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UWAJIMAYA

699 120TH AVE NE, BELLEVUE, WA 98005 · Restaurant (Seating 13-50)

Inspection summary

UWAJIMAYA has been inspected 30 times by Public Health – Seattle & King County since August 2, 2011. The most recent inspection, on September 10, 2026, recorded 1 infraction.

12 of 30 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: 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 19 times across 14 separate inspections, most recently on April 11, 2025. For example: 3000 - Proper thawing methods used

  • 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 8 times across 7 separate inspections, most recently on September 22, 2022. For example: 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used

  • 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 7 times across 6 separate inspections, most recently on September 10, 2026. For example: 1400 - Raw meats below and away from ready-to-eat food; species separated

  • 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 once on December 6, 2011. For example: 0600 - Adequate handwashing facilities

  • 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 6 times across 6 separate inspections, most recently on September 22, 2022. For example: 4000 - Food and nonfood surfaces properly used and constructed; cleanable

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.

30 inspections

  1. Routine Inspection/Field Review

    1 infraction

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

    1 infraction

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

    2 infractions

    • 3000 - Proper thawing methods used
      • BLUE
    • 1600 - Proper cooling procedure
      • RED
  4. Routine Inspection/Field Review

    0 infractions

  5. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
  6. Routine Inspection/Field Review

    4 infractions

    • 4000 - Food and nonfood surfaces properly used and constructed; cleanable
      • BLUE
    • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
      • BLUE
    • 2300 - Proper consumer advisory posted for raw or undercooked foods
      • RED
    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
  7. Routine Inspection/Field Review

    1 infraction

    • 2300 - Proper consumer advisory posted for raw or undercooked foods
      • RED
  8. Routine Inspection/Field Review

    0 infractions

  9. Routine Inspection/Field Review

    2 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  10. Routine Inspection/Field Review

    0 infractions

  11. Consultation/Education - Field

    0 infractions

  12. Return Inspection

    0 infractions

  13. Routine Inspection/Field Review

    6 infractions

    • 3000 - Proper thawing methods used
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 1500 - Proper handling of pooled eggs
      • RED
    • 0900 - Proper washing of fruits and vegetables
      • RED
  14. Consultation/Education - Field

    0 infractions

  15. Consultation/Education - Field

    0 infractions

  16. Routine Inspection/Field Review

    5 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 4700 - Garbage, refuse properly disposed; facilities...
      • BLUE
    • 3700 - In-use utensils properly stored
      • BLUE
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
  17. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  18. Consultation/Education - Field

    0 infractions

  19. Consultation/Education - Field

    0 infractions

  20. Routine Inspection/Field Review

    1 infraction

    • 1600 - Proper cooling procedure
      • RED
  21. Routine Inspection/Field Review

    2 infractions

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

    4 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 4400 - Plumbing properly sized, installed,...
      • BLUE
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
  23. Routine Inspection/Field Review

    4 infractions

    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 3700 - In-use utensils properly stored
      • BLUE
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
  24. Return Inspection

    0 infractions

  25. Routine Inspection/Field Review

    3 infractions

    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1600 - Proper cooling procedure
      • RED
  26. Consultation/Education - Field

    0 infractions

  27. Return Inspection

    0 infractions

  28. Routine Inspection/Field Review

    3 infractions

    • 3800 - Utensils, equipment, linens properly stored,...
      • BLUE
    • 1600 - Proper cooling procedure
      • RED
    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
  29. Routine Inspection/Field Review

    4 infractions

    • 3000 - Proper thawing methods used
      • BLUE
    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 1400 - Raw meats below and away from RTE food
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  30. Routine Inspection/Field Review

    1 infraction

    • 1720 - Proper hot holding temperatures; between 130° F...
      • RED

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