General Food Services · King County, WA

Grateful Bread

15614 Main St Ne

Last inspected Jul 16, 2026 · View Map ↗ · Compare ↗

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Satisfactory

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

Quick Answers

When was Grateful Bread last inspected?: The most recent inspection on record was on Jul 16, 2026. The result listed by Public Health – Seattle & King County was “Satisfactory” (official score 0).
Were any violations recorded at the last inspection?: No. No violations were recorded at the most recent inspection.
How many inspections are on record?: 4 inspections on record, from Apr 15, 2024 to Jul 16, 2026.
Has Grateful Bread ever been closed by the health department?: No closure appears in the 4 inspection records we hold for this business. The earliest is dated Apr 15, 2024.

The Full Inspection History

4 inspections

Routine Inspection/Field Review

Jul 16, 2026

Satisfactory

Official score: 0 · Understand This Area’s Scale

0 recorded violations

No violations recorded in this inspection.

Official record from Public Health – Seattle & King County, Jul 16, 2026 · Original Source

Routine Inspection/Field Review

Nov 24, 2025

Satisfactory

Official score: 0 · Understand This Area’s Scale

0 recorded violations

No violations recorded in this inspection.

Official record from Public Health – Seattle & King County, Nov 24, 2025 · Original Source

Routine Inspection/Field Review

Feb 7, 2025

Satisfactory

Official score: 0 · Understand This Area’s Scale

0 recorded violations

No violations recorded in this inspection.

Official record from Public Health – Seattle & King County, Feb 7, 2025 · Original Source

Routine Inspection/Field Review

Apr 15, 2024

Unsatisfactory

Official score: 10 · Understand This Area’s Scale

1 recorded violation

criticalCode 2110Food temperature

Official Wording

Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 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.

More about food kept at an unsafe temperature

Official record from Public Health – Seattle & King County, Apr 15, 2024 · Original Source