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HOP IN

5321 NE 4TH ST, RENTON, WA 98059 · Restaurant (Seating 0-12)

Inspection summary

HOP IN has been inspected 47 times by Public Health – Seattle & King County since January 20, 2006. The most recent inspection, on July 9, 2026, found no infractions.

28 of 47 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

The last 5 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 20 times across 16 separate inspections, most recently on June 11, 2021. For example: 2900 - Adequate equipment for temperature control

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 5 times across 5 separate inspections, most recently on February 26, 2019. For example: 4100 - Warewashing facilities properly installed,...

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 4 times across 4 separate inspections, most recently on February 26, 2019. For example: 3300 - Potential food contamination prevented during delivery, preparation, storage, display

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on August 24, 2023. For example: 2500 - Toxic substances properly identified, stored, used

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on December 13, 2011. For example: 0500 - Proper methods used to prevent bare hand...

About this data

These results come from Public Health – Seattle & King County, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

47 inspections

  1. Routine Inspection/Field Review

    0 infractions

  2. Routine Inspection/Field Review

    0 infractions

  3. Routine Inspection/Field Review

    0 infractions

  4. Routine Inspection/Field Review

    0 infractions

  5. Routine Inspection/Field Review

    0 infractions

  6. Routine Inspection/Field Review

    2 infractions

    • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
      • RED
    • 2500 - Toxic substances properly identified, stored, used
      • RED
  7. Routine Inspection/Field Review

    0 infractions

  8. Routine Inspection/Field Review

    0 infractions

  9. Routine Inspection/Field Review

    1 infraction

    • 2900 - Adequate equipment for temperature control
      • BLUE
  10. Routine Inspection/Field Review

    0 infractions

  11. Consultation/Education - Field

    0 infractions

  12. Routine Inspection/Field Review

    1 infraction

    • 4400 - Plumbing properly sized, installed,...
      • BLUE
  13. Routine Inspection/Field Review

    0 infractions

  14. Routine Inspection/Field Review

    5 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 2900 - Adequate equipment for temperature control
      • BLUE
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 2500 - Toxic substances properly identified,...
      • RED
  15. Routine Inspection/Field Review

    0 infractions

  16. Routine Inspection/Field Review

    0 infractions

  17. Consultation/Education - Field

    0 infractions

  18. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  19. Return Inspection

    0 infractions

  20. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  21. Routine Inspection/Field Review

    0 infractions

  22. Consultation/Education - Field

    0 infractions

  23. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  24. Routine Inspection/Field Review

    2 infractions

    • 4900 - Adequate ventilation; lighting; designated area...
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  25. Consultation/Education - Field

    0 infractions

  26. Routine Inspection/Field Review

    0 infractions

  27. Routine Inspection/Field Review

    2 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  28. Consultation/Education - Field

    0 infractions

  29. Return Inspection

    0 infractions

  30. Routine Inspection/Field Review

    5 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 4900 - Adequate ventilation; lighting; designated area...
      • BLUE
    • 0500 - Proper methods used to prevent bare hand...
      • RED
    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
    • 2000 - Proper reheating procedures for hot holding
      • RED
  31. Consultation/Education - Field

    0 infractions

  32. Routine Inspection/Field Review

    1 infraction

    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
  33. Routine Inspection/Field Review

    4 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 0200 - Food Worker Cards current for all food...
      • RED
  34. Consultation/Education - Field

    0 infractions

  35. Return Inspection

    0 infractions

  36. Routine Inspection/Field Review

    3 infractions

    • 0500 - Proper methods used to prevent bare hand...
      • RED
    • 1600 - Proper cooling procedure
      • RED
    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
  37. Routine Inspection/Field Review

    4 infractions

    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 3100 - Proper labeling, signage
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1720 - Proper hot holding temperatures; between 130° F...
      • RED
  38. Consultation/Education - Field

    0 infractions

  39. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  40. Routine Inspection/Field Review

    2 infractions

    • Adequate equipment for temperature control
      • BLUE
    • Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  41. Routine Inspection/Field Review

    0 infractions

  42. Consultation/Education - Field

    0 infractions

  43. Consultation/Education - Field

    0 infractions

  44. Routine Inspection/Field Review

    2 infractions

    • Wiping cloths properly used, stored
      • BLUE
    • Proper hot holding temperatures (less than 130° F )
      • RED
  45. Routine Inspection/Field Review

    3 infractions

    • Wiping cloths properly used, stored
      • BLUE
    • Proper hot holding temperatures (less than 130° F )
      • RED
    • Food Worker Cards current for all food...
      • RED
  46. Routine Inspection/Field Review

    0 infractions

  47. Routine Inspection/Field Review

    1 infraction

    • Proper cold holding temperatures (greater than 45° F)
      • RED

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