La Bamba Mexican and Spanish Restaurant IV
Last inspected: Jan 28, 2026
55
Score
La Bamba Mexican and Spanish Restaurant IV has been inspected 11 times since 2022. La Bamba Mexican and Spanish Restaurant IV was last inspected on Jan 28, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
“Food being cooled by nonapproved method as evidenced” accounts for the largest share of issues, appearing four times across the record.
The city-wide average sits at 77, which La Bamba Mexican and Spanish Restaurant IV's 55 doesn't quite reach. The full record sits in fairly typical territory for a working restaurant.
11
Inspections
3
Critical latest
0
Major latest
3
Minor latest
Inspection History
Jan 28, 2026
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Oven- ; Cooked Yellow Rice (116-118F - Hot Holding). Per chef food item in unit less than 2 hours. Chef reheated **Corrective Action Taken**
03B-01-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Container of raw beef and raw chicken stored above containers of raw fish and raw shrimps in Beverage Air lowboy cooler. Employee inverted. **Corrected On-Site**
08A-20-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee began shift proceeded to go to reach in cooler to get bucket of sauce without washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly. **Corrected On-Site**
12A-16-4
Basic - Nonfood-contact surface soiled with grease, slime or dust. Hood filters soiled.
23-03-4
Basic - Stored food not covered. Container of Taco shells on top shelf above prep table in kitchen not covered. Covered during inspection. **Corrected On-Site**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep table in kitchen. Cook stored in sanitizer solution. **Corrected On-Site**
21-12-4
55
Oct 15, 2025
Routine - Food
5 critical violations. 2 major violations. 5 minor violations.
View 12 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in deep covered plastic container marinated raw chicken (44-45F - Cooling) per operator prepared and held in walk-in 24 hours ago.
01B-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed on low boy on cook line Raw chicken strips over raw shrimp Raw beef over fish fillets
08A-20-5
High Priority - Raw animal food stored over canned/bottled drinks. Observed raw shell eggs stored over bottled sodas in walk-in cooler.
08A-11-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed plantain (118-136F - Hot Holding); ground beef (131-150F - Hot Holding) per operator held out of temperature less than 2 hours. Operator reheated on stove. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
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. Observed in deep covered plastic container marinated raw chicken (44-45F - Cooling) per operator prepared and held in walk-in 24 hours ago. See stop sale.
03D-06-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in deep covered plastic container marinated raw chicken (44-45F - Cooling) per operator prepared and held in walk-in 24 hours ago
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris, mold-like substance or slime.
22-02-4
Basic - Working containers of food (flour)and(sugar)removed from original container not identified by common name.
02D-01-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in rice container the handle in contact with the rice. Operator removed. **Corrected On-Site**
10-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed hotel pans stacked with moisture.
24-08-4
Basic - Standing water in bottom of reach-in-cooler. Lower flip top coolers on cook line
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. Observed pork chops 32F stored on speed rack out at room temperature. Employee placed in walk-in cooler. Observed box of plantains 31F defrosting on prep table at cook line. Operator placed in walk-in cooler. **Corrected On-Site**
06-01-5
30
Apr 10, 2025
Complaint Full
1 critical violation.
View 1 violation
High Priority - - From initial inspection : 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. Observed 0ppm. **Warning** - From follow-up inspection 2025-04-10: Observed 0ppm. **Admin Complaint**
22-41-4
86
Apr 1, 2025
Complaint Full
6 critical violations. 2 minor violations.
