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SUNNY TERIYAKI

2120 W EMERSON PL, Seattle, WA 98199 · Restaurant (Seating 13-50)

Inspection summary

SUNNY TERIYAKI has been inspected 50 times by Public Health – Seattle & King County since December 12, 2006. The most recent inspection, on April 29, 2026, recorded 3 infractions.

23 of 50 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination 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 28 times across 20 separate inspections, most recently on April 29, 2026. For example: 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))

  • 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 10 times across 9 separate inspections, most recently on May 23, 2025. For example: 1400 - Raw meats below and away from ready-to-eat food; species separated

  • 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 April 16, 2024. For example: 3400 - Wiping cloths properly used, stored; sanitizer concentration

  • 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 5 times across 5 separate inspections, most recently on April 29, 2026. For example: 0600 - Adequate handwashing facilities

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on April 29, 2026. For example: 3100 - Food properly labeled; proper date marking

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.

50 inspections

  1. Routine Inspection/Field Review

    3 infractions

    • 3100 - Food properly labeled; proper date marking
      • BLUE
    • 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  2. Routine Inspection/Field Review

    2 infractions

    • 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
      • RED
    • 1400 - Raw meats below and away from ready-to-eat food; species separated
      • RED
  3. Routine Inspection/Field Review

    1 infraction

    • 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
      • RED
  4. Routine Inspection/Field Review

    4 infractions

    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
    • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
      • BLUE
    • 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
      • RED
    • 1600 - Proper cooling procedure
      • RED
  5. Routine Inspection/Field Review

    4 infractions

    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
    • 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
      • RED
    • 2500 - Toxic substances properly identified, stored, used
      • RED
    • 2200 - Accurate thermometer provided and used to evaluate temperature of TCS foods
      • RED
  6. Routine Inspection/Field Review

    2 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 1400 - Raw meats below and away from ready-to-eat food; species separated
      • RED
  7. Routine Inspection/Field Review

    2 infractions

    • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
      • BLUE
    • 0400 - Hands washed as required
      • RED
  8. Routine Inspection/Field Review

    1 infraction

    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
  9. Consultation/Education - Field

    0 infractions

  10. Routine Inspection/Field Review

    1 infraction

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

    0 infractions

  12. Routine Inspection/Field Review

    1 infraction

    • 2500 - Toxic substances properly identified,...
      • RED
  13. Consultation/Education - Field

    0 infractions

  14. Consultation/Education - Field

    0 infractions

  15. Routine Inspection/Field Review

    2 infractions

    • 1800 - Proper cooking time and temperature; proper use of non-continuous cooking
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  16. Routine Inspection/Field Review

    4 infractions

    • 4900 - Adequate ventilation; lighting; designated area...
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  17. Routine Inspection/Field Review

    2 infractions

    • 2900 - Adequate equipment for temperature control
      • BLUE
    • 1500 - Proper handling of pooled eggs
      • RED
  18. Consultation/Education - Field

    0 infractions

  19. Consultation/Education - Field

    0 infractions

  20. Routine Inspection/Field Review

    5 infractions

    • 4900 - Adequate ventilation; lighting; designated area...
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 1600 - Proper cooling procedure
      • RED
    • 0400 - Hands washed as required
      • RED
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
  21. Routine Inspection/Field Review

    2 infractions

    • 0900 - Proper washing of fruits and vegetables
      • RED
    • 1800 - Proper cooking time and temperature; proper use of non-continuous cooking
      • RED
  22. Return Inspection

    0 infractions

  23. Routine Inspection/Field Review

    3 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1800 - Proper cooking time and temperature; proper use of non-continuous cooking
      • RED
  24. Consultation/Education - Field

    0 infractions

  25. Consultation/Education - Field

    0 infractions

  26. Routine Inspection/Field Review

    1 infraction

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

    0 infractions

  28. Consultation/Education - Field

    1 infraction

    • 1800 - Proper cooking time and temperature
      • RED
  29. Return Inspection

    0 infractions

  30. Routine Inspection/Field Review

    2 infractions

    • 1800 - Proper cooking time and temperature
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
  31. Routine Inspection/Field Review

    1 infraction

    • 0200 - Food Worker Cards current for all food...
      • RED
  32. Consultation/Education - Field

    0 infractions

  33. Routine Inspection/Field Review

    0 infractions

  34. Routine Inspection/Field Review

    0 infractions

  35. Consultation/Education - Field

    0 infractions

  36. Routine Inspection/Field Review

    0 infractions

  37. Routine Inspection/Field Review

    1 infraction

    • 1400 - Raw meats below and away from RTE food
      • RED
  38. Consultation/Education - Field

    0 infractions

  39. Routine Inspection/Field Review

    0 infractions

  40. Return Inspection

    0 infractions

  41. Routine Inspection/Field Review

    2 infractions

    • 1300 - Food contact surfaces used for raw meat...
      • RED
    • 1600 - Proper cooling procedure
      • RED
  42. Consultation/Education - Field

    0 infractions

  43. Routine Inspection/Field Review

    2 infractions

    • Proper labeling, signage
      • BLUE
    • In-use utensils properly stored
      • BLUE
  44. Routine Inspection/Field Review

    2 infractions

    • Potential food contamination prevented during ...
      • BLUE
    • Proper cooling procedure
      • RED
  45. Return Inspection

    0 infractions

  46. Routine Inspection/Field Review

    7 infractions

    • In-use utensils properly stored
      • BLUE
    • Plumbing properly sized, installed,...
      • BLUE
    • Proper thawing methods used
      • BLUE
    • Raw meats below and away from RTE food
      • RED
    • Hands washed as required
      • RED
    • No room temperature storage; proper use of time...
      • RED
    • Proper cooling procedure
      • RED
  47. Consultation/Education - Field

    0 infractions

  48. Return Inspection

    0 infractions

  49. Routine Inspection/Field Review

    7 infractions

    • Potential food contamination prevented during ...
      • BLUE
    • Utensils, equipment, linens properly stored,...
      • BLUE
    • Wiping cloths properly used, stored
      • BLUE
    • Food Worker Cards current for all food...
      • RED
    • Raw meats below and away from RTE food
      • RED
    • Adequate handwashing facilities
      • RED
    • Proper cooling procedure
      • RED
  50. Routine Inspection/Field Review

    4 infractions

    • In-use utensils properly stored
      • BLUE
    • Proper thawing methods used
      • BLUE
    • Accurate thermometer provided and used ...
      • RED
    • Raw meats below and away from RTE food
      • RED

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