DirtyFLRestaurant Inspection Data

LOS COMPADRES CORP

LOS COMPADRES CORP located in LAKE WORTH has undergone 5 health department inspections, achieving a 1.5/5 overall safety rating. Recent inspections show improving food safety practices.

2123 10 AVE N

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 8/25/2025

Inspection #: Visit ID: 10882246

  • 23-03-4: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.
  • 03D-02-5: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.
  • 01B-36-5: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.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At front of kitchen, no handwashing soap at designated hand sink. Operator provided soap Corrected On-Site

Inspection Date: 3/7/2025

Inspection #: Visit ID: 8885719

  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Under small green and white cutting board. Manager removed the cloth. Corrected On-Site Repeat Violation
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. washcloth chlorine 0 ppm, manager added sanitizer. Chlorine 100 ppm. Corrected On-Site
  • 12A-13-4:High Priority - 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.
  • 03A-02-5:High Priority - 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. **Corrective Action Taken**
  • 12A-03-4:Intermediate - 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. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Dumping ice in hand sink. Repeat Violation

Inspection Date: 9/10/2024

Inspection #: Visit ID: 8779010

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustics ceiling tiles in the kitchen.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Under cutting board. Explained and employee removed the cloth towel. Corrected On-Site
  • 03D-01-5: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.
  • 02C-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.
  • 01B-24-5: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-02-5: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
  • 41-15-5: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
  • 31A-11-4: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

Inspection Date: 2/19/2024

Inspection #: Visit ID: 8469442

  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 5ppm); remade Sanitizer Bucket (Chlorine 100ppm). Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour Corrected On-Site
  • 08A-05-6: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

Inspection Date: 8/10/2023

Inspection #: Visit ID: 8377714

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent Over prep area in kitchen unclean
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Bane Marie at front counter
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Thank you bags storing rice Thank you bags storing pineapple Corrected On-Site
  • 08A-05-6:High Priority - 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 Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket in hand sink at front counter. Removed Corrected On-Site