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BISON ON MAIN, THE

10111 MAIN ST, Bothell, WA 98011 · Restaurant (Seating 51-150)

Inspection summary

BISON ON MAIN, THE has been inspected 27 times by Public Health – Seattle & King County since October 1, 2013. The most recent inspection, on March 11, 2026, found no infractions.

12 of 27 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

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 13 times across 9 separate inspections, most recently on December 13, 2023. For example: 2800 - Food received at proper temperature

  • 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 8 times across 8 separate inspections, most recently on March 30, 2023. For example: 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used

  • 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 6 times across 6 separate inspections, most recently on March 19, 2024. For example: 0600 - Adequate handwashing facilities

  • 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 2 times across 2 separate inspections, most recently on May 9, 2018. For example: 1400 - Raw meats below and away from ready to eat food; species separated

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on August 26, 2022. For example: 2500 - Toxic substances properly identified, stored, used

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.

27 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

    • 0600 - Adequate handwashing facilities
      • RED
  5. Routine Inspection/Field Review

    1 infraction

    • 2800 - Food received at proper temperature
      • BLUE
  6. Routine Inspection/Field Review

    3 infractions

    • 2800 - Food received at proper temperature
      • BLUE
    • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
  7. Routine Inspection/Field Review

    3 infractions

    • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
      • BLUE
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 2500 - Toxic substances properly identified, stored, used
      • RED
  8. Routine Inspection/Field Review

    0 infractions

  9. Routine Inspection/Field Review

    1 infraction

    • 0600 - Adequate handwashing facilities
      • RED
  10. Consultation/Education - Field

    0 infractions

  11. Routine Inspection/Field Review

    2 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
  12. Routine Inspection/Field Review

    1 infraction

    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  13. Consultation/Education - Field

    0 infractions

  14. Routine Inspection/Field Review

    0 infractions

  15. Return Inspection

    0 infractions

  16. Routine Inspection/Field Review

    5 infractions

    • 3000 - Proper thawing methods used
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
  17. Routine Inspection/Field Review

    3 infractions

    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  18. Consultation/Education - Field

    0 infractions

  19. Routine Inspection/Field Review

    4 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 1600 - Proper cooling procedure
      • RED
  20. Routine Inspection/Field Review

    3 infractions

    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  21. Routine Inspection/Field Review

    2 infractions

    • 0600 - Adequate handwashing facilities
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  22. Consultation/Education - Field

    0 infractions

  23. Routine Inspection/Field Review

    0 infractions

  24. Routine Inspection/Field Review

    3 infractions

    • 2900 - Adequate equipment for temperature control
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  25. Routine Inspection/Field Review

    1 infraction

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
  26. Routine Inspection/Field Review

    2 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  27. Routine Inspection/Field Review

    0 infractions

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