BOILING POINT RESTAURANT-BELLEVUE

1075 Bellevue WAY NE Ste B-4, BELLEVUE, WA 98004 · Restaurant (Seating 13-50)

Inspection summary

BOILING POINT RESTAURANT-BELLEVUE has been inspected 41 times by Public Health – Seattle & King County since December 4, 2009. The most recent inspection, on January 9, 2026, recorded 5 infractions.

10 of 41 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 38 times across 24 separate inspections, most recently on September 1, 2022. For example: 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
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 22 times across 16 separate inspections, most recently on January 9, 2026. 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 15 times across 14 separate inspections, most recently on January 9, 2026. For example: 3600 - Proper eating, tasting, drinking, or tobacco use
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 8 times across 8 separate inspections, most recently on January 9, 2026. For example: 3300 - Potential food contamination prevented during delivery, preparation, storage, display
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 2 times across 2 separate inspections, most recently on September 1, 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.

41 inspections

Routine Inspection/Field ReviewJan 9, 2026
5 infractions
- 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
  - BLUE
- 3400 - Wiping cloths properly used, stored; sanitizer concentration
  - BLUE
- 3300 - Potential food contamination prevented during delivery, preparation, storage, display
  - BLUE
- 4300 - Nonfood-contact surfaces maintained and clean
  - BLUE
- 3600 - Proper eating, tasting, drinking, or tobacco use
  - BLUE
Routine Inspection/Field ReviewAug 12, 2024
3 infractions
- 4300 - Nonfood-contact surfaces maintained and clean
  - BLUE
- 3400 - Wiping cloths properly used, stored; sanitizer concentration
  - BLUE
- 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
  - BLUE
Routine Inspection/Field ReviewMar 24, 2023
3 infractions
- 3400 - Wiping cloths properly used, stored; sanitizer concentration
  - BLUE
- 4300 - Nonfood-contact surfaces maintained and clean
  - BLUE
- 3600 - Proper eating, tasting, drinking, or tobacco use
  - BLUE
Routine Inspection/Field ReviewSep 1, 2022
4 infractions
- 4300 - Nonfood-contact surfaces maintained and clean
  - BLUE
- 4400 - Plumbing properly sized, installed, and maintained; proper backflow devices, indirect drains, no cross-connections
  - BLUE
- 2500 - Toxic substances properly identified, stored, used
  - RED
- 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
  - RED
Routine Inspection/Field ReviewNov 2, 2021
1 infraction
- 3400 - Wiping cloths properly used, stored; sanitizer concentration
  - BLUE
Routine Inspection/Field ReviewJan 7, 2020
1 infraction
- 3700 - In-use utensils properly stored
  - BLUE
Routine Inspection/Field ReviewJul 24, 2019
3 infractions
- 4100 - Warewashing facilities properly installed,...
  - BLUE
- 3400 - Wiping cloths properly used, stored, proper sanitizer
  - BLUE
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
Routine Inspection/Field ReviewMar 19, 2019
2 infractions
- 2120 - Proper cold holding temperatures ( 42° F to 45° F)
  - RED
- 0600 - Adequate handwashing facilities
  - RED
Return InspectionAug 31, 2018
0 infractions
Routine Inspection/Field ReviewAug 27, 2018
7 infractions
- 3400 - Wiping cloths properly used, stored, proper sanitizer
  - BLUE
- 3700 - In-use utensils properly stored
  - BLUE
- 0700 - Food obtained from approved source
  - RED
- 1900 - No room temperature storage; proper use of time...
  - RED
- 2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
  - RED
- 2700 - Variance obtained for specialized processing ...
  - RED
- 0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
  - RED
Routine Inspection/Field ReviewApr 11, 2018
3 infractions
- 3000 - Proper thawing methods used
  - BLUE
- 4300 - Non-food contact surfaces maintained and clean
  - BLUE
- 1600 - Proper cooling procedure
  - RED
Routine Inspection/Field ReviewSep 11, 2017
4 infractions
- 3400 - Wiping cloths properly used, stored, proper sanitizer
  - BLUE
- 2900 - Adequate equipment for temperature control
  - BLUE
- 2200 - Accurate thermometer provided and used ...
  - RED
- 0400 - Hands washed as required
  - RED
Routine Inspection/Field ReviewFeb 24, 2017
5 infractions
- 3300 - Potential food contamination prevented during delivery, preparation, storage, display
  - BLUE
- 3400 - Wiping cloths properly used, stored, proper sanitizer
  - BLUE
- 2900 - Adequate equipment for temperature control
  - BLUE
- 4100 - Warewashing facilities properly installed,...
  - BLUE
- 0400 - Hands washed as required
  - RED
Return InspectionOct 18, 2016
3 infractions
- 2900 - Adequate equipment for temperature control
  - BLUE
- 3400 - Wiping cloths properly used, stored, proper sanitizer
  - BLUE
- 0200 - Food Worker Cards current for all food workers; new food workers trained
