Okay

Anchovies & Salt

1087 Lake Washington Blvd N, Renton, WA 98056

Renton

Rated “Okay” · as of May 28, 2026

Anchovies & Salt was last inspected on May 28, 2026 and scored 25 points. Inspectors found 3 violations, 3 of them critical.

Latest inspection

May 28, 2026 · Routine Inspection/Field Review

Unsatisfactory

Score: 25 points

3 critical
  • 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))

  • 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 handling10 pts

    Unsafe or returned food wasn’t thrown out, or prepared food wasn’t date-marked.

    Official wording (code 1100)

    Proper disposition of returned, unsafe, or contaminated food; proper date marking procedures for food at high risk for Listeria

Jan 17, 2024: 404024/01Jan 31, 2024: 303024/01Nov 22, 2024: 151524/11Apr 24, 2025: 101025/04Oct 9, 2025: 434325/10May 28, 2026: 252526/05
Inspection scores over time. Lower is better (fewer violation points).

Inspection history

6 inspections on record

  1. Unsatisfactory 43 points

    Routine Inspection/Field Review

    4 critical3 general Show violations
    • 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

      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))

    • CriticalFood handling10 pts

      Unsafe or returned food wasn’t thrown out, or prepared food wasn’t date-marked.

      Official wording (code 1100)

      Proper disposition of returned, unsafe, or contaminated food; proper date marking procedures for food at high risk for Listeria

    • 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

    • GeneralFacility upkeep5 pts

      Food-contact surfaces weren’t kept clean and sanitized.

      Official wording (code 4200)

      Food-contact surfaces maintained, cleaned, sanitized

    • GeneralFood temperature5 pts

      Not enough equipment to keep food at safe temperatures.

      Official wording (code 2900)

      Adequate equipment for temperature control

    • GeneralHygiene & sanitation3 pts

      Staff were eating, drinking, or smoking where food is prepared.

      Official wording (code 3600)

      Proper eating, tasting, drinking, or tobacco use

  2. Unsatisfactory 10 points

    Routine Inspection/Field Review

    1 critical Show violations
    • CriticalFood handling10 pts

      Fruits and vegetables weren’t washed properly.

      Official wording (code 0900)

      Proper washing of fruits and vegetables

  3. Unsatisfactory 15 points

    Routine Inspection/Field Review

    2 critical Show violations
    • CriticalFood source10 pts

      Food was spoiled, contaminated, or unsafe.

      Official wording (code 1000)

      Food in good condition, safe and unadulterated; approved additives

    • CriticalFood source5 pts

      Shellfish tags, wild mushroom IDs, or fish parasite-destruction steps were missing.

      Official wording (code 1200)

      Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish

  4. Complete 30 points

    Return Inspection

    2 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))

    • 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))

  5. Unsatisfactory 40 points

    Routine Inspection/Field Review

    2 critical Show violations
    • CriticalFood temperature25 pts

      Cooked food wasn’t cooled properly.

      Official wording (code 1600)

      Proper cooling procedure

    • CriticalFood temperature15 pts

      Food wasn’t reheated properly before hot holding.

      Official wording (code 2000)

      Proper reheating procedures for hot holding

More in Renton

Source: Public Health – Seattle & King County open data, refreshed hourly. Last inspection 5 months ago. Always confirm with the official record.