BEST TERIYAKI & WOK

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Inspection history

1. Mar 6, 2026

   C

2. Feb 17, 2026

   C
   10 violations

   • 4200 - Food-contact surfaces maintained, cleaned, sanitized
   • 4000 - Food and nonfood surfaces properly used and constructed; cleanable
   • 3400 - Wiping cloths properly used, stored; sanitizer concentration
   • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
   • 4300 - Nonfood-contact surfaces maintained and clean
   • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
   • 0400 - Hands washed as required
   • 1400 - Raw meats below and away from ready-to-eat food; species separated
   • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
   • 1300 - Food contact surfaces cleaned and sanitized; no cross contamination

3. Feb 21, 2025

   C

4. Jan 23, 2025

   C
   5 violations

   • 3000 - Proper thawing methods used
   • 1710 - Proper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 degrees Celsius (C))
   • 1400 - Raw meats below and away from ready-to-eat food; species separated
   • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
   • 1900 - No room temperature storage; proper use of time as a control, procedures available

5. Mar 5, 2024

   C
   4 violations

   • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
   • 3000 - Proper thawing methods used
   • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
   • 3400 - Wiping cloths properly used, stored; sanitizer concentration