Rocco's Tacos and Tequila Bar

2223 N Westshore Blvd Ste B203, Tampa, FL 33607 · Permanent Food Service · License 3912853

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Jul 13, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed by the Jul 13 follow-up · 10 other violations

How the score was calculated

Starting score100
Violations at the Jul 9 complaint inspection
2 high priority (1 fixed by the Jul 13 follow-up, 1 fixed on the spot), 4 intermediate (3 fixed on the spot), 5 basic
-20
Safety score80

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Jul92026

Complaint inspection

11 violations found · Inspector came back once

Follow-up visitJul 13, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 2 Basic
What was still cited
Intermediate1
- Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  More time given
Basic2
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  More time given
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  More time given
Official report, on the Florida DBPR website
First visitJul 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 2 High priority
- 4 Intermediate
- 5 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Inside walk in cooler.Items placed inside freezer for rapid chill. raw beef (44°F - Cold Holding); raw chicken (45°F - Cold Holding); cooked chicken wings (45°F - Cold Holding); mozzarella cheese (45°F - Cold Holding)
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Employee washed hands with gloves on. Spoke with employee she rewatched her hands.
  Fixed on the spot
Intermediate4
- Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  No high temperature messaging device.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Soda nozzles on soda fountain across from bar is soiled. Manager cleaned nozzles.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Handwashing sink in bar area used a a dump sink. Manager removed dump pan from sink.
  Fixed on the spot
  No soap provided at handwash sink.
  No soap at handwashing sink on cooks line. Chef placed soap at handwashing sink
  Fixed on the spot
Basic5
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  Ice scoop in handle stored in ice bin in bar area. Manager removed and properly stored scoop.
  Fixed on the spot
  In-use knife/knives stored in cracks between pieces of equipment.
  Knife stored between food preparation table and counter.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drinks stored on countertop throughout cooks line. Manager removed drinks from cooks line.
  Fixed on the spot
- Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
  Soiled dry cloth use to wipe down equipment. Manager removed cloth and placed in sanitizer bucket.
  Fixed on the spot
  Wiping cloth sanitizing solution stored on the floor.
  Sanitizer bucket stored on floor in bar area.
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.