Smiley face representing okay rating
Okay
This restaurant has had several unsafe food handling practices over the last four inspections.
What does this mean?

Shiki Japanese Restaurant

Seattle, WA 98119 4 W ROY ST
19
11
47 avg.
  • 1/5/2022
    FAIL
  • 5/25/2023
    FAIL
  • 8/15/2024
    FAIL
  • 5/22/2025
    FAIL
Inspections
  • Unsatisfactory 5/22/2025
    Routine Inspection/Field Review
    Violations
    • Non-food contact surfaces maintained and clean
    • Proper cooling procedure
    • Proper cold holding temperatures (greater than 45 degrees F)
  • Unsatisfactory 8/15/2024
    Routine Inspection/Field Review
    Violations
    • Proper cold holding temperatures (greater than 45 degrees F)
    • Food Worker Cards current for all food workers; new food workers trained
    • Raw meats below and away from ready-to-eat food; species separated
  • Unsatisfactory 5/25/2023
    Routine Inspection/Field Review
    Violations
    • Proper thawing methods used
    • Food-contact surfaces maintained, clean, sanitized
    • Non-food contact surfaces maintained and clean
    • Insects, rodents, animals not present; entrance controlled.
    • Garbage, refuse properly disposed; facilities maintained
    • Proper disposition of returned, previously served, unsafe, or contaminated food; Date marking
    • Proper consumer advisory posted for raw or undercooked foods
    • Compliance with valid permit; operating and risk control plans and required written procedure
    • Compliance with variance; specialized processes; HACCP plan
    • Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish
    • Raw meats below and away from ready-to-eat food; species separated
    • Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
  • Unsatisfactory 1/5/2022
    Routine Inspection/Field Review
    Violations
    • In-use utensils properly stored
    • Food and non-food surfaces properly used and...
    • Non-food contact surfaces maintained and clean
    • Potential food contamination prevented during delivery, preparation, storage, display
    • Garbage, refuse properly disposed; facilities...
    • Food Worker Cards current for all food workers; new food workers trained
    • Raw meats below and away from ready to eat food; species separated
    • Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish
    • Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
    • Accurate thermometer provided and used ...
    • Adequate handwashing facilities
    • Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur