Eastlake Market was last inspected on September 16, 2026 and scored 35 points. Inspectors found 5 violations, 3 of them critical.
Latest inspection
September 16, 2026 · Routine Inspection/Field Review
Score: 35 points
3 critical2 general-
CriticalHygiene & sanitation10 pts
Hand sinks were missing, blocked, or not stocked.
Official wording (code 0600)
Adequate handwashing facilities
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CriticalManagement & training5 pts
No person in charge who knew the food-safety rules, or no certified manager on staff.
Official wording (code 0100)
PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
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CriticalFood handling10 pts
Unsafe or returned food wasn’t thrown out, or prepared food wasn’t date-marked.
Official wording (code 1100)
Proper disposition of returned, unsafe, or contaminated food; proper date marking procedures for food at high risk for Listeria
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GeneralFood handling5 pts
Food wasn’t labeled or date-marked properly.
Official wording (code 3100)
Food properly labeled; proper date marking
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GeneralFacility upkeep5 pts
Dishwashing setup or sanitizer strength wasn’t right, or test strips were missing.
Official wording (code 4100)
Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
Inspection history
10 inspections on record
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Unsatisfactory 13 points
Routine Inspection/Field Review
1 critical2 general Show violations
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CriticalFood temperature5 pts
Hot food was held slightly too cool (130–134°F).
Official wording (code 1720)
Proper hot holding temperatures; between 130 to 134 degrees Fahrenheit (F) (54 to 56 degrees Celsius (C))
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GeneralFood handling5 pts
Food wasn’t labeled or date-marked properly.
Official wording (code 3100)
Food properly labeled; proper date marking
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GeneralFood temperature3 pts
Frozen food was thawed the wrong way.
Official wording (code 3000)
Proper thawing methods used
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Unsatisfactory 25 points
Return Inspection
1 critical Show violations
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CriticalFood temperature25 pts
Cooked food wasn’t cooled properly.
Official wording (code 1600)
Proper cooling procedure
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Unsatisfactory 70 points
Routine Inspection/Field Review
4 critical Show violations
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CriticalFood temperature25 pts
Cooked food wasn’t cooled properly.
Official wording (code 1600)
Proper cooling procedure
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CriticalFood temperature15 pts
Food wasn’t reheated properly before hot holding.
Official wording (code 2000)
Proper reheating procedures for hot holding
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CriticalHygiene & sanitation25 pts
Hands weren’t washed when required.
Official wording (code 0400)
Hands washed as required
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CriticalManagement & training5 pts
No person in charge who knew the food-safety rules, or no certified manager on staff.
Official wording (code 0100)
PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
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Satisfactory 5 points
Routine Inspection/Field Review
1 general Show violations
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GeneralFacility upkeep5 pts
Food-contact surfaces weren’t kept clean and sanitized.
Official wording (code 4200)
Food-contact surfaces maintained, cleaned, sanitized
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Satisfactory 0 points
Return Inspection
No violations
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Unsatisfactory 50 points
Routine Inspection/Field Review
4 critical1 general Show violations
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CriticalFood temperature25 pts
Hot food was held below 130°F.
Official wording (code 1710)
Proper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 degrees Celsius (C))
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CriticalFood temperature5 pts
No accurate thermometer to check food temperatures.
Official wording (code 2200)
Accurate thermometer provided and used to evaluate temperature of TCS foods
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CriticalFood temperature10 pts
Cold food was held above 45°F.
Official wording (code 2110)
Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
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CriticalManagement & training5 pts
Not every food worker had a current Food Worker Card.
Official wording (code 0200)
Food Worker Cards current for all food workers; new food workers trained
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GeneralFacility upkeep5 pts
Food-contact surfaces weren’t kept clean and sanitized.
Official wording (code 4200)
Food-contact surfaces maintained, cleaned, sanitized
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Unsatisfactory 33 points
Routine Inspection/Field Review
2 critical3 general Show violations
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CriticalFood handling10 pts
Toxic chemicals weren’t labeled, stored, or used safely.
Official wording (code 2500)
Toxic substances properly identified, stored, used
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CriticalFood temperature10 pts
Cold food was held above 45°F.
Official wording (code 2110)
Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
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GeneralPests5 pts
Insects, rodents, or animals were present, or entrances weren’t sealed against them.
Official wording (code 3200)
Insects, rodents, animals not present; entrance controlled
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GeneralFacility upkeep5 pts
Surfaces or equipment were the wrong material or hard to clean.
Official wording (code 4000)
Food and nonfood surfaces properly used and constructed; cleanable
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GeneralFacility upkeep3 pts
Non-food surfaces were dirty or in poor repair.
Official wording (code 4300)
Nonfood-contact surfaces maintained and clean
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Unsatisfactory 10 points
Routine Inspection/Field Review
1 critical Show violations
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CriticalFood temperature10 pts
Cold food was held above 45°F.
Official wording (code 2110)
Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
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Unsatisfactory 15 points
Routine Inspection/Field Review
1 critical2 general Show violations
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CriticalFood temperature5 pts
Cold food was held slightly too warm (42–45°F).
Official wording (code 2120)
Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
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GeneralFood temperature5 pts
Not enough equipment to keep food at safe temperatures.
Official wording (code 2900)
Adequate equipment for temperature control
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GeneralFacility upkeep5 pts
Dishwashing setup or sanitizer strength wasn’t right, or test strips were missing.
Official wording (code 4100)
Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
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Source: Public Health – Seattle & King County open data, refreshed hourly. Last inspection 7 weeks ago. Always confirm with the official record.