La Bamba Mexican and Spanish Restaurant
Last inspected: Feb 25, 2026
100
Score
The health department has logged 12 inspections at La Bamba Mexican and Spanish Restaurant, the earliest from 2022. On Feb 25, 2026, the health department conducted the most recent visit. Low risk indicates the latest report didn't flag anything that would worry the average customer.
The trend has been favorable: violation counts have eased from around five violations to closer to two violations per visit over the last few inspections.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged four times.
Compared to the broader North Palm Beach restaurant scene, where the average is 78, this is a stronger showing. The file should reassure diners considering a visit.
12
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 25, 2026
Routine - Food
No violations found.
100
Feb 18, 2026
Routine - Food
4 critical violations. 1 minor violation.
View 5 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature less than 160); unable to fix; Three compartment sink set up with quaternary 200 ppm ; **Corrective Action Taken** **Warning**
22-49-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touching tongs that were stored on top of raw chicken ( handle was touching raw chicken) and took gloves off; put new gloves on and started to touch clean utensils; manager educated and employee washed hands; **Corrected On-Site** **Warning**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. stuffed chile (42-45F - Cold Holding);in drawers at cook line; food not prepared or portioned today; food overstocked; food out of temperature for approximately 20 minutes; Smaller portions made; **Corrected On-Site** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking- shredded cheese -at cook line; since 11:30 am; salsa in ice bath at expo line ; since 11:30; time marked ; **Corrected On-Site** **Warning**
03F-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink cup on prep table at back of the kitchen; removed; **Corrected On-Site** **Warning**
12B-07-4
52
Oct 6, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table Cooked rice 120F hot holding. Per operator product stored for approximately 30 minutes. Operator moved rice to oven to be reheated to 165F++ **Corrective Action Taken**
03B-01-6
Basic - Insect control device installed over food preparation area. Server station Small cups use for salsa stored right under device. Operator moved cups. **Corrected On-Site**
35B-02-4
82
Jun 16, 2025
Routine - Food
1 critical violation. 4 major violations.
View 5 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
52
Jan 29, 2025
Routine - Food
No violations found.
100
Jan 28, 2025
Routine - Food
7 critical violations. 2 major violations.
View 9 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At 0 ppm. Operator corrected to 200 ppm quaternary **Corrected On-Site** **Warning**
22-43-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Multiple employees handling dirty and wet towels hanging from their aprons and handling clean plates, clean utensils, ready to eat food with out washing hands. Operator spoke with employees they all removed towels and washed hands **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-13-4
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator moved sanitation to 3 compartment sink 200 ppm quaternary **Corrective Action Taken** **Warning**
22-57-6
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. Flip top cooler across from stove top. Cooked corn @2:14 46F cooling since 10:30, 48F@2:33 Stop sale, Sour cream @2:15 52F since 10:30, 46F @2:33 .stop sale .Chipotle sauce with yogurt 65F cooling @2:13 since 10:30, 55F @2:33 Stop sale Salsa verde 62F cooling@2:14 since 10:30, 44F @2:32 Stop sale **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting on a table on cook line Fresh garlic and butter mix 56F cold holding, chopped tomatoes 56F cold holding Per operator products stored for approximately 3 hours. Per operator products not prepared or portioned today. Operator decided to use time as a public health control, timed marked items for 1 hour remaining. Emailed form to operator **Corrective Action Taken** **Warning**
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. Flip top cooler across from stove top. Cooked corn @2:14 46F cooling since 10:30, 48F@2:33 Stop sale, Sour cream @2:15 52F since 10:30, 46F @2:33 .stop sale .Chipotle sauce with yogurt 65F cooling @2:13 since 10:30, 55F @2:33 Stop sale Salsa verde 62F cooling@2:14 since 10:30, 44F @2:32 Stop sale **Warning**
03D-06-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Inside steam table Cooked plantains 120F hot holding, Sitting on cook line shelf above stove stop. cooked onions 119F hot holding, Sitting on metal table on cook line, cooked beans 125F hot holding, cooked yellow rice 125F hot holding Inside turned off oven on cook line , cooked white rice 115F hot holding. Per operator all products stored for approximately 1 hour. Operator moved all items to be reheated to 165F+ **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Deep covered containers inside Walk in cooler #2 Diced tomatoes 46F-Cooling @3:00 since 12:00, 46F @ 3:21 Cut romaine 46F cooling @3:02 since 12:30, 46F @3:20 . At this current cooling rate product will not cool to 41F within 4 hours Operator moved to walk in freezer **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - No soap provided at handwash sink at employee restrooms. Advised operator to provide **Warning**
31B-03-4
29
Jul 31, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
61
Apr 3, 2024
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Employee Health Policies Present
FL-03
Proper Hot and Cold Holding Temperatures
FL-21
Lighting Adequate; Required Shields in Place
FL-36
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
41
Jan 12, 2024
Routine - Food
No violations found.
