What is Kim Phuong Vietnamese Restaurant's health inspection score?

Kim Phuong Vietnamese Restaurant has a SafeDine safety score of 27 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Kim Phuong Vietnamese Restaurant last inspected?

Kim Phuong Vietnamese Restaurant was last inspected on September 30, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Kim Phuong Vietnamese Restaurant have?

Kim Phuong Vietnamese Restaurant has 37 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Kim Phuong Vietnamese Restaurant safe to eat at?

Kim Phuong Vietnamese Restaurant has a safety score of 27/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Kim Phuong Vietnamese Restaurant serve?

Kim Phuong Vietnamese Restaurant serves Vietnamese cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Kim Phuong Vietnamese Restaurant

Name: Kim Phuong Vietnamese Restaurant
Address: 4500 NE SUNSET BL STE F, Renton, 98059
Rating: 27

4500 NE SUNSET BL STE F, Renton

Last inspected 7mo ago

▲Improving

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0Poor

Vietnamese•Renton

Ranked #557 of 569 in RentonBetter than 69% of vietnamese restaurants

Improving

8 inspections

Last: Sep 30, 2025

medium confidence

Directions Order

Inspections

Clean Rate

4.6

Avg Violations

8 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Pest issuesHigh Priority

Evidence of pests found during inspection

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Other violationHigh Priority

Regulatory compliance issue

Food labelingHigh Priority

Food not properly labeled or dated

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-73

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-16 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+20 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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4500 NE SUNSET BL STE F, Renton, WA 98059

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Violation Timeline

Mar 2023

1 inspections

2 high priority

Mar

Jun 2023

1 inspections

2 high priority

Nov 2023

1 inspections

1 high priority

Nov

Jan 2024

1 inspections

4 high priority

Aug 2024

2 inspections

14 high priority

Aug

Feb 2025

1 inspections

6 high priority

1 intermediate

Sep 2025

1 inspections

2 high priority

5 intermediate

Sep

Inspection History

8 records on file

6 Routine Inspection/Field Review2 Consultation/Education - Field

Sep 25

Routine Inspection/Field Review InspectionLatest

2 High5 Med

7 total2 risk factors

45/100inspection score

−45 pts

High Priority (2)

−20 pts

RED2110 - Proper cold holding temperatures (greater than 45° F)Risk Factor−10
RED0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager onRisk Factor−10

Intermediate (5)

−25 pts

BLUE4000 - Food and non-food surfaces properly used and constructed; cleanable−5
BLUE3100 - Food properly labeled; proper date marking−5
BLUE3400 - Wiping cloths properly used, stored, sanitizer concentration−5
BLUE4200 - Food-contact surfaces maintained, clean, sanitized−5
BLUE3600 - Proper eating, tasting, drinking, or tobacco use−5

Base deductions−45 pts

Risk factor bonus (2× +5)−10 pts

Feb 25

Routine Inspection/Field Review Inspection

6 High1 Med

7 total6 risk factors

5/100inspection score

−38 pts

High Priority (6)

−35 pts

IV8WD5DTF3400 - Wiping cloths properly used, stored, sanitizer concentrationRisk Factor−5
IVKUVMTSN4000 - Food and non-food surfaces properly used and constructed; cleanableRisk Factor−5
IVZP1PX6S4200 - Food-contact surfaces maintained, clean, sanitizedRisk Factor−5
IV2HVLFPZ3100 - Food properly labeled; proper date markingRisk Factor−5
IVGM0WP3A4100 - Warewashing facilities properly installed, maintained, used;Risk Factor−5
IVLQZTQV42110 - Proper cold holding temperatures (greater than 45° F)Risk Factor−10

Intermediate (1)

−3 pts

IV8JTASGK3600 - Proper eating, tasting, drinking, or tobacco use−3

Base deductions−38 pts

Risk factor bonus (6× +5)−30 pts

Aug 24

Routine Inspection/Field Review Inspection

5 High

5 total5 risk factors

25/100inspection score

−25 pts

High Priority (5)

−25 pts

IVYGMZZNY4200 - Food-contact surfaces maintained, clean, sanitizedRisk Factor−5
IVDEXQ4VO3400 - Wiping cloths properly used, stored, sanitizer concentrationRisk Factor−5
IVMTG2VIO3100 - Food properly labeled; proper date markingRisk Factor−5
IVFMDXRPS0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager onRisk Factor−5
IVN7NHF8J2120 - Proper cold holding temperatures ( 42° F to 45° F)Risk Factor−5

Base deductions−25 pts

Risk factor bonus (5× +5)−25 pts

Aug 24

Consultation/Education - Field Inspection

9 High

9 total9 risk factors

0/100inspection score

−90 pts

High Priority (9)

−90 pts

IVVJ9UIQE3400 - Wiping cloths properly used, stored, sanitizer concentrationRisk Factor−5
IVKWOZ0CL3100 - Food properly labeled; proper date markingRisk Factor−5
IVZIGH6974000 - Food and non-food surfaces properly used and constructed; cleanableRisk Factor−5
IVAB04ZDK2900 - Adequate equipment for temperature controlRisk Factor−5
IVN6WSIQ04200 - Food-contact surfaces maintained, clean, sanitizedRisk Factor−5
IVX0IIO0N1710 - Proper hot holding temperatures (less than130 degrees)Risk Factor−25
IVR5SQBAL0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager onRisk Factor−5
IVFJNGTYF2110 - Proper cold holding temperatures (greater than 45° F)Risk Factor−10
IVUHFGWZY1900 - No room temperature storage; proper use of time as a controlRisk Factor−25

Base deductions−90 pts

Risk factor bonus (9× +5)−45 pts

Jan 24

Routine Inspection/Field Review Inspection

4 High

4 total4 risk factors

40/100inspection score

−40 pts

High Priority (4)

−40 pts

IVK2JBLD84000 - Food and non-food surfaces properly used and constructed; cleanableRisk Factor−5
IVSEIUQ333100 - Food properly labeled; proper date markingRisk Factor−5
IVX5ROJ400100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager onRisk Factor−5
IVFIVZTNQ1900 - No room temperature storage; proper use of time as a controlRisk Factor−25

Base deductions−40 pts

Risk factor bonus (4× +5)−20 pts

Nov 23

Consultation/Education - Field Inspection

1 High

1 total1 risk factor

85/100inspection score

−25 pts

High Priority (1)

−25 pts

IVNHP9BUQ1900 - No room temperature storage; proper use of time as a controlRisk Factor−25

Base deductions−25 pts

Risk factor bonus (1× +5)−5 pts

Jun 23

Routine Inspection/Field Review Inspection

2 High

2 total2 risk factors

70/100inspection score

−15 pts

High Priority (2)

−15 pts

IV7XCQZ710100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager onRisk Factor−5
IVDVENX3B2110 - Proper cold holding temperatures (greater than 45° F)Risk Factor−10

Base deductions−15 pts

Risk factor bonus (2× +5)−10 pts

Mar 23

Routine Inspection/Field Review Inspection

2 High

2 total2 risk factors

70/100inspection score

−10 pts

High Priority (2)

−10 pts

IVXG0RIMZ3400 - Wiping cloths properly used, stored, sanitizer concentrationRisk Factor−5
IV07TDAYM0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager onRisk Factor−5

Base deductions−10 pts

Risk factor bonus (2× +5)−10 pts

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Community Safety Reports

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Data source: Seattle/King County · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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