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NISHINO RESTAURANT

3130 E MADISON ST, Seattle, WA 98112 · Restaurant (Seating 51-150)

Inspection summary

NISHINO RESTAURANT has been inspected 38 times by Public Health – Seattle & King County since April 11, 2006. The most recent inspection, on June 17, 2026, found no infractions.

16 of 38 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, 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 17 times across 14 separate inspections, most recently on December 13, 2023. For example: 3000 - Proper thawing methods used

  • 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 15 times across 9 separate inspections, most recently on February 9, 2018. For example: 0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.

  • 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 12 times across 10 separate inspections, most recently on April 16, 2025. 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 December 13, 2023. 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 once on March 17, 2015. 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.

38 inspections

  1. Return Inspection

    0 infractions

  2. Routine Inspection/Field Review

    1 infraction

    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
  3. Routine Inspection/Field Review

    1 infraction

    • 4000 - Food and nonfood surfaces properly used and constructed; cleanable
      • BLUE
  4. Routine Inspection/Field Review

    3 infractions

    • 3000 - Proper thawing methods used
      • BLUE
    • 2600 - Compliance with valid permit; operating and risk control plans, and required written procedures
      • RED
    • 1400 - Raw meats below and away from ready-to-eat food; species separated
      • RED
  5. Routine Inspection/Field Review

    3 infractions

    • 2900 - Adequate equipment for temperature control
      • BLUE
    • 2300 - Proper consumer advisory posted for raw or undercooked foods
      • RED
    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
  6. Routine Inspection/Field Review

    2 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
  7. Consultation/Education - Field

    0 infractions

  8. Consultation/Education - Field

    0 infractions

  9. Routine Inspection/Field Review

    3 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 3000 - Proper thawing methods used
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
  10. Routine Inspection/Field Review

    2 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
      • RED
  11. Routine Inspection/Field Review

    4 infractions

    • 3000 - Proper thawing methods used
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 2300 - Proper Consumer Advisory posted for raw ...
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  12. Routine Inspection/Field Review

    1 infraction

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

    1 infraction

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

    0 infractions

  15. Return Inspection

    0 infractions

  16. Routine Inspection/Field Review

    4 infractions

    • 1200 - Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish
      • RED
    • 0400 - Hands washed as required
      • RED
    • 0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
  17. Consultation/Education - Field

    0 infractions

  18. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  19. Return Inspection

    0 infractions

  20. Routine Inspection/Field Review

    2 infractions

    • 0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  21. Routine Inspection/Field Review

    2 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 0400 - Hands washed as required
      • RED
  22. Consultation/Education - Field

    0 infractions

  23. Consultation/Education - Field

    0 infractions

  24. Routine Inspection/Field Review

    0 infractions

  25. Routine Inspection/Field Review

    2 infractions

    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 3700 - In-use utensils properly stored
      • BLUE
  26. Consultation/Education - Field

    0 infractions

  27. Routine Inspection/Field Review

    0 infractions

  28. Routine Inspection/Field Review

    3 infractions

    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 0200 - Food Worker Cards current for all food...
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  29. Consultation/Education - Field

    0 infractions

  30. Routine Inspection/Field Review

    3 infractions

    • Warewashing facilities properly installed,...
      • BLUE
    • Adequate equipment for temperature control
      • BLUE
    • Proper cold holding temperatures (greater than 45° F)
      • RED
  31. Routine Inspection/Field Review

    4 infractions

    • In-use utensils properly stored
      • BLUE
    • Warewashing facilities properly installed,...
      • BLUE
    • Adequate equipment for temperature control
      • BLUE
    • Wiping cloths properly used, stored
      • BLUE
  32. Routine Inspection/Field Review

    3 infractions

    • Adequate equipment for temperature control
      • BLUE
    • Wiping cloths properly used, stored
      • BLUE
    • Adequate handwashing facilities
      • RED
  33. Consultation/Education - Field

    0 infractions

  34. Return Inspection

    0 infractions

  35. Routine Inspection/Field Review

    6 infractions

    • Adequate equipment for temperature control
      • BLUE
    • Wiping cloths properly used, stored
      • BLUE
    • Adequate handwashing facilities
      • RED
    • Food Worker Cards current for all food...
      • RED
    • Hands washed as required
      • RED
    • Proper methods used to prevent bare hand...
      • RED
  36. Consultation/Education - Field

    0 infractions

  37. Routine Inspection/Field Review

    3 infractions

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

    3 infractions

    • Hands washed as required
      • RED
    • Adequate handwashing facilities
      • RED
    • Proper methods used to prevent bare hand...
      • RED

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