ROCCO'S TACOS
50 TERMINAL DRIVE, Fort Lauderdale FL 33315 · 954-359-1427
Last inspected Feb 12, 2026 · 8 visits since July 2023
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Live, small flying insects found Observed 2 live, small flying insects, not landing, at bar. Operator removed.
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026008770 | Dec 9, 2025 | Mar 19, 2026 | $200 |
Inspection history
8 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between steam table and flip top cooler at cook line. Operator removed.
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In left lowboy drawers, container of raw steak above container raw shrimp. No divider plate between drawers. Manager rearranged to properly separate.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot line, cooked shrimp (114F - Hot Holding). Per manager, prepared and in unit less than 1 hour. Manager voluntarily discarded.
In-use knife/knives stored in cracks between pieces of equipment. Knife between hot and cold units at make line. Manager removed knife.
Waste line missing at soda gun holster. Waste line missing at first holder at bar.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Live, small flying insects found Observed 2 live, small flying insects, not landing, at bar. Operator removed.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed ground beef (120F - Hot Holding) at cook line. Per operator, food out of temperature for approximately 30 minutes. Employee put food in oven to reheat to 165F for hot holding.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 1 recorded, 1 high priority.
Show 1 finding ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm). Operator set up triple sink to wash, rinse, and sanitize dishware
A return visit. The problems from the previous inspection had been dealt with.
Referred for a formal case, which can lead to a fine. 3 violations recorded, 3 high priority.
Show 3 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine at 0ppm at bar.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 small flying insects in bar area.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak stored above raw fish in reach in cooler. Rearranged for proper storage.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 3 live, small flying insect landing on bar, near garnish station.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Quaternary 400ppm) at bar. Operator remade and corrected to 200ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of slime in soda gun nozzle at bar.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.