NIKKO TERIYAKI

4710 42ND AVE SW, SEATTLE, WA 98116 · Restaurant (Seating 0-12)

58 inspections

1. Routine Inspection/Field Review22 sept. 2025

   4 infractions

   • 3400 - Wiping cloths properly used, stored, sanitizer concentration
     • BLUE
   • 4300 - Non-food contact surfaces maintained and clean
     • BLUE
   • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
     • BLUE
   • 1100 - Proper disposition of returned, previously served, unsafe, or contaminated food; Date marking
     • RED
2. Routine Inspection/Field Review22 avr. 2025

   2 infractions

   • 3400 - Wiping cloths properly used, stored, sanitizer concentration
     • BLUE
   • 1400 - Raw meats below and away from ready-to-eat food; species separated
     • RED
3. Routine Inspection/Field Review25 nov. 2024

   0 infraction

4. Return Inspection14 août 2024

   0 infraction

5. Routine Inspection/Field Review31 juill. 2024

   5 infractions

   • 0600 - Adequate handwashing facilities
     • RED
   • 1400 - Raw meats below and away from ready-to-eat food; species separated
     • RED
   • 1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
     • RED
   • 2110 - Proper cold holding temperatures (greater than 45° F)
     • RED
   • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on
     • RED
6. Routine Inspection/Field Review6 nov. 2023

   2 infractions

   • 3000 - Proper thawing methods used
     • BLUE
   • 1400 - Raw meats below and away from ready-to-eat food; species separated
     • RED
7. Routine Inspection/Field Review7 avr. 2023

   0 infraction

8. Consultation/Education - Field20 juill. 2022

   0 infraction

9. Routine Inspection/Field Review10 févr. 2022

   2 infractions

   • 4400 - Plumbing properly sized, installed,...
     • BLUE
   • 0200 - Food Worker Cards current for all food workers; new food workers trained
     • RED
10. Routine Inspection/Field Review2 févr. 2021

    0 infraction

11. Routine Inspection/Field Review18 févr. 2020

    1 infraction

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
12. Return Inspection6 août 2019

    0 infraction

13. Routine Inspection/Field Review22 juill. 2019

    4 infractions

    • 0600 - Adequate handwashing facilities
      • RED
    • 0900 - Proper washing of fruits and vegetables
      • RED
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
14. Consultation/Education - Field18 mars 2019

    0 infraction

15. Routine Inspection/Field Review5 nov. 2018

    3 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 3700 - In-use utensils properly stored
      • BLUE
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
16. Routine Inspection/Field Review19 juill. 2018

    2 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 0900 - Proper washing of fruits and vegetables
      • RED
17. Consultation/Education - Field10 mai 2018

    0 infraction

18. Routine Inspection/Field Review12 déc. 2017

    0 infraction

19. Consultation/Education - Field4 août 2017

    0 infraction

20. Routine Inspection/Field Review22 mars 2017

    1 infraction

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
21. Routine Inspection/Field Review14 nov. 2016

    1 infraction

    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
22. Consultation/Education - Field9 mai 2016

    0 infraction

23. Return Inspection4 févr. 2016

    0 infraction

24. Routine Inspection/Field Review6 janv. 2016

    9 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
25. Return Inspection28 sept. 2015

    2 infractions

    • 0600 - Adequate handwashing facilities
      • RED
    • 0400 - Hands washed as required
      • RED
26. Routine Inspection/Field Review15 sept. 2015

    9 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 0400 - Hands washed as required
      • RED
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
27. Return Inspection27 avr. 2015

    0 infraction

28. Routine Inspection/Field Review14 avr. 2015

    5 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
    • 0400 - Hands washed as required
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
29. Consultation/Education - Field18 mars 2015

    0 infraction

30. Return Inspection6 janv. 2015

    1 infraction

    • 3000 - Proper thawing methods used
      • BLUE
31. Return Inspection11 déc. 2014

