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MIKOU TERIYAKI

6519 4TH AVE S, SEATTLE, WA 98108 · Restaurant (Seating 13-50)

Inspection summary

MIKOU TERIYAKI has been inspected 24 times by Public Health – Seattle & King County since August 1, 2016. The most recent inspection, on May 11, 2026, recorded 4 infractions.

7 of 24 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Cleaning and sanitizing.

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 18 times across 11 separate inspections, most recently on September 3, 2025. For example: 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))

  • 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 8 times across 8 separate inspections, most recently on May 11, 2026. For example: 0600 - Adequate handwashing facilities

  • 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 7 times across 6 separate inspections, most recently on May 11, 2026. For example: 3400 - Wiping cloths properly used, stored; sanitizer concentration

  • 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 5 times across 5 separate inspections, most recently on May 11, 2026. For example: 1400 - Raw meats below and away from ready-to-eat food; species separated

  • 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 May 11, 2026. 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.

24 inspections

  1. Routine Inspection/Field Review

    4 infractions

    • 3200 - Insects, rodents, animals not present; entrance controlled
      • BLUE
    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 1400 - Raw meats below and away from ready-to-eat food; species separated
      • RED
  2. Return Inspection

    0 infractions

  3. Routine Inspection/Field Review

    5 infractions

    • 0600 - Adequate handwashing facilities
      • RED
    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
    • 1900 - No room temperature storage; proper use of time as a control, procedures available
      • RED
    • 2600 - Compliance with valid permit; operating and risk control plans, and required written procedures
      • RED
    • 1100 - Proper disposition of returned, unsafe, or contaminated food; proper date marking procedures for food at high risk for Listeria
      • RED
  4. Routine Inspection/Field Review

    4 infractions

    • 4300 - Nonfood-contact surfaces maintained and clean
      • BLUE
    • 4700 - Garbage, refuse properly disposed; facilities maintained
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 1100 - Proper disposition of returned, unsafe, or contaminated food; proper date marking procedures for food at high risk for Listeria
      • RED
  5. Return Inspection

    0 infractions

  6. Routine Inspection/Field Review

    4 infractions

    • 4800 - Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
      • BLUE
    • 4300 - Nonfood-contact surfaces maintained and clean
      • BLUE
    • 1900 - No room temperature storage; proper use of time as a control, procedures available
      • RED
    • 0400 - Hands washed as required
      • RED
  7. Routine Inspection/Field Review

    4 infractions

    • 4800 - Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
      • BLUE
    • 4400 - Plumbing properly sized, installed, and maintained; proper backflow devices, indirect drains, no cross-connections
      • BLUE
    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  8. Routine Inspection/Field Review

    1 infraction

    • 1900 - No room temperature storage; proper use of time as a control, procedures available
      • RED
  9. Routine Inspection/Field Review

    1 infraction

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
  10. Routine Inspection/Field Review

    3 infractions

    • 4400 - Plumbing properly sized, installed, and maintained; proper backflow devices, indirect drains, no cross-connections
      • BLUE
    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  11. Routine Inspection/Field Review

    1 infraction

    • 1900 - No room temperature storage; proper use of time as a control, procedures available
      • RED
  12. Routine Inspection/Field Review

    6 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 3200 - Insects, rodents, animals not present; entrance controlled.
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  13. Routine Inspection/Field Review

    2 infractions

    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  14. Routine Inspection/Field Review

    4 infractions

    • 3200 - Insects, rodents, animals not present; entrance controlled.
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 0400 - Hands washed as required
      • RED
  15. Return Inspection

    0 infractions

  16. Routine Inspection/Field Review

    3 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 1600 - Proper cooling procedure
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  17. Return Inspection

    1 infraction

    • 4400 - Plumbing properly sized, installed,...
      • BLUE
  18. Routine Inspection/Field Review

    6 infractions

    • 4400 - Plumbing properly sized, installed,...
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 0900 - Proper washing of fruits and vegetables
      • RED
    • 1800 - Proper cooking time and temperature; proper use of non-continuous cooking
      • RED
    • 1600 - Proper cooling procedure
      • RED
  19. Return Inspection

    0 infractions

  20. Routine Inspection/Field Review

    4 infractions

    • 1600 - Proper cooling procedure
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
  21. Consultation/Education - Field

    0 infractions

  22. Return Inspection

    0 infractions

  23. Routine Inspection/Field Review

    4 infractions

    • 3000 - Proper thawing methods used
      • BLUE
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 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
  24. Consultation/Education - Field

    0 infractions

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