Rainier Valero was last inspected on October 13, 2026 and scored 30 points. Inspectors found 2 violations, 1 of them critical.
Latest inspection
October 13, 2026 · Routine Inspection/Field Review
Score: 30 points
1 critical1 general-
CriticalFood temperature25 pts
Hot food was held below 130°F.
Official wording (code 1710)
Proper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 degrees Celsius (C))
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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
Inspection history
10 inspections on record
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Unsatisfactory 10 points
Routine Inspection/Field Review
1 critical1 general Show violations
-
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))
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GeneralFood handling5 pts
Food wasn’t protected from contamination during delivery, prep, storage, or display.
Official wording (code 3300)
Potential food contamination prevented during delivery, preparation, storage, display
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Unsatisfactory 10 points
Routine Inspection/Field Review
2 critical Show violations
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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))
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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
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Satisfactory 0 points
Routine Inspection/Field Review
No violations
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Unsatisfactory 33 points
Routine Inspection/Field Review
2 critical1 general Show violations
-
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))
-
CriticalFood temperature25 pts
Hot food was held below 130°F.
Official wording (code 1710)
Proper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 degrees Celsius (C))
-
GeneralFood temperature3 pts
Frozen food was thawed the wrong way.
Official wording (code 3000)
Proper thawing methods used
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Unsatisfactory 5 points
Routine Inspection/Field Review
1 critical Show violations
-
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))
-
-
Satisfactory 0 points
Routine Inspection/Field Review
No violations
-
Satisfactory 0 points
Routine Inspection/Field Review
No violations
-
Satisfactory 5 points
Routine Inspection/Field Review
1 general Show violations
-
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
-
-
Unsatisfactory 10 points
Routine Inspection/Field Review
1 critical1 general Show violations
-
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
Wiping cloths weren’t stored in sanitizer, or sanitizer strength was wrong.
Official wording (code 3400)
Wiping cloths properly used, stored; sanitizer concentration
-
More in Seattle
Source: Public Health – Seattle & King County open data, refreshed hourly. Last inspection 3 weeks ago. Always confirm with the official record.