Rocco's Tacos & Tequilla Bar
Last inspected: Feb 27, 2026
41
Score
Across the available record, Rocco's Tacos & Tequilla Bar has nine inspections on file, the first dated 2022. On Feb 27, 2026, the health department conducted the most recent visit. The high risk label is a heads-up that the most recent visit didn't go well.
Recent inspections have turned up roughly the same number of issues each time, hovering near five violations per visit.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up two times.
Rocco's Tacos & Tequilla Bar's latest score of 41 falls below the Boca Raton average of 74. This restaurant has more on its record than most do.
9
Inspections
2
Critical latest
1
Major latest
7
Minor latest
Inspection History
Feb 27, 2026
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Required Records Available; Shellstock Tags/Labels
FL-14
Food in Good Condition, Safe, and Unadulterated
FL-13
41
Aug 4, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Lighting Adequate; Required Shields in Place
FL-36
Food Received at Proper Temperature
FL-12
78
Dec 10, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp in reach in cooler drawer end of cook line Removed **Corrected On-Site**
08A-20-5
Basic - Wiping cloth sanitizing solution stored on the floor. At indoor bar
21-38-4
82
Jul 10, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Lighting Adequate; Required Shields in Place
FL-36
Potentially Hazardous Food Held at Proper Temperature
FL-16
Adequate Handwashing Facilities Supplied and Accessible
FL-10
74
Jan 19, 2024
Routine - Food
No violations found.
100
Jan 18, 2024
Routine - Food
5 critical violations. 1 major violation. 3 minor violations.
View 9 violations
High 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.
03D-02-5
High 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.
03A-02-5
High 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.
01B-02-5
High 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**
08A-05-6
High 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**
22-49-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at ice machine
31B-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents unclean throughout kitchen
36-34-5
Basic - Employee eating while preparing food. Chef On cook line
12B-01-4
Basic - Raw fruits/vegetables not washed prior to preparation. In use avocados contain stickers in top of cooler on cook line
08B-39-4
37
Aug 14, 2023
Routine - Food
No violations found.
100
Feb 9, 2023
Routine - Food
No violations found.
100
Aug 30, 2022
Routine - Food
2 critical violations.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, chicken flautas(47-50F - Cold Holding); peppers and cheese (47-50F - Cold Holding); pepper sauce (47-50F - Cold Holding); chorizo (47-50F - Cold Holding); aioli (47-50F - Cold Holding); bbq sauce (47-50F - Cold Holding); avocado ranch (47-50F - Cold Holding); hard boiled eggs (47-50F - Cold Holding); mushrooms (47-50F - Cold Holding). Items stored in cooler overnight. Items discarded. See Stop Sale **Warning**
03A-02-5
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 walk in cooler, chicken flautas(47-50F - Cold Holding); peppers and cheese (47-50F - Cold Holding); pepper sauce (47-50F - Cold Holding); chorizo (47-50F - Cold Holding); aioli (47-50F - Cold Holding); bbq sauce (47-50F - Cold Holding); avocado ranch (47-50F - Cold Holding); hard boiled eggs (47-50F - Cold Holding); mushrooms (47-50F - Cold Holding). Items stored in cooler overnight. Items discarded. See Stop Sale **Warning**
01B-02-5
74
Frequently Asked Questions
When was Rocco's Tacos & Tequilla Bar last inspected?
The most recent health inspection at Rocco's Tacos & Tequilla Bar on file is from Feb 27, 2026. The public record contains nine inspections in total.
What is the most common violation at Rocco's Tacos & Tequilla Bar?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Rocco's Tacos & Tequilla Bar.
How does Rocco's Tacos & Tequilla Bar compare to other restaurants in Boca Raton?
Rocco's Tacos & Tequilla Bar most recently scored 41 out of 100, which is lower than the Boca Raton average of 74.
Has Rocco's Tacos & Tequilla Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Rocco's Tacos & Tequilla Bar have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Rocco's Tacos & Tequilla Bar means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Rocco's Tacos & Tequilla Bar inspected?
Based on the inspection history on file, Rocco's Tacos & Tequilla Bar is inspected around three times per year on average.
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