Condesa Mexican Restaurant
Last inspected: Sep 8, 2025
95
Score
Public records show five inspections at Condesa Mexican Restaurant stretching back to 2023. The most recent visit was on Sep 8, 2025. A low risk tier reflects an inspection that turned up minimal issues.
Things have been moving in the right direction, with the rolling count dropping from around 18 violations to closer to one violation per visit.
When inspectors have written things up, “utensils, equipment & linens” has been the most frequent reason, cited seven times.
Compared to the broader Smithfield restaurant scene, where the average is 78, this is a stronger showing. The full picture is one of consistent compliance.
5
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Sep 8, 2025
Re-Inspection
1 minor violation. 1 corrected on site.
View 1 violation
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: The ice scoop in the server station was observed stored in the ice, with the handle in the ice. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
95
Aug 26, 2025
Re-Inspection
1 critical violation. 3 major violations. 12 minor violations. 6 corrected on site.
View 16 violations
Physical facilities installed, maintained, & clean
(corrected on site)
Inspector notes: An alcohol bottle was observed stored in the bar ice used for beverages. Ice used as an exterior coolant may not be used as food.
3-303.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Equipment or utensils not clean
Inspector notes: Food contact surfaces of the ice machine were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Ice was disposed of, and bagged ice will be used until the ice machine has been cleaned and sanitized.
4-601.11(A)
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Working containers used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical.
7-102.11
Hot or cold food held at improper temperature
Inspector notes: Raw chicken and beef observed held at 45-51 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Chicken and beef were placed in the freezer to rapidly chill.
3-501.16(A)
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: The knife used for bar fruit is stored on an unclean surface (in basket with unwashed fruit) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: The ice scoop is stored in the ice bin at the bar with the handle in the ice. Ice scoop was placed in a metal cup in the speed rail.
3-304.12
Equipment or utensils not air-dried before storage
Inspector notes: Water observed in the large blender cup. After cleaning and sanitizing, equipment and utensils must be air dried.
4-901.11
Equipment or utensils not air-dried before storage
(corrected on site)
Inspector notes: Ice buckets are not stored inverted.
4-901.11
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items are not being stored properly in their original protective package and/or are stored on surfaces that are not clean in the bar and areas of the kitchen.
4-903.11(A)
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris: can opener base ice machine freezer grill bottom shelves of kitchen work tables chip bins unit beneath chip dispenser Chest freezer has an accumulation of frost and debris Numerous food containers have an accumulation of paper & adhesive Glass shard and debris observed beneath bar glass storage mats.
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The baseboard tiles in the kitchen have an accumulation of soil residue and debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not cleaned at required frequency
Inspector notes: The ceiling in the walk in cooler has an accumulation of dust and debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not in good repair
Inspector notes: One light beneath the hood was nonfunctional during inspection. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not in good repair
Inspector notes: Part of the coving in the women's toiler room in poor repair, pulling away from the wall. The physical facilities must be maintained in good repair.
6-501.11
Mops not properly air-dried after use
Inspector notes: Mops must be allowed to air dry after use.
6-501.16
35
Aug 12, 2025
Routine
5 critical violations. 5 major violations. 10 minor violations. 9 corrected on site.
View 20 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as raw eggs) were observed stored above ready-to-eat foods (such as cheese) in the 2-door refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. PIC rearranged cooler.
3-302.11
Warewashing facilities; installed maintained, & used; test strips
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. PIC called for service during inspection. Establishment to use 3 bay sink to sanitize or dishwasher at bar area.
4-501.114
Food not reheated to required temperature for hot holding
(corrected on site)
Inspector notes: Cheese dip, which was previously cooked and cooled, was only reheated to 58 degrees Fahrenheit for hot holding. Time/temperature control for safety (TCS) food that is cooked, cooled, and reheated for hot holding must be reheated to 165 degrees Fahrenheit or above for 15 seconds. PIC reheated.
