LA CONDESA MEXICAN RESTAURANT
3320 AIRPORT RD, Boca Raton FL 33431 · 386-383-0323
Last inspected Aug 26, 2026 · 10 visits since July 2023
DEC 24
JUN 25
OCT 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 6 live roaches found on the wall at the clean utensils rack in the back of the kitchen 1 live roach found on the wall next to the paper towel dispenser at the hand sink in the back of the kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024049551 | Aug 23, 2024 | Jan 14, 2025 | $800 |
| 2--2022049198 | Oct 11, 2022 | Feb 10, 2023 | $400 |
Inspection history
10 visits, newest first
Aug 26, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 13 high priority.
13 High priority4 Intermediate2 Basic
What the inspector wrote — 19 findingsThe state's own report →
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+++
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
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
Show the remaining 15 findings ▾
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 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
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
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
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. 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 Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top cooler across from flat top, guacamole with tomatoes at 2:33pm 56F cooling, diced tomatoes at 2:33pm 56F cooling, coleslaw at 2;33pm56F cooling, chimichurri at 2:33pm 56F cooling, salsa at 2:33pm 56F cooling. All items cooling since 10am. All items did not cool to 41F within 4 hours, see stop sale 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
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
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top cooler across from flat top, guacamole with tomatoes at 2:33pm 56F cooling, diced tomatoes at 2:33pm 56F cooling, coleslaw at 2;33pm56F cooling, chimichurri at 2:33pm 56F cooling, salsa at 2:33pm 56F cooling. All items cooling since 10am. All items did not cool to 41F within 4 hours, see stop sale
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
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 56F cooling, diced tomatoes at 2:33pm 56F cooling, coleslaw at 2;33pm56F cooling, chimichurri at 2:33pm 56F cooling, salsa at 2:33pm 56F cooling. All items cooling since 10am. All items did not cool to 41F within 4 hours, see stop sale Queso at 2:09pm (98F cooling) since 15 minutes at 3:33pm 91F cooling) cooked chicken at 2:12pm (98F cooling) since 20 minutes at 3:36pm 89F cooling), At this current cooling rate products will not reach 70F within 2 hours. Operator moved to freezer marinated raw beef at 2:13pm(52F cooling) since 20 minutes at 3:36pm 56F cooling At this current cooling rate product will not cool to 41F within 4 hours. Operator moved to freezer
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 and Lodging Association (SafeStaff) 866-372-7233. Operator mentioned having more than 9 employees in the kitchen along but only 6 were shown.
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
Spray bottle containing toxic substance not labeled. Several bottles not labeled through the restaurant. Advised operator to label
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler Unwashed lettuce over salsa Advised operator to stored properly
May 4, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide chlorine test kit at time of inspection
Spray bottle containing toxic substance not labeled. Spray bottle containing yellow substance at ware washing area, employee labeled bleach
Mar 3, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 5 high priority.
5 High priority8 Intermediate2 Basic
Show 15 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw chicken then proceed to handle ready to eat lettuce without changing gloves and washing hands. See Stop Sale
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tilapia stored above ready to eat onions in 2 door stainless reach in cooler in prep area. Operator reorganized
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw beef in walk in cooler. Operator reorganized
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handling cell phone with gloved hands then proceed to handle clean equipment without removing gloves and washing hands. Operator instructed employee to remove gloves, wash hands, and move equipment to ware washing area
Stop Sale issued due to food not being in a wholesome, sound condition. Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw chicken then proceed to handle ready to eat lettuce without changing gloves and washing hands. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially reduced oxygen packaged raw salmon, raw mahi labeled to be removed before thawing fully thawed in sealed reduced oxygen package.
Handwash sink not accessible for employee use at all times. Wares stored in ware washing area hand wash sink. Operator removed
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide chlorine test kit at time of inspection
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 4 provided, approximately 20 employees currently employed
Probe thermometer not within the intended measuring range of use. Probe thermometer provided for hot foods beginning at 50F
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 and Lodging Association (SafeStaff) 866-372-7233. 3 expired provided. Per operator approximately 15 employees employed more than 60 days
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 expired provided
Spray bottle containing toxic substance not labeled. Spray bottle containing yellow substance at ware washing area, employee labeled bleach
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water of 80F provided at prep area hand wash sink
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially reduced oxygen packaged raw salmon, raw mahi labeled to be removed before thawing fully thawed in sealed reduced oxygen package. See Stop Sale
Food stored on floor. Bag of unwashed onions stored on floor in keg walk in cooler. Operator moved to shelf
Oct 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over cooked cheese foods. Manager moved eggs
Spray bottle containing toxic substance not labeled. Spray bottle with chemicals by the dishwasher not labeled. Employee labeled bottles
Bowl or other container with no handle used to dispense food. Bowls being used as scoops. Manager discarded bowls
Carbon dioxide/helium tanks not adequately secured. Tanks in back room not secured
Ceiling tile missing in back room by the rear exit.
Food stored on floor. Boxes of food on the floor in the walk in floor freezer. Boxes of unwashed avocados on the floor in walk in cooler. Manager had all boxes taken off the floor
Time/temperature control for safety food thawed in an improper manner. Beef in standing water. Manager put beef under cold running water.
Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with stickers on cook line. Manager removed avocados and had them was and stickers removed before cutting
Water leaking from pipe and/or faucet/handle. Handwashing sink on cook line leaky.
