Los Compadres
Last inspected: Dec 19, 2025
74
Score
Across the available record, Los Compadres has eight inspections on file, the first dated 2022. Inspectors last stopped by on Dec 19, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
“Raw animal food stored over/not properly separated” comes up most often, recorded three times in the inspection record.
Among Lake Worth restaurants, this is a fairly standard result. The inspection history reads as standard for a restaurant of this size.
8
Inspections
2
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 19, 2025
Routine - Food
2 critical violations.
View 2 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired December 1, 2025 Operator renewed license during inspection
50-17-3
High Priority - 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. **Corrected On-Site**
08A-05-6
74
Aug 25, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - 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.
01B-36-5
High Priority - 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.
03D-02-5
Intermediate - No soap provided at handwash sink. At front of kitchen, no handwashing soap at designated hand sink. Operator provided soap **Corrected On-Site**
31B-03-4
Basic - 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.
23-03-4
64
Mar 7, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
55
Sep 10, 2024
Routine - Food
5 critical violations. 1 major violation. 2 minor violations.
View 8 violations
High Priority - 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 **Corrected On-Site**
41-15-5
High Priority - 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.
03D-01-5
High Priority - 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.
02C-01-5
High Priority - 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.
01B-24-5
High Priority - 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
01B-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Washcloth bucket stored in front counter hand sink. Explained and employee removed the container. **Corrected On-Site**
31A-11-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustics ceiling tiles in the kitchen.
36-37-5
Basic - In-use wet wiping cloth/towel used under cutting board. Under cutting board. Explained and employee removed the cloth towel. **Corrected On-Site**
21-04-4
39
Feb 19, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked beans white reach in cooler in kitchen **Corrected On-Site**
08A-05-6
Basic - Working containers of food removed from original container not identified by common name. Flour **Corrected On-Site**
02D-01-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 5ppm); remade Sanitizer Bucket (Chlorine 100ppm). **Corrected On-Site**
21-07-4
78
Aug 10, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
61
Feb 9, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket in hand sink.
31A-11-4
Basic - Food stored on floor. Rice container on floor next to three compartment sink. Onions on floor in dry storage.
08B-38-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Carnitas thawing at room temperature in three compartment sink
06-01-5
78
Nov 18, 2022
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked shrimp in refrigerator unit in kitchen.removed.
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (75F - Cold Holding) on bottom shelf of prep table. Operator states eggs out for over four hours. TPHC document discussed with employees.
03A-03-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (75F - Cold Holding) on bottom shelf of prep table. Operator states eggs out for over four hours. TPHC document discussed with employees.
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beans (110F - Hot Holding)in steam table. Operator states beans reheated on stove top an hour prior. Beans reheated to 165F for hot holding. **Corrective Action Taken**
03B-01-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened over 24 hours ago not date marked. Marked. **Corrected On-Site**
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket stored in hand sink. Removed. **Corrected On-Site**
31A-11-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Working containers of food removed from original container not identified by common name. Sugar and flour containers not labeled in kitchen
02D-01-5
41
Frequently Asked Questions
When was Los Compadres last inspected?
The most recent health inspection at Los Compadres on file is from Dec 19, 2025. The public record contains eight inspections in total.
What is the most common violation at Los Compadres?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Los Compadres.
How does Los Compadres compare to other restaurants in Lake Worth?
Los Compadres most recently scored 74 out of 100, which is about the same as the Lake Worth average of 77.
Has Los Compadres' inspection record improved over time?
Results have been roughly steady. Inspections at Los Compadres have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Los Compadres means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Los Compadres inspected?
Based on the inspection history on file, Los Compadres is inspected around three times per year on average.
Nearby Restaurants