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TERIYAKI WOK

1717 NE 44TH ST #D, Renton, WA 98056 · Restaurant (Seating 0-12)

Inspection summary

TERIYAKI WOK has been inspected 36 times by Public Health – Seattle & King County since September 25, 2006. The most recent inspection, on February 20, 2026, recorded 2 infractions.

12 of 36 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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.

  • 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 13 times across 10 separate inspections, most recently on November 14, 2024. For example: 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used

  • 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 12 times across 9 separate inspections, most recently on February 20, 2026. For example: 2200 - Accurate thermometer provided and used to evaluate temperature of TCS foods

  • 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 3 separate inspections, most recently on February 20, 2026. For example: 1100 - Proper disposition of returned, unsafe, or contaminated food; proper date marking procedures for food at high risk for Listeria

  • 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 2 times across 2 separate inspections, most recently on October 11, 2008. For example: Proper methods used to prevent bare hand...

  • 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 September 25, 2006. For example: Insects, rodents, animals not present; entrance...

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.

36 inspections

  1. Routine Inspection/Field Review

    2 infractions

    • 1100 - Proper disposition of returned, unsafe, or contaminated food; proper date marking procedures for food at high risk for Listeria
      • RED
    • 2200 - Accurate thermometer provided and used to evaluate temperature of TCS foods
      • RED
  2. Educational Inspection

    0 infractions

  3. Routine Inspection/Field Review

    1 infraction

    • 3700 - In-use utensils properly stored
      • BLUE
  4. Routine Inspection/Field Review

    4 infractions

    • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
      • BLUE
    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
    • 1400 - Raw meats below and away from ready-to-eat food; species separated
      • RED
    • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
      • RED
  5. Routine Inspection/Field Review

    1 infraction

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

    4 infractions

    • 2900 - Adequate equipment for temperature control
      • BLUE
    • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
      • BLUE
    • 1600 - Proper cooling procedure
      • RED
    • 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
      • RED
  7. Routine Inspection/Field Review

    3 infractions

    • 4900 - Adequate ventilation; lighting; designated areas used
      • BLUE
    • 3700 - In-use utensils properly stored
      • BLUE
    • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
      • BLUE
  8. Routine Inspection/Field Review

    2 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  9. Routine Inspection/Field Review

    0 infractions

  10. Routine Inspection/Field Review

    1 infraction

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

    4 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
  12. Consultation/Education - Field

    0 infractions

  13. Routine Inspection/Field Review

    0 infractions

  14. Consultation/Education - Field

    0 infractions

  15. Consultation/Education - Field

    0 infractions

  16. Routine Inspection/Field Review

    0 infractions

  17. Routine Inspection/Field Review

    2 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 1600 - Proper cooling procedure
      • RED
  18. Routine Inspection/Field Review

    3 infractions

    • 4400 - Plumbing properly sized, installed,...
      • BLUE
    • 1800 - Proper cooking time and temperature; proper use of non-continuous cooking
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  19. Routine Inspection/Field Review

    4 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 3700 - In-use utensils properly stored
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 0100 - PIC certified by accredited program or compliance with code, or correct answers
      • RED
  20. Routine Inspection/Field Review

    2 infractions

    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
    • 4400 - Plumbing properly sized, installed,...
      • BLUE
  21. Routine Inspection/Field Review

    2 infractions

    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
    • 4800 - Physical facilities properly installed,...
      • BLUE
  22. Routine Inspection/Field Review

    2 infractions

    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 4800 - Physical facilities properly installed,...
      • BLUE
  23. Routine Inspection/Field Review

    2 infractions

    • 2900 - Adequate equipment for temperature control
      • BLUE
    • 0200 - Food Worker Cards current for all food...
      • RED
  24. Routine Inspection/Field Review

    1 infraction

    • 0200 - Food Worker Cards current for all food...
      • RED
  25. Routine Inspection/Field Review

    1 infraction

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

    0 infractions

  27. Routine Inspection/Field Review

    1 infraction

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

    0 infractions

  29. Routine Inspection/Field Review

    2 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 0200 - Food Worker Cards current for all food...
      • RED
  30. Routine Inspection/Field Review

    2 infractions

    • Proper methods used to prevent bare hand...
      • RED
    • Food Worker Cards current for all food...
      • RED
  31. Consultation/Education - Field

    0 infractions

  32. Consultation/Education - Field

    0 infractions

  33. Routine Inspection/Field Review

    3 infractions

    • Adequate equipment for temperature control
      • BLUE
    • Food Worker Cards current for all food...
      • RED
    • Accurate thermometer provided and used ...
      • RED
  34. Routine Inspection/Field Review

    3 infractions

    • Physical facilities properly installed,...
      • BLUE
    • Wiping cloths properly used, stored
      • BLUE
    • Adequate handwashing facilities
      • RED
  35. Consultation/Education - Field

    0 infractions

  36. Routine Inspection/Field Review

    4 infractions

    • Insects, rodents, animals not present; entrance...
      • BLUE
    • Non-food contact surfaces maintained and clean
      • BLUE
    • Wiping cloths properly used, stored
      • BLUE
    • Accurate thermometer provided and used ...
      • RED

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