RUOCCOS RESTAURANT
701 N CONGRESS AVE UNIT 14 · BOYNTON BEACH · Palm Beach County · FL 33426
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
7 full violation description(s) documented by the inspector during this visit.
High Priority 5
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. vodka sauce (60F – Cooling) at 3:50; cooling since 5:00pm on 6/10; mushroom Marsala at 3:55; cooling since 5:00pm on 6/10 (50F – Cooling) At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
01B-36-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. vodka sauce (60F – Cooling) at 3:50; cooling since 5:00pm on 6/10; mushroom Marsala at 3:55; cooling since 5:00pm on 6/10 (50F – Cooling) At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over scarpiello sauce (cooked peppers), Raw shell eggs over cooked crab at flip top coolers on cook line. Operator stored products properly. **Corrected On-Site**
08A-20-5High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw pork loin in same container as raw ground beef at walk in cooler. Operator stored products properly. **Corrected On-Site**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table: vodka sauce (106F – Hot Holding) Per operator, out of temperature for approximately 30 minutes. Operator placed back on stove to reheat to 165+F. **Corrective Action Taken**
Intermediate 2
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris. Operator removed to be cleaned and sanitized. **Corrective Action Taken**
02B-01-5Intermediate – Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared tuna dish on special card not identified as undercooked. Operator updated menu during course of inspection. **Corrected On-Site**
Inspector observations synchronized from DBPR on August 11, 2026 8:30 PM.
Violation category totals
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.