Teriyaki Wok
16747 Se 272Nd St, 98042
OKScore: 20
Last inspected: September 18, 2025
Score Trajectory
Lower score = better. Dots colored by grade.
Inspection History
September 18, 2025
Routine Inspection/Field Review
Unsatisfactory
OKScore: 20
1400Raw meats below and away from ready-to-eat food; species separated
1720Proper hot holding temperatures; between 130 to 134 degrees Fahrenheit (F) (54 to 56 degrees Celsius (C))
2120Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
3100Food properly labeled; proper date marking
February 3, 2025
Routine Inspection/Field Review
Unsatisfactory
EScore: 5
2120Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
October 24, 2024
Routine Inspection/Field Review
Unsatisfactory
EScore: 5
2120Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
May 8, 2024
Routine Inspection/Field Review
Satisfactory
EScore: 0
January 5, 2024
Routine Inspection/Field Review
Complete
EScore: 0
January 3, 2024
Routine Inspection/Field Review
Unsatisfactory
OKScore: 25
0500Proper barriers used to prevent bare hand contact with ready-to-eat foods
April 11, 2023
Routine Inspection/Field Review
Satisfactory
EScore: 0
June 23, 2022
Return Inspection
Satisfactory
EScore: 0
June 9, 2022
Routine Inspection/Field Review
Unsatisfactory
NIScore: 75
0200Food Worker Cards current for all food workers; new food workers trained
1600Proper cooling procedure
1800Proper cooking time and temperature; proper use of noncontinuous cooking
2110Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
2600Compliance with valid permit; operating and risk control plans, and required written procedures
April 20, 2021
Routine Inspection/Field Review
Unsatisfactory
GScore: 10
1500Proper preparation of raw shell eggs
2120Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))