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General Food Services · King County, WA

Teriyaki & Wok

16256 Military Rd S, #110

Last inspected Jul 23, 2026 · View Map ↗ · Compare ↗

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Satisfactory

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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

5 inspections

Routine Inspection/Field Review

Jul 23, 2026

Satisfactory

Official score: 0 · Understand this area’s scale

0 recorded violations

No violations recorded in this inspection.

Official record from Public Health – Seattle & King County, Jul 23, 2026 · Original Source

Routine Inspection/Field Review

Feb 6, 2026

Unsatisfactory

Official score: 10 · Understand this area’s scale

2 recorded violations

minorCode 3100Food source and labeling

Official wording

Food properly labeled; proper date marking

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems
criticalCode 2120Food temperature

Official wording

Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

Official record from Public Health – Seattle & King County, Feb 6, 2026 · Original Source

Routine Inspection/Field Review

Oct 17, 2025

Unsatisfactory

Official score: 10 · Understand this area’s scale

2 recorded violations

minorCode 4000Cleaning and sanitizing

Official wording

Food and nonfood surfaces properly used and constructed; cleanable

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
criticalCode 2120Food temperature

Official wording

Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

Official record from Public Health – Seattle & King County, Oct 17, 2025 · Original Source

Routine Inspection/Field Review

Mar 22, 2025

Satisfactory

Official score: 0 · Understand this area’s scale

0 recorded violations

No violations recorded in this inspection.

Official record from Public Health – Seattle & King County, Mar 22, 2025 · Original Source

Routine Inspection/Field Review

Jun 27, 2024

Satisfactory

Official score: 0 · Understand this area’s scale

0 recorded violations

No violations recorded in this inspection.

Official record from Public Health – Seattle & King County, Jun 27, 2024 · Original Source

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