DirtyFLRestaurant Inspection Data

LA BAMBA III

LA BAMBA III maintains a 2.4/5 food safety rating based on 8 health department inspections in OAKLAND PARK. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 8 reports on file

4245 N FEDERAL HWY

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 8 health inspection reports

All Inspection Reports

1/21/2026· 1mo ago

Visit ID: 13476452

Met Inspection Standards

5 high, 3 int, 4 basic

  • 14-09-4:Basic - Cookline cutting boards have cut marks and is no longer cleanable.
  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. 2 employee drinks at Cookline. Operator removed. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Cell phones on shelf with food items. Operator removed. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Dessert items in reach in freezer at entrance to kitchen stored in freezer uncovered.
  • 01B-28-5:High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. Walk in cooler: Cooked ground beef prepared 1-12-2026, 10 ounces Cooked chunk beef prepared 1-14-2026, 3 pounds Cooked ground beef prepared 1-4 -2026, 4 pounds Cooked shredded beef prepared 1-14-2026, 5 pounds. See stop sale.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Walk in cooler - raw shrimp stored over unwashed oranges. Operator stored all items properly. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - ice bath - shredded cheese (49F). Per operator holding less than an hour. Observed ice/water solution too low. Operator added ice/water. Expo - ice bath - mild salsa (45-46F). Per operator holding less than 2 hours. Observed ice/water solution too low. Operator added ice/water. **Corrective Action Taken**
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Reach in next to walk in freezer - shredded lettuce - ambient cooling 15 minutes at noon (48F - Cooling) at 12:50pm 48-49F. At this rate proper ambient cooling will not occur. Observed item in tall, covered plastic container. Operator placed item on shallow sheet pans to expedite cooling. **Corrective Action Taken**
  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Expo - Sanitizer Bucket (Chlorine over 200ppm). Operator diluted. Chlorine 100ppm. 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. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.A
  • 53B-13-5: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.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler - cooked pork per operator prepared 3 days ago. Operator date marked. Corrected On-Site

7/29/2025· 7mo ago

Visit ID: 10935794

Met Inspection Standards

1 high, 7 basic

  • 08B-38-4:Basic - Case of soy sauce stored on floor in dry storage area. Operator stored properly. Corrected On-Site
  • 36-32-5:Basic - Ceiling in disrepair above left side of steam table station.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable at cookline. Repeat Violation
  • 14-36-5:Basic - Interior of refrigerator in disrepair gaskets for reach in cooler units at cookline in disrepair.
  • 38-07-4:Basic - Lights in food preparation, warewashing area missing the proper covers.
  • 14-33-4:Basic - Reach-in coolers at cookline and prep area shelves with rust that has pitted the surface.
  • 21-10-4:Basic - Soiled dry wiping cloth in use at cookline, operator placed it to be laundered. Corrected On-Site
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cookline employee picked up wiping cloth from ground with gloved hands put it to be laundered then continued food preparation without removing gloves washing hands and putting on new gloves, reviewed hand washing and glove usage. Employee washed hands and put on new gloves. Corrected On-Site

2/27/2025· 1y ago

2 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. -Cookline flip top unit cutting board.
  • 08B-38-4:Basic - Food stored on floor. -Walk in cooler bulk container of raw shrimp thawing, operators stored properly. Corrected On-Site Repeat Violation

10/21/2024· 1y 4mo ago

4 high, 7 int, 6 basic

  • 22-20-5:Basic - Accumulation of black mold-like substance in the interior of the ice machine bin.
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Operator cleaned at time of inspection. Corrected On-Site Repeat Violation
  • 08B-20-4:Basic - Damaged food not properly segregated. -Dented cans in dry storage area, see stop sale.
  • 08B-38-4:Basic - Food stored on floor. -Walk in cooler; Bulk container of onions. -Cookline; Bulk container of onions Operator stored properly. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. -Cook line; tongs stored on oven handle. Operator stored properly. Corrected On-Site
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -Wait station; Sanitizer Bucket (chlorine 0ppm), operator remade solution chlorine 100ppm Corrected On-Site
  • 01B-01-4:High Priority - Dented cans present. See stop sale.
  • 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. -Ware washing station; Dishwasher (chlorine 0ppm), operator primed dishwasher Chlorine 100ppm Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -chicken soup (129F - Hot Holding)hot holding less than 1hr observed no heat, operator turned on heat chicken soup second temp 170F Hot holding. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -Outdoor mop sink.
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. -Reviewed big six foodborne illnesses with manager and provided hand out.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cook line cutting boards visibly soiled.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -Bar; Box of single serve straws stored in sink, operator removed. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Bar handwashing sink, operator provided. Corrected On-Site
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for 1 employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 11-26-1:Intermediate - No proof provided that 1 food employee are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -employee signed reporting agreement at time of inspection. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. -Bar handwashing sink, operator provided. Corrected On-Site

1/23/2024· 2y 1mo ago

Visit ID: 8595645

Met Inspection Standards

1 high, 2 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation
  • 12A-02-4:High Priority - Employee handled soiled dishes or utensils and then picked up clean/sanitized dishes without washing hands. Reviewed proper hand washing and employee properly washed hands. Corrected On-Site

1/10/2024· 2y 2mo ago

Visit ID: 8585820

Met Inspection Standards

1 high, 2 int, 4 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on cookline - on lower oven handle. Operator stored properly. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cookline. Operator stored in solution. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in walk in cooler. Operator stored all items properly. 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/
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cookline cutting boards visibly soiled.

11/17/2023· 2y 3mo ago

Visit ID: 8554222

Met Inspection Standards
  • N/A:No Violations Were Observed

11/16/2023· 2y 3mo ago

Visit ID: 8364015

Follow-up Inspection Required

3 high, 1 int, 2 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in rice at cookline. Operator removed. Corrected On-Site Warning
  • 08B-38-4:Basic - Food stored on floor. Container of beef and container of onions stored on floor in kitchen. Operator stored properly. Corrected On-Site Repeat Violation Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over ready to eat potatoes (French fries) in cookline flip top. Operator stored all items properly. Corrected On-Site Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - raw beef (47-50F); raw chicken (47-50F); cooked soup (44-45F). No items prepped or portioned today. Per operator there was a delivery approximately 6 hours ago and the door may have been left open. Operator moved all items to walk in freezer to quick chill. **Corrective Action Taken** Warning
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine over 200ppm). Operator made new solution. Chlorine 100ppm. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bar soda gun. Operator cleaned during inspection. Corrected On-Site Warning