ROCCO'S TACOS & TEQUILLA BAR
5250 TOWN CENTER CIR, Boca Raton FL 33486 · 561.416.2131
Last inspected Aug 25, 2026 · 9 visits since August 2023
JUL 24
DEC 24
AUG 25
FEB 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Roach activity present as evidenced by live roaches found. 1 live roach in kitchen on prep table crawling on food processor. Advised Operator to eliminate live roach, clean/sanitize area/equipment.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2021041620 | Aug 31, 2021 | Oct 1, 2021 | $800 |
| 2--2019050269 | Sep 6, 2019 | Feb 12, 2020 | $200 |
Inspection history
9 visits, newest first
Aug 25, 2026Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
What the inspector wrote — 2 findings
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager on duty stated working as manager for approximately 90 days and not certified. Advised Operator of requirements.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Menu offers ceviche served with raw snapper, not stated on menu. Menu states; "*Ceviche..tomatillo aquachile, cucumber, red onion, pomegranate seeds" only. Advised Operator to include raw snapper as ingredient in ceviche on menu.
Aug 24, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 18 violations recorded, 12 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
12 High priority6 Intermediate0 Basic
Show 18 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from dining room then handled clean utensils, clean dishes and prepared/plates food for customers without washing hands. Operator discussed with employee who then washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched visibly soiled wiping cloth then continued handling clean utensils and preparing food for customers without washing hands. Operator discussed with employee who then washed hands.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched tortilla chips with barehand while placing into basket to be taken immediately to customers. See stop sale. Operator discussed with employee who then washed hands, donned gloves, used scoop with handle.
Live, small flying insects found. Approximately 2 live, small flying insects in kitchen inside seasoning storage container. See stop sale. Approximately 6 live, small flying insects in kitchen flying around prep table, landing on clean equipment clean utensils and containers of food products. Approximately 6 live, small flying insects in kitchen flying around back cook line cooking equipment. Approximately 2 live, small flying insects flying around dish area/expo line. Advised Operator to eliminate live, small flying insects, clean/sanitize areas.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in cooler; raw comminuted beef stored over raw whole muscle steak. Operator moved raw comminuted beef below raw whole muscle steak.
Roach activity present as evidenced by live roaches found. 1 live roach in kitchen on prep table crawling on food processor. Advised Operator to eliminate live roach, clean/sanitize area/equipment.
Rodent activity present as evidenced by rodent droppings found. Approximately 3 rodent droppings in kitchen on ledge of ice machine. 1 rodent dropping in kitchen on floor under prep sink. 1 rodent dropping in kitchen on floor in front of hand washing sink next to ice machine. Advised Operator to remove droppings, clean/sanitize areas.
Stop Sale issued due to food not being in a wholesome, sound condition. Live, small flying insects found. Approximately 2 live, small flying insects in kitchen inside seasoning storage container. See stop sale. Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched tortilla chips with barehand while placing into basket to be taken immediately to customers. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At bar; milk (44F - Cold Holding); heavy cream (45F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At bar; milk (44F - Cold Holding); heavy cream (45F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See stop sale. At cook line make top; cut tomatoes (48F - Cold Holding); sour cream (49F - Cold Holding); guac with cut tomatoes (50F - Cold Holding); shredded cheese (50F - Cold Holding); boiled eggs (48F - Cold Holding); cooked pasta (46F - Cold Holding); cut butter (61F - Cold Holding). Operator stated items not prepared or portioned today, held in unit less than 4 hours, moved to blast chiller.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; cooked beans (130F - Hot Holding); cooked mushrooms (112F - Hot Holding); cooked beef (108F - Hot Holding). Operator stated items cooked/reheated prior to being held for two hours, moved to be reheated to 165F and held at 135F or above.
Toxic substance/chemical improperly stored. Cleaning chemical stored in liquor rail with liquor bottles. Operator removed.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At bar; cut melon (61F - Ambient Cooling 2:00/65F 3:00). Operator stated melon cut 2 hours prior, held on bar top, at this rate will not reach 41F within 4 hours, moved to reach in cooler to facilitate faster cooling.