Jun 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate8 Basic
Show 10 findings ▾
Dented/rusted cans present. See stop sale. 2 cans of 6.5 lbs of tomato sauce
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler on cook line at cut tomatoes (46F - Cold Holding); cut lettuce (46F - Cold Holding), cook moved items to working cooler
Bowl or other container with no handle used to dispense food. Using balls instead of scoops for the rice at the cook line. Chef discarded balls, and I was using spoons
Ceiling tile missing. Ceiling tile missing by rear entrance
Food stored on floor. In the walk-in freezer, there was two plastic crates with meat in it on the floor. Chef removed containers and put them on the shelf
In-use knife/knives stored in cracks between pieces of equipment. Knife between the coolers at the cook line, chef, removes knife and put it in the dishwasher
Standing water in bottom of reach-in-cooler. Standings water in three door cooler on cook line
Time/temperature control for safety food thawed in an improper manner. Beef in standing water thawing out. Cook put under running water
Water leaking from pipe and/or faucet/handle. Hand washing sink on the cook line has a leak at the Bibb
Working containers of food removed from original container not identified by common name. Containers with flour, salt and sugar not labeled. Chef labeled containers
Dec 6, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate9 Basic
Show 14 findings ▾
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. Chlorine sanitizer at 0 ppm. Manager changed bucket and primed to 100 ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two draw cooler on cook line at Beef; (47F - Cold Holding); chicken (47F - Cold Holding). Chef moved items to working cooler and called for maintenance
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink on the cook line and front bar. Manager filled
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Form emailed
Toxic substance/chemical on premise that is not required for the operation of establishment. Spray bottles with chemicals not labeled. Manager labeled
Carbon dioxide/helium tanks not adequately secured. Large blue co tank not secured
Ceiling tile missing. Ceiling tile missing in hallway leading to rear exit
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents with a build up of dust and dirt.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon not frozen but still in sealed plastic packaging. Chef removed from plastic
Employee beverage container and plate of food on a food preparation table or over/next to clean equipment/utensils. Employee plates of food on prep table in back prep area. Manager discarded food
Food not stored at least 6 inches off of the floor. Boxes of food on the floor in walk in freezer. Manager picked up
Unwashed fruits/vegetables stored with ready-to-eat food. Avocado's with stickers in flip top cooler on cook line. Chef removed stickers and washed avocado's
Water leaking from pipe and/or faucet/handle. Hand washing sink
Working containers of food removed from original container not identified by common name.salt containers not labeled. Manager labeled salt
Aug 24, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 23, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 15 violations recorded, 7 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
7 High priority2 Intermediate6 Basic
Show 15 findings ▾
Dented/rusted cans present. See stop sale. Observed 4 cans of caramel toppings in cans dented at food storage rack by ice machine. Operator discarded items.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs over ready to eat salad mix uncovered. At walk in cooler observed raw shrimp over rrrady to eat salsa. Operator properly stored items.
Roach activity present as evidenced by live roaches found. 6 live roaches found on the wall at the clean utensils rack in the back of the kitchen 1 live roach found on the wall next to the paper towel dispenser at the hand sink in the back of the kitchen.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Observed cut tomatoes prepped at 11:00 (60F at 3:30 - Cooling); diced tomatoes prepped at 11:00 (45F at 3:30- Cooling).
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Observed cut tomatoes prepped at 11:00 (60F at 3:30 - Cooling); diced tomatoes prepped at 11:00 (45F at 3:30- Cooling).
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried onion rings (82F - Hot Holding) above reach in cooler at prep station in kitchen; cooked pulled pork (109F - Hot Holding) next grill on stand, stored without heat.
Toxic substance/chemical improperly stored. Observed gasoline stored on shelf at back storage area near exit. Operator properly stored item.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed F. morales expired 1/19/2024.
Spray bottle containing toxic substance not labeled. Observed grill cleaner not properly labeled. Operator properly labeled item.
Equipment and utensils not properly air-dried - wet nesting. Observed wet nest in at air drying rack near ice machine.
Food stored on floor. Observed tortilla chips stored on floor in kitchen.Operator properly stored item.
Trash receptacles not provided where needed in establishment. Observed no trash can available at hand washing sink beside reaching cooler in kitchen.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed cucumbers over ready to eat green peppers.
Wall soiled with accumulated grease, food debris, and/or dust. Observed multiple walls throughout restaurant soiled.
Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket on floor at front line. Operator properly stored sanitizer bucket.
Mar 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw Chicken over cook vegetables. Manager moved items
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two draw traulsen cooler on cook line at Shrimp; (48F - Cold Holding) manager moved shrimp to freezer and called for maintenance
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed form to location
Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled. Manager labeled bottles
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee on cook area board. Manager discarded drink
Working containers of food removed from original container not identified by common name. Sugar and salt not labeled. Manager labeled.
Jul 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Four draw cooler on cook line at steak, burgers, chicken, tomato, cheese (47-49F - Cold Holding), chef removed all items and store in working cooler and called for maintenance
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips and no quaternary test strips
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sinks in the front bar. Chef replaced paper towels
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Chef removed bowl
Food stored on floor. Boxes of food on the floor in the walk-in cooler. Chef picked up
No Heimlich maneuver/choking sign posted.
Standing water in bottom of reach-in-cooler. Flip top three door cooler on the cook line
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.