KING BUFFET

20 SW 7TH ST STE A, RENTON, WA 98057 · Restaurant (Seating > 250)

52 inspections

1. Routine Inspection/Field Review27 oct. 2025

   0 infraction

2. Routine Inspection/Field Review25 févr. 2025

   0 infraction

3. Routine Inspection/Field Review25 sept. 2024

   0 infraction

4. Routine Inspection/Field Review4 mars 2024

   0 infraction

5. Routine Inspection/Field Review2 oct. 2023

   1 infraction

   • 3400 - Wiping cloths properly used, stored, sanitizer concentration
     • BLUE
6. Routine Inspection/Field Review6 mars 2023

   0 infraction

7. Routine Inspection/Field Review4 avr. 2022

   0 infraction

8. Routine Inspection/Field Review12 oct. 2021

   0 infraction

9. Routine Inspection/Field Review28 août 2019

   3 infractions

   • 3400 - Wiping cloths properly used, stored, proper sanitizer
     • BLUE
   • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
     • BLUE
   • 4200 - Food-contact surfaces maintained, clean, sanitized
     • BLUE
10. Consultation/Education - Field23 janv. 2019

    0 infraction

11. Consultation/Education - Field10 sept. 2018

    0 infraction

12. Routine Inspection/Field Review9 mai 2018

    2 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
13. Routine Inspection/Field Review14 févr. 2018

    3 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 2300 - Proper Consumer Advisory posted for raw ...
      • RED
14. Routine Inspection/Field Review5 déc. 2017

    3 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
15. Consultation/Education - Field22 sept. 2017

    0 infraction

16. Routine Inspection/Field Review15 juin 2017

    2 infractions

    • 0600 - Adequate handwashing facilities
      • RED
    • 1200 - Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish
      • RED
17. Return Inspection23 mai 2016

    0 infraction

18. Return Inspection10 mai 2016

    3 infractions

    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
19. Routine Inspection/Field Review21 avr. 2016

    11 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 3000 - Proper thawing methods used
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 2900 - Adequate equipment for temperature control
      • BLUE
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
20. Consultation/Education - Field28 avr. 2015

    0 infraction

21. Return Inspection19 mars 2015

    0 infraction

22. Routine Inspection/Field Review2 mars 2015

    11 infractions

    • 3000 - Proper thawing methods used
      • BLUE
    • 4400 - Plumbing properly sized, installed,...
      • BLUE
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
    • 2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
    • 1600 - Proper cooling procedure
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 0100 - PIC certified by accredited program or compliance with code, or correct answers
      • RED
    • 0400 - Hands washed as required
      • RED
23. Routine Inspection/Field Review20 mai 2014

    4 infractions

    • 3100 - Proper labeling, signage
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 1600 - Proper cooling procedure
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
24. Consultation/Education - Field7 janv. 2014

    0 infraction

25. Return Inspection7 janv. 2014

    1 infraction

    • 1900 - No room temperature storage; proper use of time...
      • RED
26. Return Inspection13 déc. 2013

    0 infraction

27. Routine Inspection/Field Review12 déc. 2013

    14 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 3000 - Proper thawing methods used
      • BLUE
    • 4400 - Plumbing properly sized, installed,...
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
      • RED
    • 0900 - Proper washing of fruits and vegetables
      • RED
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
    • 0400 - Hands washed as required
      • RED
    • 1200 - Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish
      • RED
    • 1600 - Proper cooling procedure
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 2500 - Toxic substances properly identified,...
      • RED
28. Routine Inspection/Field Review13 févr. 2013

    3 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 4800 - Physical facilities properly installed,...
      • BLUE
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
29. Return Inspection16 janv. 2013

