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CLOUD NINE BURGER

5630 119TH AVE SE, BELLEVUE, WA 98006 · Restaurant (Seating 13-50)

Inspection summary

CLOUD NINE BURGER has been inspected 19 times by Public Health – Seattle & King County since November 22, 2013. The most recent inspection, on November 12, 2025, recorded 3 infractions.

3 of 19 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, Protecting food from contamination and Food source, labelling and allergens.

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 November 12, 2025. For example: 2900 - Adequate equipment for temperature control

  • 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 5 separate inspections, most recently on April 19, 2024. For example: 3300 - Potential food contamination prevented during delivery, preparation, storage, display

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 4 times across 4 separate inspections, most recently on November 12, 2025. For example: 3100 - Food properly labeled; proper date marking

  • 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 February 10, 2025. 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 4 times across 4 separate inspections, most recently on July 5, 2023. For example: 3400 - Wiping cloths properly used, stored; sanitizer concentration

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.

19 inspections

  1. Routine Inspection/Field Review

    3 infractions

    • 3100 - Food properly labeled; proper date marking
      • BLUE
    • 2900 - Adequate equipment for temperature control
      • BLUE
    • 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
      • RED
  2. Routine Inspection/Field Review

    2 infractions

    • 3100 - Food properly labeled; proper date marking
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
  3. Routine Inspection/Field Review

    1 infraction

    • 3100 - Food properly labeled; proper date marking
      • BLUE
  4. Routine Inspection/Field Review

    4 infractions

    • 3100 - Food properly labeled; proper date marking
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
      • RED
  5. Routine Inspection/Field Review

    3 infractions

    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
    • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
      • RED
    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
  6. Routine Inspection/Field Review

    2 infractions

    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
    • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
      • RED
  7. Routine Inspection/Field Review

    0 infractions

  8. Routine Inspection/Field Review

    3 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
  9. Return Inspection

    1 infraction

    • 0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
      • RED
  10. Routine Inspection/Field Review

    7 infractions

    • 0100 - PIC certified by accredited program or compliance with code, or correct answers
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 1000 - Food in good condition, safe and unadulterated; approved additives
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 0400 - Hands washed as required
      • RED
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
  11. Routine Inspection/Field Review

    5 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 3800 - Utensils, equipment, linens properly stored,...
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  12. Routine Inspection/Field Review

    2 infractions

    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
  13. Routine Inspection/Field Review

    2 infractions

    • 2900 - Adequate equipment for temperature control
      • BLUE
    • 2500 - Toxic substances properly identified,...
      • RED
  14. Routine Inspection/Field Review

    1 infraction

    • 2200 - Accurate thermometer provided and used ...
      • RED
  15. Routine Inspection/Field Review

    2 infractions

    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
  16. Routine Inspection/Field Review

    0 infractions

  17. Routine Inspection/Field Review

    1 infraction

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

    4 infractions

    • 4800 - Physical facilities properly installed,...
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  19. Routine Inspection/Field Review

    0 infractions

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