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SPOT PUB & PIZZA

4224 E VALLEY RD, Renton, WA 98057 · Restaurant (Seating 151-250)

Inspection summary

SPOT PUB & PIZZA has been inspected 37 times by Public Health – Seattle & King County since March 23, 2006. The most recent inspection, on June 3, 2026, found no infractions.

23 of 37 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

The last 8 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 9 times across 8 separate inspections, most recently on December 26, 2017. For example: 2120 - Proper cold holding temperatures ( 42° F to 45° F)

  • 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 8 times across 8 separate inspections, most recently on April 19, 2021. For example: 1500 - Proper preparation of raw shell eggs

  • 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 8 times across 5 separate inspections, most recently on April 18, 2019. For example: 4100 - Warewashing facilities properly installed,...

  • 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 8 times across 7 separate inspections, most recently on October 6, 2016. For example: 3600 - Proper eating, tasting, drinking, or tobacco use

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 6 times across 6 separate inspections, most recently on April 18, 2019. For example: 4400 - Plumbing properly sized, installed,...

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.

37 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

    0 infractions

  7. Routine Inspection/Field Review

    0 infractions

  8. Routine Inspection/Field Review

    0 infractions

  9. Routine Inspection/Field Review

    1 infraction

    • 1500 - Proper preparation of raw shell eggs
      • RED
  10. Consultation/Education - Field

    0 infractions

  11. Routine Inspection/Field Review

    4 infractions

    • 4400 - Plumbing properly sized, installed,...
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
  12. Routine Inspection/Field Review

    0 infractions

  13. Routine Inspection/Field Review

    0 infractions

  14. Routine Inspection/Field Review

    1 infraction

    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  15. Consultation/Education - Field

    0 infractions

  16. Routine Inspection/Field Review

    8 infractions

    • 3600 - Proper eating, tasting, drinking, or tobacco use
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 3700 - In-use utensils properly stored
      • BLUE
    • 4900 - Adequate ventilation; lighting; designated area...
      • BLUE
    • 3900 - Single use and single service articles properly...
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 2300 - Proper Consumer Advisory posted for raw ...
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  17. Return Inspection

    0 infractions

  18. Routine Inspection/Field Review

    7 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
    • 2300 - Proper Consumer Advisory posted for raw ...
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
  19. Routine Inspection/Field Review

    2 infractions

    • 0600 - Adequate handwashing facilities
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  20. Consultation/Education - Field

    0 infractions

  21. Consultation/Education - Field

    0 infractions

  22. Routine Inspection/Field Review

    3 infractions

    • 0600 - Adequate handwashing facilities
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 2300 - Proper Consumer Advisory posted for raw ...
      • RED
  23. Consultation/Education - Field

    0 infractions

  24. Routine Inspection/Field Review

    0 infractions

  25. Consultation/Education - Field

    0 infractions

  26. Routine Inspection/Field Review

    0 infractions

  27. Routine Inspection/Field Review

    3 infractions

    • 2300 - Proper Consumer Advisory posted for raw ...
      • RED
    • 1600 - Proper cooling procedure
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  28. Routine Inspection/Field Review

    1 infraction

    • 0400 - Hands washed as required
      • RED
  29. Routine Inspection/Field Review

    0 infractions

  30. Consultation/Education - Field

    0 infractions

  31. Routine Inspection/Field Review

    5 infractions

    • Wiping cloths properly used, stored
      • BLUE
    • In-use utensils properly stored
      • BLUE
    • Physical facilities properly installed,...
      • BLUE
    • Potential food contamination prevented during ...
      • BLUE
    • Proper cold holding temperatures (greater than 45° F)
      • RED
  32. Routine Inspection/Field Review

    2 infractions

    • Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • Potential food contamination prevented during ...
      • BLUE
  33. Routine Inspection/Field Review

    3 infractions

    • Potential food contamination prevented during ...
      • BLUE
    • Physical facilities properly installed,...
      • BLUE
    • Adequate equipment for temperature control
      • BLUE
  34. Consultation/Education - Field

    0 infractions

  35. Routine Inspection/Field Review

    3 infractions

    • Physical facilities properly installed,...
      • BLUE
    • Adequate handwashing facilities
      • RED
    • Food Worker Cards current for all food...
      • RED
  36. Routine Inspection/Field Review

    5 infractions

    • Physical facilities properly installed,...
      • BLUE
    • Non-food contact surfaces maintained and clean
      • BLUE
    • Food Worker Cards current for all food...
      • RED
    • Proper cold holding temperatures ( 42° F to 45° F)
      • RED
    • Proper methods used to prevent bare hand...
      • RED
  37. Consultation/Education - Field

    0 infractions

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