Okay

Teriyaki & More

3080 148th Ave SE, 101, Bellevue, WA 98007

Bellevue

Rated “Okay” · as of Nov 3, 2026

Teriyaki & More was last inspected on November 3, 2026 and scored 5 points. Inspectors found 1 violation, 1 of them critical.

Latest inspection

November 3, 2026 · Return Inspection

Unsatisfactory

Score: 5 points

1 critical
  • 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))

Mar 3, 2021: 101021/03Feb 9, 2022: 383822/02Mar 17, 2023: 717123/03Mar 29, 2023: 5523/03Feb 26, 2024: 868624/02Mar 11, 2024: 101024/03Oct 18, 2024: 151524/10Mar 9, 2026: 353526/03Oct 7, 2026: 474726/10Nov 3, 2026: 5526/11
Inspection scores over time. Lower is better (fewer violation points).

Inspection history

10 inspections on record

  1. Unsatisfactory 47 points

    Routine Inspection/Field Review

    4 critical3 general Show violations
    • CriticalFood temperature5 pts

      Hot food was held slightly too cool (130–134°F).

      Official wording (code 1720)

      Proper hot holding temperatures; between 130 to 134 degrees Fahrenheit (F) (54 to 56 degrees Celsius (C))

    • CriticalHygiene & sanitation10 pts

      Hand sinks were missing, blocked, or not stocked.

      Official wording (code 0600)

      Adequate handwashing facilities

    • CriticalFood handling10 pts

      Toxic chemicals weren’t labeled, stored, or used safely.

      Official wording (code 2500)

      Toxic substances properly identified, stored, used

    • 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))

    • GeneralFacility upkeep5 pts

      Surfaces or equipment were the wrong material or hard to clean.

      Official wording (code 4000)

      Food and nonfood surfaces properly used and constructed; cleanable

    • GeneralFacility upkeep5 pts

      Plumbing problems, or missing protection against backflow.

      Official wording (code 4400)

      Plumbing properly sized, installed, and maintained; proper backflow devices, indirect drains, no cross-connections

    • 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

  2. Unsatisfactory 35 points

    Routine Inspection/Field Review

    2 critical5 general 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))

    • 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

    • GeneralFacility upkeep3 pts

      Non-food surfaces were dirty or in poor repair.

      Official wording (code 4300)

      Nonfood-contact surfaces maintained and clean

    • GeneralFacility upkeep5 pts

      Surfaces or equipment were the wrong material or hard to clean.

      Official wording (code 4000)

      Food and nonfood surfaces properly used and constructed; cleanable

    • 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 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

    • GeneralFacility upkeep5 pts

      Plumbing problems, or missing protection against backflow.

      Official wording (code 4400)

      Plumbing properly sized, installed, and maintained; proper backflow devices, indirect drains, no cross-connections

  3. Unsatisfactory 15 points

    Routine Inspection/Field Review

    2 critical Show violations
    • CriticalManagement & training5 pts

      No person in charge who knew the food-safety rules, or no certified manager on staff.

      Official wording (code 0100)

      PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt

    • 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))

  4. Unsatisfactory 10 points

    Return Inspection

    2 critical Show violations
    • CriticalFood handling5 pts

      Raw shell eggs weren’t handled properly.

      Official wording (code 1500)

      Proper preparation of raw shell eggs

    • CriticalManagement & training5 pts

      No person in charge who knew the food-safety rules, or no certified manager on staff.

      Official wording (code 0100)

      PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt

  5. Unsatisfactory 86 points

    Routine Inspection/Field Review

    5 critical4 general Show violations
    • CriticalFood handling5 pts

      Raw shell eggs weren’t handled properly.

      Official wording (code 1500)

      Proper preparation of raw shell eggs

    • 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

    • 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))

    • CriticalManagement & training5 pts

      No person in charge who knew the food-safety rules, or no certified manager on staff.

      Official wording (code 0100)

      PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt

    • GeneralFacility upkeep5 pts

      Plumbing problems, or missing protection against backflow.

      Official wording (code 4400)

      Plumbing properly sized, installed, and maintained; proper backflow devices, indirect drains, no cross-connections

    • GeneralFacility upkeep3 pts

      Non-food surfaces were dirty or in poor repair.

      Official wording (code 4300)

      Nonfood-contact surfaces maintained and clean

    • 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

  6. Unsatisfactory 5 points

    Return Inspection

    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. Unsatisfactory 71 points

    Routine Inspection/Field Review

    6 critical2 general 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

      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

    • 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 temperature5 pts

      No accurate thermometer to check food temperatures.

      Official wording (code 2200)

      Accurate thermometer provided and used to evaluate temperature of TCS foods

    • 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

    • GeneralFacility upkeep3 pts

      Non-food surfaces were dirty or in poor repair.

      Official wording (code 4300)

      Nonfood-contact surfaces maintained and clean

    • GeneralFood handling3 pts

      In-use utensils weren’t stored properly.

      Official wording (code 3700)

      In-use utensils properly stored

  8. Unsatisfactory 38 points

    Routine Inspection/Field Review

    1 critical3 general Show violations
    • 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

    • GeneralFacility upkeep5 pts

      Surfaces or equipment were the wrong material or hard to clean.

      Official wording (code 4000)

      Food and nonfood surfaces properly used and constructed; cleanable

    • GeneralFood temperature3 pts

      Frozen food was thawed the wrong way.

      Official wording (code 3000)

      Proper thawing methods 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

  9. Unsatisfactory 10 points

    Routine Inspection/Field Review

    1 critical Show violations
    • CriticalHygiene & sanitation10 pts

      Hand sinks were missing, blocked, or not stocked.

      Official wording (code 0600)

      Adequate handwashing facilities

More in Bellevue

Source: Public Health – Seattle & King County open data, refreshed hourly. Last inspection 2 days ago. Always confirm with the official record.