  - RED
Routine Inspection/Field ReviewOct 4, 2016
6 infractions
- 2900 - Adequate equipment for temperature control
  - BLUE
- 3400 - Wiping cloths properly used, stored, proper sanitizer
  - BLUE
- 1900 - No room temperature storage; proper use of time...
  - RED
- 0600 - Adequate handwashing facilities
  - RED
- 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
Routine Inspection/Field ReviewJan 26, 2016
4 infractions
- 3000 - Proper thawing methods used
  - BLUE
- 3400 - Wiping cloths properly used, stored, proper sanitizer
  - BLUE
- 0900 - Proper washing of fruits and vegetables
  - RED
- 1400 - Raw meats below and away from ready to eat food; species separated
  - RED
Routine Inspection/Field ReviewApr 28, 2015
6 infractions
- 3400 - Wiping cloths properly used, stored, proper sanitizer
  - BLUE
- 4000 - Food and non-food surfaces properly used and...
  - BLUE
- 4100 - Warewashing facilities properly installed,...
  - BLUE
- 4200 - Food-contact surfaces maintained, clean, sanitized
  - BLUE
- 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
Return InspectionJan 16, 2015
0 infractions
Return InspectionDec 29, 2014
3 infractions
- 3300 - Potential food contamination prevented during delivery, preparation, storage, display
  - BLUE
- 3400 - Wiping cloths properly used, stored, proper sanitizer
  - BLUE
- 1900 - No room temperature storage; proper use of time...
  - RED
Consultation/Education - FieldDec 19, 2014
0 infractions
Routine Inspection/Field ReviewDec 4, 2014
7 infractions
- 3400 - Wiping cloths properly used, stored, proper sanitizer
  - BLUE
- 3300 - Potential food contamination prevented during delivery, preparation, storage, display
  - BLUE
- 0600 - Adequate handwashing facilities
  - RED
- 1900 - No room temperature storage; proper use of time...
  - RED
- 1600 - Proper cooling procedure
  - RED
- 2200 - Accurate thermometer provided and used ...
  - RED
- 0200 - Food Worker Cards current for all food workers; new food workers trained
  - RED
Return InspectionApr 23, 2014
0 infractions
Return InspectionApr 2, 2014
2 infractions
- 0600 - Adequate handwashing facilities
  - RED
- 1900 - No room temperature storage; proper use of time...
  - RED
Return InspectionMar 19, 2014
2 infractions
- 1900 - No room temperature storage; proper use of time...
  - RED
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
Routine Inspection/Field ReviewMar 5, 2014
4 infractions
- 1600 - Proper cooling procedure
  - RED
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
- 1900 - No room temperature storage; proper use of time...
  - RED
- 2500 - Toxic substances properly identified,...
  - RED
Routine Inspection/Field ReviewNov 6, 2013
2 infractions
- 3200 - Insects, rodents, animals not present; entrance controlled.
  - BLUE
- 0600 - Adequate handwashing facilities
  - RED
Consultation/Education - FieldJun 26, 2013
0 infractions
Return InspectionApr 30, 2013
0 infractions
Return InspectionApr 11, 2013
4 infractions
- 3000 - Proper thawing methods used
  - BLUE
- 1400 - Raw meats below and away from RTE food
  - RED
- 1600 - Proper cooling procedure
  - RED
- 1900 - No room temperature storage; proper use of time...
  - RED
Routine Inspection/Field ReviewMar 22, 2013
4 infractions
- 3700 - In-use utensils properly stored
  - BLUE
- 3000 - Proper thawing methods used
  - BLUE
- 0600 - Adequate handwashing facilities
  - RED
- 1600 - Proper cooling procedure
  - RED
Consultation/Education - FieldDec 12, 2012
0 infractions
Routine Inspection/Field ReviewAug 23, 2012
4 infractions
- 3000 - Proper thawing methods used
  - BLUE
- 3400 - Wiping cloths properly used, stored
  - BLUE
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
- 0600 - Adequate handwashing facilities
  - RED
Return InspectionMar 27, 2012
0 infractions
Routine Inspection/Field ReviewMar 2, 2012
4 infractions
- 3000 - Proper thawing methods used
  - BLUE
- 1900 - No room temperature storage; proper use of time...
  - RED
- 0500 - Proper methods used to prevent bare hand...
  - RED
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
Routine Inspection/Field ReviewNov 16, 2011
2 infractions
- 3400 - Wiping cloths properly used, stored
  - BLUE
- 1900 - No room temperature storage; proper use of time...
  - RED
Routine Inspection/Field ReviewJul 26, 2011
1 infraction
- 3700 - In-use utensils properly stored
  - BLUE
Routine Inspection/Field ReviewNov 15, 2010
1 infraction
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
Consultation/Education - FieldOct 26, 2010
0 infractions
Routine Inspection/Field ReviewSep 23, 2010
0 infractions
Routine Inspection/Field ReviewDec 15, 2009
1 infraction
- 2200 - Accurate thermometer provided and used ...
  - RED
Routine Inspection/Field ReviewDec 4, 2009
4 infractions
- 0400 - Hands washed as required
  - RED
- 0600 - Adequate handwashing facilities
  - RED
- 0700 - Food obtained from approved source
  - RED
- 1900 - No room temperature storage; proper use of time...
  - RED