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager on duty stated working as manager for approximately 90 days and not certified. Advised Operator of requirements.
Hand wash sink not accessible for employee use at all times. Hand washing sink next to ice machine blocked by floor fan and ice buckets. Operator over items making sink accessible.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Menu offers ceviche served with raw snapper, not stated on menu. Menu states; "*Ceviche..tomatillo aquachile, cucumber, red onion, pomegranate seeds" only. Advised Operator to include raw snapper as ingredient in ceviche on menu.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 8 employees present and engaged in food preparation/handling, no certified food service manager on duty. Advised Operator of requirements.
No soap provided at hand wash sink next to ice machine. Operator provided soap.
Feb 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate10 Basic
Show 13 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1. Cookline cooked shrimp (89-156F - Hot Holding), prepared today less than 4 hours, observed double pan operator reheated to 165F.
Ware washing employee handled soiled equipment and utensils and then handled clean equipment and utensils, without washing hands. Reviewed hand washing with operator.
No paper towels or mechanical hand drying device provided at handwash sink. 1.Bar, operator provided.
Accumulation of mold-like substance in the interior of the ice machine/bin.
Cookline employee with no beard guard/restraint while engaging in food preparation.
Cutting board has cut marks and is no longer cleanable.
Floor area(s) covered with standing water. 1. Floor area by walk in coolers
Floor not cleaned when the least amount of food is exposed. 1. Cookline 2. Prep area.
Ice buildup in dessert reach-in freezer
In-use tongs stored on equipment door handle between uses. Several tongs at cookline oven handle, operator removed.
Interior of refrigerator or freezer in disrepair/has exposed insulation. 1. Walk in cooler 2. Walk in freezer
Old labels stuck to food containers after cleaning at dish washing station.
Standing water in bottom of reach-in-cooler. 1. Bar area
Aug 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef on cook line put gloves on to handle food without washing hands. Head chef educated employee on site.
Floor tiles missing and/or in disrepair. Cracked floor tiles in dish wash area
Stored food not covered. French fries in freezer chest
Dec 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp in reach in cooler drawer end of cook line Removed
Wiping cloth sanitizing solution stored on the floor. At indoor bar
Jul 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cook line equipment
Floor area(s) covered with standing water. Liquor walk in cooler floor
In-use knife/knives stored in cracks between pieces of equipment. Knives between wall and triple sink
Working containers of food removed from original container not identified by common name. Flour and sugar
Jan 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 5 high priority.
5 High priority1 Intermediate3 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Six containers of chicken (60F - Cooling) walk in cooler. Chef states chicken cooked last night. Not prepped or portioned today. Food did not reach 41F within 6 hours.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 0). Set up Triple Sink (Quaternary 200ppm)
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over liquor and uncovered garnishes in walk in cooler Removed
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. Six containers of chicken (60F - Cooling) walk in cooler. Chef states chicken cooked last night. Not prepped or portioned today. Food did not reach 41F within 6 hours. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish (54F - Cold Holding); chicken wings (54F - Cold Holding); burgers (54F - Cold Holding); cooked vegetables (54F - Cold Holding); chicken (54F - Cold Holding); beef (54F - Cold Holding); shrimp (47F - Cold Holding); scallops (47F - Cold Holding); cooked pasta (50F - Cold Holding); pork belly (50F - Cold Holding); chicken wings (50F - Cold Holding) bottom reach in coolers drawers end of cook line. Not prepped or portioned today. In unit over four hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish (54F - Cold Holding); chicken wings (54F - Cold Holding); burgers (54F - Cold Holding); cooked vegetables (54F - Cold Holding); chicken (54F - Cold Holding); beef (54F - Cold Holding); shrimp (47F - Cold Holding); scallops (47F - Cold Holding); cooked pasta (50F - Cold Holding); pork belly (50F - Cold Holding); chicken wings (50F - Cold Holding) bottom reach in coolers drawers end of cook line. Not prepped or portioned today. In unit over four hours.
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at ice machine
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents unclean throughout kitchen
Employee eating while preparing food. Chef On cook line
Raw fruits/vegetables not washed prior to preparation. In use avocados contain stickers in top of cooler on cook line
Aug 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.