Teriyaki Wok was last inspected on September 18, 2025 and scored 20 points. Inspectors found 4 violations, 3 of them critical.
Latest inspection
September 18, 2025 · Routine Inspection/Field Review
Score: 20 points
3 critical1 general-
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 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))
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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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GeneralFood handling5 pts
Food wasn’t labeled or date-marked properly.
Official wording (code 3100)
Food properly labeled; proper date marking
Inspection history
10 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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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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Complete 0 points
Routine Inspection/Field Review
No violations
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Unsatisfactory 25 points
Routine Inspection/Field Review
1 critical Show violations
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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
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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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Unsatisfactory 75 points
Routine Inspection/Field Review
5 critical 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
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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
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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 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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CriticalFood temperature25 pts
Food wasn’t cooked to the right time and temperature.
Official wording (code 1800)
Proper cooking time and temperature; proper use of noncontinuous cooking
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Unsatisfactory 10 points
Routine Inspection/Field Review
2 critical Show violations
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CriticalFood handling5 pts
Raw shell eggs weren’t handled properly.
Official wording (code 1500)
Proper preparation of raw shell eggs
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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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More in Kent
Source: Public Health – Seattle & King County open data, refreshed hourly. Last inspection 14 months ago. Always confirm with the official record.