Nearby inspected facilities

XI'AN NOODLES
1075 BELLEVUE WAY NE B-2, BELLEVUE, WA 98004
4 inspections
SNOWY VILLAGE
1075 BELLEVUE WAY NE B1, BELLEVUE, WA 98004
8 inspections
Teabydo
1075 BELLEVUE WAY NE, Suite B3, Bellevue, WA 98004
1 inspection
PIG AND HOG HOSPITALITY dba PRIMOS BELLEVUE
1020 BELLEVUE WAY NE, BELLEVUE, WA 98004
1 inspection
OMO Thai Tea
10226 NE 10th ST, BELLEVUE, WA 98004
3 inspections
PANERA BREAD #4002021
1100 BELLEVUE WAY NE STE 900, BELLEVUE, WA 98004
12 inspections
BEVMO! + GOPUFF
1100 BELLEVUE WAY NE STE 5-6, BELLEVUE, WA 98004
11 inspections
AMAZON BLUE SHIFT
10450 NE 10TH ST, BELLEVUE, WA 98004
10 inspections

Own this business? Add a badge to your website

BOILING POINT RESTAURANT-BELLEVUE

Inspection summary

What these findings mean

Food temperature controlHigher risk

Cleaning and sanitizingHigher risk

Handwashing and staff hygieneHigher risk

Protecting food from contaminationHigher risk

Chemicals and toxic substancesHigher risk

About this data

41 inspections

Nearby inspected facilities