Deerfield News. com-Deerfield Beach,Fl-A recent inspection by the State of Florida DBPR temporarily shut down Rocco’s Tacos, a well-known Boca Raton restaurant. Rocco’s Taco has had a history of less-than-stellar inspections. Below is the complete DBPR inspection report.
ROCCO’S HAD A TOTAL OF 18 VIOLATIONS, OF WHICH 12 WERE HIGH PRIORITY, WHICH LED TO THE CLOSING OF THE RESTAURANT.
Name: ROCCO’S TACOS & TEQUILLA BAR License Number: SEA6012076
Rank: Seating License Expiration Date: 12/01/2026
Primary Status: Current Secondary Status: Active
Location Address: 5250
TOWN CENTER CIR
BOCA RATON, FL 33486
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 08/24/2026 Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
More information about inspections. 12 6 0
A summary of the violations found during the inspection are listed below. The department cites violations of Florida’s sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration’s Food Code. In general, critical violations are those that, if not corrected, are more likely to contribute directly to food contamination, illness or environmental damage. Although we use the industry-standard term “critical”, varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while an establishment may have multiple violations, the inspectors’ training and judgment formulate the overall result of the inspection to ensure the public health and safety. While most establishments correct all violations in a timely manner (often during the inspection), the division’s procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation Observation
High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from dining room then handled clean utensils, clean dishes and prepared/plates food for customers without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site** **Warning**
High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched visibly soiled wiping cloth then continued handling clean utensils and preparing food for customers without washing hands. Operator discussed with employee who then washed hands. **Warning**
High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched tortilla chips with barehand while placing into basket to be taken immediately to customers. See stop sale. Operator discussed with employee who then washed hands, donned gloves, used scoop with handle. **Corrected On-Site** **Warning**
High Priority – Live, small flying insects found. Approximately 2 live, small flying insects in kitchen inside seasoning storage container. See stop sale. Approximately 6 live, small flying insects in kitchen flying around prep table, landing on clean equipment clean utensils and containers of food products. Approximately 6 live, small flying insects in kitchen flying around back cook line cooking equipment. Approximately 2 live, small flying insects flying around dish area/expo line. Advised Operator to eliminate live, small flying insects, clean/sanitize areas. **Warning**
High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in cooler; raw comminuted beef stored over raw whole muscle steak. Operator moved raw comminuted beef below raw whole muscle steak. **Corrected On-Site** **Warning**
High Priority – Roach activity present as evidenced by live roaches found. 1 live roach in kitchen on prep table crawling on food processor. Advised Operator to eliminate live roach, clean/sanitize area/equipment. **Warning**
High Priority – Rodent activity present as evidenced by rodent droppings found. Approximately 3 rodent droppings in kitchen on ledge of ice machine. 1 rodent dropping in kitchen on floor under prep sink. 1 rodent dropping in kitchen on floor in front of hand washing sink next to ice machine. Advised Operator to remove droppings, clean/sanitize areas. **Warning**
High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Live, small flying insects found. Approximately 2 live, small flying insects in kitchen inside seasoning storage container. See stop sale. Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched tortilla chips with barehand while placing into basket to be taken immediately to customers. See stop sale. **Warning**
High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At bar; milk (44F – Cold Holding); heavy cream (45F – Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See stop sale. **Warning**
High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At bar; milk (44F – Cold Holding); heavy cream (45F – Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See stop sale. At cook line make top; cut tomatoes (48F – Cold Holding); sour cream (49F – Cold Holding); guac with cut tomatoes (50F – Cold Holding); shredded cheese (50F – Cold Holding); boiled eggs (48F – Cold Holding); cooked pasta (46F – Cold Holding); cut butter (61F – Cold Holding). Operator stated items not prepared or portioned today, held in unit less than 4 hours, moved to blast chiller. **Corrective Action Taken** **Warning**
High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; cooked beans (130F – Hot Holding); cooked mushrooms (112F – Hot Holding); cooked beef (108F – Hot Holding). Operator stated items cooked/reheated prior to being held for two hours, moved to be reheated to 165F and held at 135F or above. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
High Priority – Toxic substance/chemical improperly stored. Cleaning chemical stored in liquor rail with liquor bottles. Operator removed. **Corrected On-Site** **Warning**
Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At bar; cut melon (61F – Ambient Cooling 2:00/65F 3:00). Operator stated melon cut 2 hours prior, held on bar top, at this rate will not reach 41F within 4 hours, moved to reach in cooler to facilitate faster cooling. **Corrective Action Taken** **Warning**
Intermediate – Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager on duty stated working as manager for approximately 90 days and not certified. Advised Operator of requirements. **Warning**
Intermediate – Hand wash sink not accessible for employee use at all times. Hand washing sink next to ice machine blocked by floor fan and ice buckets. Operator over items making sink accessible. **Corrected On-Site** **Warning**
Intermediate – Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Menu offers ceviche served with raw snapper, not stated on menu. Menu states; "*Ceviche..tomatillo aquachile, cucumber, red onion, pomegranate seeds" only. Advised Operator to include raw snapper as ingredient in ceviche on menu. **Warning**
Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 8 employees present and engaged in food preparation/handling, no certified food service manager on duty. Advised Operator of requirements. **Warning**
Intermediate – No soap provided at hand wash sink next to ice machine. Operator provided soap. **Corrected On-Site** **Warning**
