La Condesa Mexican Restaurant
Last inspected: Mar 3, 2026
19
Score
Going back to 2022, La Condesa Mexican Restaurant has 12 inspections in the public record. The most recent report on file is from Mar 3, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Things have been moving the wrong way, with the rolling count rising from around nine violations to closer to 11 violations per visit.
Across the inspection history, “raw animal food stored over/not properly separated” is the issue that surfaces most often, recorded five times.
Restaurants in Boca Raton average 74, so La Condesa Mexican Restaurant trails the local norm. The pattern in the record is worth a careful look.
12
Inspections
5
Critical latest
8
Major latest
2
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
5 critical violations. 8 major violations. 2 minor violations.
View 15 violations
High Priority - 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 **Corrected On-Site** **Warning**
08A-20-5
High Priority - 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 **Corrected On-Site** **Warning**
12A-09-4
High Priority - 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. **Warning**
01B-13-4
High Priority - 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 **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - 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 **Warning**
12A-12-4
Intermediate - Handwash sink not accessible for employee use at all times. Wares stored in ware washing area hand wash sink. Operator removed **Corrected On-Site** **Warning**
31A-09-4
Intermediate - 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 **Corrected On-Site** **Warning**
16-37-1
Intermediate - 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 **Warning**
11-26-1
Intermediate - Probe thermometer not within the intended measuring range of use. Probe thermometer provided for hot foods beginning at 50F **Warning**
05-03-4
Intermediate - 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 **Warning**
53B-13-5
Intermediate - 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 **Warning**
53B-05-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing yellow substance at ware washing area, employee labeled bleach **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-17-4
Intermediate - 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 **Warning**
27-16-4
Basic - 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 **Warning**
06-09-1
Basic - Food stored on floor. Bag of unwashed onions stored on floor in keg walk in cooler. Operator moved to shelf **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08B-38-4
19
Oct 31, 2025
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over cooked cheese foods. Manager moved eggs **Corrected On-Site**
08A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with chemicals by the dishwasher not labeled. Employee labeled bottles **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Bowls being used as scoops. Manager discarded bowls **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Tanks in back room not secured
51-11-4
Basic - Ceiling tile missing in back room by the rear exit.
36-36-4
Basic - 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 **Corrected On-Site**
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. Beef in standing water. Manager put beef under cold running water. **Corrected On-Site**
06-01-5
Basic - 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 **Corrected On-Site**
08B-17-4
Basic - Water leaking from pipe and/or faucet/handle. Handwashing sink on cook line leaky.
29-11-4
55
Jun 20, 2025
Routine - Food
2 critical violations. 8 minor violations.
View 10 violations
High Priority - Dented/rusted cans present. See stop sale. 2 cans of 6.5 lbs of tomato sauce
01B-01-4
High Priority - 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
03A-02-5
Basic - 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 **Corrected On-Site**
14-01-5
Basic - Ceiling tile missing. Ceiling tile missing by rear entrance
36-36-4
Basic - 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 **Corrected On-Site**
08B-38-4
Basic - 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 **Corrected On-Site**
10-17-4
Basic - Standing water in bottom of reach-in-cooler. Standings water in three door cooler on cook line
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. Beef in standing water thawing out. Cook put under running water **Corrected On-Site**
06-01-5
Basic - Water leaking from pipe and/or faucet/handle. Hand washing sink on the cook line has a leak at the Bibb
29-11-4
Basic - Working containers of food removed from original container not identified by common name. Containers with flour, salt and sugar not labeled. Chef labeled containers **Corrected On-Site**
02D-01-5
50
Dec 6, 2024
Complaint Full
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
35
Aug 24, 2024
Routine - Food
No violations found.
100
Aug 23, 2024
Routine - Food
7 critical violations. 2 major violations. 6 minor violations.
View 15 violations
High Priority - 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.
01B-01-4
High Priority - 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. **Corrected On-Site**
08A-05-6
High Priority - 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.
35A-05-4
High Priority - 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).
01B-02-5
High Priority - 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).
03D-07-5
High Priority - 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.
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Observed gasoline stored on shelf at back storage area near exit. Operator properly stored item. **Corrected On-Site**
41-10-4
Intermediate - 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.
53A-03-7
Intermediate - Spray bottle containing toxic substance not labeled. Observed grill cleaner not properly labeled. Operator properly labeled item. **Corrected On-Site**
41-17-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed cucumbers over ready to eat green peppers.
08B-17-4
Basic - Food stored on floor. Observed tortilla chips stored on floor in kitchen.Operator properly stored item. **Corrected On-Site**
08B-38-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nest in at air drying rack near ice machine.
24-08-4
Basic - Trash receptacles not provided where needed in establishment. Observed no trash can available at hand washing sink beside reaching cooler in kitchen.
33-06-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed multiple walls throughout restaurant soiled.
36-27-5
Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket on floor at front line. Operator properly stored sanitizer bucket. **Corrected On-Site**
21-38-4
21
Mar 11, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Chicken over cook vegetables . Manager moved items **Corrected On-Site**
08A-05-6
High Priority - 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
03A-02-5
Intermediate - 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
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled. Manager labeled bottles **Corrected On-Site**
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee on cook area board. Manager discarded drink **Corrected On-Site**
12B-07-4
Basic - Working containers of food removed from original container not identified by common name. Sugar and salt not labeled. Manager labeled. **Corrected On-Site**
02D-01-5
55
Jul 6, 2023
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - 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
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - 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
16-37-1
Intermediate - 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 **Corrected On-Site**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Chef removed bowl **Corrected On-Site**
14-01-5
Basic - Food stored on floor. Boxes of food on the floor in the walk-in cooler. Chef picked up **Corrected On-Site**
08B-38-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Standing water in bottom of reach-in-cooler. Flip top three door cooler on the cook line
29-49-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
47
Dec 12, 2022
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line flip top cooler; raw tilapia stored above ready-to-eat cut tomatoes. Operator moved raw below ready-to-eat. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in cooler; raw chicken stored above raw beef. Operator moved chicken below beef. **Corrected On-Site**
08A-20-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Basic - Bowl or other container with no handle used to dispense food. At walk-in cooler; bowl used to dispense horchata. Operator removed. **Corrected On-Site**
14-01-5
64
Nov 16, 2022
Complaint Full
No violations found.
100
Oct 10, 2022
Complaint Full
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toilet Rooms Maintained
FL-53
64
Jul 12, 2022
Food-Licensing Inspection
3 major violations. 1 minor violation.
View 4 violations
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink by the dishwasher knob is loose cannot open hot waters
27-16-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.chlorine
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled. Pink cleaning fluid not labeled . Manager labeled **Corrected On-Site**
41-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign in employee restroom
31B-04-4
70
Frequently Asked Questions
When was La Condesa Mexican Restaurant last inspected?
The most recent health inspection at La Condesa Mexican Restaurant on file is from Mar 3, 2026. The public record contains 12 inspections in total.
What is the most common violation at La Condesa Mexican Restaurant?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited five times, more than any other issue at La Condesa Mexican Restaurant.
How does La Condesa Mexican Restaurant compare to other restaurants in Boca Raton?
La Condesa Mexican Restaurant most recently scored 19 out of 100, which is lower than the Boca Raton average of 74.
Has La Condesa Mexican Restaurant's inspection record improved over time?
No. Recent inspections at La Condesa Mexican Restaurant have averaged around 11 violations per visit, up from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at La Condesa Mexican Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is La Condesa Mexican Restaurant inspected?
Based on the inspection history on file, La Condesa Mexican Restaurant is inspected around three times per year on average.
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