El Rocio Mexican Resturant
Last inspected: Oct 30, 2025
64
Score
Inspectors have visited El Rocio Mexican Resturant three times, with records going back to 2024. The most recent visit was on Oct 30, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
Things have been moving the wrong way, with the rolling count rising from around four violations to closer to seven violations per visit.
Across the inspection history, “insects, rodents, and animals not present” is the issue that surfaces most often, recorded two times.
Compared to other Atlanta restaurants (averaging 90), there's room to close the gap. On the whole, the file is mixed but not concerning.
3
Inspections
0
Critical latest
2
Major latest
5
Minor latest
Inspection History
Oct 30, 2025
Routine
2 major violations. 5 minor violations. 4 corrected on site.
View 7 violations
12D - washing fruits and vegetables
Inspector notes: The facility has only one prep sink. The fruit/vegetable sink being used for rinsing raw animal foods. CA - I instructed the manager that the prep sink shall be for washing fruit/vegetables only. The raw meats can be washed in the 4th compartment of the 4 compartment dish sink.
511-6-1.04(4)(g)
16A - hot and cold water available; adequate pressure
(corrected on site)
Inspector notes: Observed hot water shut off at handwash sink at bar. COS - Manager had employee turn on the hot water at the hand sink.
511-6-1.06(1)(g)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed wooden shelving inside the dry storage area is not smooth and easily cleanable. CA. - Seal or paint all raw wood in the dry storage area.
511-6-1.07(1)(a)
18 - insects, rodents, and animals not present
Inspector notes: Observed outer openings at the bottom of both rear doors not protected and vermin and/or environmental cross-contamination present. CA - Owner shall repair the bottom of both doors within 7 days.
511-6-1.07(2)(m)
12B - personal cleanliness
(corrected on site)
Inspector notes: Observed cook wearing a bracelet his hands/arms while preparing food. COS: Cook removed the bracelet from his arm.
511-6-1.03(5)(g)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed in-use utensil (ice scoop and cooking utensils stored in unclean water at or above 135 degrees Fahrenheit. COS - Manager remove the in use utensils for the standing water and placed them in a clean dry container.
511-6-1.04(4)(k)
14B - utensils, equipment and linens: properly stored, dried, handled
(corrected on site)
Inspector notes: Equipment and/or utensils are not being air-dried or adequately drained after cleaning and sanitizing them before using them in contact with food. COS - Manager remove the wet food containers and place them at the 4 compartment sink.
511-6-1.05(10)(a)
64
Aug 12, 2024
Routine
1 major violation. 5 minor violations. 5 corrected on site.
View 6 violations
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed failure to maintain food contact surfaces clean to sight and touch. Observed knives stored on magnet as clean with leftover food debris. PIC placed knives to be cleaned.
511-6-1.05(7)(a)
12C - wiping cloths: properly used and stored
(corrected on site)
Inspector notes: Observed failure to maintain sanitizer towels stored in chemical sanitizer in between uses. Observed wet dish clothes stored in aprons and on shelves in between uses. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n PIC placed cloths in laundering bin
511-6-1.04(4)(m)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed failure to properly store in use utensils in between uses Observed knife stored in between equipment for quick access. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a) PIC removed knife for cleaning.
511-6-1.04(4)(k)
18 - insects, rodents, and animals not present
Inspector notes: Observed failure to protect outer openings from potential entry points for pests. Observed both back doors in kitchen allowing visible light emanating through on sides and bottom. a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. PIC shall have the area around door sealed.
511-6-1.07(2)(m)
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed failure to maintain food items protected from potential overhead contamination. Observed all food items stored on steam table, all foods stored in cooler below prep top cooler in main kitchen, and several food items in walk-in cooler stored without lids for containers. storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination PIC covered all food items
511-6-1.04(4)(c)
2-2B - proper eating, tasting, drinking, or tobacco use
(corrected on site)
Inspector notes: Observed failure to maintain employee drink safe from potentially causing contamination. Observed several employee drinks in main kitchen in single service cups with no lids stored on equipment. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. PIC discarded drinks
511-6-1.03(5)(k)
70
Feb 1, 2024
Routine
3 major violations.
View 3 violations
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Observed no soap at the handsink in the main kitchen. CA: handsink shall be supplied and accessible at all times.
511-6-1.07(3)(a)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed prep top cutting board with black spots on it. CA: all food contact surfaces shall be cleaned to sight and touch.
511-6-1.05(7)(a)
6-2 - proper date marking and disposition
Inspector notes: Observed items in WIC that have been stored for longer than 24 hours without proper date marking. CA: all food items that are being held for longer than 24 hours must have proper prep date or discard date.
511-6-1.04(6)(g)
74
Frequently Asked Questions
When was El Rocio Mexican Resturant last inspected?
The most recent health inspection at El Rocio Mexican Resturant on file is from Oct 30, 2025. The public record contains three inspections in total.
What is the most common violation at El Rocio Mexican Resturant?
Across the inspection record, “insects, rodents, and animals not present” has been cited two times, more than any other issue at El Rocio Mexican Resturant.
How does El Rocio Mexican Resturant compare to other restaurants in Atlanta?
El Rocio Mexican Resturant most recently scored 64 out of 100, which is lower than the Atlanta average of 90.
Has El Rocio Mexican Resturant's inspection record improved over time?
No. Recent inspections at El Rocio Mexican Resturant have averaged around seven violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at El Rocio Mexican Resturant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is El Rocio Mexican Resturant inspected?
Based on the inspection history on file, El Rocio Mexican Resturant is inspected around two times per year on average.
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