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TACO TIME

3920 FACTORIA BL SE, Bellevue, WA 98006 · Restaurant (Seating 51-150)

Inspection summary

TACO TIME has been inspected 36 times by Public Health – Seattle & King County since February 8, 2006. The most recent inspection, on April 8, 2025, found no infractions.

21 of 36 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

The last 3 inspections in a row found no infractions. 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 8 separate inspections, most recently on January 18, 2023. For example: 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 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 4 times across 4 separate inspections, most recently on January 20, 2016. For example: 1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized. no ..

  • 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 January 20, 2016. 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 March 19, 2013. For example: 3300 - Potential food contamination prevented during ...

  • 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 3 separate inspections, most recently on March 15, 2018. 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.

36 inspections

  1. Routine Inspection/Field Review

    0 infractions

  2. Routine Inspection/Field Review

    0 infractions

  3. Routine Inspection/Field Review

    0 infractions

  4. Routine Inspection/Field Review

    1 infraction

    • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
      • RED
  5. Routine Inspection/Field Review

    1 infraction

    • 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
      • RED
  6. Routine Inspection/Field Review

    1 infraction

    • 4800 - Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
      • BLUE
  7. Routine Inspection/Field Review

    0 infractions

  8. Routine Inspection/Field Review

    0 infractions

  9. Routine Inspection/Field Review

    0 infractions

  10. Routine Inspection/Field Review

    2 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
  11. Routine Inspection/Field Review

    0 infractions

  12. Routine Inspection/Field Review

    0 infractions

  13. Routine Inspection/Field Review

    4 infractions

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 0400 - Hands washed as required
      • RED
    • 1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized. no ..
      • RED
    • 1600 - Proper cooling procedure
      • RED
  14. Routine Inspection/Field Review

    2 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
  15. Routine Inspection/Field Review

    0 infractions

  16. Routine Inspection/Field Review

    0 infractions

  17. Routine Inspection/Field Review

    0 infractions

  18. Routine Inspection/Field Review

    0 infractions

  19. Routine Inspection/Field Review

    2 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 3400 - Wiping cloths properly used, stored
      • BLUE
  20. Routine Inspection/Field Review

    0 infractions

  21. Routine Inspection/Field Review

    1 infraction

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

    1 infraction

    • 1600 - Proper cooling procedure
      • RED
  23. Routine Inspection/Field Review

    0 infractions

  24. Routine Inspection/Field Review

    1 infraction

    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
  25. Routine Inspection/Field Review

    1 infraction

    • 1600 - Proper cooling procedure
      • RED
  26. Routine Inspection/Field Review

    2 infractions

    • 0400 - Hands washed as required
      • RED
    • 1720 - Proper hot holding temperatures; between 130° F...
      • RED
  27. Consultation/Education - Field

    0 infractions

  28. Routine Inspection/Field Review

    0 infractions

  29. Routine Inspection/Field Review

    2 infractions

    • Wiping cloths properly used, stored
      • BLUE
    • In-use utensils properly stored
      • BLUE
  30. Routine Inspection/Field Review

    1 infraction

    • In-use utensils properly stored
      • BLUE
  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

    • Accurate thermometer provided and used ...
      • RED
    • Food Worker Cards current for all food...
      • RED
    • Proper hot holding temperatures; between 130° F...
      • RED
  36. Routine Inspection/Field Review

    0 infractions

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