Viet Wah Asian Food Market
2825 NE Sunset Blvd, Renton, WA 98056
Rated “Okay” · as of Mar 27, 2025
Viet Wah Asian Food Market was last inspected on March 27, 2025 and scored 30 points. Inspectors found 4 violations, 2 of them critical, including signs of pests.
Latest inspection
March 27, 2025 · Routine Inspection/Field Review
Score: 30 points
2 critical2 general-
CriticalFood temperature15 pts
Food wasn’t reheated properly before hot holding.
Official wording (code 2000)
Proper reheating procedures for hot holding
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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
-
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
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GeneralPests5 pts
Insects, rodents, or animals were present, or entrances weren’t sealed against them.
Official wording (code 3200)
Insects, rodents, animals not present; entrance controlled
Inspection history
11 inspections on record
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Satisfactory 0 points
Return Inspection
No violations
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Unsatisfactory 35 points
Routine Inspection/Field Review
2 critical Show violations
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CriticalFood temperature10 pts
Cold food was held above 45°F.
Official wording (code 2110)
Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
-
CriticalHygiene & sanitation25 pts
Staff touched ready-to-eat food with bare hands.
Official wording (code 0500)
Proper barriers used to prevent bare hand contact with ready-to-eat foods
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Unsatisfactory 10 points
Routine Inspection/Field Review
1 critical1 general Show violations
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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
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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
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Satisfactory 0 points
Return Inspection
No violations
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Unsatisfactory 50 points
Return Inspection
2 critical Show violations
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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
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CriticalHygiene & sanitation25 pts
Hands weren’t washed when required.
Official wording (code 0400)
Hands washed as required
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Unsatisfactory 55 points
Routine Inspection/Field Review
2 critical1 general Show violations
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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
-
CriticalHygiene & sanitation25 pts
Hands weren’t washed when required.
Official wording (code 0400)
Hands washed as required
-
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
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Unsatisfactory 5 points
Return Inspection
1 critical Show violations
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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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Unsatisfactory 86 points
Routine Inspection/Field Review
5 critical3 general Show violations
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CriticalHygiene & sanitation10 pts
Hand sinks were missing, blocked, or not stocked.
Official wording (code 0600)
Adequate handwashing facilities
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CriticalFood temperature10 pts
Cold food was held above 45°F.
Official wording (code 2110)
Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
-
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 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 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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GeneralFacility upkeep5 pts
Food-contact surfaces weren’t kept clean and sanitized.
Official wording (code 4200)
Food-contact surfaces maintained, cleaned, sanitized
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GeneralFood handling3 pts
In-use utensils weren’t stored properly.
Official wording (code 3700)
In-use utensils properly stored
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GeneralFood temperature3 pts
Frozen food was thawed the wrong way.
Official wording (code 3000)
Proper thawing methods used
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Satisfactory 0 points
Return Inspection
No violations
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Unsatisfactory 40 points
Routine Inspection/Field Review
3 critical Show violations
-
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))
-
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 temperature10 pts
Cold food was held above 45°F.
Official wording (code 2110)
Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
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More in Renton
Source: Public Health – Seattle & King County open data, refreshed hourly. Last inspection 19 months ago. Always confirm with the official record.