OTO SUSHI

11628 97TH LN NE, KIRKLAND, WA 98034 · Restaurant (Seating 13-50)

26 inspections

1. Routine Inspection/Field Review8 sept. 2025

   2 infractions

   • 3700 - In-use utensils properly stored
     • BLUE
   • 0600 - Adequate handwashing facilities
     • RED
2. Routine Inspection/Field Review11 mars 2025

   2 infractions

   • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
     • BLUE
   • 0400 - Hands washed as required
     • RED
3. Routine Inspection/Field Review14 août 2024

   1 infraction

   • 3800 - Utensils, equipment, linens properly stored, used, handled
     • BLUE
4. Routine Inspection/Field Review4 déc. 2023

   2 infractions

   • 0600 - Adequate handwashing facilities
     • RED
   • 2110 - Proper cold holding temperatures (greater than 45° F)
     • RED
5. Return Inspection23 mai 2023

   0 infraction

6. Routine Inspection/Field Review4 mai 2023

   6 infractions

   • 3700 - In-use utensils properly stored
     • BLUE
   • 4100 - Warewashing facilities properly installed, maintained, used;
     • BLUE
   • 3400 - Wiping cloths properly used, stored, sanitizer concentration
     • BLUE
   • 1900 - No room temperature storage; proper use of time as a control
     • RED
   • 0600 - Adequate handwashing facilities
     • RED
   • 2110 - Proper cold holding temperatures (greater than 45° F)
     • RED
7. Routine Inspection/Field Review4 avr. 2022

   3 infractions

   • 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
8. Routine Inspection/Field Review29 nov. 2021

   4 infractions

   • 3000 - Proper thawing methods used
     • BLUE
   • 0600 - Adequate handwashing facilities
     • 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
9. Routine Inspection/Field Review18 sept. 2019

   4 infractions

   • 3000 - Proper thawing methods used
     • BLUE
   • 0600 - Adequate handwashing facilities
     • RED
   • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
     • RED
   • 1400 - Raw meats below and away from ready to eat food; species separated
     • RED
10. Routine Inspection/Field Review10 janv. 2019

    4 infractions

    • 3000 - Proper thawing methods used
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
11. Consultation/Education - Field2 avr. 2018

    0 infraction

12. Routine Inspection/Field Review11 janv. 2017

    4 infractions

    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
    • 2900 - Adequate equipment for temperature control
      • BLUE
    • 0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
      • RED
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
13. Routine Inspection/Field Review6 janv. 2016

    6 infractions

    • 2900 - Adequate equipment for temperature control
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
14. Return Inspection12 mars 2015

    0 infraction

15. Return Inspection2 mars 2015

    1 infraction

    • 0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
      • RED
16. Routine Inspection/Field Review17 févr. 2015

    3 infractions

    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
      • RED
    • 0900 - Proper washing of fruits and vegetables
      • RED
17. Return Inspection1 juill. 2014

    2 infractions

    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 2300 - Proper Consumer Advisory posted for raw ...
      • RED
18. Routine Inspection/Field Review9 juin 2014

    7 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 1200 - Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 2300 - Proper Consumer Advisory posted for raw ...
      • RED
    • 0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
      • RED
    • 0900 - Proper washing of fruits and vegetables
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
19. Consultation/Education - Field17 déc. 2013

    0 infraction

20. Routine Inspection/Field Review13 sept. 2013

    6 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
21. Routine Inspection/Field Review10 avr. 2013

    2 infractions

    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 1400 - Raw meats below and away from RTE food
      • RED
22. Routine Inspection/Field Review28 nov. 2012

    4 infractions

    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 3700 - In-use utensils properly stored
      • BLUE
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
23. Consultation/Education - Field3 mai 2012

    0 infraction

24. Routine Inspection/Field Review15 févr. 2012

    3 infractions

    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 2500 - Toxic substances properly identified,...
      • RED
25. Consultation/Education - Field10 nov. 2011

    0 infraction

26. Routine Inspection/Field Review28 oct. 2011

    6 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 2300 - Proper Consumer Advisory posted for raw ...
      • RED
    • 0200 - Food Worker Cards current for all food...
      • RED
    • 0500 - Proper methods used to prevent bare hand...
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
    • 2600 - Compliance with risk control plans, variances,...
      • RED