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MCDONALD'S

4056 128TH AVE SE, Bellevue, WA 98006 · Restaurant (Seating 51-150)

Inspection summary

MCDONALD'S has been inspected 44 times by Public Health – Seattle & King County since January 5, 2006. The most recent inspection, on July 31, 2026, recorded 1 infraction.

25 of 44 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, Cleaning and sanitizing and Handwashing and staff hygiene.

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 13 times across 10 separate inspections, most recently on July 31, 2026. For example: 2900 - Adequate equipment for temperature control

  • 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 September 20, 2022. For example: 3400 - Wiping cloths properly used, stored; sanitizer concentration

  • 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 8 times across 8 separate inspections, most recently on February 9, 2018. For example: 0400 - Hands washed as required

  • 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 once on February 9, 2018. For example: 3300 - Potential food contamination prevented during delivery, preparation, storage, display

  • 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 once on January 5, 2006. For example: 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.

44 inspections

  1. Routine Inspection/Field Review

    1 infraction

    • 2900 - Adequate equipment for temperature control
      • BLUE
  2. Routine Inspection/Field Review

    0 infractions

  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

    0 infractions

  7. Routine Inspection/Field Review

    1 infraction

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

    1 infraction

    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
  9. Routine Inspection/Field Review

    0 infractions

  10. Routine Inspection/Field Review

    2 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 1900 - No room temperature storage; proper use of time...
      • RED
  11. Routine Inspection/Field Review

    0 infractions

  12. Return Inspection

    0 infractions

  13. Routine Inspection/Field Review

    1 infraction

    • 1800 - Proper cooking time and temperature; proper use of non-continuous cooking
      • RED
  14. Return Inspection

    0 infractions

  15. Routine Inspection/Field Review

    5 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
    • 1800 - Proper cooking time and temperature; proper use of non-continuous cooking
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 0400 - Hands washed as required
      • RED
  16. Routine Inspection/Field Review

    1 infraction

    • 0600 - Adequate handwashing facilities
      • RED
  17. Routine Inspection/Field Review

    3 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 1800 - Proper cooking time and temperature; proper use of non-continuous cooking
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  18. Routine Inspection/Field Review

    0 infractions

  19. Routine Inspection/Field Review

    1 infraction

    • 2900 - Adequate equipment for temperature control
      • BLUE
  20. Routine Inspection/Field Review

    1 infraction

    • 0400 - Hands washed as required
      • RED
  21. Routine Inspection/Field Review

    0 infractions

  22. Routine Inspection/Field Review

    0 infractions

  23. Consultation/Education - Field

    0 infractions

  24. Routine Inspection/Field Review

    1 infraction

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
  25. Consultation/Education - Field

    0 infractions

  26. Routine Inspection/Field Review

    0 infractions

  27. Routine Inspection/Field Review

    1 infraction

    • 0600 - Adequate handwashing facilities
      • RED
  28. Consultation/Education - Field

    0 infractions

  29. Routine Inspection/Field Review

    2 infractions

    • 0200 - Food Worker Cards current for all food...
      • RED
    • 0200 - Food Worker Cards current for all food...
      • RED
  30. Routine Inspection/Field Review

    0 infractions

  31. Consultation/Education - Field

    0 infractions

  32. Routine Inspection/Field Review

    0 infractions

  33. Routine Inspection/Field Review

    0 infractions

  34. Consultation/Education - Field

    0 infractions

  35. Routine Inspection/Field Review

    3 infractions

    • Wiping cloths properly used, stored
      • BLUE
    • In-use utensils properly stored
      • BLUE
    • Adequate handwashing facilities
      • RED
  36. Routine Inspection/Field Review

    1 infraction

    • Adequate handwashing facilities
      • RED
  37. Consultation/Education - Field

    0 infractions

  38. Routine Inspection/Field Review

    1 infraction

    • Warewashing facilities properly installed,...
      • BLUE
  39. Return Inspection

    0 infractions

  40. Routine Inspection/Field Review

    3 infractions

    • Food Worker Cards current for all food...
      • RED
    • No room temperature storage; proper use of time...
      • RED
    • Proper methods used to prevent bare hand...
      • RED
  41. Consultation/Education - Field

    0 infractions

  42. Return Inspection

    0 infractions

  43. Routine Inspection/Field Review

    5 infractions

    • Warewashing facilities properly installed,...
      • BLUE
    • Wiping cloths properly used, stored
      • BLUE
    • Accurate thermometer provided and used ...
      • RED
    • Proper hot holding temperatures (less than 130° F )
      • RED
    • Proper methods used to prevent bare hand...
      • RED
  44. Routine Inspection/Field Review

    3 infractions

    • Wiping cloths properly used, stored
      • BLUE
    • Accurate thermometer provided and used ...
      • RED
    • Toxic substances properly identified,...
      • RED

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