Fogo de Chao Bellevue

No violations were recorded at this inspection.

1. Oct 20, 2025 Satisfactory 0 points

   Routine Inspection/Field Review

   No violations

2. Mar 11, 2025 Satisfactory 0 points

   Routine Inspection/Field Review

   No violations

3. Aug 19, 2024 Satisfactory 0 points

   Routine Inspection/Field Review

   No violations

4. Jan 24, 2024 Satisfactory 0 points

   Routine Inspection/Field Review

   No violations

5. May 22, 2023 Satisfactory 0 points

   Routine Inspection/Field Review

   No violations

6. Jan 19, 2023 Unsatisfactory 5 points

   Routine Inspection/Field Review

   1 critical Show violations

   • 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))

7. Sep 30, 2022 Satisfactory 0 points

   Return Inspection

   No violations

8. Sep 15, 2022 Unsatisfactory 75 points

   Return Inspection

   5 critical Show violations

   • CriticalHygiene & sanitation25 pts

     Staff touched ready-to-eat food with bare hands.

     Official wording (code 0500)

     Proper barriers used to prevent bare hand contact with ready-to-eat foods

   • 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

   • CriticalHygiene & sanitation10 pts

     Hand sinks were missing, blocked, or not stocked.

     Official wording (code 0600)

     Adequate handwashing facilities

   • CriticalFood handling5 pts

     Raw meat was stored above or next to ready-to-eat food.

     Official wording (code 1400)

     Raw meats below and away from ready-to-eat food; species separated

   • CriticalFood temperature25 pts

     Cooked food wasn’t cooled properly.

     Official wording (code 1600)

     Proper cooling procedure

9. Sep 2, 2022 Unsatisfactory 68 points

   Routine Inspection/Field Review

   5 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 handling5 pts

     Raw meat was stored above or next to ready-to-eat food.

     Official wording (code 1400)

     Raw meats below and away from ready-to-eat food; species separated

   • CriticalHygiene & sanitation10 pts

     Hand sinks were missing, blocked, or not stocked.

     Official wording (code 0600)

     Adequate handwashing facilities

   • 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))

   • CriticalFood temperature25 pts

     Cooked food wasn’t cooled properly.

     Official wording (code 1600)

     Proper cooling procedure

   • 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 handling3 pts

     In-use utensils weren’t stored properly.

     Official wording (code 3700)

     In-use utensils properly stored