View 8 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed on preparation table across from cook line. **Warning**
01B-14-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed: - in low boy cooler across from cook line, precooked taco stored next to raw beef. - raw shell eggs stored with bottles of drink in walk-in cooler. OIC removed and stored appropriately. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 0ppm. **Warning**
22-43-4
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. Observed 0ppm. **Warning**
22-41-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table across from cook line, fried plantains (121F - Hot Holding). Per operator p, item has been out of temperature for approximately 20mins. Operator advised to reheat plantains. **Warning**
03B-01-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at preparation table across from cook line, shell eggs (57F - Cold Holding). Per operator item has been out of temperature for approximately 15mins. Item placed in walk-in cooler to cool down. **Corrective Action Taken** **Warning**
03A-03-5
Basic - Food stored on floor. Observed bucket of flour stored on flour in dry storage area. Manager removed and stored appropriately. **Corrected On-Site** **Warning**
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed cooked plantains defrosting at room temperature on portable table next to flip top cooler. PIC removed and stored appropriately. **Corrected On-Site** **Warning**
06-01-5
37
Feb 20, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in flip top cooler across from cook line, cut tomatoes (43-45F @ 11:05 - Cooling since 10:00, second temperature, 42-46 at 12:02). Item was filled above fill line resulting in inappropriate cooling. Employee removed top portion and placed in walk-in to rapid cool. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-02-20: Observed in flip top cooler across from cook line, cut tomatoes (43-45F @ 2:28 - Cooling since 11:00), item placed in low boy to rapid cool. **Corrective Action Taken**
03D-15-4
90
Feb 11, 2025
Routine - Food
5 critical violations. 2 major violations. 1 minor violation.
View 8 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: - in walk-in cooler pork gravy(45F - Cold Holding). - in low boy cooler across from cook line, cut tomatoes (45F - Cold Holding). Per operator item was not prepared or portioned today. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: - in walk-in cooler pork gravy(45F - Cold Holding). - in low boy cooler across from cook line, cut tomatoes (45F - Cold Holding). Per operator item was not prepared or portioned today. See stop sale. **Repeat Violation** **Warning**
03A-02-5
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. Observed 0ppm. **Warning**
22-41-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored above ready to eat taco in low boy cooler across from grill. Employee removed and stored appropriately. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in flip top cooler across from cook line, cut tomatoes (43-45F @ 11:05 - Cooling since 10:00, second temperature, 42-46 at 12:02). Item was filled above fill line resulting in inappropriate cooling. Employee removed top portion and placed in walk-in to rapid cool. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle containing bleach and degreaser at three compartment sink. **Warning**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Observed no handle cup used to portion cheese in flip top cooler across from grill. PIC removed cup. **Corrected On-Site** **Warning**
14-01-5
37
Oct 17, 2024
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored over canned/bottled drinks. Observed raw beef stored on top of case of drink in drink walk-in cooler.
08A-11-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed cut tomatoes (57F @ 2:15- Cooling since since 10:00). Item did not make it to 41F within 4 hours. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (45F - Cold Holding). Per operator lettuce was taken from walk-in cooler at approximately 11:00 am. Item was not prepared or portioned today. Item has been out of temperature for approximately 1 hour. PIC placed lettuce in cooler to rapid cool. **Corrective Action Taken**
03A-02-5
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. Observed cut tomatoes (57F @ 2:15- Cooling since since 10:00). Item did not make it to 41F within 4 hours. See stop sale.
03D-06-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cut tomatoes (50F @ 2:48 - Cooling since 11:30). Item was being cooked in deep plastic pans with lids on. Employee separated tomatoes and placed in walk-in freezer to rapid cool. **Corrective Action Taken**
03D-15-4
Basic - Soiled dry wiping cloth in use. Observed Ssiled wiping cloth used on prep table across from cook line. PIC removed and stored appropriately.
21-10-4
Basic - Ice scoop handle in contact with ice. Observed ice scoop handle not stored above ice in ice machine in kitchen. PIC removed and stored appropriately.
10-08-5
Basic - Bowl or other container with no handle used to dispense food. Observed no handle cup used to portion rice in steam table across from cook line. PIC removed.
14-01-5
43
Apr 10, 2024
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
27
Jan 30, 2024
Routine - Food
4 critical violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -low boy cooler across from cooking unit Observed cooked chicken (47F - Cold Holding, second temperature 42F); minced beef (45F - Cold Holding, second temperature 42F). Per operator, items were not prepared or portioned today. Items were taken from walk-in cooler approximately 2 hours prior to inspection. Employee placed items in cooler to rapid cool. **Corrected On-Site**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Walk-in cooler Observed raw steak stored over uncovered cut lettuce. Manager removed and stored approximately . **Corrected On-Site**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed: One flying insect flying around dish washing area. One flying insect flying around tea station.
