review

    0 infractions

  97. Routine Inspection/Field Review

    0 infractions

  98. Routine Inspection/Field Review

    1 infraction

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

    1 infraction

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

    0 infractions

  101. Consultation/Education - Field

    0 infractions

  102. Consultation/Education - Field

    0 infractions

  103. Routine Inspection/Field Review

    3 infractions

    • Non-food contact surfaces maintained and clean
      • BLUE
    • Adequate handwashing facilities
      • RED
    • Raw meats below and away from RTE food
      • RED
  104. Routine Inspection/Field Review

    1 infraction

    • Proper shellfish identification; proper parasit...
      • RED
  105. Routine Inspection/Field Review

    1 infraction

    • Proper shellfish identification; proper parasit...
      • RED
  106. Routine Inspection/Field Review

    3 infractions

    • Non-food contact surfaces maintained and clean
      • BLUE
    • Adequate handwashing facilities
      • RED
    • Raw meats below and away from RTE food
      • RED
  107. Return Inspection

    1 infraction

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

    1 infraction

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

    4 infractions

    • Potential food contamination prevented during ...
      • BLUE
    • Proper cold holding temperatures (greater than 45° F)
      • RED
    • Proper shellfish identification; proper parasit...
      • RED
    • Raw meats below and away from RTE food
      • RED
  110. Routine Inspection/Field Review

    4 infractions

    • Potential food contamination prevented during ...
      • BLUE
    • Proper cold holding temperatures (greater than 45° F)
      • RED
    • Proper shellfish identification; proper parasit...
      • RED
    • Raw meats below and away from RTE food
      • RED
  111. Routine Inspection/Field Review

    1 infraction

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

    1 infraction

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

    0 infractions

  114. Consultation/Education - Field

    0 infractions

  115. Routine Inspection/Field Review

    4 infractions

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

    1 infraction

    • Warewashing facilities properly installed,...
      • BLUE
  117. Routine Inspection/Field Review

    1 infraction

    • Warewashing facilities properly installed,...
      • BLUE
  118. Routine Inspection/Field Review

    4 infractions

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

    1 infraction

    • Adequate handwashing facilities
      • RED
  120. Routine Inspection/Field Review

    1 infraction

    • Adequate handwashing facilities
      • RED
  121. Routine Inspection/Field Review

    0 infractions

  122. Routine Inspection/Field Review

    0 infractions

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