Skip to content
Loading map…

HACIENDA DEL MAR

27433 MAPLE VALLEY/BLACK DIAMON RD SE, MAPLE VALLEY, WA 98038 · Restaurant (Seating 51-150)

Inspection summary

HACIENDA DEL MAR has been inspected 45 times by Public Health – Seattle & King County since November 8, 2006. The most recent inspection, on May 19, 2026, recorded 1 infraction.

26 of 45 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, Handwashing and staff hygiene 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 10 times across 9 separate inspections, most recently on May 29, 2025. For example: 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))

  • 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 6 times across 4 separate inspections, most recently on November 3, 2023. For example: 0500 - Proper barriers used to prevent bare hand contact with ready-to-eat foods

  • 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 May 9, 2019. For example: 3300 - Potential food contamination prevented during delivery, preparation, storage, display

  • 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 5 times across 5 separate inspections, most recently on July 25, 2022. For example: 3400 - Wiping cloths properly used, stored; sanitizer concentration

  • 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 4 times across 4 separate inspections, most recently on May 19, 2026. 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.

45 inspections

  1. Routine Inspection/Field Review

    1 infraction

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

    0 infractions

  3. Routine Inspection/Field Review

    2 infractions

    • 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
      • RED
    • 2600 - Compliance with valid permit; operating and risk control plans, and required written procedures
      • RED
  4. Routine Inspection/Field Review

    0 infractions

  5. Return Inspection

    0 infractions

  6. Routine Inspection/Field Review

    5 infractions

    • 3000 - Proper thawing methods used
      • BLUE
    • 0500 - Proper barriers used to prevent bare hand contact with ready-to-eat foods
      • RED
    • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
      • RED
    • 0400 - Hands washed as required
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  7. Routine Inspection/Field Review

    3 infractions

    • 0600 - Adequate handwashing facilities
      • RED
    • 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
      • RED
    • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
      • RED
  8. Routine Inspection/Field Review

    2 infractions

    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
    • 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
      • RED
  9. Routine Inspection/Field Review

    0 infractions

  10. Routine Inspection/Field Review

    1 infraction

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
  11. Consultation/Education - Field

    0 infractions

  12. Routine Inspection/Field Review

    2 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
  13. Consultation/Education - Field

    0 infractions

  14. Routine Inspection/Field Review

    0 infractions

  15. Routine Inspection/Field Review

    0 infractions

  16. Routine Inspection/Field Review

    0 infractions

  17. Consultation/Education - Field

    0 infractions

  18. Routine Inspection/Field Review

    0 infractions

  19. Consultation/Education - Field

    0 infractions

  20. Routine Inspection/Field Review

    0 infractions

  21. Consultation/Education - Field

    0 infractions

  22. Routine Inspection/Field Review

    1 infraction

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

    0 infractions

  24. Routine Inspection/Field Review

    1 infraction

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

    2 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
  26. Routine Inspection/Field Review

    1 infraction

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
  27. Consultation/Education - Field

    0 infractions

  28. Consultation/Education - Field

    0 infractions

  29. Routine Inspection/Field Review

    1 infraction

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

    0 infractions

  31. Consultation/Education - Field

    0 infractions

  32. Routine Inspection/Field Review

    1 infraction

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

    2 infractions

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
  34. Consultation/Education - Field

    0 infractions

  35. Routine Inspection/Field Review

    1 infraction

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

    0 infractions

  37. Routine Inspection/Field Review

    0 infractions

  38. Consultation/Education - Field

    0 infractions

  39. Routine Inspection/Field Review

    2 infractions

    • Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • Food Worker Cards current for all food...
      • RED
  40. Consultation/Education - Field

    0 infractions

  41. Routine Inspection/Field Review

    2 infractions

    • Raw meats below and away from RTE food
      • RED
    • Proper methods used to prevent bare hand...
      • RED
  42. Routine Inspection/Field Review

    2 infractions

    • Adequate handwashing facilities
      • RED
    • Accurate thermometer provided and used ...
      • RED
  43. Consultation/Education - Field

    0 infractions

  44. Routine Inspection/Field Review

    0 infractions

  45. Routine Inspection/Field Review

    4 infractions

    • Potential food contamination prevented during ...
      • BLUE
    • Proper hot holding temperatures; between 130° F...
      • RED
    • Raw meats below and away from RTE food
      • RED
    • Food Worker Cards current for all food...
      • RED

Nearby inspected facilities

Own this business? Add a badge to your website