35A-02-6
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Prep area Observed: - Employee beverage stored next to cutting board in prep area across from drying rack. Manager removed and discarded. - Employee beverage container stored on drying mat next to service containers. Employee removed. **Corrected On-Site**
12B-07-4
Basic - Floor area(s) covered with standing water. - Employee restroom Observed standing water on floor in employee restroom. Employee dried water. **Corrected On-Site**
36-22-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Bar Observed accumulation of old food around reach in cooler at bar across from hand washing sink.
23-03-4
47
Dec 14, 2022
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - No chlorine chemical test kit provided when using sanitizer at warewashing machine.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near entrance of kitchen. Operator provided. **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing glass cleaner not labeled. Operator labeled. **Corrected On-Site**
41-17-4
Basic - In-use utensil in non-time/temperature control for safety dry rice not stored with handle above top of food within a closed container. Operator moved. **Corrected On-Site**
10-01-5
70
Aug 31, 2022
Complaint Full
4 critical violations. 4 major violations. 12 minor violations.
View 20 violations
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. -Observed chicken cooked to 157°f. Recooked to 174°f. **Corrected On-Site**
03C-44-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed approximately 13 qts soup still at 44°f -48°f cooling overnight.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed approximately 13 gallons of soup cooling overnight in deep container and still at 44°f-48°f in walk-in cooler.
01B-36-5
High Priority - Dented/rusted cans present. See stop sale. Observed 6.5 lb Classic sliced apples
01B-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled by cookline.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed handwash sink used as dump sink in coffee station.
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice stored in walk-in cooler over 24 hours per operator, not date marked.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. -Observed bottle with degreaser by cookline.
41-17-4
Basic - Bowl or other container with no handle used to dispense food. -Observed bowl used to dispense cooked rice. **Repeat Violation**
14-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed inside of walk-in cooler with black mold like substance
22-20-5
Basic - Waste line passing through ice machine or ice bin. -Observed at ice bin next to bar area.
29-15-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp in standing water at prep sink.
06-01-5
Basic - Stored food not covered. Observed cooked soup, rice and sauce stored uncovered in walk-in cooler. Observed 5 boxes with corn starch open in dry storage area.
08B-12-5
Basic - Single-service articles improperly stored. Observed boxes with carry out containers stored on floor next to exit door by bar.
25-05-4
Basic - Raw fruits/vegetables not washed prior to preparation. -Observed lettuce and avacados being cut prior to washing. Operator changed procedure and washed uncut vegetables. **Corrected On-Site**
08B-39-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwash sign at handwash sink by coffee station.
31B-04-4
Basic - Ice scoop handle in contact with ice. Observed by bar. Operator removed scoop.**Corrected On-Site** **Corrected On-Site**
10-08-5
Basic - Food stored on floor. Observed box with crackers stored on floor in dry storage area.
08B-38-4
Basic - Floor not cleaned when the least amount of food is exposed. -Observed at cookline.
36-01-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed black mold like substance buildup on AC vents throughout kitchen area.
36-34-5
20
Frequently Asked Questions
When was La Bamba Mexican and Spanish Restaurant IV last inspected?
The most recent health inspection at La Bamba Mexican and Spanish Restaurant IV on file is from Jan 28, 2026. The public record contains 11 inspections in total.
What is the most common violation at La Bamba Mexican and Spanish Restaurant IV?
Across the inspection record, “food being cooled by nonapproved method as evidenced” has been cited four times, more than any other issue at La Bamba Mexican and Spanish Restaurant IV.
How does La Bamba Mexican and Spanish Restaurant IV compare to other restaurants in Plantation?
La Bamba Mexican and Spanish Restaurant IV most recently scored 55 out of 100, which is lower than the Plantation average of 77.
Has La Bamba Mexican and Spanish Restaurant IV's inspection record improved over time?
Results have been roughly steady. Inspections at La Bamba Mexican and Spanish Restaurant IV have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at La Bamba Mexican and Spanish Restaurant IV means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is La Bamba Mexican and Spanish Restaurant IV inspected?
Based on the inspection history on file, La Bamba Mexican and Spanish Restaurant IV is inspected around three times per year on average.
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