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CACTUS BELLEVUE SQUARE

535 BELLEVUE SQUARE, BELLEVUE, WA 98004 · Restaurant (Seating 151-250)

Inspection summary

CACTUS BELLEVUE SQUARE has been inspected 25 times by Public Health – Seattle & King County since July 23, 2013. The most recent inspection, on October 1, 2025, recorded 1 infraction.

11 of 25 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, Protecting food from contamination and Handwashing and staff hygiene.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 16 times across 11 separate inspections, most recently on May 12, 2025. For example: 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))

  • 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 6 separate inspections, most recently on April 24, 2023. For example: 2300 - Proper consumer advisory posted for raw or undercooked foods

  • 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 3 separate inspections, most recently on December 14, 2015. 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 2 times across 2 separate inspections, most recently on March 15, 2016. For example: 4100 - Warewashing facilities properly installed,...

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 6 times across 5 separate inspections, most recently on October 1, 2025. For example: 3700 - In-use utensils properly stored

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.

25 inspections

  1. Routine Inspection/Field Review

    1 infraction

    • 3700 - In-use utensils properly stored
      • BLUE
  2. Routine Inspection/Field Review

    1 infraction

    • 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
      • RED
  3. Routine Inspection/Field Review

    0 infractions

  4. Routine Inspection/Field Review

    0 infractions

  5. Routine Inspection/Field Review

    0 infractions

  6. Routine Inspection/Field Review

    2 infractions

    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
    • 2300 - Proper consumer advisory posted for raw or undercooked foods
      • RED
  7. Routine Inspection/Field Review

    0 infractions

  8. Routine Inspection/Field Review

    0 infractions

  9. Routine Inspection/Field Review

    1 infraction

    • 2000 - Proper reheating procedures for hot holding
      • RED
  10. Routine Inspection/Field Review

    1 infraction

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
  11. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  12. Consultation/Education - Field

    0 infractions

  13. Return Inspection

    0 infractions

  14. Routine Inspection/Field Review

    3 infractions

    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
    • 1600 - Proper cooling procedure
      • RED
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
  15. Routine Inspection/Field Review

    4 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • 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
  16. Return Inspection

    0 infractions

  17. Routine Inspection/Field Review

    4 infractions

    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
    • 0400 - Hands washed as required
      • RED
  18. Routine Inspection/Field Review

    3 infractions

    • 3600 - Proper eating, tasting, drinking, or tobacco use
      • BLUE
    • 3700 - In-use utensils properly stored
      • BLUE
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
  19. Return Inspection

    0 infractions

  20. Return Inspection

    1 infraction

    • 1600 - Proper cooling procedure
      • RED
  21. Routine Inspection/Field Review

    4 infractions

    • 4800 - Physical facilities properly installed,...
      • BLUE
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
    • 1600 - Proper cooling procedure
      • RED
  22. Routine Inspection/Field Review

    6 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 3700 - In-use utensils properly stored
      • 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
    • 1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized. no ..
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  23. Return Inspection

    0 infractions

  24. Routine Inspection/Field Review

    5 infractions

    • 3000 - Proper thawing methods used
      • BLUE
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
    • 2000 - Proper reheating procedures for hot holding
      • RED
    • 1600 - Proper cooling procedure
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  25. Consultation/Education - Field

    0 infractions

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