ROCCO'S TACOS & TEQUILLA BAR
5250 TOWN CENTER CIR · BOCA RATON · Palm Beach County · FL 33486
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
9 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. Six containers of chicken (60F – Cooling) walk in cooler. Chef states chicken cooked last night. Not prepped or portioned today. Food did not reach 41F within 6 hours.
22-49-4High Priority – Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 0). Set up Triple Sink (Quaternary 200ppm) **Corrective Action Taken**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over liquor and uncovered garnishes in walk in cooler Removed **Corrected On-Site**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Six containers of chicken (60F – Cooling) walk in cooler. Chef states chicken cooked last night. Not prepped or portioned today. Food did not reach 41F within 6 hours. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish (54F – Cold Holding); chicken wings (54F – Cold Holding); burgers (54F – Cold Holding); cooked vegetables (54F – Cold Holding); chicken (54F – Cold Holding); beef (54F – Cold Holding); shrimp (47F – Cold Holding); scallops (47F – Cold Holding); cooked pasta (50F – Cold Holding); pork belly (50F – Cold Holding); chicken wings (50F – Cold Holding) bottom reach in coolers drawers end of cook line. Not prepped or portioned today. In unit over four hours.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish (54F – Cold Holding); chicken wings (54F – Cold Holding); burgers (54F – Cold Holding); cooked vegetables (54F – Cold Holding); chicken (54F – Cold Holding); beef (54F – Cold Holding); shrimp (47F – Cold Holding); scallops (47F – Cold Holding); cooked pasta (50F – Cold Holding); pork belly (50F – Cold Holding); chicken wings (50F – Cold Holding) bottom reach in coolers drawers end of cook line. Not prepped or portioned today. In unit over four hours.
Intermediate 1
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at ice machine
Basic 3
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents unclean throughout kitchen
12B-01-4Basic – Employee eating while preparing food. Chef On cook line
08B-39-4Basic – Raw fruits/vegetables not washed prior to preparation. In use avocados contain stickers in top of cooler on cook line
Inspector observations synchronized from DBPR on October 14, 2026 12:43 PM.
Violation category totals
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 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.