ROCCO'S TACOS
1313 East Las Olas Boulevard
Fort Lauderdale, Florida, 33301
Broward County County
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 6 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 4/2/2025
High Priority
4
Intermediate
0
Basic
2
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-22-4:Basic - Floor area(s) covered with standing water. Bar area - around middle drain.
- 29-17-4:Basic - Waste line missing at soda gun holster. 3 bar soda guns.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered upstairs kitchen, put on gloves and handled raw shrimp without washing hands. Reviewed proper hand washing and employee washed hands. Corrected On-Site
- 12A-02-4:High Priority - Employee handled soiled dishes and utensils and then picked up clean containers without washing hands. Reviewed proper hand washing and employee washed hands. Corrected On-Site
- 01B-02-5:High Priority - 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. Cookline - flip tops - raw fish (50-52F); scallions (51-52F). Per operator items held in unit overnight. Items not prepped or portioned today. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - flip tops - raw fish (50-52F); scallions (51-52F). Per operator items held in unit overnight. Items not prepped or portioned today. See stop sale. Repeat Violation Admin Complaint
Food safety inspection conducted on 4/2/2025 revealed 6 total violations (4 high priority, 0 intermediate, 2 basic).
Inspection on 12/9/2024
High Priority
2
Intermediate
1
Basic
1
Total
4
Inspection Details:
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Chorizo thawing in standing water. Operator turned cold water on to continue thawing. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over ready to eat greeen peppers in Cookline Traulson unit. Operator stored all items properly. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo flip top - sour cream (48-50F). Per operator item placed in unit less than hour ago. Item not prepped or portioned today. Observed item in double pan. Operator added ice to quick chill. **Corrective Action Taken**
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. All day menu. Operator posted consumer advisory. Corrected On-Site Repeat Violation
Food safety inspection conducted on 12/9/2024 revealed 4 total violations (2 high priority, 1 intermediate, 1 basic).
Inspection on 10/14/2024
High Priority
1
Intermediate
2
Basic
4
Total
7
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Lower door not properly attached - prep area flip top.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Prep flip top - spoons in water 41F. Operator removed. Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Water accumulation/visibly soiled wall above large dining table at entrance to kitchen.
- 29-03-4:Basic - Water draining onto floor surface. Upstairs prep room.
- 12A-02-4:High Priority - - Server handled soiled dishes or utensils and then served food without washing hands. - Dish employee handled soiled dishes then picked up clean dishes without washing hands. Reviewed proper hand washing and employees properly washed hands. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Upstairs prep room- hand sink blocked by equipment and containers. Operator removed. Corrected On-Site
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. All day menu. Operator posted consumer advisory during inspection. Corrected On-Site
Food safety inspection conducted on 10/14/2024 revealed 7 total violations (1 high priority, 2 intermediate, 4 basic).
Inspection on 8/5/2024
High Priority
1
Intermediate
1
Basic
3
Total
5
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Down stairs AC vent over flip top cooler by triple sink soiled with dust
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Operator provided and displayed Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in upstairs walk-in freezer.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In up stairs walk in walk in freezer. Raw pork over ready to eat cheese sauce. Operator properly separated Corrected On-Site
- 16-52-4:Intermediate - Wash solution in three-compartment sink less than 110 degrees Fahrenheit. Triple Sink (Quaternary 50ppm). Operator replaced solution. Tested 200ppm
Food safety inspection conducted on 8/5/2024 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).
Inspection on 6/10/2024
High Priority
1
Intermediate
1
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - Observed: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Upstairs employee restroom. Priority: Basic
- 36-17-5:Basic - Observed: Floor tiles missing and/or in disrepair. Cookline. Repeat Violation Priority: Basic
- 03F-10-5:Intermediate - Observed: No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Diced tomatoes on expo cart. Operator filled out Time as a Public Health Control Form during inspection. Corrected On-Site Priority: Intermediate
- 08A-20-5:High Priority - Observed: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler - Raw ground beef stored over raw pork. Operator stored all items properly. Corrected On-Site Priority: High Priority
Food safety inspection conducted on 6/10/2024 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).
Inspection on 4/4/2024
High Priority
3
Intermediate
0
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 36-17-5:Basic - Floor tiles missing and/or in disrepair at cook-line. Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses at cook-line. Operator removed. Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed. Corrected On-Site Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed working bin of flour not in original packaging not labeled at prep area. Operator wrote name. Corrected On-Site
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed tortillas stored in nonfood-grade bag at cook-line. Operator removed. Corrected On-Site
- 01B-02-5:High Priority - 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. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked diced chorizo at 46-48F cold holding in reach-in cooler at cook-line. As per operator and confirmed by date marking, food item was prepared and stored 2 days prior to inspection.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked diced chorizo at 46-48F cold holding in reach-in cooler at cook-line. As per operator and confirmed by date marking, food item was prepared and stored 2 days prior to inspection. Operator discarded. Corrected On-Site
Food safety inspection conducted on 4/4/2024 revealed 7 total violations (3 high priority, 0 intermediate, 4 basic).