Skip to content
Loading map…

TOSHI'S TERIYAKI

9029 25TH AVE SW, SEATTLE, WA 98126 · Restaurant (Seating 13-50)

Inspection summary

TOSHI'S TERIYAKI has been inspected 41 times by Public Health – Seattle & King County since September 4, 2008. The most recent inspection, on March 26, 2026, recorded 1 infraction.

29 of 41 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing 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.

  • 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 5 times across 4 separate inspections, most recently on October 13, 2017. For example: 2120 - Proper cold holding temperatures ( 42° F to 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 4 times across 4 separate inspections, most recently on March 26, 2026. 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 4 times across 4 separate inspections, most recently on February 6, 2019. For example: 1400 - Raw meats below and away from ready to eat food; species separated

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 4 times across 4 separate inspections, most recently on December 31, 2024. For example: 4300 - Nonfood-contact surfaces maintained and clean

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 3 times across 2 separate inspections, most recently on September 18, 2025. For example: 4800 - Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment

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.

41 inspections

  1. Routine Inspection/Field Review

    1 infraction

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

    1 infraction

    • 4800 - Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
      • BLUE
  3. Routine Inspection/Field Review

    3 infractions

    • 4300 - Nonfood-contact surfaces maintained and clean
      • BLUE
    • 4900 - Adequate ventilation; lighting; designated areas used
      • BLUE
    • 4800 - Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
      • BLUE
  4. Routine Inspection/Field Review

    0 infractions

  5. Routine Inspection/Field Review

    0 infractions

  6. Routine Inspection/Field Review

    0 infractions

  7. Routine Inspection/Field Review

    0 infractions

  8. Routine Inspection/Field Review

    0 infractions

  9. Routine Inspection/Field Review

    1 infraction

    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
  10. Routine Inspection/Field Review

    0 infractions

  11. Routine Inspection/Field Review

    3 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 3700 - In-use utensils properly stored
      • BLUE
  12. Consultation/Education - Field

    0 infractions

  13. Routine Inspection/Field Review

    2 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  14. Consultation/Education - Field

    0 infractions

  15. Routine Inspection/Field Review

    2 infractions

    • 2900 - Adequate equipment for temperature control
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
  16. Routine Inspection/Field Review

    0 infractions

  17. Consultation/Education - Field

    0 infractions

  18. Routine Inspection/Field Review

    0 infractions

  19. Consultation/Education - Field

    0 infractions

  20. Routine Inspection/Field Review

    1 infraction

    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
  21. Routine Inspection/Field Review

    0 infractions

  22. Routine Inspection/Field Review

    0 infractions

  23. Consultation/Education - Field

    0 infractions

  24. Routine Inspection/Field Review

    2 infractions

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
  25. Routine Inspection/Field Review

    0 infractions

  26. Consultation/Education - Field

    0 infractions

  27. Routine Inspection/Field Review

    0 infractions

  28. Routine Inspection/Field Review

    0 infractions

  29. Consultation/Education - Field

    0 infractions

  30. Routine Inspection/Field Review

    1 infraction

    • 3400 - Wiping cloths properly used, stored
      • BLUE
  31. Routine Inspection/Field Review

    1 infraction

    • 1600 - Proper cooling procedure
      • 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

    2 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 1400 - Raw meats below and away from RTE food
      • RED
  38. Consultation/Education - Field

    0 infractions

  39. Routine Inspection/Field Review

    0 infractions

  40. Routine Inspection/Field Review

    0 infractions

  41. Routine Inspection/Field Review

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website