Return Inspection
Oct 19, 2026
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 19, 2026 · Original Source
General Food Services · King County, WA
Taqueria El Rinconsito
2002 S 320th St
Last inspected Oct 19, 2026 · View Map ↗ · Compare ↗
Satisfactory
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Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
- When was Taqueria El Rinconsito last inspected?
- The most recent inspection on record was on Oct 19, 2026. The result listed by Public Health – Seattle & King County was “Satisfactory” (official score 0).
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 8 inspections on record, from Dec 4, 2023 to Oct 19, 2026.
- Has Taqueria El Rinconsito ever been closed by the health department?
- No closure appears in the 8 inspection records we hold for this business. The earliest is dated Dec 4, 2023.
The Full Inspection History
8 inspectionsRoutine Inspection/Field Review
Sep 17, 2026
Unsatisfactory
Official score: 50 · Understand This Area’s Scale
4 recorded violations
minorCode 3100Food source and labeling
Official Wording
Food properly labeled; proper date marking
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemscriticalCode 2110Food temperature
Official Wording
Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
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 temperaturecriticalCode 0600Handwashing
Official Wording
Adequate handwashing facilities
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemscriticalCode 1900Food temperature
Official Wording
No room temperature storage; proper use of time as a control, procedures available
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 temperatureOfficial record from Public Health – Seattle & King County, Sep 17, 2026 · Original Source
Routine Inspection/Field Review
May 19, 2026
Unsatisfactory
Official score: 13 · Understand This Area’s Scale
2 recorded violations
minorCode 3700Equipment and utensils
Official Wording
In-use utensils properly stored
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuescriticalCode 2110Food temperature
Official Wording
Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
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 temperatureOfficial record from Public Health – Seattle & King County, May 19, 2026 · Original Source
Educational Inspection
Feb 23, 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, Feb 23, 2026 · Original Source
Routine Inspection/Field Review
Aug 27, 2025
Unsatisfactory
Official score: 15 · Understand This Area’s Scale
2 recorded violations
criticalCode 0600Handwashing
Official Wording
Adequate handwashing facilities
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemscriticalCode 2120Food temperature
Official Wording
Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
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 temperatureOfficial record from Public Health – Seattle & King County, Aug 27, 2025 · Original Source
Routine Inspection/Field Review
May 27, 2025
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, May 27, 2025 · Original Source
Routine Inspection/Field Review
May 21, 2024
Satisfactory
Official score: 3 · Understand This Area’s Scale
1 recorded violation
minorCode 3700Equipment and utensils
Official Wording
In-use utensils properly stored
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial record from Public Health – Seattle & King County, May 21, 2024 · Original Source
Routine Inspection/Field Review
Dec 4, 2023
Satisfactory
Official score: 8 · Understand This Area’s Scale
2 recorded violations
minorCode 3700Equipment and utensils
Official Wording
In-use utensils properly stored
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesminorCode 3100Food source and labeling
Official Wording
Food properly labeled; proper date marking
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial record from Public Health – Seattle & King County, Dec 4, 2023 · Original Source