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TERIYAKI BISTRO

6100 E LAKE SAMMAMISH PKWY SE STE B, ISSAQUAH, WA 98029 · Restaurant (Seating 13-50)

Inspection summary

TERIYAKI BISTRO has been inspected 44 times by Public Health – Seattle & King County since January 20, 2006. The most recent inspection, on October 5, 2026, found no infractions.

20 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 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 27 times across 17 separate inspections, most recently on January 3, 2020. 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 12 times across 8 separate inspections, most recently on April 16, 2018. For example: 1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized. no ..

  • 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 6 separate inspections, most recently on January 3, 2020. 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 6 times across 6 separate inspections, most recently on October 10, 2018. For example: 3300 - Potential food contamination prevented during delivery, preparation, storage, display

  • 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 January 3, 2020. For example: 3100 - Proper labeling, signage

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. Educational Inspection

    0 infractions

  2. Routine Inspection/Field Review

    3 infractions

    • 3100 - Proper labeling, signage
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  3. Consultation/Education - Field

    0 infractions

  4. Routine Inspection/Field Review

    2 infractions

    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
      • RED
  5. Routine Inspection/Field Review

    2 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 4900 - Adequate ventilation; lighting; designated area...
      • BLUE
  6. Consultation/Education - Field

    0 infractions

  7. Routine Inspection/Field Review

    4 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 0900 - Proper washing of fruits and vegetables
      • RED
    • 1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized. no ..
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  8. Consultation/Education - Field

    0 infractions

  9. Routine Inspection/Field Review

    3 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  10. Routine Inspection/Field Review

    2 infractions

    • 4400 - Plumbing properly sized, installed,...
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  11. Consultation/Education - Field

    0 infractions

  12. Routine Inspection/Field Review

    3 infractions

    • 3200 - Insects, rodents, animals not present; entrance controlled.
      • BLUE
    • 3000 - Proper thawing methods used
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  13. Routine Inspection/Field Review

    0 infractions

  14. Consultation/Education - Field

    0 infractions

  15. Routine Inspection/Field Review

    1 infraction

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

    0 infractions

  17. Routine Inspection/Field Review

    0 infractions

  18. Consultation/Education - Field

    0 infractions

  19. Return Inspection

    4 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 0100 - PIC certified by accredited program or compliance with code, or correct answers
      • RED
    • 1600 - Proper cooling procedure
      • RED
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
  20. Routine Inspection/Field Review

    5 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 1800 - Proper cooking time and temperature; proper use of non-continuous cooking
      • RED
    • 1600 - Proper cooling procedure
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  21. Routine Inspection/Field Review

    0 infractions

  22. Routine Inspection/Field Review

    3 infractions

    • 0400 - Hands washed as required
      • RED
    • 1400 - Raw meats below and away from RTE food
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
  23. Routine Inspection/Field Review

    2 infractions

    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
  24. Consultation/Education - Field

    0 infractions

  25. Routine Inspection/Field Review

    0 infractions

  26. Routine Inspection/Field Review

    1 infraction

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

    1 infraction

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

    0 infractions

  29. Routine Inspection/Field Review

    1 infraction

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

    3 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
  31. Routine Inspection/Field Review

    4 infractions

    • 3100 - Proper labeling, signage
      • BLUE
    • 3200 - Insects, rodents, animals not present; entrance...
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
  32. Routine Inspection/Field Review

    2 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
  33. Consultation/Education - Field

    0 infractions

  34. Return Inspection

    0 infractions

  35. Routine Inspection/Field Review

    4 infractions

    • Warewashing facilities properly installed,...
      • BLUE
    • Wiping cloths properly used, stored
      • BLUE
    • Proper hot holding temperatures (less than 130° F )
      • RED
    • No room temperature storage; proper use of time...
      • RED
  36. Routine Inspection/Field Review

    1 infraction

    • Potential food contamination prevented during ...
      • BLUE
  37. Consultation/Education - Field

    0 infractions

  38. Routine Inspection/Field Review

    1 infraction

    • Plumbing properly sized, installed,...
      • BLUE
  39. Return Inspection

    0 infractions

  40. Consultation/Education - Field

    0 infractions

  41. Return Inspection

    2 infractions

    • Food contact surfaces used for raw meat...
      • RED
    • Hands washed as required
      • RED
  42. Return Inspection

    0 infractions

  43. Routine Inspection/Field Review

    13 infractions

    • Warewashing facilities properly installed,...
      • BLUE
    • Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • Accurate thermometer provided and used ...
      • RED
    • Adequate handwashing facilities
      • RED
    • Food contact surfaces used for raw meat...
      • RED
    • Hands washed as required
      • RED
    • Proper cold holding temperatures (greater than 45° F)
      • RED
    • Proper methods used to prevent bare hand...
      • RED
    • Toxic substances properly identified,...
      • RED
    • PIC certified by accredited program...
      • RED
    • Food Worker Cards current for all food...
      • RED
    • No room temperature storage; proper use of time...
      • RED
    • Proper cooling procedure
      • RED
  44. Routine Inspection/Field Review

    1 infraction

    • Raw meats below and away from RTE food
      • RED

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