Second Rodeo
640 E Ocean Ave Ste 6, Boynton Beach, FL 33435 · Permanent Food Service · License 6022277
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Oct 22 routine inspection3 high priority (1 fixed on the spot), 2 intermediate (1 fixed on the spot), 1 basic-21
- Safety score79
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 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved HACCP plan and process waiver from the Division. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Observed raw fish in reduced oxygen packaging conducted onsite at tall reach in cooler. See stop sale.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
Fish must be fully cooked or discarded. For golden tile fish taradito. Per operator, raw tile ffish is marinated in lime juice and salt and served raw. Per operator, currently sold out of menu item and will discontinue sale of this menu item until proper documentation can be provided.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
cheese sauce (47°F - Cold Holding); vodka sauce with tomato (44°F - Cold Holding) Observed in cook line flip top cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator placed products in freezer to quick chill.
Fixed on the spot
Intermediate2
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Flip top cooler: fingerling potatoes (48°F - Cooling) at 2:37; cooling since 2:00 - 47°F at 3:22n; Large Cooler drawers: French fries (49°F - cooling) at 2:43; cooling since 12:30 - 48°F at 3:23 Observed in cook line coolers. Fingerling potatoes in tightly wrapped container. French fries in rolled paper bags. At current rate of cooling product will not reach 41°F within 4 hours. Operator placed products in freezer to quick chill.
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved HACCP plan and process waiver from the Division.
More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Observed raw fish in reduced oxygen packaging conducted onsite at tall reach in cooler. See stop sale. Observed Cooked cauliflower puree, cooked leek puree, pickled onions with hot brine in reduced oxygen packaging conducted onsite at tall reach in cooler and freezer. Per operator, products made 10/21. Per operator products are cooked, cooled with ice ice bath then vacuum sealed. Observed Pork belly cooked sous vide, cooled in ice bath and held in cooler made 10/21. Operator removed leek puree, cauliflower puree, pork belly and pickled onions from reduced oxygen packaging.
Fixed on the spot
Basic1
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice machine on cook line.
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.
- Stop sale
- An order that the food can’t be sold or served.