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520 BAR & GRILL

10146 MAIN ST, BELLEVUE, WA 98004 · Restaurant (Seating 13-50)

Inspection summary

520 BAR & GRILL has been inspected 34 times by Public Health – Seattle & King County since June 6, 2006. The most recent inspection, on September 18, 2025, found no infractions.

16 of 34 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Cleaning and sanitizing.

The last 3 inspections in a row found no infractions. 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 14 separate inspections, most recently on February 21, 2023. For example: 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))

  • 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 9 times across 8 separate inspections, most recently on October 5, 2021. For example: 0600 - Adequate handwashing facilities

  • 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 5 times across 5 separate inspections, most recently on October 5, 2021. For example: 3400 - Wiping cloths properly used, stored; sanitizer concentration

  • 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 5 times across 4 separate inspections, most recently on May 10, 2013. For example: 1400 - Raw meats below and away from ready to eat food; species separarted

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on September 30, 2019. For example: 1200 - Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish

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.

34 inspections

  1. Routine Inspection/Field Review

    0 infractions

  2. Routine Inspection/Field Review

    0 infractions

  3. Routine Inspection/Field Review

    0 infractions

  4. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
  5. Return Inspection

    1 infraction

    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
  6. Routine Inspection/Field Review

    5 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 0400 - Hands washed as required
      • RED
    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
  7. Routine Inspection/Field Review

    0 infractions

  8. Routine Inspection/Field Review

    2 infractions

    • 1200 - Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  9. Routine Inspection/Field Review

    3 infractions

    • 0600 - Adequate handwashing facilities
      • RED
    • 1200 - Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  10. Routine Inspection/Field Review

    3 infractions

    • 3100 - Proper labeling, signage
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  11. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  12. Routine Inspection/Field Review

    2 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  13. Consultation/Education - Field

    0 infractions

  14. Routine Inspection/Field Review

    2 infractions

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  15. Routine Inspection/Field Review

    1 infraction

    • 3000 - Proper thawing methods used
      • BLUE
  16. Routine Inspection/Field Review

    0 infractions

  17. Routine Inspection/Field Review

    2 infractions

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1200 - Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish
      • RED
  18. Routine Inspection/Field Review

    4 infractions

    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
    • 1400 - Raw meats below and away from ready to eat food; species separarted
      • RED
  19. Consultation/Education - Field

    0 infractions

  20. Routine Inspection/Field Review

    2 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 1400 - Raw meats below and away from RTE food
      • RED
  21. Routine Inspection/Field Review

    2 infractions

    • 0600 - Adequate handwashing facilities
      • RED
    • 2300 - Proper Consumer Advisory posted for raw ...
      • RED
  22. Routine Inspection/Field Review

    0 infractions

  23. Routine Inspection/Field Review

    4 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 1720 - Proper hot holding temperatures; between 130° F...
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  24. Consultation/Education - Field

    0 infractions

  25. Routine Inspection/Field Review

    0 infractions

  26. Routine Inspection/Field Review

    0 infractions

  27. Routine Inspection/Field Review

    3 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
  28. Consultation/Education - Field

    0 infractions

  29. Routine Inspection/Field Review

    1 infraction

    • In-use utensils properly stored
      • BLUE
  30. Consultation/Education - Field

    0 infractions

  31. Routine Inspection/Field Review

    0 infractions

  32. Routine Inspection/Field Review

    0 infractions

  33. Consultation/Education - Field

    0 infractions

  34. Routine Inspection/Field Review

    2 infractions

    • Wiping cloths properly used, stored
      • BLUE
    • Raw meats below and away from RTE food
      • RED

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