KING'S TERIYAKI

1539 BLAKE ST #102, ENUMCLAW, WA 98022 · Restaurant (Seating 13-50)

19 inspections

1. Routine Inspection/Field Review14 nov. 2025

   2 infractions

   • 3400 - Wiping cloths properly used, stored, sanitizer concentration
     • BLUE
   • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
     • BLUE
2. Routine Inspection/Field Review24 avr. 2024

   2 infractions

   • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
     • BLUE
   • 1300 - Food contact surfaces cleaned and sanitized; no cross contamination
     • RED
3. Return Inspection6 sept. 2023

   0 infraction

4. Routine Inspection/Field Review28 août 2023

   7 infractions

   • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
     • BLUE
   • 3700 - In-use utensils properly stored
     • BLUE
   • 3900 - Single-use and single-service articles properly stored, used
     • BLUE
   • 3000 - Proper thawing methods used
     • BLUE
   • 1400 - Raw meats below and away from ready-to-eat food; species separated
     • RED
   • 1900 - No room temperature storage; proper use of time as a control
     • RED
   • 2200 - Accurate thermometer provided and used to evaluate temperature of TCS foods
     • RED
5. Routine Inspection/Field Review23 nov. 2022

   4 infractions

   • 3800 - Utensils, equipment, linens properly stored, used, handled
     • BLUE
   • 3700 - In-use utensils properly stored
     • BLUE
   • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
     • BLUE
   • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
     • RED
6. Routine Inspection/Field Review13 juill. 2021

   2 infractions

   • 3400 - Wiping cloths properly used, stored, proper sanitizer
     • BLUE
   • 3700 - In-use utensils properly stored
     • BLUE
7. Consultation/Education - Field3 avr. 2020

   0 infraction

8. Routine Inspection/Field Review14 août 2019

   4 infractions

   • 4200 - Food-contact surfaces maintained, clean, sanitized
     • BLUE
   • 3400 - Wiping cloths properly used, stored, proper sanitizer
     • BLUE
   • 0600 - Adequate handwashing facilities
     • RED
   • 1400 - Raw meats below and away from ready to eat food; species separated
     • RED
9. Consultation/Education - Field23 mai 2019

   0 infraction

10. Routine Inspection/Field Review21 mai 2018

    3 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
11. Routine Inspection/Field Review4 déc. 2017

    3 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
12. Routine Inspection/Field Review11 août 2017

    2 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 1900 - No room temperature storage; proper use of time...
      • RED
13. Consultation/Education - Field9 janv. 2017

    0 infraction

14. Routine Inspection/Field Review24 août 2016

    1 infraction

    • 1600 - Proper cooling procedure
      • RED
15. Routine Inspection/Field Review16 mai 2016

    1 infraction

    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
16. Consultation/Education - Field11 janv. 2016

    0 infraction

17. Routine Inspection/Field Review16 sept. 2015

    3 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
      • RED
18. Consultation/Education - Field1 juin 2015

    0 infraction

19. Routine Inspection/Field Review11 févr. 2015

    2 infractions

    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
    • 1800 - Proper cooking time and temperature; proper use of non-continuous cooking
      • RED