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PCC COMMUNITY MARKET

7504 AURORA AVE N, SEATTLE, WA 98103 · Restaurant (Seating 13-50)

Inspection summary

PCC COMMUNITY MARKET has been inspected 45 times by Public Health – Seattle & King County since February 28, 2006. The most recent inspection, on January 20, 2026, found no infractions.

24 of 45 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, Cleaning and sanitizing and Protecting food from contamination.

The last 5 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 17 times across 14 separate inspections, most recently on March 11, 2020. For example: 2120 - Proper cold holding temperatures ( 42° F to 45° F)

  • 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 12 times across 10 separate inspections, most recently on May 17, 2023. For example: 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used

  • 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 once on January 15, 2016. For example: 1400 - Raw meats below and away from ready to eat food; species separated

  • 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 once on January 7, 2014. For example: 0600 - Adequate handwashing facilities

  • 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 once on January 6, 2015. For example: 4900 - Adequate ventilation; lighting; designated area...

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.

45 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

    1 infraction

    • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
      • BLUE
  7. Routine Inspection/Field Review

    0 infractions

  8. Routine Inspection/Field Review

    0 infractions

  9. Routine Inspection/Field Review

    5 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
    • 1600 - Proper cooling procedure
      • RED
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
  10. Routine Inspection/Field Review

    2 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 0900 - Proper washing of fruits and vegetables
      • RED
  11. Routine Inspection/Field Review

    2 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
  12. Consultation/Education - Field

    0 infractions

  13. Routine Inspection/Field Review

    0 infractions

  14. Consultation/Education - Field

    0 infractions

  15. Routine Inspection/Field Review

    2 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
  16. Routine Inspection/Field Review

    1 infraction

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
  17. Consultation/Education - Field

    0 infractions

  18. Routine Inspection/Field Review

    1 infraction

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
  19. Routine Inspection/Field Review

    2 infractions

    • 4900 - Adequate ventilation; lighting; designated area...
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  20. Consultation/Education - Field

    0 infractions

  21. Routine Inspection/Field Review

    2 infractions

    • 1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized. no ..
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  22. Routine Inspection/Field Review

    1 infraction

    • 0600 - Adequate handwashing facilities
      • RED
  23. Routine Inspection/Field Review

    0 infractions

  24. Routine Inspection/Field Review

    1 infraction

    • 1720 - Proper hot holding temperatures; between 130° F...
      • RED
  25. Consultation/Education - Field

    0 infractions

  26. Routine Inspection/Field Review

    3 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 2800 - Food received at proper temperature
      • BLUE
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  27. Routine Inspection/Field Review

    2 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  28. Consultation/Education - Field

    0 infractions

  29. Routine Inspection/Field Review

    0 infractions

  30. Routine Inspection/Field Review

    0 infractions

  31. Routine Inspection/Field Review

    0 infractions

  32. Consultation/Education - Field

    0 infractions

  33. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  34. Consultation/Education - Field

    0 infractions

  35. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  36. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  37. Consultation/Education - Field

    0 infractions

  38. Routine Inspection/Field Review

    2 infractions

    • Non-food contact surfaces maintained and clean
      • BLUE
    • Proper cold holding temperatures (greater than 45° F)
      • RED
  39. Routine Inspection/Field Review

    1 infraction

    • Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  40. Routine Inspection/Field Review

    1 infraction

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

    0 infractions

  42. Routine Inspection/Field Review

    1 infraction

    • Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  43. Routine Inspection/Field Review

    0 infractions

  44. Consultation/Education - Field

    0 infractions

  45. Routine Inspection/Field Review

    1 infraction

    • Proper cold holding temperatures (greater than 45° F)
      • RED

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