What is Bento Teriyaki's health inspection score?

Bento Teriyaki has a SafeDine safety score of 80 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Bento Teriyaki last inspected?

Bento Teriyaki was last inspected on September 17, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Bento Teriyaki have?

Bento Teriyaki has 28 total violations across 9 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Bento Teriyaki safe to eat at?

Bento Teriyaki has a good safety record with a score of 80/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Bento Teriyaki serve?

Bento Teriyaki serves Japanese cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Bento Teriyaki

Name: Bento Teriyaki
Address: 18931 BOTHELL WAY NE #2, Bothell, 98011
Rating: 80

18931 BOTHELL WAY NE #2, Bothell

Last Inspected: 9/17/2025

▲Improving

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0Good

Japanese•Bothell

Ranked #62 of 100 in BothellBetter than 32% of japanese restaurants

Improving

8 inspections

Last: Sep 17, 2025

medium confidence

Directions Order

Inspections

25%

Clean Rate

3.5

Avg Violations

7 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Pest issuesHigh Priority

Evidence of pests found during inspection

Facility condition

Building maintenance or structural issues

Other violationHigh Priority

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-20

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+23 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

18931 BOTHELL WAY NE #2, Bothell, WA 98011

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Violation Timeline

Apr 2023

1 inspections

3 high priority

4 intermediate

Apr

Nov 2023

1 inspections

4 high priority

1 intermediate

Apr 2024

2 inspections

8 high priority

1 intermediate

Apr

Dec 2024

1 inspections

Mar 2025

1 inspections

4 high priority

1 intermediate

Mar

Apr 2025

1 inspections

1 high priority

Sep 2025

1 inspections

1 intermediate

Sep

Inspection History

8 records on file

6 Routine Inspection/Field Review1 Return Inspection1 Consultation/Education - Field

Sep 25

Routine Inspection/Field Review InspectionLatest

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

BLUE4300 - Non-food contact surfaces maintained and clean−5

Base deductions−5 pts

Apr 25

Return Inspection Inspection

1 High

1 total1 risk factor

85/100inspection score

−10 pts

High Priority (1)

−10 pts

RED1600 - Proper cooling procedureRisk Factor−10

Base deductions−10 pts

Risk factor bonus (1× +5)−5 pts

Mar 25

Routine Inspection/Field Review Inspection

4 High1 Med

5 total4 risk factors

35/100inspection score

−63 pts

High Priority (4)

−60 pts

IVGVBWOD23400 - Wiping cloths properly used, stored, sanitizer concentrationRisk Factor−5
IVZL1U4JW4000 - Food and non-food surfaces properly used and constructed; cleanableRisk Factor−5
IV6O0YCMD0400 - Hands washed as requiredRisk Factor−25
IV3DB0STE1600 - Proper cooling procedureRisk Factor−25

Intermediate (1)

−3 pts

IVA1RRAP84300 - Non-food contact surfaces maintained and clean−3

Base deductions−63 pts

Risk factor bonus (4× +5)−20 pts

Dec 24

Routine Inspection/Field Review InspectionClean

No violations

100/100inspection score

Apr 24

Consultation/Education - Field InspectionClean

No violations

100/100inspection score

Apr 24

Routine Inspection/Field Review Inspection

8 High1 Med

9 total8 risk factors

0/100inspection score

−73 pts

High Priority (8)

−70 pts

IVUFCHWM73300 - Potential food contamination prevented during delivery, preparation, storage, displayRisk Factor−5
IVFGDHV4Y4100 - Warewashing facilities properly installed, maintained, used;Risk Factor−5
IVDD5SCKT3200 - Insects, rodents, animals not present; entrance controlled.Risk Factor−5
IV9RKW6JD1400 - Raw meats below and away from ready-to-eat food; species separatedRisk Factor−5
IVZPASGSN1800 - Proper cooking time and temperature; proper use of non-continuous cookingRisk Factor−25
IV5VT6NAC2110 - Proper cold holding temperatures (greater than 45° F)Risk Factor−10
IVTT0EG670600 - Adequate handwashing facilitiesRisk Factor−10
IVBVTHPCN1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees FRisk Factor−5

Intermediate (1)

−3 pts

IV4JEFF923000 - Proper thawing methods used−3

Base deductions−73 pts

Risk factor bonus (8× +5)−40 pts

Nov 23

Routine Inspection/Field Review Inspection

4 High1 Med

5 total4 risk factors

35/100inspection score

−33 pts

High Priority (4)

−30 pts

IVKWV6BVF4000 - Food and non-food surfaces properly used and constructed; cleanableRisk Factor−5
IVB2RXJKA4100 - Warewashing facilities properly installed, maintained, used;Risk Factor−5
IVVWVRUPV1300 - Food contact surfaces cleaned and sanitized; no cross contaminationRisk Factor−15
IVXCF1A801400 - Raw meats below and away from ready-to-eat food; species separatedRisk Factor−5

Intermediate (1)

−3 pts

IVTAOFDTQ3000 - Proper thawing methods used−3

Base deductions−33 pts

Risk factor bonus (4× +5)−20 pts

Apr 23

Routine Inspection/Field Review Inspection

3 High4 Med

7 total3 risk factors

35/100inspection score

−26 pts

High Priority (3)

−15 pts

IVSNAYAOF4200 - Food-contact surfaces maintained, clean, sanitizedRisk Factor−5
IVXPBOP5Q4400 - Plumbing properly sized, installed,...Risk Factor−5
IVRMS61QV4000 - Food and non-food surfaces properly used and constructed; cleanableRisk Factor−5

Intermediate (4)

−11 pts

IVDGIJKA23700 - In-use utensils properly stored−3
IV0BLH1ER4800 - Physical facilities properly installed,...−2
IV9XN2YKW3000 - Proper thawing methods used−3
IV0VSWXNL4300 - Non-food contact surfaces maintained and clean−3

Base deductions−26 pts

Risk factor bonus (3× +5)−15 pts

Community Reviews

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Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

Data source: Seattle/King County · Official government inspection records

Grading System

85 – 100

Excellent

70 – 84

Good

Below 70

Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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