3-403.11
Plumbing system not maintained in good repair
Inspector notes: Inspector observed a leak under food prep sink and 3 bay sink.
5-205.15
Plumbing system not maintained in good repair
(corrected on site)
Inspector notes: Inspector observed 3 bay sink lacking drain plugs. PIC went out and obtained drain plugs during inspection.
5-205.15
Sanitizer test kit not available
(corrected on site)
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine and quat. sanitizing solution for the kitchen dishwasher and 3 bay sink. PIC went out to purchase during inspection.
4-302.14
Proper date marking and disposition
(corrected on site)
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine at the bar dishwasher. PIC went out to purchase during inspection.
4-302.13
Food thawed using improper method
Inspector notes: Commercially bottled lime juice, which states "keep refrigerated" was observed thawing in a bucket of water in a sink. Time/temperature control for safety (TCS) foods must be thawed in one of the following manners: - under refrigeration (41 degrees Fahrenheit or less); - completely submerged under running water; - as part of the cooking process; or - in the microwave if cooked immediately after thawing.
3-501.13
Ready-to-eat food not date marked
Inspector notes: Various items were observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.
3-501.17
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of orange and brown debris. The food contact surfaces of equipment must be clean to sight and touch. PIC disposed of ice and took unit out of service to be washed and sanitized.
4-601.11(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Fish, shrimp, cut garlic were observed held between 48-61 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. PIC discarded fish and shrimp. Garlic was placed in walk-in cooler for cooling.
3-501.16(A)
Food storage containers not labeled with contents
Inspector notes: Working containers of ingredients were not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-302.12
Outer openings not protected against pests
Inspector notes: The doors to the outside, located in the front and side of building, are not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Buckets of beverages were observed stored on the floor in the walk-in cooler. Food must be stored at least 6 inches above the floor. PIC relocated items.
3-305.11
Employee not wearing required hair restraint
Inspector notes: Staff were observed not wearing hair restraints. Food employees must wear hair restraints such as hats, hair coverings, or nets that are worn to effectively keep their hair from contacting exposed food, clean equipment/utensils, linens, and unwrapped single-service and single-use articles.
2-402.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils (knives) were observed stored in stagnant water between uses. PIC removed and washed/sanitized.
3-304.12
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets were observed in poor repair.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The following non-food contact surfaces have an accumulation of dust, dirt, food residue, and/or other debris: - refrigeration units, - table under flat-top grill, - blender lid, - 1 door freezer (ice buildup)
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The floors throughout the kitchen have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not in good repair
Inspector notes: The floors in the walk-in cooler is in poor repair. The physical facilities must be in good repair.
6-501.11
17
Jan 3, 2024
Re-Inspection
1 critical violation. 2 minor violations.
View 3 violations
Plumbing system not maintained in good repair
Inspector notes: Handsink by walk-in cooler was observed leaking from handle.
5-205.15
Garbage & refuse properly disposed; facilities maintained
Inspector notes: Landing by oil disposal unit was observed with an accumulation of soil residue.
5-501.110
Physical facilities not in good repair
Inspector notes: The floors in the walk-in cooler is in poor repair. The physical facilities must be in good repair.
6-501.11
78
Dec 19, 2023
Routine
4 critical violations. 6 major violations. 11 minor violations. 7 corrected on site.
View 21 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as eggs and ground chorizo) were observed stored above ready-to-eat foods (such as salsa and heavy cream) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of pink and black residue. The food contact surfaces of equipment must be clean to sight and touch. Ice machine was taken out of service during time of inspection. Ice machine must be cleaned and sanitized prior to use.
4-602.11
Plumbing system not maintained in good repair
Inspector notes: Handsink by walk-in cooler was observed leaking from handle.
