La Condesa Mexican Restaurant
1800 Bell Tower Ln, Weston, FL 33326 · Permanent Food Service · License 1620430
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 8 routine inspection3 high priority (fixed on the spot), 1 intermediate, 4 basic-16
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed on flat top stove onions and peppers (115-129°F - Hot Holding) per operator held out of temperature for twenty minutes. Operator placed on hot side of flat top. Observed on burner stove pork (120-126°F - Hot Holding)per operator held out of temperature less than one hour operator turned up flame.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Observed in walk-in cooler raw hamburger patties stored over unwashed romaine lettuce operator stored correctly
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
Observed in cooler drawers raw hamburger patties over spinach dip. Operator stored correctly
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233.
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed plastic container of blue acave nectar stored on the floor by the ice machine
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Observed one pair of tongs hanging on oven door handle.
Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
On cook line
Code 33, Garbage and refuse: Open dumpster lid.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.