LOS COMPADRES CORP
2123 10 AVE N, Lake Worth FL 33461 · 561-644-9120
Last inspected Aug 24, 2026 · 7 visits since August 2023
SEP 24
MAR 25
AUG 25
DEC 25
AUG 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Operating with an expired Division of Hotels and Restaurants license. Expired December 1, 2025 Operator renewed license during inspection
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Aug 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
What the inspector wrote — 2 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (78F - Cold Holding) not prepped or portioned today stored on kitchen prep line. Per operator, item was removed less than 1 hour ago and is reheated on an order to order basis. Operator opted to place items on time. Operator applied time mark.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked rice (131F - Hot Holding) in bag inside of pan on steam table. Per operator, item has been held for less than 2 hours. Operator reheated in microwave to 165F.
Dec 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired December 1, 2025 Operator renewed license during inspection
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in refrigerator kitchen, raw fish stored over ready to eat meat. Operator moved fish to different cooler.
Aug 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At kitchen reach in cooler, cooked pork (55F - Cooling)@11:15, per operator, product in cooler since 3am. Product did not reach 41F within 6 hours. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At kitchen reach in cooler, cooked pork (55F - Cooling)@11:15, per operator, product in cooler since 3am. Product did not reach 41F within 6 hours. See stop sale.
No soap provided at handwash sink. At front of kitchen, no handwashing soap at designated hand sink. Operator provided soap
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At kitchen drying rack stored over 3 compartment sink soiled with old food debris.
Mar 7, 2025Inspection 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 ▾
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 scraped leftover food from guests plate then handled clean utensils without washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. portioned green sauce 47-50 top part over stocked. Bottom ones 38 f. Red sauce 46 f as per employee less than 3 hours. Not prepared or portioned today. Operator moved over stocked sauce to bottom section.
Employee washed hands in a sink other than an approved handwash sink. Cook washed hands in three compartment sink and put on gloves to handle food. Explained.and she washed in hand sink.
Handwash sink used for purposes other than handwashing. Dumping ice in hand sink.
In-use wet wiping cloth/towel used under cutting board. Under small green and white cutting board. Manager removed the cloth.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. washcloth chlorine 0 ppm, manager added sanitizer. Chlorine 100 ppm.
Sep 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate2 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Rice 95 f at 3:16 pm. As per employee cooked 12:00 pm.second temperature 88 at 4:01 pm Explained 135 f to 70 f within 2 hours and 135 f to 41 f or colder within total of 6 hours. Advised to use ice bath and stir more often to loose heat faster.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Menudo cooked on 09/02 ( as per label), caldo cooked on 09/02 ( as per label ) today is 09/10.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Menudo cooked on 09/02 ( as per label), caldo cooked on 09/02 ( as per label ) today is 09/10.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice 95 f at 3:16 pm. As per employee cooked 12:00 pm.second temperature 88 at 4:01 pm
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. washcloth bucket chlorine over 200 ppm, manager changed the solution. Chlorine 100 ppm
Handwash sink used for purposes other than handwashing. Washcloth bucket stored in front counter hand sink. Explained and employee removed the container.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustics ceiling tiles in the kitchen.
In-use wet wiping cloth/towel used under cutting board. Under cutting board. Explained and employee removed the cloth towel.
Feb 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked beans white reach in cooler in kitchen
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 5ppm); remade Sanitizer Bucket (Chlorine 100ppm).
Working containers of food removed from original container not identified by common name. Flour
Aug 10, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Thank you bags storing rice Thank you bags storing pineapple
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked shrimp white reach in cooler in kitchen. removed
Handwash sink used for purposes other than handwashing. Sanitizer bucket in hand sink at front counter. Removed
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent Over prep area in kitchen unclean
Standing water in bottom of reach-in-cooler. Bane Marie at front counter
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.