General Food Services · King County, WA

Bamboo Sushi U Village Seattle LLC

2675 Ne University Village St

Last inspected Jul 15, 2025 · View Map ↗ · Compare ↗

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Unsatisfactory

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

Quick Answers

When was Bamboo Sushi U Village Seattle LLC last inspected?: The most recent inspection on record was on Jul 15, 2025. The result listed by Public Health – Seattle & King County was “Unsatisfactory” (official score 5).
Were any violations recorded at the last inspection?: Yes: 1 violation recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 5 inspections on record, from Oct 27, 2023 to Jul 15, 2025.
Has Bamboo Sushi U Village Seattle LLC ever been closed by the health department?: No closure appears in the 5 inspection records we hold for this business. The earliest is dated Oct 27, 2023.

The Full Inspection History

5 inspections

Routine Inspection/Field Review

Jul 15, 2025

Unsatisfactory

Official score: 5 · Understand This Area’s Scale

1 recorded violation

criticalCode 1400Other

Official Wording

Raw meats below and away from ready-to-eat food; species separated

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Public Health – Seattle & King County, Jul 15, 2025 · Original Source

Routine Inspection/Field Review

Jan 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, Jan 22, 2025 · Original Source

Routine Inspection/Field Review

Sep 17, 2024

Unsatisfactory

Official score: 5 · Understand This Area’s Scale

1 recorded violation

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, Sep 17, 2024 · Original Source

Routine Inspection/Field Review

Apr 18, 2024

Unsatisfactory

Official score: 27 · Understand This Area’s Scale

2 recorded violations

minorCode 5000Permits, training, and postings

Official Wording

Posting of permit; mobile establishment name easily visible

In Plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

criticalCode 0500Employee health and hygiene

Official Wording

Proper barriers used to prevent bare hand contact with ready-to-eat foods

In Plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

Official record from Public Health – Seattle & King County, Apr 18, 2024 · Original Source

Routine Inspection/Field Review

Oct 27, 2023

Unsatisfactory

Official score: 15 · Understand This Area’s Scale

2 recorded violations

minorCode 4200Cleaning and sanitizing

Official Wording

Food-contact surfaces maintained, cleaned, sanitized

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 0600Handwashing

Official Wording

Adequate handwashing facilities

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.