JOEYS

800 BELLEVUE WAY, BELLEVUE, WA 98004 · Restaurant (Seating 151-250)

Inspection summary

JOEYS has been inspected 51 times by Public Health – Seattle & King County since May 30, 2006. The most recent inspection, on May 27, 2026, found no infractions.

15 of 51 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Cleaning and sanitizing.

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 43 times across 30 separate inspections, most recently on February 24, 2026. 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 22 times across 18 separate inspections, most recently on September 4, 2024. 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 19 times across 17 separate inspections, most recently on May 30, 2023. For example: 4200 - Food-contact surfaces maintained, cleaned, sanitized
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 11 times across 11 separate inspections, most recently on January 17, 2019. For example: 2300 - Proper Consumer Advisory posted for raw ...
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 March 28, 2013. 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.

51 inspections

Educational InspectionMay 27, 2026
0 infractions
Routine Inspection/Field ReviewFeb 24, 2026
1 infraction
- 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
  - RED
Routine Inspection/Field ReviewSep 4, 2024
3 infractions
- 3200 - Insects, rodents, animals not present; entrance controlled
  - BLUE
- 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
  - RED
- 0600 - Adequate handwashing facilities
  - RED
Routine Inspection/Field ReviewMay 30, 2023
5 infractions
- 3700 - In-use utensils properly stored
  - BLUE
- 4200 - Food-contact surfaces maintained, cleaned, sanitized
  - BLUE
- 4000 - Food and nonfood surfaces properly used and constructed; cleanable
  - BLUE
- 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
  - RED
- 0600 - Adequate handwashing facilities
  - RED
Routine Inspection/Field ReviewJul 9, 2021
3 infractions
- 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
  - BLUE
- 4300 - Nonfood-contact surfaces maintained and clean
  - BLUE
- 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
  - RED
Routine Inspection/Field ReviewJan 7, 2020
3 infractions
- 4300 - Non-food contact surfaces maintained and clean
  - BLUE
- 3400 - Wiping cloths properly used, stored, proper sanitizer
  - BLUE
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
Routine Inspection/Field ReviewSep 25, 2019
3 infractions
- 4200 - Food-contact surfaces maintained, clean, sanitized
  - BLUE
- 0600 - Adequate handwashing facilities
  - RED
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
Routine Inspection/Field ReviewJan 17, 2019
3 infractions
- 2120 - Proper cold holding temperatures ( 42° F to 45° F)
  - RED
- 0600 - Adequate handwashing facilities
  - RED
- 2300 - Proper Consumer Advisory posted for raw ...
  - RED
Return InspectionSep 17, 2018
0 infractions
Routine Inspection/Field ReviewAug 30, 2018
4 infractions
- 2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
  - RED
- 0200 - Food Worker Cards current for all food workers; new food workers trained
  - RED
- 1600 - Proper cooling procedure
  - RED
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
Return InspectionApr 2, 2018
1 infraction
- 2120 - Proper cold holding temperatures ( 42° F to 45° F)
  - RED
Routine Inspection/Field ReviewMar 22, 2018
3 infractions
- 4200 - Food-contact surfaces maintained, clean, sanitized
  - BLUE
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
- 0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
  - RED
Return InspectionDec 14, 2017
2 infractions
- 4200 - Food-contact surfaces maintained, clean, sanitized
  - BLUE
- 0200 - Food Worker Cards current for all food workers; new food workers trained
  - RED
Routine Inspection/Field ReviewDec 1, 2017
7 infractions
- 4100 - Warewashing facilities properly installed,...
  - BLUE
- 4200 - Food-contact surfaces maintained, clean, sanitized
  - BLUE
- 0600 - Adequate handwashing facilities
  - RED
- 0900 - Proper washing of fruits and vegetables
  - RED
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
- 0200 - Food Worker Cards current for all food workers; new food workers trained
  - RED
- 1710 - Proper hot holding temperatures (less than130 degrees)
  - RED
Consultation/Education - FieldMay 9, 2017
0 infractions
Return InspectionMar 15, 2017
0 infractions
Routine Inspection/Field ReviewMar 1, 2017
3 infractions
- 4400 - Plumbing properly sized, installed,...
  - BLUE
- 1600 - Proper cooling procedure
  - RED
- 1710 - Proper hot holding temperatures (less than130 degrees)
  - RED
Return InspectionNov 22, 2016
0 infractions
Return InspectionNov 8, 2016
3 infractions
- 1900 - No room temperature storage; proper use of time...
  - RED
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
- 0400 - Hands washed as required
  - RED
Routine Inspection/Field ReviewOct 24, 2016
4 infractions
- 1900 - No room temperature storage; proper use of time...
  - RED
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
- 0400 - Hands washed as required
  - RED
- 0600 - Adequate handwashing facilities
  - RED
Return InspectionMar 29, 2016
2 infractions
- 4100 - Warewashing facilities properly installed,...
  - BLUE
- 2300 - Proper Consumer Advisory posted for raw ...
  - RED
Routine Inspection/Field ReviewMar 14, 2016
7 infractions
- 4100 - Warewashing facilities properly installed,...
  - BLUE
- 4200 - Food-contact surfaces maintained, clean, sanitized
  - BLUE
- 0200 - Food Worker Cards current for all food workers; new food workers trained