100
Jan 11, 2024
Routine - Food
6 critical violations. 1 major violation. 3 minor violations.
View 10 violations
High Priority - Container of medicine improperly stored. Employee medication held in hot line drawer - operator removed. **Corrected On-Site** **Warning**
41-07-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler main - refried beans (51F - Cold Holding); cooked rice (47F - Cold Holding); both held overnight not removed from cooler and more than 4 hours - see stop sale. **Warning**
03D-02-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled dirty dishes then handled clean - reviewed with operator hand washing between handling dirty and clean dishes. **Corrected On-Site** **Warning**
12A-13-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler - ground beef over whole muscle beef. **Warning**
08A-20-5
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. Walk in cooler main - refried beans (51F - Cold Holding); cooked rice (47F - Cold Holding); black beans (60F - Cold Holding) all held overnight not removed from cooler and more than 6 hours - see stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hot line pantry station - shredded lettuce (42F - 47F - Cold Holding) not portioned or prepared today removed from walk in cooler under 4 hours held in deep overfilled container operator split and moved to cooler. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pantry station - sliced tomatoes (50F - Cooling) 11:15 cooling since 9:30am recheck 11:45am 51F - held in double pan on top unit of make table - operator moved to cooler. Walk in cooler -:pico de gallo (51F - Cooling) 11:25 cooling since 9:30am recheck 12:15 51F held in deep covered plastic container- operator moved to shallow containers. **Corrective Action Taken** **Warning**
03D-15-4
Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed wet towel from hot ,one cutting board. **Corrected On-Site** **Warning**
21-04-4
Basic - Old labels stuck to food containers after cleaning. Operator removed old label from salsa container label stated Monday but made on Wednesday - operator removed Monday sticker. **Corrected On-Site** **Repeat Violation** **Warning**
16-46-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler - unwashed case of peppers over prepared foods. **Warning**
08B-17-4
32
Jul 27, 2022
Complaint Full
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Drawers - raw beef over prepared tacos - operator inverted. **Corrected On-Site**
08A-05-6
Basic - Old labels stuck to food containers after cleaning. Operator removed old label from Garlic Butter container. **Corrected On-Site**
16-46-4
82
Jul 21, 2022
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. walk in cooler - 15 gallons ranchera sauce (48F - Cooling) held in the walk in overnight and for more than 6 hours - see stop sale.
03D-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. walk in cooler - 15 gallons ranchera sauce (48F - Cooling) held in the walk in overnight and for more than 6 hours - see stop sale. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (41F-54 - Cold Holding) sitting in an ice bath on the hot line held under 4 hours - operator moved to freezer. **Corrective Action Taken**
03A-02-5
Basic - Stored food not covered. Walk in freezer - cooling sauces not protected from above - operator covered. **Corrected On-Site** **Repeat Violation**
08B-12-5
61
Frequently Asked Questions
When was La Bamba Mexican and Spanish Restaurant last inspected?
The most recent health inspection at La Bamba Mexican and Spanish Restaurant on file is from Feb 25, 2026. The public record contains 12 inspections in total.
What is the most common violation at La Bamba Mexican and Spanish Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at La Bamba Mexican and Spanish Restaurant.
How does La Bamba Mexican and Spanish Restaurant compare to other restaurants in North Palm Beach?
La Bamba Mexican and Spanish Restaurant most recently scored 100 out of 100, which is higher than the North Palm Beach average of 78.
Has La Bamba Mexican and Spanish Restaurant's inspection record improved over time?
Yes. Recent inspections at La Bamba Mexican and Spanish Restaurant have averaged around two violations per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at La Bamba Mexican and Spanish Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is La Bamba Mexican and Spanish Restaurant inspected?
Based on the inspection history on file, La Bamba Mexican and Spanish Restaurant is inspected around three times per year on average.
Nearby Restaurants