SECOND RODEO
640 E OCEAN AVE STE 6 · BOYNTON BEACH · Palm Beach County · FL 33435
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
6 full violation description(s) documented by the inspector during this visit.
High Priority 3
01D-01-5High Priority – Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For golden tile fish taradito. Per operator, raw tile ffish is marinated in lime juice and salt and served raw. Per operator, currently sold out of menu item and will discontinue sale of this menu item until proper documentation can be provided. **Warning**
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved HACCP plan and process waiver from the Division. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Observed raw fish in reduced oxygen packaging conducted onsite at tall reach in cooler. See stop sale. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese sauce (47F – Cold Holding); vodka sauce with tomato (44F – Cold Holding) Observed in cook line flip top cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator placed products in freezer to quick chill. **Corrective Action Taken** **Warning**
Intermediate 2
03G-46-3Intermediate – Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved HACCP plan and process waiver from the Division. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Observed raw fish in reduced oxygen packaging conducted onsite at tall reach in cooler. See stop sale. Observed Cooked cauliflower puree, cooked leek puree, pickled onions with hot brine in reduced oxygen packaging conducted onsite at tall reach in cooler and freezer. Per operator, products made 10/21. Per operator products are cooked, cooled with ice ice bath then vacuum sealed. Observed Pork belly cooked sous vide, cooled in ice bath and held in cooler made 10/21. Operator removed leek puree, cauliflower puree, pork belly and pickled onions from reduced oxygen packaging. **Corrective Action Taken** **Warning**
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cooler: fingerling potatoes (48F – Cooling) at 2:37; cooling since 2:00 – 47F at 3:22n; Large Cooler drawers: French fries (49F – cooling) at 2:43; cooling since 12:30 – 48F at 3:23 Observed in cook line coolers. Fingerling potatoes in tightly wrapped container. French fries in rolled paper bags. At current rate of cooling product will not reach 41F within 4 hours. Operator placed products in freezer to quick chill. **Warning**
Basic 1
22-20-5Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine on cook line. **Warning**
Inspector observations synchronized from DBPR on October 23, 2026 2:56 PM.
Violation category totals
2 observation(s)
3 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.