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TOUS LES JOURS @ H MART

100 108TH AVE NE, BELLEVUE, WA 98004 · Restaurant (Bakery-no seating)

Inspection summary

TOUS LES JOURS @ H MART has been inspected 21 times by Public Health – Seattle & King County since April 1, 2015. The most recent inspection, on September 24, 2026, found no infractions.

5 of 21 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 11 times across 8 separate inspections, most recently on March 5, 2025. For example: 1900 - No room temperature storage; proper use of time as a control, procedures available

  • 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 March 5, 2025. For example: 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used

  • 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 7 times across 7 separate inspections, most recently on September 29, 2025. For example: 3300 - Potential food contamination prevented during delivery, preparation, storage, display

  • 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 7 times across 7 separate inspections, most recently on August 16, 2024. For example: 0600 - Adequate handwashing facilities

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 3 times across 3 separate inspections, most recently on March 5, 2025. For example: 3100 - Food properly labeled; proper date marking

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.

21 inspections

  1. Routine Inspection/Field Review

    0 infractions

  2. Routine Inspection/Field Review

    1 infraction

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

    7 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
      • BLUE
    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
    • 3100 - Food properly labeled; proper date marking
      • BLUE
    • 4000 - Food and nonfood surfaces properly used and constructed; cleanable
      • BLUE
    • 1900 - No room temperature storage; proper use of time as a control, procedures available
      • RED
    • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
      • RED
  4. Routine Inspection/Field Review

    7 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 3200 - Insects, rodents, animals not present; entrance controlled
      • BLUE
    • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
      • BLUE
    • 4000 - Food and nonfood surfaces properly used and constructed; cleanable
      • BLUE
    • 3100 - Food properly labeled; proper date marking
      • BLUE
    • 2500 - Toxic substances properly identified, stored, used
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  5. Routine Inspection/Field Review

    4 infractions

    • 3100 - Food properly labeled; proper date marking
      • BLUE
    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
    • 5000 - Posting of permit; mobile establishment name easily visible
      • BLUE
    • 1900 - No room temperature storage; proper use of time as a control, procedures available
      • RED
  6. Routine Inspection/Field Review

    1 infraction

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

    2 infractions

    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
    • 0500 - Proper barriers used to prevent bare hand contact with ready-to-eat foods
      • RED
  8. Routine Inspection/Field Review

    1 infraction

    • 0500 - Proper barriers used to prevent bare hand contact with ready-to-eat foods
      • RED
  9. Routine Inspection/Field Review

    3 infractions

    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  10. Routine Inspection/Field Review

    3 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
  11. Routine Inspection/Field Review

    2 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
  12. Consultation/Education - Field

    0 infractions

  13. Routine Inspection/Field Review

    1 infraction

    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  14. Consultation/Education - Field

    0 infractions

  15. Return Inspection

    0 infractions

  16. Routine Inspection/Field Review

    3 infractions

    • 0100 - PIC certified by accredited program or compliance with code, or correct answers
      • 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
  17. Routine Inspection/Field Review

    4 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 1900 - No room temperature storage; proper use of time...
      • RED
  18. Return Inspection

    1 infraction

    • 0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
      • RED
  19. Routine Inspection/Field Review

    5 infractions

    • 3600 - Proper eating, tasting, drinking, or tobacco use
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 2500 - Toxic substances properly identified,...
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
  20. Return Inspection

    0 infractions

  21. Routine Inspection/Field Review

    5 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 0400 - Hands washed as required
      • RED
    • 0900 - Proper washing of fruits and vegetables
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED

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