SHIKI JAPANESE RESTAURANT

4 W ROY ST Seattle

Summary

Inspected 8 times between 2022-01-05 and 2025-06-05.

Latest inspection 2025-06-05: Pass, score 0.

Passed 25.0% of its rated inspections. King County (Seattle) restaurants pass 69.2%.

Restaurants in zip 98119 pass 66.9%.

Average score here 29.5; King County (Seattle) average 6.8.

Every inspection

Date	Type	Result	Score	Violations
2025-06-05	Return Inspection	Pass	0	0
2025-05-22	Routine Inspection/Field Review	Conditional pass	38	3 4300 Nonfood-contact surfaces maintained and clean 1600 Proper cooling procedure critical 2110 Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C)) critical
2024-08-15	Routine Inspection/Field Review	Conditional pass	20	3 2110 Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C)) critical 1400 Raw meats below and away from ready-to-eat food; species separated critical 0200 Food Worker Cards current for all food workers; new food workers trained critical
2023-07-26	Return Inspection	Pass	0	0
2023-06-21	Return Inspection	Conditional pass	25	4 2120 Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C)) critical 1200 Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish critical 2600 Compliance with valid permit; operating and risk control plans, and required written procedures critical 1400 Raw meats below and away from ready-to-eat food; species separated critical
2023-05-25	Routine Inspection/Field Review	Conditional pass	69	12 4700 Garbage, refuse properly disposed; facilities maintained 4300 Nonfood-contact surfaces maintained and clean 3000 Proper thawing methods used 3200 Insects, rodents, animals not present; entrance controlled 4200 Food-contact surfaces maintained, cleaned, sanitized 1100 Proper disposition of returned, unsafe, or contaminated food; proper date marking procedures for food at high risk for Listeria critical 2300 Proper consumer advisory posted for raw or undercooked foods critical 2120 Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C)) critical 2700 Compliance with variance; specialized processes; HACCP plan critical 1400 Raw meats below and away from ready-to-eat food; species separated critical 2600 Compliance with valid permit; operating and risk control plans, and required written procedures critical 1200 Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish critical
2022-01-26	Return Inspection	Conditional pass	20	4 1200 Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish critical 0200 Food Worker Cards current for all food workers; new food workers trained critical 1400 Raw meats below and away from ready-to-eat food; species separated critical 2120 Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C)) critical
2022-01-05	Routine Inspection/Field Review	Conditional pass	64	12 3300 Potential food contamination prevented during delivery, preparation, storage, display 3700 In-use utensils properly stored 4700 Garbage, refuse properly disposed; facilities maintained 4300 Nonfood-contact surfaces maintained and clean 4000 Food and nonfood surfaces properly used and constructed; cleanable 1200 Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish critical 2600 Compliance with valid permit; operating and risk control plans, and required written procedures critical 0200 Food Worker Cards current for all food workers; new food workers trained critical 1400 Raw meats below and away from ready-to-eat food; species separated critical 2200 Accurate thermometer provided and used to evaluate temperature of TCS foods critical 2120 Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C)) critical 0600 Adequate handwashing facilities critical

Source: King County (Seattle) open data.

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