Bros Teriyaki was last inspected on September 29, 2026 and scored 40 points. Inspectors found 5 violations, 4 of them critical.
Latest inspection
September 29, 2026 · Routine Inspection/Field Review
Score: 40 points
4 critical1 general-
CriticalHygiene & sanitation10 pts
Hand sinks were missing, blocked, or not stocked.
Official wording (code 0600)
Adequate handwashing facilities
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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 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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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
-
GeneralFood handling5 pts
Food wasn’t labeled or date-marked properly.
Official wording (code 3100)
Food properly labeled; proper date marking
Inspection history
9 inspections on record
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Satisfactory 0 points
Return Inspection
No violations
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Unsatisfactory 77 points
Routine Inspection/Field Review
5 critical1 paperwork Show violations
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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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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
-
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
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 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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PaperworkSigns & paperwork2 pts
Permit not posted.
Official wording (code 5000)
Posting of permit; mobile establishment name easily visible
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Unsatisfactory 30 points
Routine Inspection/Field Review
2 critical 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 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 15 points
Routine Inspection/Field Review
1 critical Show violations
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CriticalFood source15 pts
Water or ice came from an unapproved source.
Official wording (code 0800)
Water supply, ice from approved source
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Satisfactory 0 points
Routine Inspection/Field Review
No violations
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Satisfactory 0 points
Routine Inspection/Field Review
No violations
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Unsatisfactory 10 points
Routine Inspection/Field Review
1 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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Unsatisfactory 10 points
Routine Inspection/Field Review
1 critical Show violations
-
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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More in Seattle
Source: Public Health – Seattle & King County open data, refreshed hourly. Last inspection 5 weeks ago. Always confirm with the official record.