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TOKYO JAPANESE RESTAURANT

3500 FACTORIA BL SE, Bellevue, WA 98006 · Restaurant (Seating 51-150)

Inspection summary

TOKYO JAPANESE RESTAURANT has been inspected 13 times by Public Health – Seattle & King County since December 13, 2017. The most recent inspection, on March 30, 2026, recorded 2 infractions.

2 of 13 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 7 times across 6 separate inspections, most recently on March 30, 2026. 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 7 times across 6 separate inspections, most recently on December 1, 2025. For example: 0600 - Adequate handwashing facilities

  • 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 6 times across 5 separate inspections, most recently on March 30, 2023. For example: 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (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 5 times across 4 separate inspections, most recently on October 4, 2023. 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 4 times across 4 separate inspections, most recently on December 1, 2025. 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.

13 inspections

  1. Routine Inspection/Field Review

    2 infractions

    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
    • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
      • RED
  2. Routine Inspection/Field Review

    5 infractions

    • 4000 - Food and nonfood surfaces properly used and constructed; cleanable
      • BLUE
    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
    • 3100 - Food properly labeled; proper date marking
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
      • RED
  3. Routine Inspection/Field Review

    6 infractions

    • 4000 - Food and nonfood surfaces properly used and constructed; cleanable
      • BLUE
    • 4300 - Nonfood-contact surfaces maintained and clean
      • BLUE
    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
    • 4400 - Plumbing properly sized, installed, and maintained; proper backflow devices, indirect drains, no cross-connections
      • BLUE
    • 3100 - Food properly labeled; proper date marking
      • BLUE
    • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
      • RED
  4. Routine Inspection/Field Review

    7 infractions

    • 4300 - Nonfood-contact surfaces maintained and clean
      • BLUE
    • 4000 - Food and nonfood surfaces properly used and constructed; cleanable
      • BLUE
    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
    • 3100 - Food properly labeled; proper date marking
      • BLUE
    • 4400 - Plumbing properly sized, installed, and maintained; proper backflow devices, indirect drains, no cross-connections
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
      • RED
  5. Routine Inspection/Field Review

    4 infractions

    • 4300 - Nonfood-contact surfaces maintained and clean
      • BLUE
    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
    • 3100 - Food properly labeled; proper date marking
      • BLUE
    • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
      • RED
  6. Routine Inspection/Field Review

    5 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 4300 - Nonfood-contact surfaces maintained and clean
      • BLUE
    • 5000 - Posting of permit; mobile establishment name easily visible
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
      • RED
  7. Routine Inspection/Field Review

    5 infractions

    • 4300 - Nonfood-contact surfaces maintained and clean
      • BLUE
    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
    • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
      • RED
    • 2200 - Accurate thermometer provided and used to evaluate temperature of TCS foods
      • RED
    • 1400 - Raw meats below and away from ready-to-eat food; species separated
      • RED
  8. Routine Inspection/Field Review

    2 infractions

    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
  9. Return Inspection

    0 infractions

  10. Return Inspection

    2 infractions

    • 0600 - Adequate handwashing facilities
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  11. Routine Inspection/Field Review

    7 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 3700 - In-use utensils properly stored
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  12. Routine Inspection/Field Review

    6 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
    • 3800 - Utensils, equipment, linens properly stored,...
      • BLUE
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  13. Consultation/Education - Field

    0 infractions

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