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WHOLE FOODS MARKET

2200 WESTLAKE AVE, SEATTLE, WA 98121 · Restaurant (Seating 0-12)

Inspection summary

WHOLE FOODS MARKET has been inspected 111 times by Public Health – Seattle & King County since December 7, 2006. The most recent inspection, on September 4, 2026, recorded 1 infraction.

87 of 111 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

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 15 times across 13 separate inspections, most recently on June 11, 2025. For example: 1710 - Proper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 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 8 times across 6 separate inspections, most recently on February 22, 2008. For example: Potential food contamination prevented during ...

  • 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 7 times across 5 separate inspections, most recently on September 4, 2026. For example: 3400 - Wiping cloths properly used, stored; sanitizer concentration

  • 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 6 times across 6 separate inspections, most recently on February 18, 2014. For example: 0600 - Adequate handwashing facilities

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 8 times across 6 separate inspections, most recently on December 10, 2018. For example: 0200 - Food Worker Cards current for all food workers; new food workers trained

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.

111 inspections

  1. Routine Inspection/Field Review

    1 infraction

    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
  2. Educational Inspection

    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

    1 infraction

    • 1710 - Proper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 degrees Celsius (C))
      • RED
  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

    0 infractions

  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. Consultation/Education - Field

    0 infractions

  19. Consultation/Education - Field

    0 infractions

  20. Routine Inspection/Field Review

    3 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  21. Routine Inspection/Field Review

    3 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  22. Routine Inspection/Field Review

    0 infractions

  23. Routine Inspection/Field Review

    0 infractions

  24. Consultation/Education - Field

    0 infractions

  25. Consultation/Education - Field

    0 infractions

  26. Routine Inspection/Field Review

    1 infraction

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

    1 infraction

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

    0 infractions

  29. Routine Inspection/Field Review

    0 infractions

  30. Consultation/Education - Field

    0 infractions

  31. Consultation/Education - Field

    0 infractions

  32. Routine Inspection/Field Review

    3 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 5000 - Posting of permit; mobile establishment name...
      • BLUE
    • 0100 - PIC certified by accredited program or compliance with code, or correct answers
      • RED
  33. Routine Inspection/Field Review

    3 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 5000 - Posting of permit; mobile establishment name...
      • BLUE
    • 0100 - PIC certified by accredited program or compliance with code, or correct answers
      • RED
  34. Routine Inspection/Field Review

    0 infractions

  35. Routine Inspection/Field Review

    0 infractions

  36. Routine Inspection/Field Review

    0 infractions

  37. Consultation/Education - Field

    0 infractions

  38. Routine Inspection/Field Review

    0 infractions

  39. Consultation/Education - Field

    0 infractions

  40. Return Inspection

    0 infractions

  41. Return Inspection

    0 infractions

  42. Routine Inspection/Field Review

    1 infraction

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

    1 infraction

    • 1900 - No room temperature storage; proper use of time...
      • RED
  44. Routine Inspection/Field Review

    1 infraction

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

    1 infraction

    • 1900 - No room temperature storage; proper use of time...
      • RED
  46. Routine Inspection/Field Review