  - RED
- 0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
  - RED
- 1710 - Proper hot holding temperatures (less than130 degrees)
  - RED
- 1600 - Proper cooling procedure
  - RED
- 2300 - Proper Consumer Advisory posted for raw ...
  - RED
Routine Inspection/Field ReviewOct 23, 2015
1 infraction
- 1710 - Proper hot holding temperatures (less than130 degrees)
  - RED
Routine Inspection/Field ReviewMay 5, 2015
3 infractions
- 3300 - Potential food contamination prevented during delivery, preparation, storage, display
  - BLUE
- 4100 - Warewashing facilities properly installed,...
  - BLUE
- 1800 - Proper cooking time and temperature; proper use of non-continuous cooking
  - RED
Return InspectionFeb 4, 2015
0 infractions
Return InspectionJan 16, 2015
2 infractions
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
- 1600 - Proper cooling procedure
  - RED
Return InspectionDec 29, 2014
3 infractions
- 3700 - In-use utensils properly stored
  - BLUE
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
- 1600 - Proper cooling procedure
  - RED
Routine Inspection/Field ReviewDec 9, 2014
4 infractions
- 3700 - In-use utensils properly stored
  - BLUE
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
- 0200 - Food Worker Cards current for all food workers; new food workers trained
  - RED
- 1600 - Proper cooling procedure
  - RED
Return InspectionApr 2, 2014
0 infractions
Routine Inspection/Field ReviewMar 17, 2014
5 infractions
- 3300 - Potential food contamination prevented during delivery, preparation, storage, display
  - BLUE
- 0200 - Food Worker Cards current for all food workers; new food workers trained
  - RED
- 0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
  - RED
- 1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
  - RED
- 1900 - No room temperature storage; proper use of time...
  - RED
Consultation/Education - FieldNov 7, 2013
0 infractions
Routine Inspection/Field ReviewAug 1, 2013
2 infractions
- 4100 - Warewashing facilities properly installed,...
  - BLUE
- 1600 - Proper cooling procedure
  - RED
Return InspectionApr 4, 2013
1 infraction
- 1600 - Proper cooling procedure
  - RED
Routine Inspection/Field ReviewMar 28, 2013
5 infractions
- 0500 - Proper methods used to prevent bare hand...
  - RED
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
- 1710 - Proper hot holding temperatures (less than 130° F )
  - RED
- 0600 - Adequate handwashing facilities
  - RED
- 2500 - Toxic substances properly identified,...
  - RED
Routine Inspection/Field ReviewNov 27, 2012
5 infractions
- 3300 - Potential food contamination prevented during ...
  - BLUE
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
- 0600 - Adequate handwashing facilities
  - RED
- 1600 - Proper cooling procedure
  - RED
- 1900 - No room temperature storage; proper use of time...
  - RED
Consultation/Education - FieldOct 3, 2012
0 infractions
Return InspectionMay 9, 2012
0 infractions
Routine Inspection/Field ReviewApr 12, 2012
5 infractions
- 4100 - Warewashing facilities properly installed,...
  - BLUE
- 0500 - Proper methods used to prevent bare hand...
  - RED
- 0600 - Adequate handwashing facilities
  - RED
- 1400 - Raw meats below and away from RTE food
  - RED
- 2000 - Proper reheating procedures for hot holding
  - RED
Routine Inspection/Field ReviewDec 5, 2011
3 infractions
- 4100 - Warewashing facilities properly installed,...
  - BLUE
- 1400 - Raw meats below and away from RTE food
  - RED
- 0600 - Adequate handwashing facilities
  - RED
Routine Inspection/Field ReviewJul 14, 2011
2 infractions
- 0600 - Adequate handwashing facilities
  - RED
- 2500 - Toxic substances properly identified,...
  - RED
Consultation/Education - FieldOct 29, 2010
0 infractions
Routine Inspection/Field ReviewJun 7, 2010
0 infractions
Routine Inspection/Field ReviewApr 30, 2009
2 infractions
- 3300 - Potential food contamination prevented during ...
  - BLUE
- 0600 - Adequate handwashing facilities
  - RED
Consultation/Education - FieldDec 6, 2008
0 infractions
Routine Inspection/Field ReviewOct 18, 2008
3 infractions
- Potential food contamination prevented during ...
  - BLUE
- Warewashing facilities properly installed,...
  - BLUE
- Proper cooling procedure
  - RED
Routine Inspection/Field ReviewMar 18, 2008
2 infractions
- Proper cold holding temperatures (greater than 45° F)
  - RED
- Variance obtained for specialized processing ...
  - RED
Routine Inspection/Field ReviewNov 20, 2007
4 infractions
- Wiping cloths properly used, stored
  - BLUE
- In-use utensils properly stored
  - BLUE
- Adequate handwashing facilities
  - RED
- Proper cold holding temperatures (greater than 45° F)
  - RED
Consultation/Education - FieldJun 21, 2007
0 infractions
Routine Inspection/Field ReviewJan 25, 2007
4 infractions
- Warewashing facilities properly installed,...
  - BLUE
- Proper eating, tasting, drinking, or tobacco use
  - BLUE
- Proper methods used to prevent bare hand...
  - RED
- Proper Consumer Advisory posted for raw ...
  - RED
Consultation/Education - FieldDec 14, 2006
0 infractions
Routine Inspection/Field ReviewMay 30, 2006
2 infractions
- Warewashing facilities properly installed,...
  - BLUE
- Proper cold holding temperatures (greater than 45° F)
  - RED

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JOEYS

Inspection summary

What these findings mean

Food temperature controlHigher risk

Handwashing and staff hygieneHigher risk

Cleaning and sanitizingHigher risk

Protecting food from contaminationHigher risk

Chemicals and toxic substancesHigher risk

About this data

51 inspections

Nearby inspected facilities