ROCCO’S TACOS & TEQUILLA BAR Inspection – February 27, 2026

High Priority 2

#11High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1. Cookline cooked shrimp (89-156F – Hot Holding), prepared today less than 4 hours, observed double pan operator reheated to 165F. **Corrected On-Site**

Corrected On-Site

#12High Priority12A-13-4

High Priority – Ware washing employee handled soiled equipment and utensils and then handled clean equipment and utensils, without washing hands. Reviewed hand washing with operator. **Corrective Action Taken**

Corrective Action Taken

Intermediate 1

#13Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. 1.Bar, operator provided. **Corrected On-Site**

Corrected On-Site

Basic 10

#1Basic22-20-5

Basic – Accumulation of mold-like substance in the interior of the ice machine/bin.

#2Basic13-04-4

Basic – Cookline employee with no beard guard/restraint while engaging in food preparation.

#3Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable.

#4Basic36-22-4

Basic – Floor area(s) covered with standing water. 1. Floor area by walk in coolers

#5Basic36-01-4

Basic – Floor not cleaned when the least amount of food is exposed. 1. Cookline 2. Prep area.

#6Basic14-69-4

Basic – Ice buildup in dessert reach-in freezer

#7Basic10-20-4

Basic – In-use tongs stored on equipment door handle between uses. Several tongs at cookline oven handle, operator removed. **Corrected On-Site**

Corrected On-Site

#8Basic14-36-5

Basic – Interior of refrigerator or freezer in disrepair/has exposed insulation. 1. Walk in cooler 2. Walk in freezer

#9Basic16-46-4

Basic – Old labels stuck to food containers after cleaning at dish washing station.

#10Basic29-49-6

Basic – Standing water in bottom of reach-in-cooler. 1. Bar area

Florida Food Watch