    0 infraction

30. Return Inspection7 janv. 2013

    0 infraction

31. Return Inspection18 déc. 2012

    0 infraction

32. Return Inspection17 déc. 2012

    0 infraction

33. Routine Inspection/Field Review14 déc. 2012

    17 infractions

    • 4800 - Physical facilities properly installed,...
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 3000 - Proper thawing methods used
      • BLUE
    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 3800 - Utensils, equipment, linens properly stored,...
      • BLUE
    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
    • 0200 - Food Worker Cards current for all food...
      • RED
    • 0400 - Hands washed as required
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 2500 - Toxic substances properly identified,...
      • RED
    • 1400 - Raw meats below and away from RTE food
      • RED
    • 1600 - Proper cooling procedure
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
34. Consultation/Education - Field30 mars 2012

    0 infraction

35. Routine Inspection/Field Review5 mars 2012

    1 infraction

    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
36. Consultation/Education - Field22 févr. 2011

    0 infraction

37. Routine Inspection/Field Review11 janv. 2011

    2 infractions

    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
38. Consultation/Education - Field29 juin 2010

    0 infraction

39. Routine Inspection/Field Review25 janv. 2010

    3 infractions

    • 0600 - Adequate handwashing facilities
      • RED
    • 1720 - Proper hot holding temperatures; between 130° F...
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
40. Routine Inspection/Field Review5 juin 2009

    0 infraction

41. Routine Inspection/Field Review26 janv. 2009

    2 infractions

    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
42. Routine Inspection/Field Review29 juill. 2008

    5 infractions

    • Proper thawing methods used
      • BLUE
    • Toilet facilities properly constructed, supplil...
      • BLUE
    • Proper cold holding temperatures (greater than 45° F)
      • RED
    • Raw meats below and away from RTE food
      • RED
    • Proper hot holding temperatures (less than 130° F )
      • RED
43. Consultation/Education - Field13 juin 2008

    0 infraction

44. Routine Inspection/Field Review6 mars 2008

    3 infractions

    • In-use utensils properly stored
      • BLUE
    • Wiping cloths properly used, stored
      • BLUE
    • Physical facilities properly installed,...
      • BLUE
45. Routine Inspection/Field Review14 août 2007

    2 infractions

    • Non-food contact surfaces maintained and clean
      • BLUE
    • Physical facilities properly installed,...
      • BLUE
46. Return Inspection23 juill. 2007

    0 infraction

47. Routine Inspection/Field Review23 juill. 2007

    5 infractions

    • Non-food contact surfaces maintained and clean
      • BLUE
    • Physical facilities properly installed,...
      • BLUE
    • Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • Adequate handwashing facilities
      • RED
    • Proper cooling procedure
      • RED
48. Routine Inspection/Field Review29 juin 2007

    7 infractions

    • Adequate handwashing facilities
      • RED
    • No room temperature storage; proper use of time...
      • RED
    • Proper Consumer Advisory posted for raw ...
      • RED
    • Proper methods used to prevent bare hand...
      • RED
    • Food Worker Cards current for all food...
      • RED
    • Raw meats below and away from RTE food
      • RED
    • Hands washed as required
      • RED
49. Consultation/Education - Field20 févr. 2007

    0 infraction

50. Routine Inspection/Field Review20 déc. 2006

    6 infractions

    • In-use utensils properly stored
      • BLUE
    • Toilet facilities properly constructed, supplil...
      • BLUE
    • Adequate ventilation; lighting; designated area...
      • BLUE
    • Non-food contact surfaces maintained and clean
      • BLUE
    • Toxic substances properly identified,...
      • RED
    • Proper cold holding temperatures (greater than 45° F)
      • RED
51. Routine Inspection/Field Review26 juin 2006

    5 infractions

    • Physical facilities properly installed,...
      • BLUE
    • Adequate ventilation; lighting; designated area...
      • BLUE
    • Garbage, refuse properly disposed; facilities...
      • BLUE
    • Non-food contact surfaces maintained and clean
      • BLUE
    • PIC certified by accredited program...
      • RED
52. Consultation/Education - Field6 avr. 2006

    0 infraction