LA BAMBA III
4245 N FEDERAL HWY
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 2/27/2025
High Priority
0
Intermediate
0
Basic
2
Total
2
Inspection Details:
- 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**
Food safety inspection conducted on 2/27/2025 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 10/21/2024
High Priority
4
Intermediate
7
Basic
6
Total
17
Inspection Details:
- 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**
Food safety inspection conducted on 10/21/2024 revealed 17 total violations (4 high priority, 7 intermediate, 6 basic).