DirtyFLRestaurant Inspection Data

BAMBY'S LATIN RESTAURANT & BAR

With 7 inspections documented, BAMBY'S LATIN RESTAURANT & BAR maintains a 2.1/5 food safety rating in WEST PALM BEACH. Recent inspections indicate some food safety concerns.

Last inspection: 8 months ago · 7 reports on file

3607 South Dixie Highway
West Palm Beach, Florida, 33405
Palm Beach County County

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 7 health inspection reports

All Inspection Reports

7/10/2025· 8mo ago

Visit ID: 10871240

Met Inspection Standards

6 high, 3 int, 1 basic

  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At reach in cooler, Unwashed produce-whole cabbage stored over cooked soup, uncovered. Advised operator of proper storage.
  • 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 reach in cooler, cooked rice (45F - Cooling); per operator prepared previous day. Product did not reach 41F within 6 hours. See stop sale.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler, Raw shell eggs stored over dough. Advised operator of proper storage.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. At reach in cooler, in shell oysters and clams stored in same container with no tag. See stop sale.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in cooler, cooked rice (45F - Cooling); per operator prepared previous day. Product did not reach 41F within 6 hours. See stop sale.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker at hose Bibb where hose is attached.
  • 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. Wiping cloth sanitizer bottle with chlorine 200+. Advised operator of proper ppm requirements for chlorine sanitizer.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink used for other purposes as evident by spoon and pot scrubber inside of sink.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Operator provided soap. Corrected On-Site
  • 01C-01-4:Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. At reach in cooler, oysters and clams stored in same container with no tag. See stop sale.

5/16/2025· 10mo ago

Visit ID: 10799562

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

3/14/2025· 12mo ago

Visit ID: 10756857

Follow-up Inspection Required

4 int, 4 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms. Repeat Violation
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom.
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal beverages stored with and above food in upright cooler in the kitchen. Explained and employee moved all to bottom shelf. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table not stored in sanitizer solution.
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Manager Allison Montano. Provided information.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. 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 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 one. Repeat Violation

1/9/2025· 1y 2mo ago

Visit ID: 8855608

Met Inspection Standards

2 high, 2 int, 2 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Bottom of Flip top cooler
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked beans (49F - Cold Holding); cooked rice (49F - Cold Holding) on counter in kitchen. Not prepped or portioned today. Out for less than four hours. Instructed employee to place back in cooler. **Corrective Action Taken**
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 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.

10/14/2024· 1y 4mo ago

Visit ID: 8855286

Follow-up Inspection Required

2 high, 1 int, 1 basic

  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. 2 bags of potatoes stored on floor next to upright cooler.explained. Warning - From follow-up inspection 2024-10-14: Bag of red onions and 2 boxes of oil stored on floor by the white chest freezer in the kitchen. Explained and manager put on stainless steel pan. Admin Complaint Corrected On-Site
  • 12A-07-5:High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook washed knife then put on old discarded black plastic gloves without washing hands. Explained and he washed hands. Warning - From follow-up inspection 2024-10-14: Cook moved trash bag with hands then handled clean spoon to transfer cooked meat from pan to container without washing hands. Explained and he washed hands. Admin Complaint Corrected On-Site
  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimps in container over paper wrapped tortillas in upright cooler. Open box of raw shell eggs stored over peeled garlic container in upright cooler. Explained and emailed proper storage chart and Spanish licensing packet. Warning - From follow-up inspection 2024-10-14: Raw beef stored over open container of cooked rice in 2 door upright cooler. Explained and emailed proper storage information. Manager rearranged. Admin Complaint Corrected On-Site
  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-10-14: No certificates available. Admin Complaint

8/9/2024· 1y 7mo ago

Visit ID: 8776264

Follow-up Inspection Required

4 high, 8 int, 4 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Current license not available upon request. She showed temporary license issued in July. This temporary license for Beverage. Explained and emailed paperless license information. Warning
  • 08B-38-4:Basic - Food stored on floor. 2 bags of potatoes stored on floor next to upright cooler.explained. Warning
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Under green and yellow cutting boards. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink interior solid with black mold like substance. Warning
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook washed knife then put on old discarded black plastic gloves without washing hands. Explained and he washed hands. Warning
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Cook washed knife and rinsed not sanitized. Explained to server to translate and showed wash rinse sanitize chart. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimps in container over paper wrapped tortillas in upright cooler. Open box of raw shell eggs stored over peeled garlic container in upright cooler. Explained and emailed proper storage chart and Spanish licensing packet. Warning
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook washed knife and rinsed then put on old discarded black plastic gloves. Explained to server to translate. He put on new gloves. Warning
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed one. Warning
  • 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Warning
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine. Warning
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 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. Emailed one. Warning

2/27/2024· 2y ago

Visit ID: 8620531

Met Inspection Standards

2 int, 5 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on prep table
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Freezer chest shed behind restaurant
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. One door White reach in cooler
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef thawing in standing water
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.