5-205.15
Food not reheated to required temperature for hot holding
(corrected on site)
Inspector notes: White Queso which was previously cooked and cooled, was placed at steam table Temping at 58 degrees Fahrenheit. Time/temperature control for safety (TCS) food that is cooked, cooled, and reheated for hot holding must be reheated to 165 degrees Fahrenheit or above for 15 seconds. Food removed from steam table and reheated.
3-403.11
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the quaternary ammonium sanitizing solution for the 3 bay sink. The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine at the bar. The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the kitchen dish machine.
4-302.14
Food thawed using improper method
(corrected on site)
Inspector notes: Vacuum packaged salmon was observed intact in packaging temping at 36 degrees Fahrenheit. Prior to thawing, package must be opened. Packages were opened during time of inspection.
3-501.13
Person in charge not controlling unsafe operations
Inspector notes: The Person in charge did not assure compliance with critical code requirements.
2-103.11
No soap available at handwashing sink
(corrected on site)
Inspector notes: Soap was not available at the hand-washing sink at the bar. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap. PIC replenished soap during inspection.
6-301.11
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of PIC, white queso was placed hot in the refrigerator in containers greater than four inches deep. White queso was temping at 61 degrees Fahrenheit. Food was voluntarily disposed of by the PIC.
3-501.15
Person in charge present, demonstrates knowledge, and performs duties
Inspector notes: Thermometers are lacking in several cold holding refrigeration unit(s). Cold holding equipment used for time/temperature control for safety (TCS) foods must have at least one thermometer that is located to allow easy viewing of the temperature display.
4-203.12
Non-food contact surfaces clean
(corrected on site)
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the kitchen dishwasher was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. Service called during time of inspection. Equipment properly adjusted.
4-501.115
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various foods were observed held at 45-47 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Foods that were out of temperature for an unknown amount of time was voluntarily disposed of by the PIC. See disposal.
3-501.16(A)
Outer openings not protected against pests
Inspector notes: The door to the outside, located at the side of building, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
Equipment not durable or properly constructed
Inspector notes: Bottom shelves of prep tables were lined with taped foil. Nonfood contact surfaces must be smooth durable and easily cleanable.
4-201.11
Equipment not in good repair or proper adjustment
(corrected on site)
Inspector notes: Walk-in cooler was observed at 47 degrees Fahrenheit. Service was called during time of inspection. Walk-in cooler was 36 degrees post service.
4-501.11
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the 1 door freezer have an accumulation of ice.
4-601.11(B)
Proper cooling methods used; adequate equipment for temperature control
Inspector notes: Landing by oil disposal unit was observed with an accumulation of soil residue.
5-501.110
Physical facilities not in good repair
Inspector notes: The floors in the walk-in cooler is in poor repair. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not in good repair
Inspector notes: The ceiling in the walk-in cooler is in poor repair. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The walls, floors and shelving in the walk- in cooler has an accumulation of soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not in good repair
Inspector notes: 2 Light bulbs under kitchen hood were observed in poor repair.
6-501.11
17
Frequently Asked Questions
When was Condesa Mexican Restaurant last inspected?
The most recent health inspection at Condesa Mexican Restaurant on file is from Sep 8, 2025. The public record contains five inspections in total.
What is the most common violation at Condesa Mexican Restaurant?
Across the inspection record, “utensils, equipment & linens” has been cited seven times, more than any other issue at Condesa Mexican Restaurant.
How does Condesa Mexican Restaurant compare to other restaurants in Smithfield?
Condesa Mexican Restaurant most recently scored 95 out of 100, which is higher than the Smithfield average of 78.
Has Condesa Mexican Restaurant's inspection record improved over time?
Yes. Recent inspections at Condesa Mexican Restaurant have averaged around one violation per visit, down from roughly 18 earlier in the record.
What does a low risk rating mean?
A low risk rating at Condesa Mexican Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Condesa Mexican Restaurant inspected?
Based on the inspection history on file, Condesa Mexican Restaurant is inspected around three times per year on average.
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