La Condesa Mexican Restaurant
3320 Airport Rd, Boca Raton, FL 33431 · Permanent Food Service · License 6022658
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 26 routine inspection13 high priority (3 fixed on the spot, 1 repeat), 4 intermediate (1 fixed on the spot, 2 repeats), 2 basic; all violations together cost 70 at most-70
- Administrative complaint on Aug 26, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score10
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitSep 4, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
At dish washing station multiple spray bottles unlabeled with various cleaning agents, discussed with operator to label bottles.
Administrative complaint
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
Operator working on completing training for all employees
More time given
- 1st follow-up visitAug 27, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
9 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority6
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cook line flip top cooler(s); cheese 46°F cold holding, cooked corn salsa 48°F cold holding, cut lettuce 48°F cold holding. Operator stated items not prepared or portioned today, held in cooler(s) less than 2 hours. Advised Operator to return products to 41°F or discard within a total of 4 hours placed in units.
Administrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At steam table; chicken tamales 109°F hot holding, pork tamales 114°F hot holding . Operator stated tamales reheated prior to being held for less than 2 hours. Advised Operator to reheat tamales to 165°F to be held at 135°F or above.
Administrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Walk in freezer; portioned plastic bags of raw pork stored over ready to eat cooked potato fries. Operator moved raw below ready to eat.
Administrative complaintFixed on the spot
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom.
Cook line far right flip top cooler; raw fish in make top over cooked pasta and ready to eat sauce in bottom portion reach-in. Operator moved ready to eat items out from under raw fish.
Administrative complaintFixed on the spot
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils 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 while using to wipe debris from hands , and then continued handling, clean, utensils, clean equipment and preparing food without washing hands Advised Operator of proper hand washing requirements,
Administrative complaint
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Bar dishwasher chlorine 0ppm.
More time given
Intermediate2
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottle containing toxic substance (glass cleaner) not labeled. Advised Operator to label.
Administrative complaint
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
More time given
Basic1
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
More time given
- First visitAug 26, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
19 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority13
Code 01, Approved source; food safe and unadulterated: 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°F. Flip top cooler across from fryers. , butter 45°F cold holding, mole 45°F cold holding, beef empanadas 45°F cold holding, diced tomatoes 46°F cold holding raw chicken 61°F cold holding. Cheese 56°F cold holding, corn salsa 56°F cold holding Under flattop grill next to grill. Raw beef 45°F cold holding, raw chicken 45°F cold holding, raw pork 45°F cold holding Per operator all products stored for longer than 4 hours and not prepared or portioned today. See stop sale Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. Flip top cooler across from flat top, guacamole with tomatoes at 2:33pm 56°F cooling, diced tomatoes at 2:33pm 56°F cooling, coleslaw at 2;33pm56F cooling, chimichurri at 2:33pm 56°F cooling , salsa at 2:33pm 56°F cooling. All items cooling since 10am. All items did not cool to 41°F within 4 hours, see stop sale Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. Queso 125°F hot holding, chicken tamales 120°F hot holding. , cooked pork 128°F hot holding Cooked onions 98°F hot holding per operator items stored for longer than 4 hours. See stop sale
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Walk in cooler Mole 8/17 Salsa ranchero 8/19 Sals enchilada 8/19 Consumer 8/19 Cooked pork 8/18
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Flip top cooler across from fryers. , butter 45°F cold holding, mole 45°F cold holding, beef empanadas 45°F cold holding, diced tomatoes 46°F cold holding raw chicken 61°F cold holding. Cheese 56°F cold holding, corn salsa 56°F cold holding Under flattop grill next to grill. Raw beef 45°F cold holding, raw chicken 45°F cold holding, raw pork 45°F cold holding Per operator all products stored for longer than 4 hours and not prepared or portioned today. See stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Queso 125°F hot holding, chicken tamales 120°F hot holding. , cooked pork 128°F hot holding Cooked onions 98°F hot holding per operator items stored for longer than 4 hours. See stop sale
Cooked poultry not reaching a minimum internal temperature of 165°F.
Cooked was ready to served Cooked chicken 148°F cooking, just moved from flat top grill. Employee put chicken back on flat top grill to cook to 165°F+++
Fixed on the spot
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
Flip top cooler across from flat top, guacamole with tomatoes at 2:33pm 56°F cooling, diced tomatoes at 2:33pm 56°F cooling, coleslaw at 2;33pm56F cooling, chimichurri at 2:33pm 56°F cooling , salsa at 2:33pm 56°F cooling. All items cooling since 10am. All items did not cool to 41°F within 4 hours, see stop sale
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Walk in freezer Raw pork over French fries. Advised operator to stored properly
Raw animal food stored over/not properly separated from ready-to-eat food.
Cooler under flat top grill Raw burgers over bread Employee stored properly
Fixed on the spotRepeat violationAdministrative complaint
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom.
Flip top cooler closes to the dishwasher Raw fish over sauces and cooked pasta Advised operator to stored properly
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Walk in freezer Raw chorizo over raw shrimp. Advised operator to stored properly
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employees touched multiple times dirty towels then engaged on food preparation and handled clean utensils without washing hands. Advised employees to wash hands
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Advised manager who told employees to washed hands Employee washed hands
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: 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. At the bar 0 ppm Operator will move sanitation to back of the house dishwasher machine
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed flan made 2 days ago inside small fridge next to cook line. Advised operator to dated marked
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Flip top cooler across from flat top, guacamole with tomatoes at 2:33pm 56°F cooling, diced tomatoes at 2:33pm 56°F cooling, coleslaw at 2;33pm56F cooling, chimichurri at 2:33pm 56°F cooling , salsa at 2:33pm 56°F cooling. All items cooling since 10am. All items did not cool to 41°F within 4 hours, see stop sale Queso at 2:09pm (98°F cooling) since 15 minutes at 3:33pm 91°F cooling) cooked chicken at 2:12pm (98°F cooling) since 20 minutes at 3:36pm 89°F cooling) , At this current cooling rate products will not reach 70°F within 2 hours. Operator moved to freezer marinated raw beef at 2:13pm(52°F cooling) since 20 minutes at 3:36pm 56°F cooling At this current cooling rate product will not cool to 41°F within 4 hours. Operator moved to freezer
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Several bottles not labeled through the restaurant. Advised operator to label
Repeat violationAdministrative complaint
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Operator mentioned having more than 9 employees in the kitchen along but only 6 were shown.
Repeat violationAdministrative complaint
Basic2
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Walk in cooler Unwashed lettuce over salsa Advised operator to stored properly
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.