General Food Services · King County, WA

Fuji Bakery

421 6th Ave S

Last inspected Sep 9, 2026 · View Map ↗ · Compare ↗

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Satisfactory

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

Quick Answers

When was Fuji Bakery last inspected?: The most recent inspection on record was on Sep 9, 2026. The result listed by Public Health – Seattle & King County was “Satisfactory” (official score 0).
Were any violations recorded at the last inspection?: No. No violations were recorded at the most recent inspection.
How many inspections are on record?: 4 inspections on record, from Apr 19, 2024 to Sep 9, 2026.
Has Fuji Bakery ever been closed by the health department?: No closure appears in the 4 inspection records we hold for this business. The earliest is dated Apr 19, 2024.

The Full Inspection History

4 inspections

Return Inspection

Sep 9, 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, Sep 9, 2026 · Original Source

Routine Inspection/Field Review

Aug 26, 2026

Unsatisfactory

Official score: 40 · Understand This Area’s Scale

3 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 2500Chemicals

Official Wording

Toxic substances properly identified, stored, used

In Plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

criticalCode 1900Food temperature

Official Wording

No room temperature storage; proper use of time as a control, procedures available

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, Aug 26, 2026 · Original Source

Routine Inspection/Field Review