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MIYABI RESTAURANT

16820 SOUTHCENTER PKWY, TUKWILA, WA 98188 · Restaurant (Seating 51-150)

Inspection summary

MIYABI RESTAURANT has been inspected 44 times by Public Health – Seattle & King County since March 27, 2006. The most recent inspection, on March 2, 2026, recorded 1 infraction.

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

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 14 times across 9 separate inspections, most recently on November 28, 2016. For example: 2110 - Proper cold holding temperatures (greater than 45° F)

  • 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 5 times across 5 separate inspections, most recently on October 7, 2025. For example: 1300 - Food contact surfaces cleaned and sanitized; no cross contamination

  • 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 4 times across 4 separate inspections, most recently on January 17, 2018. 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 March 2, 2026. 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 November 28, 2016. For example: 1200 - Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish

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

    1 infraction

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

    1 infraction

    • 1300 - Food contact surfaces cleaned and sanitized; no cross contamination
      • RED
  3. Routine Inspection/Field Review

    0 infractions

  4. Routine Inspection/Field Review

    0 infractions

  5. Routine Inspection/Field Review

    0 infractions

  6. Routine Inspection/Field Review

    0 infractions

  7. Routine Inspection/Field Review

    0 infractions

  8. Routine Inspection/Field Review

    0 infractions

  9. Routine Inspection/Field Review

    0 infractions

  10. Routine Inspection/Field Review

    0 infractions

  11. Consultation/Education - Field

    0 infractions

  12. Routine Inspection/Field Review

    0 infractions

  13. Consultation/Education - Field

    0 infractions

  14. Routine Inspection/Field Review

    1 infraction

    • 0600 - Adequate handwashing facilities
      • RED
  15. Consultation/Education - Field

    0 infractions

  16. Routine Inspection/Field Review

    5 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
    • 3700 - In-use utensils properly stored
      • BLUE
    • 4800 - Physical facilities properly installed,...
      • BLUE
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
  17. Routine Inspection/Field Review

    3 infractions

    • 0600 - Adequate handwashing facilities
      • RED
    • 1200 - Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  18. Return Inspection

    0 infractions

  19. Routine Inspection/Field Review

    5 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1200 - Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
  20. Routine Inspection/Field Review

    1 infraction

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

    2 infractions

    • 2900 - Adequate equipment for temperature control
      • BLUE
    • 4900 - Adequate ventilation; lighting; designated area...
      • BLUE
  22. Consultation/Education - Field

    0 infractions

  23. Routine Inspection/Field Review

    0 infractions

  24. Routine Inspection/Field Review

    1 infraction

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
  25. Consultation/Education - Field

    0 infractions

  26. Routine Inspection/Field Review

    0 infractions

  27. Routine Inspection/Field Review

    1 infraction

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
  28. Consultation/Education - Field

    0 infractions

  29. Routine Inspection/Field Review

    2 infractions

    • 2900 - Adequate equipment for temperature control
      • BLUE
    • 4900 - Adequate ventilation; lighting; designated area...
      • BLUE
  30. Routine Inspection/Field Review

    1 infraction

    • 2900 - Adequate equipment for temperature control
      • BLUE
  31. Consultation/Education - Field

    0 infractions

  32. Routine Inspection/Field Review

    2 infractions

    • 0500 - Proper methods used to prevent bare hand...
      • RED
    • 2700 - Variance obtained for specialized processing ...
      • RED
  33. Routine Inspection/Field Review

    0 infractions

  34. Consultation/Education - Field

    0 infractions

  35. Return Inspection

    0 infractions

  36. Routine Inspection/Field Review

    0 infractions

  37. Consultation/Education - Field

    0 infractions

  38. Routine Inspection/Field Review

    1 infraction

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

    4 infractions

    • Warewashing facilities properly installed,...
      • BLUE
    • Accurate thermometer provided and used ...
      • RED
    • Proper cold holding temperatures ( 42° F to 45° F)
      • RED
    • Proper hot holding temperatures; between 130° F...
      • RED
  40. Consultation/Education - Field

    0 infractions

  41. Routine Inspection/Field Review

    3 infractions

    • Adequate handwashing facilities
      • RED
    • Food Worker Cards current for all food...
      • RED
    • Proper shellfish identification; proper parasit...
      • RED
  42. Routine Inspection/Field Review

    2 infractions

    • Proper cold holding temperatures (greater than 45° F)
      • RED
    • Accurate thermometer provided and used ...
      • RED
  43. Routine Inspection/Field Review

    1 infraction

    • Warewashing facilities properly installed,...
      • BLUE
  44. Consultation/Education - Field

    0 infractions

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