Rocco's Tacos and Tequila Bar
5090 PGA Blvd #100, Palm Beach Gardens, FL 33418 · Permanent Food Service · License 6020835
What drove the grade
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.
How the score was calculated
- Starting score100
- Violations at the Sep 9 routine inspection3 high priority (1 fixed on the spot, 1 repeat), 1 basic-18
- Administrative complaint on Sep 9Counts in full until a follow-up finds the problems fixed-20
- Safety score62
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 visitSep 9, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: 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. At walk in cooler, chicken mix (49°F - Cooling), operator stated item held in unit from previous day, exceeding 6 hours. Product did not reach 41°F within 6 hours. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At cook line warmer drawer, cooked fish (120°F - Hot Holding). Operator stated items held approximately 1 hour. Advised operator to reheat item to 165°F. Operator placed onto stove top to reheat.
Fixed on the spotRepeat violationAdministrative complaint
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
At walk in cooler, chicken mix (49°F - Cooling), operator stated item held in unit from previous day, exceeding 6 hours. Product did not reach 41°F within 6 hours. See stop sale.
Basic1
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
At cook line low boy, standing water inside reach in cooler.
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.