SECOND RODEO

Name: SECOND RODEO
Address: 640 E OCEAN AVE STE 6, BOYNTON BEACH, FL, 33435, US
Rating: 79.9

640 E OCEAN AVE STE 6, BOYNTON BEACH, FL 33435

License #6022277

79.9 Grade C / 100

Mixed Health Record

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Latest inspection

October 22, 2026 · 6 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

SECOND RODEO in BOYNTON BEACH currently holds an InspectFL Health Score of 79.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on October 22, 2026. Across those visits, inspectors documented 15 total violations — 8 critical, 6 major, 1 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

April 7, 2026

The latest inspection on October 22, 2026 shows 6 observation rows: 3 critical, 2 major, and 1 minor.

Official recordInspection data quality

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Inspection coverage

50%

Inspector notes

Coverage note

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SECOND RODEO has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved HACCP plan and process waiver from the Division. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Observed raw fish in reduced oxygen packaging conducted onsite at tall reach in cooler. See stop sale.
[03G-46-3] Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved HACCP plan and process waiver from the Division. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Observed raw fish in reduced oxygen packaging conducted onsite at tall reach in cooler. See stop sale. Observed Cooked cauliflower puree, cooked leek puree, pickled onions with hot brine in reduced oxygen packaging conducted onsite at tall reach in cooler and freezer. Per operator, products made 10/21. Per operator products are cooked, cooled with ice ice bath then vacuum sealed. Observed Pork belly cooked sous vide, cooled in ice bath and held in cooler made 10/21. Operator removed leek puree, cauliflower puree, pork belly and pickled onions from reduced oxygen packaging.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine on cook line.
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For golden tile fish taradito. Per operator, raw tile ffish is marinated in lime juice and salt and served raw. Per operator, currently sold out of menu item and will discontinue sale of this menu item until proper documentation can be provided.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cooler: fingerling potatoes (48F - Cooling) at 2:37; cooling since 2:00 - 47F at 3:22n; Large Cooler drawers: French fries (49F - cooling) at 2:43; cooling since 12:30 - 48F at 3:23 Observed in cook line coolers. Fingerling potatoes in tightly wrapped container. French fries in rolled paper bags. At current rate of cooling product will not reach 41F within 4 hours. Operator placed products in freezer to quick chill.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese sauce (47F - Cold Holding); vodka sauce with tomato (44F - Cold Holding) Observed in cook line flip top cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator placed products in freezer to quick chill.

Disposition: Warning Issued
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over vegetables at reach in cooler. Operator stored products properly.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed cooked carrots, cooked squash, cooked pork belly, cooked onion jam at reach in coolers in reduced oxygen packaging conducted onsite. Cooked parsnip puree, huancaina sauce (cooked peppers), rodeo sauce (cooked peppers) at reach in freezer in reduced oxygen packaging conducted onsite. Operator conducting cook chill cooling process for all cooked foods in reduced oxygen packaging. See stop sale. Please contact dhr.specialprocess@myfloridalicense.com for information regarding HACCP Plans
[41-10-4] Toxic substance/chemical improperly stored. Sanitizer and cleaning chemicals stored over clean pots at dish area. Advised operator to move chemicals from being over clean cook ware.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Not available at time of inspection.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed cooked carrots, cooked squash, cooked pork belly, cooked onion jam at reach in coolers in reduced oxygen packaging conducted onsite. Cooked parsnip puree, huancaina sauce (cooked peppers), rodeo sauce (cooked peppers) at reach in freezer in reduced oxygen packaging conducted onsite. Operator conducting cook chill cooling process for all cooked foods in reduced oxygen packaging. See stop sale. Please contact dhr.specialprocess@myfloridalicense.com for information regarding HACCP Plans