La Bamba III
Last inspected: Jan 21, 2026
29
Score
The health department has logged 10 inspections at La Bamba III, the earliest from 2022. Inspectors last stopped by on Jan 21, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent visits have produced comparable findings, with counts hovering near eight violations per visit.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited three times.
That's lower than the typical Oakland Park restaurant, which scores around 85. Diners may want to scan the inspection details before deciding to visit.
10
Inspections
5
Critical latest
3
Major latest
4
Minor latest
Inspection History
Jan 21, 2026
Routine - Food
5 critical violations. 3 major violations. 4 minor violations.
View 12 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Expo - Sanitizer Bucket (Chlorine over 200ppm). Operator diluted. Chlorine 100ppm. **Corrected On-Site**
41-18-4
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**
03D-06-5
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**
03A-02-5
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**
08A-04-5
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.
01B-28-5
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
11-26-1
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.
53B-13-5
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**
02C-02-5
Basic - Cookline cutting boards have cut marks and is no longer cleanable.
14-09-4
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**
12B-12-5
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**
40-06-5
Basic - Stored food not covered. Dessert items in reach in freezer at entrance to kitchen stored in freezer uncovered.
08B-12-5
29
Jul 29, 2025
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
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**
12A-29-4
Basic - Ceiling in disrepair above left side of steam table station.
36-32-5
Basic - Case of soy sauce stored on floor in dry storage area. Operator stored properly. **Corrected On-Site**
08B-38-4
Basic - Soiled dry wiping cloth in use at cookline, operator placed it to be laundered. **Corrected On-Site**
21-10-4
Basic - Reach-in coolers at cookline and prep area shelves with rust that has pitted the surface.
14-33-4
Basic - Lights in food preparation, warewashing area missing the proper covers.
38-07-4
Basic - Interior of refrigerator in disrepair gaskets for reach in cooler units at cookline in disrepair.
14-36-5
Basic - Cutting board has cut marks and is no longer cleanable at cookline. **Repeat Violation**
14-09-4
61
Feb 27, 2025
Routine - Food
2 minor violations.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Hands Clean and Properly Washed
FL-08
90
Oct 21, 2024
Routine - Food
4 critical violations. 7 major violations. 6 minor violations.
View 17 violations
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**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -Outdoor mop sink.
29-34-4
High Priority - Dented cans present. See stop sale.
01B-01-4
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**
22-41-4
Intermediate - No soap provided at handwash sink. -Bar handwashing sink, operator provided. **Corrected On-Site**
31B-03-4
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.
11-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cook line cutting boards visibly soiled.
22-02-4
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**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Bar handwashing sink, operator provided. **Corrected On-Site**
31B-02-4
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.
53B-02-5
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**
11-26-1
Basic - In-use tongs stored on equipment door handle between uses. -Cook line; tongs stored on oven handle. Operator stored properly. **Corrected On-Site**
10-20-4
Basic - Damaged food not properly segregated. -Dented cans in dry storage area, see stop sale.
08B-20-4
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**
21-07-4
Basic - Food stored on floor. -Walk in cooler; Bulk container of onions. -Cookline; Bulk container of onions Operator stored properly. **Corrected On-Site**
08B-38-4
Basic - Accumulation of debris on exterior of warewashing machine. Operator cleaned at time of inspection. **Corrected On-Site** **Repeat Violation**
16-21-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine bin.
22-20-5
20
Jan 23, 2024
Complaint Full
1 critical violation. 2 minor violations.
View 3 violations
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**
12A-02-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
78
Jan 10, 2024
Complaint Full
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
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**
08A-20-5
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/
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cookline cutting boards visibly soiled.
22-02-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on cookline - on lower oven handle. Operator stored properly. **Corrected On-Site**
10-20-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cookline. Operator stored in solution. **Corrected On-Site**
21-12-4
58
Nov 17, 2023
Routine - Food
No violations found.
100
Nov 16, 2023
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine over 200ppm). Operator made new solution. Chlorine 100ppm. **Warning**
41-27-4
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**
03A-02-5
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**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bar soda gun. Operator cleaned during inspection. **Corrected On-Site** **Warning**
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in rice at cookline. Operator removed. **Corrected On-Site** **Warning**
14-01-5
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**
08B-38-4
52
Jan 24, 2023
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
55
Nov 15, 2022
Routine - Food
5 critical violations. 3 major violations. 1 minor violation.
View 9 violations
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...00 ppm.
22-41-4
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 52° in Fagor tall reach in collet . Food was prepared yesterday. Stop sale issue . Employee discarded food. **Corrective Action Taken**
03D-06-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...sour cream 47°, green salsa 48°, milk 50°, shredded salsa 49° , cheese 52°, desert 49° in Fagor tall reach in cooler at kitchen. Food being held more than four hours. Stop sale issue. Employee discarded food. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...sour cream 47°, green salsa 48°, milk 50°, shredded salsa 49° , cheese 52°, desert 49° in Fagor tall reach in cooler at kitchen. Food being held more than four hours. ... 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 52° in Fagor tall reach in collet . Food was prepared yesterday.
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw beef above French fries in reach in cooler at kitchen. Employee properly stored food **Corrected On-Site**
08A-05-6
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
05-07-4
Intermediate - No chemical test kit provided when using sanitizer at warewashing machine or wiping cloths.
16-37-1
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit....spatula, scoops by the ice cream cooler . Manager moved **Corrected On-Site**
10-07-4
33
Frequently Asked Questions
When was La Bamba III last inspected?
The most recent health inspection at La Bamba III on file is from Jan 21, 2026. The public record contains 10 inspections in total.
What is the most common violation at La Bamba III?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at La Bamba III.
How does La Bamba III compare to other restaurants in Oakland Park?
La Bamba III most recently scored 29 out of 100, which is lower than the Oakland Park average of 85.
Has La Bamba III's inspection record improved over time?
Results have been roughly steady. Inspections at La Bamba III have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at La Bamba III means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is La Bamba III inspected?
Based on the inspection history on file, La Bamba III is inspected around three times per year on average.
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