General Food Services · King County, WA

Grateful Bread

7001 35th Ave Ne

Last inspected Oct 21, 2026 · View Map ↗ · Compare ↗

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

Quick Answers

When was Grateful Bread last inspected?: The most recent inspection on record was on Oct 21, 2026. The result listed by Public Health – Seattle & King County was “Complete” (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 Jan 5, 2024 to Oct 21, 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 Jan 5, 2024.

The Full Inspection History

4 inspections

Educational Inspection

Oct 21, 2026

Complete

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, Oct 21, 2026 · Original Source

Routine Inspection/Field Review

Mar 3, 2026

Satisfactory

Official score: 2 · Understand This Area’s Scale

1 recorded violation

minorCode 5000Permits, training, and postings

Official Wording

Posting of permit; mobile establishment name easily visible

In Plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

Official record from Public Health – Seattle & King County, Mar 3, 2026 · Original Source

Routine Inspection/Field Review

Jun 25, 2025

Unsatisfactory

Official score: 5 · Understand This Area’s Scale

1 recorded violation

criticalCode 2120Food temperature

Official Wording

Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 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, Jun 25, 2025 · Original Source

Routine Inspection/Field Review