Rocco's Tacos
50 Terminal Drive, Fort Lauderdale, FL 33315 · Permanent Food Service · License 1619882
What drove the grade
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
How the score was calculated
- Starting score100
- Violations at the Oct 21 routine inspection4 high priority (fixed on the spot), 2 intermediate (fixed on the spot), 1 basic-17
- Safety score83
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 21, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
TPHC-4 hours-hot holding /cold holding -sour cream, diced tomatoes, pico de gallo, cooked rice, cooked pork- flip top- diced tomatoes, sour cream, cut tomatoes,cut lettuce, pico de gallo, per employee food on time 3 hours ago, employee placed time label in all containers.
Fixed on the spot
Code 08, Food protection and cross-contamination: Displayed food not properly protected from contamination.
Ope bottle of ketchup, two saucers of salt and peppers on top of hand wash sink faucet, subject to splash, employee removed all.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee touched jeans pants, then handle a clean napkin to a customer, without washing hand first. After manager educated employee on proper hand wash procedures, employee washed hands.
Fixed on the spot
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 brought dirty dishes to dishwasher area, after grabbed clean plate with food for a customer, without washing hands first, after manager instructed employee on proper hand wash procedures, employee washed hands.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Bar area-Drainer, soiled cups and plates inside sink, employee removed.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.bar area- employee provided.
Fixed on the spot
Basic1
Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
Bar area- two ice scoops on soiled surface employee removed.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.