LA MARIMBA MEXICAN RESTAURANT
3758 S WASHINGTON
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/14/2025
High Priority
0
Intermediate
2
Basic
9
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl no handle use to scoop black beans
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. White cutting board on make table in cook line, green cutting boards kept in back . Repeat Violation
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing rings and server wearing watch and bracelet .
- 14-11-5:Basic - Equipment in poor repair. Handle of hot box broken Gasket on reach in cooler located next to hot box.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site
- 35B-02-4:Basic - Insect control device installed over food preparation area, stored behind soda boxes .
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave located in cook line has debris .
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler, in cooler in we're salsa is kept . Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dust in walls on dish area
- 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. Only one employee have signed the food reporting agreement .
- 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer off by 20F.
Food safety inspection conducted on 4/14/2025 revealed 11 total violations (0 high priority, 2 intermediate, 9 basic).
Inspection on 11/6/2024
High Priority
1
Intermediate
3
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents and walls on cook line soiled along with bottom counter shelves. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Portable food storage cart soiled.
- 33-16-4:Basic - Open dumpster lid. Operator closed. Corrected On-Site
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler wait station. Repeat Violation
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker installed at hose bib of mop sink.
- 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/ Manager Ana expired March 3, 2024.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Individual cutting boards in kitchen heavily soiled and no longer easily cleanable.
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for 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. Employee Hannah hired over a year ago no proof of training.
Food safety inspection conducted on 11/6/2024 revealed 8 total violations (1 high priority, 3 intermediate, 4 basic).
Inspection on 1/4/2024
High Priority
3
Intermediate
3
Basic
7
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walls, floors and ceiling vents soiled/ dust laden.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee beverages on prep tables thru the kitchen
- 14-11-5:Basic - Equipment in poor repair. Walk in cooler door gasket broken.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving in walk in cooler soiled with old food debris, new upright reach in freezer unit with shipping tape still attached and starting to rip and hold food debris. Exterior of counter food mixer soiled with old debris. And dry food shelving soiled.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Standing water in bottom of reach in cooler in wait station area. Repeat Violation
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Multiple wet wiping cloths in use and left on prep tables.
- 14-06-4:Basic - Wood food-contact surface not properly sealed. Wood cart used to hold food mixer not smooth and easily cleanable, soiled carpet attached to wood mover.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 1 can tomatillo 100oz and 1 can 6.75# pineapple
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored in reach in cooler unit over ready to eat tomato sauce, corrected Corrected On-Site Repeat Violation
- 25-28-4:High Priority - Single-service containers not constructed with the required characteristics. White printed thank you bags used in direct contact of raw beef in reach in freezer unit.
- 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk in cooler outside ambient air thermo reading45°, actual temp at 40°, portable thermo added to inside unit by manager. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Counter mounted can opener soiled. Cutting board on make table, cooks line heavy stained and grooves, no longer easily cleanable.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. On arrival, observe prep person using hand wash sink to clean blender.
Food safety inspection conducted on 1/4/2024 revealed 13 total violations (3 high priority, 3 intermediate, 7 basic).
Inspection on 8/1/2023
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. - Salsa cooler next to ice machine - bar cooler next to dish machine Warning - From follow-up inspection 2023-08-01: - Salsa cooler next to ice machine **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : 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. New server with no food handler training Warning - From follow-up inspection 2023-08-01: **Time Extended**
Food safety inspection conducted on 8/1/2023 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 7/31/2023
High Priority
6
Intermediate
1
Basic
3
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In beans and chicken in walk in cooler Warning
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. - Salsa cooler next to ice machine - bar cooler next to dish machine Warning
- 21-08-4:Basic - Wiping cloth sanitizing solution not at proper minimum strength. 0 ppm, bucket under chip dispenser. Corrected to 100 ppm cl Corrected On-Site Warning
- 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. From previous day in walk in cooler: black beans 55F, enchilada salsa 55F, From 2 days prior, refried beans 44F in the center and 42F at the edge Warning
- 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. 0 ppm bar dish machine Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cilantro, walk in cooler Corrected On-Site Warning
- 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. Enchilada salsa 7/23 black beans 7/23 Warning** Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
- 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. Salsa made previous day in large 20+ gallon plastic tub 50F Warning
- 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. New server with no food handler training Warning
Food safety inspection conducted on 7/31/2023 revealed 10 total violations (6 high priority, 1 intermediate, 3 basic).