    0 infractions

  47. Routine Inspection/Field Review

    0 infractions

  48. Consultation/Education - Field

    0 infractions

  49. Consultation/Education - Field

    0 infractions

  50. Routine Inspection/Field Review

    0 infractions

  51. Routine Inspection/Field Review

    0 infractions

  52. Routine Inspection/Field Review

    0 infractions

  53. Routine Inspection/Field Review

    0 infractions

  54. Consultation/Education - Field

    0 infractions

  55. Consultation/Education - Field

    0 infractions

  56. Consultation/Education - Field

    0 infractions

  57. Consultation/Education - Field

    0 infractions

  58. Routine Inspection/Field Review

    0 infractions

  59. Routine Inspection/Field Review

    0 infractions

  60. Consultation/Education - Field

    0 infractions

  61. Consultation/Education - Field

    0 infractions

  62. Routine Inspection/Field Review

    0 infractions

  63. Routine Inspection/Field Review

    0 infractions

  64. Routine Inspection/Field Review

    0 infractions

  65. Routine Inspection/Field Review

    0 infractions

  66. Routine Inspection/Field Review

    0 infractions

  67. Routine Inspection/Field Review

    0 infractions

  68. Routine Inspection/Field Review

    0 infractions

  69. Routine Inspection/Field Review

    0 infractions

  70. Consultation/Education - Field

    0 infractions

  71. Consultation/Education - Field

    0 infractions

  72. Consultation/Education - Field

    0 infractions

  73. Consultation/Education - Field

    0 infractions

  74. Routine Inspection/Field Review

    0 infractions

  75. Routine Inspection/Field Review

    0 infractions

  76. Routine Inspection/Field Review

    0 infractions

  77. Routine Inspection/Field Review

    0 infractions

  78. Consultation/Education - Field

    0 infractions

  79. Consultation/Education - Field

    0 infractions

  80. Routine Inspection/Field Review

    0 infractions

  81. Routine Inspection/Field Review

    0 infractions

  82. Consultation/Education - Field

    0 infractions

  83. Consultation/Education - Field

    0 infractions

  84. Routine Inspection/Field Review

    0 infractions

  85. Routine Inspection/Field Review

    0 infractions

  86. Routine Inspection/Field Review

    0 infractions

  87. Routine Inspection/Field Review

    0 infractions

  88. Routine Inspection/Field Review

    0 infractions

  89. Routine Inspection/Field Review

    0 infractions

  90. Consultation/Education - Field

    0 infractions

  91. Consultation/Education - Field

    0 infractions

  92. Consultation/Education - Field

    0 infractions

  93. Consultation/Education - Field

    0 infractions

  94. Routine Inspection/Field Review

    1 infraction

    • Adequate equipment for temperature control
      • BLUE
  95. Routine Inspection/Field Review

    1 infraction

    • Adequate equipment for temperature control
      • BLUE
  96. Routine Inspection/Field Review

    3 infractions

    • Potential food contamination prevented during ...
      • BLUE
    • Accurate thermometer provided and used ...
      • RED
    • Proper cold holding temperatures (greater than 45° F)
      • RED
  97. Routine Inspection/Field Review

    3 infractions

    • Potential food contamination prevented during ...
      • BLUE
    • Accurate thermometer provided and used ...
      • RED
    • Proper cold holding temperatures (greater than 45° F)
      • RED
  98. Consultation/Education - Field

    0 infractions

  99. Consultation/Education - Field

    0 infractions

  100. Consultation/Education - Field

    0 infractions

  101. Consultation/Education - Field

    0 infractions

  102. Routine Inspection/Field Review

    1 infraction

    • Adequate equipment for temperature control
      • BLUE
  103. Routine Inspection/Field Review

    1 infraction

    • Adequate equipment for temperature control
      • BLUE
  104. Routine Inspection/Field Review

    0 infractions

  105. Routine Inspection/Field Review

    0 infractions

  106. Routine Inspection/Field Review

    1 infraction

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

    1 infraction

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

    3 infractions

    • In-use utensils properly stored
      • BLUE
    • Proper Consumer Advisory posted for raw ...
      • RED
    • Adequate handwashing facilities
      • RED
  109. Routine Inspection/Field Review

    3 infractions

    • In-use utensils properly stored
      • BLUE
    • Proper Consumer Advisory posted for raw ...
      • RED
    • Adequate handwashing facilities
      • RED
  110. Routine Inspection/Field Review

    6 infractions

    • Wiping cloths properly used, stored
      • BLUE
    • Potential food contamination prevented during ...
      • BLUE
    • Proper Consumer Advisory posted for raw ...
      • RED
    • Proper hot holding temperatures (less than 130° F )
      • RED
    • Food Worker Cards current for all food...
      • RED
    • PIC certified by accredited program...
      • RED
  111. Routine Inspection/Field Review

    6 infractions

    • Wiping cloths properly used, stored
      • BLUE
    • Potential food contamination prevented during ...
      • BLUE
    • Proper Consumer Advisory posted for raw ...
      • RED
    • Proper hot holding temperatures (less than 130° F )
      • RED
    • Food Worker Cards current for all food...
      • RED
    • PIC certified by accredited program...
      • RED

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