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General Food Services · King County, WA

Rocco's

2312 2nd Ave

Last inspected Jun 9, 2026 · View Map ↗ · Compare ↗

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

4 inspections

Educational Inspection

Jun 9, 2026

Complete

Official score: 0 · Understand this area’s scale

0 recorded violations

No violations recorded in this inspection.

Official record from Public Health – Seattle & King County, Jun 9, 2026 · Original Source

Routine Inspection/Field Review

Mar 19, 2026

Unsatisfactory

Official score: 30 · Understand this area’s scale

2 recorded violations

criticalCode 0100Facility maintenance

Official wording

PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues
criticalCode 1800Food temperature

Official wording

Proper cooking time and temperature; proper use of noncontinuous cooking

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

Official record from Public Health – Seattle & King County, Mar 19, 2026 · Original Source

Routine Inspection/Field Review

Oct 16, 2024

Satisfactory

Official score: 0 · Understand this area’s scale

0 recorded violations

No violations recorded in this inspection.

Official record from Public Health – Seattle & King County, Oct 16, 2024 · Original Source

Routine Inspection/Field Review

Sep 28, 2023

Unsatisfactory

Official score: 25 · Understand this area’s scale

1 recorded violation

criticalCode 1600Food temperature

Official wording

Proper cooling procedure

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

Official record from Public Health – Seattle & King County, Sep 28, 2023 · Original Source

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