Good

Grillbird Teriyaki Ws LLC

Name: Grillbird Teriyaki Ws LLC
Address: 6501 35th Ave SW, Seattle, WA, 98126, US

6501 35th Ave SW, Seattle, WA 98126

Rated “Good” · as of Sep 29, 2026

Grillbird Teriyaki Ws LLC was last inspected on September 29, 2026 and scored 0 points. Inspectors found no violations.

Latest inspection

September 29, 2026 · Educational Inspection

Complete

Score: 0 points

No violations

No violations were recorded at this inspection.

Inspection scores over time. Lower is better (fewer violation points).

6 inspections on record

Feb 12, 2026 Unsatisfactory 10 points

Routine Inspection/Field Review
1 critical 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))
Jul 14, 2025 Unsatisfactory 13 points

Routine Inspection/Field Review
1 critical1 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))
- GeneralFood handling3 pts
  
  In-use utensils weren’t stored properly.
  
  Official wording (code 3700)
  In-use utensils properly stored
Nov 14, 2023 Satisfactory 0 points

Routine Inspection/Field Review

No violations
Apr 13, 2022 Satisfactory 0 points

Routine Inspection/Field Review

No violations
May 17, 2021 Unsatisfactory 5 points

Routine Inspection/Field Review
1 critical 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))

Get an alert the day a new inspection is posted, with every violation explained and a checklist for your re-inspection.

Monitor this restaurant

Inspectors add points for each violation, so a lower score is better. 0 means no violations.
Red violations are high-risk practices that can directly cause foodborne illness. Blue violations are lower-risk maintenance and sanitation issues.
Routine inspections with 35 or more red points, or 90 or more total points, are unsatisfactory and require a return inspection.

Critical Can directly make someone sick: food temperatures, contamination, pests, hand-washing.
General Cleanliness, maintenance and facility problems.
Paperwork Missing signs, permits or paperwork.

Source: Public Health – Seattle & King County open data, refreshed hourly. Last inspection 5 weeks ago. Always confirm with the official record.