Wok & Teriyaki was last inspected on October 27, 2026 and scored 25 points. Inspectors found 2 violations, 1 of them critical.
Latest inspection
October 27, 2026 · Routine Inspection/Field Review
Score: 25 points
1 critical1 paperwork-
CriticalFood temperature25 pts
Cooked food wasn’t cooled properly.
Official wording (code 1600)
Proper cooling procedure
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PaperworkSigns & paperwork0 pts
Food safety rating placard not posted or visible.
Official wording (code 5100)
Food safety rating placard is not posted or visible
Inspection history
8 inspections on record
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Unsatisfactory 20 points
Routine Inspection/Field Review
2 critical1 general Show violations
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CriticalHygiene & sanitation10 pts
Hand sinks were missing, blocked, or not stocked.
Official wording (code 0600)
Adequate handwashing facilities
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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
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Satisfactory 0 points
Return Inspection
No violations
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Unsatisfactory 45 points
Return Inspection
3 critical Show violations
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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 handling10 pts
Toxic chemicals weren’t labeled, stored, or used safely.
Official wording (code 2500)
Toxic substances properly identified, stored, used
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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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Unsatisfactory 75 points
Routine Inspection/Field Review
5 critical1 general Show violations
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CriticalFood handling15 pts
Food-contact surfaces weren’t sanitized, or there was cross-contamination.
Official wording (code 1300)
Food contact surfaces cleaned and sanitized; no cross contamination
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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 handling10 pts
Toxic chemicals weren’t labeled, stored, or used safely.
Official wording (code 2500)
Toxic substances properly identified, stored, used
-
CriticalHygiene & sanitation10 pts
Hand sinks were missing, blocked, or not stocked.
Official wording (code 0600)
Adequate handwashing facilities
-
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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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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Satisfactory 5 points
Routine Inspection/Field Review
1 general Show violations
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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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Satisfactory 0 points
Return Inspection
No violations
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Unsatisfactory 85 points
Routine Inspection/Field Review
7 critical Show violations
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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))
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CriticalFood handling10 pts
Toxic chemicals weren’t labeled, stored, or used safely.
Official wording (code 2500)
Toxic substances properly identified, stored, used
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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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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
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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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More in Pacific
Source: Public Health – Seattle & King County open data, refreshed hourly. Last inspection 9 days ago. Always confirm with the official record.