Okay

Wild Ginger

500 Bellevue Way NE, 110, Bellevue, WA 98004

Bellevue

Rated “Okay” · as of Apr 3, 2026

Wild Ginger was last inspected on April 3, 2026 and scored 36 points. Inspectors found 4 violations, 1 of them critical.

Latest inspection

April 3, 2026 · Routine Inspection/Field Review

Unsatisfactory

Score: 36 points

1 critical3 general
  • CriticalFood temperature25 pts

    Cooked food wasn’t cooled properly.

    Official wording (code 1600)

    Proper cooling procedure

  • GeneralFacility upkeep5 pts

    Dishwashing setup or sanitizer strength wasn’t right, or test strips were missing.

    Official wording (code 4100)

    Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used

  • GeneralHygiene & sanitation3 pts

    Staff were eating, drinking, or smoking where food is prepared.

    Official wording (code 3600)

    Proper eating, tasting, drinking, or tobacco use

  • GeneralFood handling3 pts

    Clean utensils, equipment, or linens weren’t stored and handled properly.

    Official wording (code 3800)

    Utensils, equipment, linens properly stored, used, handled

Oct 15, 2021: 353521/10Oct 26, 2021: 353521/10Nov 9, 2021: 0021/11Feb 1, 2023: 505023/02Feb 17, 2023: 101023/02Jan 30, 2024: 101024/01Nov 18, 2025: 353525/11Apr 3, 2026: 363626/04
Inspection scores over time. Lower is better (fewer violation points).

Inspection history

8 inspections on record

  1. Unsatisfactory 35 points

    Routine Inspection/Field Review

    2 critical3 general Show violations
    • CriticalManagement & training10 pts

      Permit or required written food-safety procedures weren’t in order.

      Official wording (code 2600)

      Compliance with valid permit; operating and risk control plans, and required written procedures

    • CriticalFood temperature10 pts

      Cold food was held above 45°F.

      Official wording (code 2110)

      Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))

    • GeneralFood handling5 pts

      Food wasn’t protected from contamination during delivery, prep, storage, or display.

      Official wording (code 3300)

      Potential food contamination prevented during delivery, preparation, storage, display

    • GeneralFacility upkeep5 pts

      Dishwashing setup or sanitizer strength wasn’t right, or test strips were missing.

      Official wording (code 4100)

      Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used

    • GeneralFood handling5 pts

      Wiping cloths weren’t stored in sanitizer, or sanitizer strength was wrong.

      Official wording (code 3400)

      Wiping cloths properly used, stored; sanitizer concentration

  2. Satisfactory 10 points

    Routine Inspection/Field Review

    2 general Show violations
    • GeneralFacility upkeep5 pts

      Food-contact surfaces weren’t kept clean and sanitized.

      Official wording (code 4200)

      Food-contact surfaces maintained, cleaned, sanitized

    • GeneralFacility upkeep5 pts

      Dishwashing setup or sanitizer strength wasn’t right, or test strips were missing.

      Official wording (code 4100)

      Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used

  3. Unsatisfactory 10 points

    Return Inspection

    1 critical Show violations
    • CriticalHygiene & sanitation10 pts

      Hand sinks were missing, blocked, or not stocked.

      Official wording (code 0600)

      Adequate handwashing facilities

  4. Unsatisfactory 50 points

    Routine Inspection/Field Review

    4 critical1 general Show violations
    • CriticalManagement & training5 pts

      Not every food worker had a current Food Worker Card.

      Official wording (code 0200)

      Food Worker Cards current for all food workers; new food workers trained

    • CriticalHygiene & sanitation10 pts

      Hand sinks were missing, blocked, or not stocked.

      Official wording (code 0600)

      Adequate handwashing facilities

    • CriticalFood temperature25 pts

      Food was left at room temperature without proper time controls.

      Official wording (code 1900)

      No room temperature storage; proper use of time as a control, procedures available

    • CriticalFood temperature5 pts

      Cold food was held slightly too warm (42–45°F).

      Official wording (code 2120)

      Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))

    • GeneralFacility upkeep5 pts

      Dishwashing setup or sanitizer strength wasn’t right, or test strips were missing.

      Official wording (code 4100)

      Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used

  5. Satisfactory 0 points

    Return Inspection

    No violations

  6. Unsatisfactory 35 points

    Return Inspection

    2 critical Show violations
    • CriticalFood temperature10 pts

      Cold food was held above 45°F.

      Official wording (code 2110)

      Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))

    • CriticalFood temperature25 pts

      Cooked food wasn’t cooled properly.

      Official wording (code 1600)

      Proper cooling procedure

  7. Unsatisfactory 35 points

    Routine Inspection/Field Review

    2 critical Show violations
    • CriticalFood temperature25 pts

      Cooked food wasn’t cooled properly.

      Official wording (code 1600)

      Proper cooling procedure

    • CriticalFood temperature10 pts

      Cold food was held above 45°F.

      Official wording (code 2110)

      Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))

More in Bellevue

Source: Public Health – Seattle & King County open data, refreshed hourly. Last inspection 7 months ago. Always confirm with the official record.