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MANEKI RESTAURANT

304 6TH AVE S, Seattle, WA 98104 · Restaurant (Seating 51-150)

Inspection summary

MANEKI RESTAURANT has been inspected 44 times by Public Health – Seattle & King County since January 5, 2006. The most recent inspection, on May 26, 2026, found no infractions.

26 of 44 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

The last 4 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 9 times across 7 separate inspections, most recently on July 14, 2023. For example: 1900 - No room temperature storage; proper use of time as a control, procedures available

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 9 times across 8 separate inspections, most recently on February 7, 2017. For example: 4100 - Warewashing facilities properly installed,...

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 6 times across 5 separate inspections, most recently on November 4, 2022. For example: 0600 - Adequate handwashing facilities

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 3 times across 2 separate inspections, most recently on November 16, 2016. For example: 3300 - Potential food contamination prevented during delivery, preparation, storage, display

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on June 26, 2013. For example: 3200 - Insects, rodents, animals not present; entrance controlled.

About this data

These results come from Public Health – Seattle & King County, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

44 inspections

  1. Routine Inspection/Field Review

    0 infractions

  2. Routine Inspection/Field Review

    0 infractions

  3. Routine Inspection/Field Review

    0 infractions

  4. Routine Inspection/Field Review

    0 infractions

  5. Routine Inspection/Field Review

    2 infractions

    • 1900 - No room temperature storage; proper use of time as a control, procedures available
      • RED
    • 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
      • RED
  6. Routine Inspection/Field Review

    2 infractions

    • 2600 - Compliance with valid permit; operating and risk control plans, and required written procedures
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  7. Routine Inspection/Field Review

    0 infractions

  8. Routine Inspection/Field Review

    0 infractions

  9. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  10. Routine Inspection/Field Review

    0 infractions

  11. Consultation/Education - Field

    0 infractions

  12. Consultation/Education - Field

    0 infractions

  13. Routine Inspection/Field Review

    1 infraction

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
  14. Routine Inspection/Field Review

    3 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
  15. Consultation/Education - Field

    0 infractions

  16. Routine Inspection/Field Review

    0 infractions

  17. Routine Inspection/Field Review

    1 infraction

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
  18. Consultation/Education - Field

    0 infractions

  19. Return Inspection

    0 infractions

  20. Return Inspection

    1 infraction

    • 1900 - No room temperature storage; proper use of time...
      • RED
  21. Routine Inspection/Field Review

    5 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 1600 - Proper cooling procedure
      • RED
    • 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
    • 1900 - No room temperature storage; proper use of time...
      • RED
  22. Consultation/Education - Field

    0 infractions

  23. Routine Inspection/Field Review

    6 infractions

    • 3200 - Insects, rodents, animals not present; entrance controlled.
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 4800 - Physical facilities properly installed,...
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  24. Routine Inspection/Field Review

    5 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 3700 - In-use utensils properly stored
      • BLUE
    • 4800 - Physical facilities properly installed,...
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 0200 - Food Worker Cards current for all food...
      • RED
  25. Consultation/Education - Field

    0 infractions

  26. Routine Inspection/Field Review

    4 infractions

    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
    • 4800 - Physical facilities properly installed,...
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
  27. Routine Inspection/Field Review

    2 infractions

    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 1900 - No room temperature storage; proper use of time...
      • RED
  28. Routine Inspection/Field Review

    3 infractions

    • 3200 - Insects, rodents, animals not present; entrance...
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 4800 - Physical facilities properly installed,...
      • BLUE
  29. Consultation/Education - Field

    0 infractions

  30. Routine Inspection/Field Review

    3 infractions

    • 3200 - Insects, rodents, animals not present; entrance...
      • BLUE
    • 4800 - Physical facilities properly installed,...
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
  31. Consultation/Education - Field

    0 infractions

  32. Routine Inspection/Field Review

    3 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 0400 - Hands washed as required
      • RED
    • 0900 - Proper washing of fruits and vegetables
      • RED
  33. Consultation/Education - Field

    0 infractions

  34. Routine Inspection/Field Review

    3 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 0500 - Proper methods used to prevent bare hand...
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  35. Routine Inspection/Field Review

    0 infractions

  36. Routine Inspection/Field Review

    0 infractions

  37. Routine Inspection/Field Review

    0 infractions

  38. Consultation/Education - Field

    0 infractions

  39. Routine Inspection/Field Review

    0 infractions

  40. Routine Inspection/Field Review

    0 infractions

  41. Consultation/Education - Field

    0 infractions

  42. Consultation/Education - Field

    0 infractions

  43. Routine Inspection/Field Review

    2 infractions

    • Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • Non-food contact surfaces maintained and clean
      • BLUE
  44. Routine Inspection/Field Review

    2 infractions

    • Wiping cloths properly used, stored
      • BLUE
    • Proper methods used to prevent bare hand...
      • RED

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