Brick Kitchen + Lounge, the
1190 Sunset Blvd NE, #e, Renton, WA 98056
Rated “Okay” · as of May 4, 2026
Brick Kitchen + Lounge, the was last inspected on May 4, 2026 and scored 28 points. Inspectors found 5 violations, 3 of them critical.
Latest inspection
May 4, 2026 · Routine Inspection/Field Review
Score: 28 points
3 critical2 general-
CriticalFood handling5 pts
Raw meat was stored above or next to ready-to-eat food.
Official wording (code 1400)
Raw meats below and away from ready-to-eat food; species separated
-
CriticalFood temperature5 pts
Cold food was held slightly too warm (42–45°F).
Official wording (code 2120)
Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
-
CriticalHygiene & sanitation10 pts
Hand sinks were missing, blocked, or not stocked.
Official wording (code 0600)
Adequate handwashing facilities
-
GeneralFood temperature3 pts
Frozen food was thawed the wrong way.
Official wording (code 3000)
Proper thawing methods used
-
GeneralFood handling5 pts
Food wasn’t labeled or date-marked properly.
Official wording (code 3100)
Food properly labeled; proper date marking
Inspection history
7 inspections on record
-
Satisfactory 0 points
Return Inspection
No violations
-
Unsatisfactory 55 points
Routine Inspection/Field Review
4 critical1 general Show violations
-
CriticalFood temperature25 pts
Food was left at room temperature without proper time controls.
Official wording (code 1900)
No room temperature storage; proper use of time as a control, procedures available
-
CriticalFood temperature15 pts
Food wasn’t reheated properly before hot holding.
Official wording (code 2000)
Proper reheating procedures for hot holding
-
CriticalFood handling5 pts
Raw meat was stored above or next to ready-to-eat food.
Official wording (code 1400)
Raw meats below and away from ready-to-eat food; species separated
-
CriticalFood temperature5 pts
Cold food was held slightly too warm (42–45°F).
Official wording (code 2120)
Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
-
GeneralFood handling5 pts
Food wasn’t labeled or date-marked properly.
Official wording (code 3100)
Food properly labeled; proper date marking
-
-
Unsatisfactory 33 points
Routine Inspection/Field Review
2 critical3 general Show violations
-
CriticalManagement & training5 pts
No person in charge who knew the food-safety rules, or no certified manager on staff.
Official wording (code 0100)
PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
-
CriticalFood temperature15 pts
Food wasn’t reheated properly before hot holding.
Official wording (code 2000)
Proper reheating procedures for hot holding
-
GeneralFood handling5 pts
Wiping cloths weren’t stored in sanitizer, or sanitizer strength was wrong.
Official wording (code 3400)
Wiping cloths properly used, stored; sanitizer concentration
-
GeneralFacility upkeep5 pts
Plumbing problems, or missing protection against backflow.
Official wording (code 4400)
Plumbing properly sized, installed, and maintained; proper backflow devices, indirect drains, no cross-connections
-
GeneralFood handling3 pts
In-use utensils weren’t stored properly.
Official wording (code 3700)
In-use utensils properly stored
-
-
Unsatisfactory 28 points
Routine Inspection/Field Review
3 critical1 general Show violations
-
CriticalFood temperature15 pts
Food wasn’t reheated properly before hot holding.
Official wording (code 2000)
Proper reheating procedures for hot holding
-
CriticalFood temperature5 pts
No accurate thermometer to check food temperatures.
Official wording (code 2200)
Accurate thermometer provided and used to evaluate temperature of TCS foods
-
CriticalFood handling5 pts
Raw meat was stored above or next to ready-to-eat food.
Official wording (code 1400)
Raw meats below and away from ready-to-eat food; species separated
-
GeneralFood temperature3 pts
Frozen food was thawed the wrong way.
Official wording (code 3000)
Proper thawing methods used
-
-
Unsatisfactory 28 points
Routine Inspection/Field Review
3 critical2 general Show violations
-
CriticalFood handling5 pts
No consumer warning posted for raw or undercooked food.
Official wording (code 2300)
Proper consumer advisory posted for raw or undercooked foods
-
CriticalHygiene & sanitation10 pts
Hand sinks were missing, blocked, or not stocked.
Official wording (code 0600)
Adequate handwashing facilities
-
CriticalFood temperature5 pts
Hot food was held slightly too cool (130–134°F).
Official wording (code 1720)
Proper hot holding temperatures; between 130 to 134 degrees Fahrenheit (F) (54 to 56 degrees Celsius (C))
-
GeneralFacility upkeep5 pts
Dishwashing setup or sanitizer strength wasn’t right, or test strips were missing.
Official wording (code 4100)
Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
-
GeneralFood handling3 pts
In-use utensils weren’t stored properly.
Official wording (code 3700)
In-use utensils properly stored
-
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Complete 0 points
Routine Inspection/Field Review
No violations
More in Renton
Source: Public Health – Seattle & King County open data, refreshed hourly. Last inspection 6 months ago. Always confirm with the official record.