Neighborhood
Boca Raton33431
Restaurants185
Spotless inspections10%
Ordered shut18
Fines$33k
A 53B 25C 16D 17F 57Not rated 17
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Corn bread made in house date marked 8/16, Fish soup date marked 8/18. See stop sale
High priorityCVI.CHE 105 BOCA RATON →Aug 27, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi area flip top cream cheese (48F - Cold Holding) Operator states items in cooler overnight and out of temperature for over 4 hours, or prepared or portioned today. See stop sale Flip top left of cook line; cream cheese (45F - Cold Holding); boiled eggs (45F - Cold Holding) operator states items out of temperature for approximately 30 minutes. Operator moved to walk in to quick chill. Sushi line cooler; raw salmon (50F - Cold Holding); seared tuna (50F - Cold Holding); cooked beef (50F - Cold Holding) operator states items out of temperature for approximately 2 hours. Operator put on ice and moved to reach in cooler to quick chill. Kitchen line Flip top left; cooked pasta (44F - Cold Holding); butter (43-48F - Cold Holding) middle flip top; raw beef (48F - Cold Holding) operator states items out of temperature approximately 2 hours. Operator put on ice to quick chill. Operator states all items not prepared or portioned today.
High priorityCVI.CHE 105 BOCA RATON →Aug 27, 2026
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
High priorityLA CONDESA MEXICAN RESTAURANT →Aug 27, 2026
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
High priorityLA CONDESA MEXICAN RESTAURANT →Aug 27, 2026
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
High priorityLA CONDESA MEXICAN RESTAURANT →Aug 27, 2026
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
High priorityLA CONDESA MEXICAN RESTAURANT →Aug 27, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler across from fryers., butter 45F cold holding, mole 45F cold holding, beef empanadas 45F cold holding, diced tomatoes 46F cold holding raw chicken 61F cold holding. Cheese 56F cold holding, corn salsa 56F cold holding Under flattop grill next to grill. Raw beef 45F cold holding, raw chicken 45F cold holding, raw pork 45F cold holding Per operator all products stored for longer than 4 hours and not prepared or portioned today. See stop sale
High priorityLA CONDESA MEXICAN RESTAURANT →Aug 27, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Queso 125F hot holding, chicken tamales 120F hot holding., cooked pork 128F hot holding Cooked onions 98F hot holding per operator items stored for longer than 4 hours. See stop sale
High priorityLA CONDESA MEXICAN RESTAURANT →Aug 27, 2026
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Cooked was ready to served Cooked chicken 148F cooking, just moved from flat top grill. Employee put chicken back on flat top grill to cook to 165F+++
High priorityLA CONDESA MEXICAN RESTAURANT →Aug 26, 2026
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
High priorityLA CONDESA MEXICAN RESTAURANT →Aug 26, 2026
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
High priorityLA CONDESA MEXICAN RESTAURANT →Aug 26, 2026
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
High priorityLA CONDESA MEXICAN RESTAURANT →Aug 26, 2026