What is Nor Presto Teriyaki & Sushi's health inspection score?

Nor Presto Teriyaki & Sushi has a SafeDine safety score of 72 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Nor Presto Teriyaki & Sushi last inspected?

Nor Presto Teriyaki & Sushi was last inspected on August 27, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Nor Presto Teriyaki & Sushi have?

Nor Presto Teriyaki & Sushi has 34 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Nor Presto Teriyaki & Sushi safe to eat at?

Nor Presto Teriyaki & Sushi has a good safety record with a score of 72/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Nor Presto Teriyaki & Sushi serve?

Nor Presto Teriyaki & Sushi serves Japanese cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Nor Presto Teriyaki & Sushi

Name: Nor Presto Teriyaki & Sushi
Address: 4710 NE 4TH ST C102, Renton, 98059
Rating: 72

4710 NE 4TH ST C102, Renton

Last inspected 7mo ago

▲Improving

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0Good

Japanese•Renton

Ranked #476 of 569 in RentonBetter than 70% of japanese restaurants

Improving

8 inspections

Last: Aug 27, 2025

medium confidence

Directions Order

Inspections

Clean Rate

4.3

Avg Violations

8 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

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issuesHigh Priority

Evidence of pests found during inspection

Food labelingHigh Priority

Food not properly labeled or dated

Food storageHigh Priority

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-28

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-10 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

+17 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

4710 NE 4TH ST C102, Renton, WA 98059

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Violation Timeline

Apr 2023

1 inspections

4 high priority

Apr

Jul 2023

1 inspections

6 high priority

Nov 2023

1 inspections

5 high priority

Nov

Jan 2024

1 inspections

5 high priority

Jun 2024

1 inspections

4 high priority

1 intermediate

Jun

Nov 2024

1 inspections

3 high priority

Feb 2025

1 inspections

2 high priority

1 intermediate

Feb

Aug 2025

1 inspections

3 intermediate

Inspection History

8 records on file

6 Routine Inspection/Field Review2 Consultation/Education - Field

Aug 25

Routine Inspection/Field Review InspectionLatest

3 Med

3 total

85/100inspection score

−15 pts

Intermediate (3)

−15 pts

BLUE3100 - Food properly labeled; proper date marking−5
BLUE4200 - Food-contact surfaces maintained, clean, sanitized−5
BLUE4100 - Warewashing facilities properly installed, maintained, used;−5

Base deductions−15 pts

Feb 25

Routine Inspection/Field Review Inspection

2 High1 Med

3 total2 risk factors

65/100inspection score

−13 pts

High Priority (2)

−10 pts

IVQQBXTLP3100 - Food properly labeled; proper date markingRisk Factor−5
IVSMG5EV01720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees FRisk Factor−5

Intermediate (1)

−3 pts

IVMHZ05ZM3700 - In-use utensils properly stored−3

Base deductions−13 pts

Risk factor bonus (2× +5)−10 pts

Nov 24

Consultation/Education - Field Inspection

3 High

3 total3 risk factors

55/100inspection score

−40 pts

High Priority (3)

−40 pts

IVV04TXPK0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager onRisk Factor−5
IVQJCEYLL1710 - Proper hot holding temperatures (less than130 degrees)Risk Factor−25
IVAAC5M9O2110 - Proper cold holding temperatures (greater than 45° F)Risk Factor−10

Base deductions−40 pts

Risk factor bonus (3× +5)−15 pts

Jun 24

Routine Inspection/Field Review Inspection

4 High1 Med

5 total4 risk factors

35/100inspection score

−23 pts

High Priority (4)

−20 pts

IVLRWUJFY3100 - Food properly labeled; proper date markingRisk Factor−5
IVKS5WJXE2120 - Proper cold holding temperatures ( 42° F to 45° F)Risk Factor−5
IVZNO7QCU0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager onRisk Factor−5
IVC0OOVME1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees FRisk Factor−5

Intermediate (1)

−3 pts

IVBVPYJ3N3000 - Proper thawing methods used−3

Base deductions−23 pts

Risk factor bonus (4× +5)−20 pts

Jan 24

Routine Inspection/Field Review Inspection

5 High

5 total5 risk factors

25/100inspection score

−30 pts

High Priority (5)

−30 pts

IVLE00NSZ4100 - Warewashing facilities properly installed, maintained, used;Risk Factor−5
IVM3SUD9M3100 - Food properly labeled; proper date markingRisk Factor−5
IVVM7Q0FK0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager onRisk Factor−5
IV16NJVDN2500 - Toxic substances properly identified, stored, usedRisk Factor−10
IVVIKOWCC2120 - Proper cold holding temperatures ( 42° F to 45° F)Risk Factor−5

Base deductions−30 pts

Risk factor bonus (5× +5)−25 pts

Nov 23

Consultation/Education - Field Inspection

5 High

5 total5 risk factors

25/100inspection score

−70 pts

High Priority (5)

−70 pts

IVN9DBXQA4100 - Warewashing facilities properly installed, maintained, used;Risk Factor−5
IV2DPBJ6B0600 - Adequate handwashing facilitiesRisk Factor−10
IVO8V0QW71710 - Proper hot holding temperatures (less than130 degrees)Risk Factor−25
IVYHHRVGF0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager onRisk Factor−5
IVPDHB54O1600 - Proper cooling procedureRisk Factor−25

Base deductions−70 pts

Risk factor bonus (5× +5)−25 pts

Jul 23

Routine Inspection/Field Review Inspection

6 High

6 total6 risk factors

10/100inspection score

−35 pts

High Priority (6)

−35 pts

IVPRQIXXA3200 - Insects, rodents, animals not present; entrance controlled.Risk Factor−5
IVCHKKA0X4100 - Warewashing facilities properly installed, maintained, used;Risk Factor−5
IVCPXYUJM1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees FRisk Factor−5
IVYZGHXCM2120 - Proper cold holding temperatures ( 42° F to 45° F)Risk Factor−5
IV4FODWYF0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager onRisk Factor−5
IVJJY4EX22500 - Toxic substances properly identified, stored, usedRisk Factor−10

Base deductions−35 pts

Risk factor bonus (6× +5)−30 pts

Apr 23

Routine Inspection/Field Review Inspection

4 High

4 total4 risk factors

40/100inspection score

−40 pts

High Priority (4)

−40 pts

IVLTLSHOY4100 - Warewashing facilities properly installed, maintained, used;Risk Factor−5
IVZLIL0UQ3400 - Wiping cloths properly used, stored, sanitizer concentrationRisk Factor−5
IVNW8RTPI0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager onRisk Factor−5
IVM0BFQOE1900 - No room temperature storage; proper use of time as a controlRisk Factor−25

Base deductions−40 pts

Risk factor bonus (4× +5)−20 pts

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Community Safety Reports

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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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