Return Inspection
Jun 5, 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, Jun 5, 2025 · Original Source
General Food Services · King County, WA
Shiki Japanese Restaurant
4 W Roy St
Last inspected Jun 5, 2025 · View Map ↗ · Compare ↗
Satisfactory
Get the Next Inspection, Free.
We'll email you when Shiki Japanese Restaurant has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an Inspection Badge to Your Website · Inspection Prep Checklist
Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
- When was Shiki Japanese Restaurant last inspected?
- The most recent inspection on record was on Jun 5, 2025. 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 15, 2024 to Jun 5, 2025.
- Has Shiki Japanese Restaurant 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 15, 2024.
The Full Inspection History
3 inspectionsRoutine Inspection/Field Review
May 22, 2025
Unsatisfactory
Official score: 38 · Understand This Area’s Scale
3 recorded violations
minorCode 4300Cleaning and sanitizing
Official Wording
Nonfood-contact surfaces maintained and clean
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 problemscriticalCode 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 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 temperatureOfficial record from Public Health – Seattle & King County, May 22, 2025 · Original Source
Routine Inspection/Field Review
Aug 15, 2024
Unsatisfactory
Official score: 20 · Understand This Area’s Scale
3 recorded violations
criticalCode 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 0200Other
Official Wording
Food Worker Cards current for all food workers; new food workers trained
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 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 findingOfficial record from Public Health – Seattle & King County, Aug 15, 2024 · Original Source