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YUMMY TERIYAKI

10844 SE 208TH ST, Kent, WA 98031 · Restaurant (Seating 13-50)

Inspection summary

YUMMY TERIYAKI has been inspected 41 times by Public Health – Seattle & King County since August 27, 2007. The most recent inspection, on September 30, 2026, recorded 8 infractions.

17 of 41 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 8 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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.

  • 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 14 times across 10 separate inspections, most recently on April 24, 2024. For example: 1400 - Raw meats below and away from ready-to-eat food; species separated

  • 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 13 times across 9 separate inspections, most recently on September 30, 2026. 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 11 times across 7 separate inspections, most recently on September 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 3 times across 3 separate inspections, most recently on September 30, 2026. For example: 0600 - Adequate handwashing facilities

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on September 30, 2026. For example: 2500 - Toxic substances properly identified, stored, used

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

    8 infractions

    • 4000 - Food and nonfood surfaces properly used and constructed; cleanable
      • BLUE
    • 3100 - Food properly labeled; proper date marking
      • BLUE
    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
    • 3000 - Proper thawing methods used
      • BLUE
    • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
      • BLUE
    • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
      • RED
    • 2500 - Toxic substances properly identified, stored, used
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  2. Routine Inspection/Field Review

    2 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 1400 - Raw meats below and away from ready-to-eat food; species separated
      • RED
  3. Routine Inspection/Field Review

    1 infraction

    • 4300 - Nonfood-contact surfaces maintained and clean
      • BLUE
  4. Return Inspection

    5 infractions

    • 4000 - Food and nonfood surfaces properly used and constructed; cleanable
      • BLUE
    • 4200 - Food-contact surfaces maintained, cleaned, sanitized
      • BLUE
    • 1000 - Food in good condition, safe and unadulterated; approved additives
      • RED
    • 2600 - Compliance with valid permit; operating and risk control plans, and required written procedures
      • RED
    • 1400 - Raw meats below and away from ready-to-eat food; species separated
      • RED
  5. Routine Inspection/Field Review

    9 infractions

    • 4000 - Food and nonfood surfaces properly used and constructed; cleanable
      • BLUE
    • 4200 - Food-contact surfaces maintained, cleaned, sanitized
      • BLUE
    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
    • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
      • BLUE
    • 4300 - Nonfood-contact surfaces maintained and clean
      • BLUE
    • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
      • RED
    • 1000 - Food in good condition, safe and unadulterated; approved additives
      • RED
    • 2600 - Compliance with valid permit; operating and risk control plans, and required written procedures
      • RED
    • 1400 - Raw meats below and away from ready-to-eat food; species separated
      • RED
  6. Routine Inspection/Field Review

    3 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 3700 - In-use utensils properly stored
      • BLUE
    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
  7. Routine Inspection/Field Review

    3 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  8. Routine Inspection/Field Review

    3 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  9. Routine Inspection/Field Review

    3 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 3000 - Proper thawing methods used
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
  10. Routine Inspection/Field Review

    1 infraction

    • 3700 - In-use utensils properly stored
      • BLUE
  11. Consultation/Education - Field

    0 infractions

  12. Routine Inspection/Field Review

    1 infraction

    • 3700 - In-use utensils properly stored
      • BLUE
  13. Return Inspection

    0 infractions

  14. Routine Inspection/Field Review

    4 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  15. Routine Inspection/Field Review

    3 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
  16. Consultation/Education - Field

    0 infractions

  17. Routine Inspection/Field Review

    0 infractions

  18. Return Inspection

    0 infractions

  19. Routine Inspection/Field Review

    6 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 1800 - Proper cooking time and temperature; proper use of non-continuous cooking
      • RED
  20. Routine Inspection/Field Review

    3 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
  21. Routine Inspection/Field Review

    2 infractions

    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
  22. Consultation/Education - Field

    0 infractions

  23. Routine Inspection/Field Review

    2 infractions

    • 4800 - Physical facilities properly installed,...
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
  24. Routine Inspection/Field Review

    1 infraction

    • 4900 - Adequate ventilation; lighting; designated area...
      • BLUE
  25. Consultation/Education - Field

    0 infractions

  26. Routine Inspection/Field Review

    0 infractions

  27. Consultation/Education - Field

    0 infractions

  28. Routine Inspection/Field Review

    0 infractions

  29. Consultation/Education - Field

    0 infractions

  30. Routine Inspection/Field Review

    3 infractions

    • 3800 - Utensils, equipment, linens properly stored,...
      • BLUE
    • 4800 - Physical facilities properly installed,...
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
  31. Routine Inspection/Field Review

    3 infractions

    • 4800 - Physical facilities properly installed,...
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 2500 - Toxic substances properly identified,...
      • RED
  32. Consultation/Education - Field

    0 infractions

  33. Routine Inspection/Field Review

    1 infraction

    • 4800 - Physical facilities properly installed,...
      • BLUE
  34. Routine Inspection/Field Review

    1 infraction

    • 3000 - Proper thawing methods used
      • BLUE
  35. Consultation/Education - Field

    0 infractions

  36. Routine Inspection/Field Review

    1 infraction

    • 1400 - Raw meats below and away from RTE food
      • RED
  37. Routine Inspection/Field Review

    0 infractions

  38. Routine Inspection/Field Review

    0 infractions

  39. Consultation/Education - Field

    0 infractions

  40. Routine Inspection/Field Review

    1 infraction

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

    0 infractions

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