Teriyaki Madness was last inspected on January 29, 2026 and scored 7 points. Inspectors found 2 violations, 1 of them critical.
Latest inspection
January 29, 2026 · Routine Inspection/Field Review
Score: 7 points
1 critical1 general-
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
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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
Inspection history
8 inspections on record
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Unsatisfactory 5 points
Routine Inspection/Field Review
1 critical 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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Satisfactory 0 points
Routine Inspection/Field Review
No violations
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Satisfactory 0 points
Return Inspection
No violations
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Complete 0 points
Return Inspection
No violations
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Unsatisfactory 45 points
Routine Inspection/Field Review
3 critical1 general 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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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
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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))
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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
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Satisfactory 0 points
Return Inspection
No violations
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Unsatisfactory 98 points
Routine Inspection/Field Review
4 critical4 general Show violations
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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
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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
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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))
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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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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 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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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
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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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More in Seattle
Source: Public Health – Seattle & King County open data, refreshed hourly. Last inspection 9 months ago. Always confirm with the official record.