BELLA BALDUCCI'S

11834 98TH AVE NE, Kirkland, WA 98034 · Restaurant (Seating 0-12)

19 inspections

1. Routine Inspection/Field ReviewSep 15, 2025

   4 infractions

   • 3000 - Proper thawing methods used
     • BLUE
   • 3400 - Wiping cloths properly used, stored, sanitizer concentration
     • BLUE
   • 4100 - Warewashing facilities properly installed, maintained, used;
     • BLUE
   • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
     • RED
2. Routine Inspection/Field ReviewApr 8, 2025

   3 infractions

   • 3400 - Wiping cloths properly used, stored, sanitizer concentration
     • BLUE
   • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
     • RED
   • 2600 - Compliance with valid permit; operating and risk control plans and required written procedure
     • RED
3. Routine Inspection/Field ReviewDec 13, 2024

   2 infractions

   • 3400 - Wiping cloths properly used, stored, sanitizer concentration
     • BLUE
   • 1600 - Proper cooling procedure
     • RED
4. Return InspectionApr 3, 2024

   0 infractions

5. Routine Inspection/Field ReviewMar 25, 2024

   9 infractions

   • 3400 - Wiping cloths properly used, stored, sanitizer concentration
     • BLUE
   • 4300 - Non-food contact surfaces maintained and clean
     • BLUE
   • 4000 - Food and non-food surfaces properly used and constructed; cleanable
     • BLUE
   • 0600 - Adequate handwashing facilities
     • RED
   • 1600 - Proper cooling procedure
     • RED
   • 0400 - Hands washed as required
     • RED
   • 1300 - Food contact surfaces cleaned and sanitized; no cross contamination
     • RED
   • 1400 - Raw meats below and away from ready-to-eat food; species separated
     • RED
   • 2200 - Accurate thermometer provided and used to evaluate temperature of TCS foods
     • RED
6. Routine Inspection/Field ReviewSep 12, 2023

   5 infractions

   • 4300 - Non-food contact surfaces maintained and clean
     • BLUE
   • 4800 - Physical facilities properly installed,...
     • BLUE
   • 1400 - Raw meats below and away from ready-to-eat food; species separated
     • RED
   • 1300 - Food contact surfaces cleaned and sanitized; no cross contamination
     • RED
   • 2200 - Accurate thermometer provided and used to evaluate temperature of TCS foods
     • RED
7. Return InspectionNov 9, 2022

   0 infractions

8. Routine Inspection/Field ReviewOct 14, 2022

   5 infractions

   • 3000 - Proper thawing methods used
     • BLUE
   • 0600 - Adequate handwashing facilities
     • RED
   • 2600 - Compliance with valid permit; operating and risk control plans and required written procedure
     • RED
   • 1400 - Raw meats below and away from ready-to-eat food; species separated
     • RED
   • 0400 - Hands washed as required
     • RED
9. Return InspectionFeb 15, 2022

   0 infractions

10. Routine Inspection/Field ReviewJan 21, 2022

    5 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
11. Routine Inspection/Field ReviewMay 20, 2021

    4 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
12. Return InspectionFeb 7, 2020

    0 infractions

13. Routine Inspection/Field ReviewJan 24, 2020

    6 infractions

    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
    • 1600 - Proper cooling procedure
      • RED
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
14. Routine Inspection/Field ReviewJul 12, 2019

    5 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 3000 - Proper thawing methods used
      • BLUE
    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
15. Routine Inspection/Field ReviewJan 24, 2019

    4 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 4800 - Physical facilities properly installed,...
      • BLUE
16. Routine Inspection/Field ReviewApr 18, 2018

    4 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
17. Consultation/Education - FieldApr 4, 2018

    0 infractions

18. Return InspectionOct 3, 2017

    1 infraction

    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
19. Routine Inspection/Field ReviewSep 18, 2017

    7 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 2300 - Proper Consumer Advisory posted for raw ...
      • RED
    • 0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
      • RED
    • 1600 - Proper cooling procedure
      • RED