Rocco's Tacos
110 E. Atlantic Ave, Delray Beach, FL 33444 · Permanent Food Service · License 6021274
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F...Hot holding steak 103°F, shrimp 122°F in steam table , food being held less than 4 hours .
How the score was calculated
- Starting score100
- Violations at the Nov 5 routine inspection3 high priority (fixed on the spot), 2 basic-11
- Safety score89
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 visitNov 5, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F...Hot holding steak 103°F, shrimp 122°F in steam table , food being held less than 4 hours .
Chef time marked
Fixed on the spot
Code 07, Unwrapped or hazardous food re-served: Open food re-served to customers...house made Rocco's hot sauce made with cooked ancho peppers .
Chef stated that food reserved when get back from customer table . Recommend chef don't reserve food without lab report .
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Scoop with sour cream 49Fat expo line , mixed salad bowl cut lettuce 53°F and rice scoop moist with food cook line .
Chef replace cleaned utensils.
Fixed on the spot
Basic2
Code 03, Food out of temperature: Cooked, whole-muscle, intact beef steak not reaching 145°F on the top and bottom surface...beef steak cooked for hot holding 124°F -164°F .
Employee recooked steak 157°F-165°F .
Fixed on the spot
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food...avocado with stickers stored with cut lettuce, cut tomatoes in flip top reach in cooler .
Employee removed to wash
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.