Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Bert's Markets Inc last inspected?
The most recent inspection on record was on May 19, 2026. The result listed by Public Health – Seattle & King County was “Unsatisfactory” (official score 20).
Were any violations recorded at the last inspection?
Yes: 2 violations recorded, including 2 marked critical. Each one is listed below with the official wording.
How many inspections are on record?
5 inspections on record, from May 22, 2024 to May 19, 2026.
Has Bert's Markets Inc ever been closed by the health department?
No closure appears in the 5 inspection records we hold for this business. The earliest is dated May 22, 2024.
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Proper disposition of returned, unsafe, or contaminated food; proper date marking procedures for food at high risk for Listeria
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Proper hot holding temperatures; between 130 to 134 degrees Fahrenheit (F) (54 to 56 degrees Celsius (C))
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.