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BOGUL BOGUL CAFE

33320 PACIFIC HWY S 106, FEDERAL WAY, WA 98003 · Restaurant (Seating 51-150)

Inspection summary

BOGUL BOGUL CAFE has been inspected 36 times by Public Health – Seattle & King County since September 13, 2007. The most recent inspection, on October 21, 2025, recorded 3 infractions.

14 of 36 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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 12 times across 9 separate inspections, most recently on April 27, 2023. For example: 3000 - Proper thawing methods used

  • 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 June 23, 2022. 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 6 times across 6 separate inspections, most recently on April 8, 2019. For example: 1400 - Raw meats below and away from ready to eat food; species separated

  • 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 4 times across 4 separate inspections, most recently on December 19, 2012. For example: 0600 - Adequate handwashing facilities

  • 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 3 times across 3 separate inspections, most recently on October 21, 2025. 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.

36 inspections

  1. Routine Inspection/Field Review

    3 infractions

    • 4300 - Nonfood-contact surfaces maintained and clean
      • BLUE
    • 3200 - Insects, rodents, animals not present; entrance controlled
      • BLUE
    • 2500 - Toxic substances properly identified, stored, used
      • RED
  2. Routine Inspection/Field Review

    1 infraction

    • 4300 - Nonfood-contact surfaces maintained and clean
      • BLUE
  3. Routine Inspection/Field Review

    1 infraction

    • 4400 - Plumbing properly sized, installed, and maintained; proper backflow devices, indirect drains, no cross-connections
      • BLUE
  4. Routine Inspection/Field Review

    2 infractions

    • 3000 - Proper thawing methods used
      • BLUE
    • 1710 - Proper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 degrees Celsius (C))
      • RED
  5. Routine Inspection/Field Review

    0 infractions

  6. Routine Inspection/Field Review

    3 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
    • 1600 - Proper cooling procedure
      • RED
  7. Routine Inspection/Field Review

    1 infraction

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

    0 infractions

  9. Routine Inspection/Field Review

    3 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
  10. Routine Inspection/Field Review

    1 infraction

    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
  11. Routine Inspection/Field Review

    1 infraction

    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
  12. Routine Inspection/Field Review

    3 infractions

    • 4800 - Physical facilities properly installed,...
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  13. Consultation/Education - Field

    0 infractions

  14. Routine Inspection/Field Review

    3 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 2500 - Toxic substances properly identified,...
      • RED
  15. Routine Inspection/Field Review

    2 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  16. Routine Inspection/Field Review

    0 infractions

  17. Consultation/Education - Field

    0 infractions

  18. Routine Inspection/Field Review

    0 infractions

  19. Routine Inspection/Field Review

    1 infraction

    • 3700 - In-use utensils properly stored
      • BLUE
  20. Consultation/Education - Field

    0 infractions

  21. Routine Inspection/Field Review

    4 infractions

    • 0600 - Adequate handwashing facilities
      • RED
    • 1600 - Proper cooling procedure
      • RED
    • 1720 - Proper hot holding temperatures; between 130° F...
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  22. Consultation/Education - Field

    0 infractions

  23. Routine Inspection/Field Review

    3 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 1400 - Raw meats below and away from RTE food
      • RED
    • 1720 - Proper hot holding temperatures; between 130° F...
      • RED
  24. Consultation/Education - Field

    0 infractions

  25. Routine Inspection/Field Review

    3 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 0200 - Food Worker Cards current for all food...
      • RED
  26. Routine Inspection/Field Review

    3 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 1500 - Proper handling of pooled eggs
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  27. Routine Inspection/Field Review

    1 infraction

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

    0 infractions

  29. Consultation/Education - Field

    0 infractions

  30. Routine Inspection/Field Review

    0 infractions

  31. Routine Inspection/Field Review

    2 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  32. Consultation/Education - Field

    0 infractions

  33. Routine Inspection/Field Review

    2 infractions

    • Warewashing facilities properly installed,...
      • BLUE
    • Adequate handwashing facilities
      • RED
  34. Routine Inspection/Field Review

    1 infraction

    • Adequate handwashing facilities
      • RED
  35. Routine Inspection/Field Review

    3 infractions

    • Potential food contamination prevented during ...
      • BLUE
    • Insects, rodents, animals not present; entrance...
      • BLUE
    • Toxic substances properly identified,...
      • RED
  36. Consultation/Education - Field

    0 infractions

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