Return Inspection
Oct 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, Oct 23, 2026 · Original Source
General Food Services · King County, WA
Mikiya Wagyu Shabu House
4501 12th Ave Ne, B
Last inspected Oct 23, 2026 · View Map ↗ · Compare ↗
Satisfactory
Get the Next Inspection, Free.
We'll email you when Mikiya Wagyu Shabu House has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an Inspection Badge to Your Website · Inspection Prep Checklist
ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was Mikiya Wagyu Shabu House last inspected?
- The most recent inspection on record was on Oct 23, 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?
- 3 inspections on record, from Aug 26, 2026 to Oct 23, 2026.
- Has Mikiya Wagyu Shabu House ever been closed by the health department?
- No closure appears in the 3 inspection records we hold for this business. The earliest is dated Aug 26, 2026.
The Full Inspection History
3 inspectionsRoutine Inspection/Field Review
Oct 7, 2026
Unsatisfactory
Official score: 75 · Understand This Area’s Scale
5 recorded violations
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 findingcriticalCode 2110Food temperature
Official Wording
Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (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 temperaturecriticalCode 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.
More about handwashing problemscriticalCode 1600Food temperature
Official Wording
Proper cooling procedure
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 temperaturecriticalCode 1710Food temperature
Official Wording
Proper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 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 temperatureOfficial record from Public Health – Seattle & King County, Oct 7, 2026 · Original Source
Educational Inspection
Aug 26, 2026
Complete
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, Aug 26, 2026 · Original Source