ROCCO'S TACOS
110 E. ATLANTIC AVE, Delray Beach FL 33444 · 561-659-1940
Last inspected Apr 10, 2026 · 11 visits since December 2023
FEB 25
APR 25
OCT 25
MAR 26
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found... 4 small live flying insects flying around in bar.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025088062 | Oct 13, 2025 | Jan 13, 2026 | $200 |
| 2--2023018135 | Mar 24, 2023 | Apr 19, 2023 | $800 |
| 2--2023008471 | Jan 24, 2023 | Mar 15, 2023 | $200 |
Inspection history
11 visits, newest first
Apr 10, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Live, small flying insects found... 4 small live flying insects flying around in bar.
Apr 8, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 7 recorded, 5 high priority.
5 High priority0 Intermediate2 Basic
Show 7 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized... employee sanitized utensils after discussion.
Live, small flying insects found... 4 small live flying insects flying around in bar.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation...home made hot sauce was cooked 3/30 at walk in cooler. See stop sale issue. Chef discarded food.
Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation...home made hot sauce was cooked 3/30 at walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding steak 121F being held less than 4 hours. After stirring food got temperature 151F.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin...heavy soiled build up in ice machine.
Clean utensils or equipment stored in dirty drawer or rack...in use ice scoop stored top of soda line. Employee removed scoop.
Mar 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands...servers brought dirty dishes from customers table and then handle drinks to serve. Employee washed hands after discussion.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...sour cream 48F, pico de gallo 46F, feta cheese 48F in ice bath at expo line, food not prepped or portioned today food being held less than 4 hours, employee properly stored food in ice.
Toxic substance/chemical improperly stored...citrus all purpose cleaner spray bottle with cleaned water bottles at bar. Employee washed hands removed spray bottle.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....ground beef, birde sauce, pork belly was cooked 3/4 days ago in walk in cooler. Employee date marked.
Stored food not covered....ground beef, birde sauce, green salsa, in walk in cooler. Employee covered.
Unwashed fruits/vegetables stored with ready-to-eat food...avocado with stickers in cut cabbage in reach in cooler, chef removed avocado.
Oct 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 13, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 6 high priority.
6 High priority1 Intermediate1 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.... cooked ground beef 47F, chicken flauta 47F in walk in cooler, food was not cooled properly due to walk in cooler unable to maintain temperature according to food code. Food was cooked yesterday. Stop sale issue.
Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours.... In-use utensil Scoop for sour cream used with moist food stored at expo line.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands...server picked cleaned cup to prepare beverage. Server washing hands after discussion.
Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...brisket juice in walk in cooler, chef not determined how long ago food was cooked/ prepped.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.... cooked ground beef 47F, chicken flauta 47F in walk in cooler, food was not cooled properly due to walk in cooler unable to maintain temperature according to food code. Food was cooked yesterday....Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cooked ground beef 47F, chicken flauta 47F, black bean 49F, queso 45F, butter 45F, cheese 45F, sour cream 48F, shredded cheese 50F, chicken juice 47F, brisket fat 46F, brisket juice 47F in walk in cooler #1. Food not prepped or portion today, food being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cooked ground beef 47F, chicken flauta 47F, black bean 49F, queso 45F, butter 45F, cheese 45F, sour cream 48F, shredded cheese 50F, chicken juice 47F, brisket fat 46F, brisket juice 47F in walk in cooler #1. Food not prepped or portion today, food being held more than 4 hours. Stop sale issue.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...brisket juice in walk in cooler, chef not determined how long ago food was cooked/ prepped. Stop sale issue. Chef discarded
Stored food not covered...Brisket fat at walk in cooler.
Apr 7, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...creama sauce 51F, green salsa 46F in ice bath at expo line, food not prepped or portion today, food being held less than 4 hours. Chef time marked on food.
Apr 4, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 8 recorded, 5 high priority.
5 High priority2 Intermediate1 Basic
Show 8 findings ▾
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....chlorine 00 ppm.
Food stored in ice used for drinks.....margarita mix, juice bottles stored in drink ice at bar. See stop sale. Employee discarded ice.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands....server handle soiled dishes and then handed cleaned plates, prepared chips and salsa without washed hands. Employee washed hands after discussion.
Stop Sale issued due to food not being in a wholesome, sound condition.... Food stored in ice used for drinks.....margarita mix, juice bottles stored in drink ice at bar.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...creama sauce 51F, green salsa 46F in ice bath at expo line, food not prepped or portion today, food being held less than 4 hours. Chef time marked on food.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection....vera Cruz 67-71F in flip top reach in cooler at kitchen, food was prepped today to serve. Took another temperature after 20 minutes food temperature 66-70F. Chef removed food to freezer to chill fast
Handwash sink not accessible for employee use at all times....blocked by moving cart. Employee removed cart.
Stored food not covered....meat sauce, salsa at walk in cooler. Chef covered food.
Feb 3, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Employee handled soiled dishes and then handled clean dishes without washing hands. Employee went to wash hands.
Non-food grade towel used as liner for poblano peppers container. Chef removed.
Employee personal cell phone stored on cutting in food preparation area. Employee removed.
Sep 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate2 Basic
Show 10 findings ▾
Dipperwell faucet bent downward eliminating required air gap by the handwashing sink at kitchen.
Dishmachine chlorine sanitizer not at proper minimum strength....chlorine 00 ppm due to sanitizer solution bucket was empty. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chef replace sanitizer solution container still is chlorine 00 ppm. Fixed Dishmachine end of the inspection.
Food-contact surfaces not sanitized after cleaning, before use due to dishmachine not sanitized.Do not use equipment/utensils not properly sanitized. Chef stated that utensils will be sanitized in triple sink.
Raw animal food stored over/not properly separated from ready-to-eat food....pooled white egg wash above lime juice. Chef removed egg wash.
Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade. Employee cleaned.
Handwash sink not accessible for employee use at all times...blocked by moving cart. Chef removed.
Handwash sink used for purposes other than handwashing...dumped ice in handwashing sink. Employee cleaned
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked..red spicy salsa, salsa at reach in cooler, it was prepped 9/7. Chef date marked.
Buildup of food debris/soil residue on equipment door handles...reach cooler door, handle.
Cleaned and sanitized equipment or utensils not properly stored...ice scoops stored directly stored in the line at bar. Employee properly stored.
Mar 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Dec 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observe Sanitizer Bucket (Quaternary 400+ppm); Operate correct to Sanitizer Bucket (Quaternary 200ppm)
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.