Yum Yum Teriyaki was last inspected on March 31, 2026 and scored 25 points. Inspectors found 1 violation, 1 of them critical.
Latest inspection
March 31, 2026 · Routine Inspection/Field Review
Score: 25 points
1 critical-
CriticalFood temperature25 pts
Hot food was held below 130°F.
Official wording (code 1710)
Proper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 degrees Celsius (C))
Inspection history
11 inspections on record
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Satisfactory 5 points
Routine Inspection/Field Review
1 general Show violations
-
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
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Unsatisfactory 8 points
Routine Inspection/Field Review
1 critical1 general Show violations
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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))
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GeneralFood handling3 pts
In-use utensils weren’t stored properly.
Official wording (code 3700)
In-use utensils properly stored
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Satisfactory 0 points
Return Inspection
No violations
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Unsatisfactory 101 points
Routine Inspection/Field Review
5 critical4 general Show violations
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CriticalHygiene & sanitation25 pts
Hands weren’t washed when required.
Official wording (code 0400)
Hands washed as required
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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))
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CriticalFood temperature25 pts
Cooked food wasn’t cooled properly.
Official wording (code 1600)
Proper cooling procedure
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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
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CriticalFood temperature25 pts
Hot food was held below 130°F.
Official wording (code 1710)
Proper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 degrees Celsius (C))
-
GeneralFood handling3 pts
In-use utensils weren’t stored properly.
Official wording (code 3700)
In-use utensils properly stored
-
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
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GeneralFood temperature3 pts
Frozen food was thawed the wrong way.
Official wording (code 3000)
Proper thawing methods used
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GeneralPests5 pts
Insects, rodents, or animals were present, or entrances weren’t sealed against them.
Official wording (code 3200)
Insects, rodents, animals not present; entrance controlled
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Satisfactory 0 points
Return Inspection
No violations
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Unsatisfactory 25 points
Return Inspection
1 critical Show violations
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CriticalFood temperature25 pts
Cooked food wasn’t cooled properly.
Official wording (code 1600)
Proper cooling procedure
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Unsatisfactory 71 points
Routine Inspection/Field Review
3 critical3 general Show violations
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CriticalFood temperature25 pts
Hot food was held below 130°F.
Official wording (code 1710)
Proper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 degrees Celsius (C))
-
CriticalFood temperature25 pts
Cooked food wasn’t cooled properly.
Official wording (code 1600)
Proper cooling procedure
-
CriticalHygiene & sanitation10 pts
Hand sinks were missing, blocked, or not stocked.
Official wording (code 0600)
Adequate handwashing facilities
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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
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GeneralFood handling3 pts
Single-use items weren’t stored or used properly.
Official wording (code 3900)
Single-use and single-service articles properly stored, used
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GeneralFood handling3 pts
In-use utensils weren’t stored properly.
Official wording (code 3700)
In-use utensils properly stored
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Satisfactory 21 points
Routine Inspection/Field Review
6 general Show violations
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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
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GeneralFacility upkeep3 pts
Non-food surfaces were dirty or in poor repair.
Official wording (code 4300)
Nonfood-contact surfaces maintained and clean
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GeneralFacility upkeep2 pts
Floors, walls, or ceilings were damaged or dirty.
Official wording (code 4800)
Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
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GeneralFood handling3 pts
In-use utensils weren’t stored properly.
Official wording (code 3700)
In-use utensils properly stored
-
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
-
GeneralFood temperature3 pts
Frozen food was thawed the wrong way.
Official wording (code 3000)
Proper thawing methods used
-
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Satisfactory 3 points
Routine Inspection/Field Review
1 general Show violations
-
GeneralFood handling3 pts
In-use utensils weren’t stored properly.
Official wording (code 3700)
In-use utensils properly stored
-
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Unsatisfactory 13 points
Routine Inspection/Field Review
1 critical2 general Show violations
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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
-
GeneralFood handling3 pts
In-use utensils weren’t stored properly.
Official wording (code 3700)
In-use utensils properly stored
-
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
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Source: Public Health – Seattle & King County open data, refreshed hourly. Last inspection 7 months ago. Always confirm with the official record.