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GLENDALE COUNTRY CLUB

13440 MAIN ST, BELLEVUE, WA 98005 · Restaurant (Seating > 250)

Inspection summary

GLENDALE COUNTRY CLUB has been inspected 31 times by Public Health – Seattle & King County since May 10, 2006. The most recent inspection, on August 26, 2026, recorded 1 infraction.

8 of 31 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction 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 20 times across 18 separate inspections, most recently on August 26, 2026. For example: 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (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 9 times across 8 separate inspections, most recently on August 1, 2025. 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 November 1, 2024. For example: 1100 - Proper disposition of returned, unsafe, or contaminated food; proper date marking procedures for food at high risk for Listeria

  • 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 3 times across 3 separate inspections, most recently on July 17, 2018. 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 2 times across 2 separate inspections, most recently on May 18, 2010. For example: 2500 - Toxic substances properly identified,...

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.

31 inspections

  1. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
  2. Routine Inspection/Field Review

    2 infractions

    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
  3. Routine Inspection/Field Review

    1 infraction

    • 1100 - Proper disposition of returned, unsafe, or contaminated food; proper date marking procedures for food at high risk for Listeria
      • RED
  4. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
  5. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
  6. Routine Inspection/Field Review

    1 infraction

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

    0 infractions

  8. Routine Inspection/Field Review

    0 infractions

  9. Routine Inspection/Field Review

    4 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1200 - Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish
      • RED
  10. Routine Inspection/Field Review

    2 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 2200 - Accurate thermometer provided and used ...
      • RED
  11. Routine Inspection/Field Review

    1 infraction

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

    0 infractions

  13. Routine Inspection/Field Review

    3 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
      • RED
  14. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  15. Routine Inspection/Field Review

    2 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
      • RED
  16. Routine Inspection/Field Review

    1 infraction

    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  17. Routine Inspection/Field Review

    2 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  18. Routine Inspection/Field Review

    3 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  19. Routine Inspection/Field Review

    3 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 0200 - Food Worker Cards current for all food...
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  20. Consultation/Education - Field

    0 infractions

  21. Routine Inspection/Field Review

    1 infraction

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
  22. Routine Inspection/Field Review

    3 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 0200 - Food Worker Cards current for all food...
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  23. Consultation/Education - Field

    0 infractions

  24. Routine Inspection/Field Review

    4 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 2500 - Toxic substances properly identified,...
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  25. Routine Inspection/Field Review

    3 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 2900 - Adequate equipment for temperature control
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  26. Routine Inspection/Field Review

    0 infractions

  27. Routine Inspection/Field Review

    2 infractions

    • Adequate equipment for temperature control
      • BLUE
    • Proper cooling procedure
      • RED
  28. Consultation/Education - Field

    0 infractions

  29. Routine Inspection/Field Review

    2 infractions

    • Potential food contamination prevented during ...
      • BLUE
    • Toxic substances properly identified,...
      • RED
  30. Routine Inspection/Field Review

    1 infraction

    • Food Worker Cards current for all food...
      • RED
  31. Routine Inspection/Field Review

    0 infractions

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