Ruoccos Restaurant

701 N Congress Ave Unit 14, Boynton Beach, FL 33426 · Permanent Food Service · License 6023172

Official report

out of 100

Grade B

Safety score 81 of 100

Latest visit: Oct 19, 2026 (3 weeks ago)

What drove the grade

Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.High priority, repeat · no follow-up needed · 6 other violations

How the score was calculated

Starting score100
Violations at the Oct 19 routine inspection
4 high priority (no follow-up needed, 1 repeat), 2 intermediate (fixed on the spot), 1 basic
-19
Safety score81

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

Inspection history

1 inspection · 1 visit

Oct192026

Routine inspection

7 violations found

First visitOct 19, 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:
- 4 High priority
- 2 Intermediate
- 1 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: 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°F. walk in cooler: beef Demi glacé (52°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for an undetermined amount of time. See stop sale.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
  See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Walk in cooler: francaise sauce (47°F - Cooling) at 4:10; cooling since 7:30pm on 10/18; marinara (48°F - Cooling) at 4:12; cooling since 6:30pm on 10/18 Observed in deep covered containers at walk in cooler. Products did not reach 41°F within 6 hours. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  walk in cooler: beef Demi glacé (52°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for an undetermined amount of time. See stop sale.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Walk in cooler: francaise sauce (47°F - Cooling) at 4:10; cooling since 7:30pm on 10/18; marinara (48°F - Cooling) at 4:12; cooling since 6:30pm on 10/18 Observed in deep covered containers at walk in cooler. Products did not reach 41°F within 6 hours. See stop sale.
  Repeat violation
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Beef Demi glacé made 10/17 no date mark at walk in cooler.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Unknown cleaning chemical spray bottle not labeled by dish machine. Operator labeled spray bottle.
  Fixed on the spot
Basic1
- Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
  At cook line.
  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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.