DirtyFLRestaurant Inspection Data

LA CONDESA MEXICAN RESTAURANT

3320 Airport Road
Boca Raton, Florida, 33431
Palm Beach County County

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 6/20/2025

Inspection #: Visit ID: 8870212

  • 14-01-5: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
  • 36-36-4:Basic - Ceiling tile missing. Ceiling tile missing by rear entrance
  • 08B-38-4: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
  • 10-17-4: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
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standings water in three door cooler on cook line
  • 06-01-5: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
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Hand washing sink on the cook line has a leak at the Bibb
  • 02D-01-5: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
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 2 cans of 6.5 lbs of tomato sauce
  • 03A-02-5: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

Inspection Date: 12/6/2024

Inspection #: Visit ID: 10735296

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Large blue co tank not secured
  • 36-36-4:Basic - Ceiling tile missing. Ceiling tile missing in hallway leading to rear exit
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents with a build up of dust and dirt.
  • 06-09-1: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. Salmon not frozen but still in sealed plastic packaging. Chef removed from plastic Corrected On-Site
  • 12B-07-4:Basic - 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 Corrected On-Site
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Boxes of food on the floor in walk in freezer. Manager picked up Corrected On-Site
  • 08B-17-4:Basic - 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 Corrected On-Site
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Hand washing sink
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name.salt containers not labeled. Manager labeled salt Corrected On-Site
  • 22-41-4:High Priority - 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 Corrected On-Site
  • 03A-02-5:High Priority - 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
  • 31B-02-4:Intermediate - 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 Corrected On-Site
  • 11-26-1: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. Form emailed
  • 41-04-4:Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Spray bottles with chemicals not labeled. Manager labeled Corrected On-Site

Inspection Date: 8/24/2024

Inspection #: Visit ID: 8869869

  • N/A:No Violations Were Observed

Inspection Date: 8/23/2024

Inspection #: Visit ID: 8787523

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nest in at air drying rack near ice machine.
  • 08B-38-4:Basic - Food stored on floor. Observed tortilla chips stored on floor in kitchen.Operator properly stored item. Corrected On-Site
  • 33-06-4:Basic - Trash receptacles not provided where needed in establishment. Observed no trash can available at hand washing sink beside reaching cooler in kitchen.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed cucumbers over ready to eat green peppers.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed multiple walls throughout restaurant soiled.
  • 21-38-4: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
  • 01B-01-4: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.
  • 08A-05-6: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
  • 35A-05-4: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.
  • 01B-02-5: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).
  • 03D-07-5: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).
  • 03B-01-6: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.
  • 41-10-4: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
  • 53A-03-7: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.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed grill cleaner not properly labeled. Operator properly labeled item. Corrected On-Site

Inspection Date: 3/11/2024

Inspection #: Visit ID: 8438647

  • 12B-07-4: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
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar and salt not labeled. Manager labeled. Corrected On-Site
  • 08A-05-6: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
  • 03A-02-5: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
  • 11-26-1: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. Emailed form to location
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled. Manager labeled bottles Corrected On-Site

Inspection Date: 7/6/2023

Inspection #: Visit ID: 8386438

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Chef removed bowl Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Boxes of food on the floor in the walk-in cooler. Chef picked up Corrected On-Site
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Flip top three door cooler on the cook line
  • 03A-02-5: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
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  • 16-37-1: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
  • 31B-02-4: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