    1 infraction

    • 0600 - Adequate handwashing facilities
      • RED
32. Routine Inspection/Field Review25 nov. 2014

    10 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 3800 - Utensils, equipment, linens properly stored,...
      • BLUE
    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized. no ..
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 0100 - PIC certified by accredited program or compliance with code, or correct answers
      • RED
    • 1600 - Proper cooling procedure
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
    • 0400 - Hands washed as required
      • RED
33. Consultation/Education - Field15 sept. 2014

    0 infraction

34. Routine Inspection/Field Review25 avr. 2014

    7 infractions

    • 4800 - Physical facilities properly installed,...
      • BLUE
    • 3000 - Proper thawing methods used
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 3700 - In-use utensils properly stored
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 1800 - Proper cooking time and temperature; proper use of non-continuous cooking
      • RED
35. Routine Inspection/Field Review8 oct. 2013

    2 infractions

    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 2500 - Toxic substances properly identified,...
      • RED
36. Consultation/Education - Field30 juill. 2013

    0 infraction

37. Routine Inspection/Field Review4 avr. 2013

    1 infraction

    • 0600 - Adequate handwashing facilities
      • RED
38. Routine Inspection/Field Review15 nov. 2012

    1 infraction

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
39. Consultation/Education - Field4 sept. 2012

    0 infraction

40. Routine Inspection/Field Review23 févr. 2012

    2 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 1400 - Raw meats below and away from RTE food
      • RED
41. Routine Inspection/Field Review25 oct. 2011

    0 infraction

42. Routine Inspection/Field Review14 juill. 2011

    2 infractions

    • 0600 - Adequate handwashing facilities
      • RED
    • 1400 - Raw meats below and away from RTE food
      • RED
43. Consultation/Education - Field27 janv. 2011

    0 infraction

44. Consultation/Education - Field18 août 2010

    0 infraction

45. Routine Inspection/Field Review28 avr. 2010

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
46. Routine Inspection/Field Review25 janv. 2010

    1 infraction

    • 3000 - Proper thawing methods used
      • BLUE
47. Routine Inspection/Field Review9 nov. 2009

    0 infraction

48. Consultation/Education - Field8 juill. 2009

    0 infraction

49. Routine Inspection/Field Review5 mars 2009

    2 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
50. Routine Inspection/Field Review19 août 2008

    2 infractions

    • Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • No room temperature storage; proper use of time...
      • RED
51. Consultation/Education - Field18 mars 2008

    0 infraction

52. Routine Inspection/Field Review17 janv. 2008

    3 infractions

    • Physical facilities properly installed,...
      • BLUE
    • No room temperature storage; proper use of time...
      • RED
    • Raw meats below and away from RTE food
      • RED
53. Routine Inspection/Field Review2 nov. 2007

    9 infractions

    • Physical facilities properly installed,...
      • BLUE
    • Single use and single service articles properly...
      • BLUE
    • Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • In-use utensils properly stored
      • BLUE
    • Adequate handwashing facilities
      • RED
    • Toxic substances properly identified,...
      • RED
    • Accurate thermometer provided and used ...
      • RED
    • Food Worker Cards current for all food...
      • RED
    • Hands washed as required
      • RED
54. Consultation/Education - Field1 juin 2007

    0 infraction

55. Routine Inspection/Field Review2 févr. 2007

    5 infractions

    • Non-food contact surfaces maintained and clean
      • BLUE
    • Potential food contamination prevented during ...
      • BLUE
    • Wiping cloths properly used, stored
      • BLUE
    • Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • Adequate handwashing facilities
      • RED
56. Routine Inspection/Field Review12 sept. 2006

    2 infractions

    • Proper thawing methods used
      • BLUE
    • Adequate handwashing facilities
      • RED
57. Consultation/Education - Field11 mai 2006

    0 infraction

58. Routine Inspection/Field Review15 févr. 2006

    2 infractions

    • Physical facilities properly installed,...
      • BLUE
    • Proper hot holding temperatures (less than 130° F )
      • RED