La Bamba Mexican & Spanish Restaurant II
Last inspected: Mar 25, 2026
74
Score
Public records show 15 inspections at La Bamba Mexican & Spanish Restaurant II stretching back to 2022. The most recent report on file is from Mar 25, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
The trend has not been favorable: recent inspections average around seven violations each, up from closer to four violations before.
The pattern that stands out is “accumulation of black/green mold-like substance”, which has been cited seven times.
By comparison, the average Margate facility scores 80, putting La Bamba Mexican & Spanish Restaurant II on the weaker side. The full record sits in fairly typical territory for a working restaurant.
15
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 25, 2026
Complaint Full
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Water hose hooked up without a hose Bibb vacuum breaker in kitchen
29-34-4
Intermediate - Handwash sink not accessible for employee use at all times. Cart in front of handwashing sink in wait room next to kitchen. Manager moved cart. **Corrected On-Site**
31A-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Pots and pans being stacked wet.
24-08-4
74
Feb 5, 2026
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at front bar with black mold like substance
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing under hot water, changed manager to cold running water **Corrected On-Site**
06-01-5
64
Sep 24, 2025
Routine - Food
4 critical violations. 1 major violation. 7 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese in container on counter in ice holding unit, container over full top is at Cheese ; (51F - Cold Holding), cook removed excess amount to go below ice height
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No hose Bibb vacuum breaker at water hose at three compartment sink that has no vacuum valve **Repeat Violation**
29-34-4
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.
22-41-4
High Priority - Nonfood-grade bags used in direct contact with food. In walk in cooler by cook line has cut vegetables in thank you bag.
14-31-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with chemicals at front bar not labeled. Employee labeled bottles. **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Big ice machine of the two ice machines in back room by walk in cooler/freezer has mold like slime
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent above cook line dusty
36-34-5
Basic - Covered waste receptacle not provided in women's bathroom. Unisex employee restroom has no receptacle with a lid for women.
32-12-6
Basic - Equipment and utensils not properly air-dried - wet nesting. Pot being washed in three compartments sink are being stacked when taken out of water and not allowed to air dry.
24-08-4
Basic - Single-service articles not stored inverted or protected from contamination. Cups in cup holder that point to ceiling has no covering for cup openings in wait station and order station.
25-06-4
Basic - Standing water in bottom of reach-in-cooler. Two door reach in cooler on cook line has standing water inside unit. **Repeat Violation**
29-49-6
Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking under three compartment sink. **Repeat Violation**
29-11-4
35
Jun 10, 2025
Complaint Full
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quaternary ammonium sanitizer above 400 ppm in 3 compartment sink. Manager emptied 3 compartment sink and refilled with quaternary solution approximately 200 ppm. **Corrected On-Site** **Warning** - From follow-up inspection 2025-06-10: Three compartment sink not set up at time of inspection **Time Extended**
22-43-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent above cook line dusty **Warning** - From follow-up inspection 2025-06-10: One vent still needs to be cleaned **Time Extended**
36-34-5
82
Jun 9, 2025
Complaint Full
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quaternary ammonium sanitizer above 400 ppm in 3 compartment sink. Manager emptied 3 compartment sink and refilled with quaternary solution approximately 200 ppm. **Corrected On-Site** **Warning**
22-43-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beer walk in cooler in back room at cooked beef (46F - Cold Holding); cut tomatoes pico (46F - Cold Holding), chef removed items and called for service Flip top on cook line at Cheese ; (46F - Cold Holding); cut lettuce (46F - Cold Holding), chef stated it was prepared 2 hours ago Walk in cooler in kitchen at Cooked beef; (49F - Cold Holding); cut cabbage (49F - Cold Holding) Ac refrigerator mechanical service person is on site working on coolers **Warning**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips , no quaternary tests strips **Warning**
16-37-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine on left side slimy. **Warning**
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent above cook line dusty **Warning**
36-34-5
Basic - Water draining onto floor surface. 3 compartment sink is draining onto the floor **Warning**
29-03-4
58
Jan 21, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 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. Used a chlorine test kit and found no chlorine sanitizer residual in the dishwashing machine.Pic corrected by replacing empty bucket with full bucket, then priming to 100 ppm, dishwashing machine was repaired and working properly before inspection was completed. Pic has been reminded to use test kit to verify that dishwashing machine is sanitizing dishes. 22 **Corrected On-Site**
22-41-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink at front bar at 0 ppm. Manager changed quaternary bottle and primed to 200 ppm Used a quaternary test kit and found the quaternary sanitizing solution in the three compartment sink at the front bar to have , 0 ppm, person in charge has been instructed to monitor that employees are mixing sanitizing solutions properly, and using test kits to verify proper levels, and has been instructed to monitor and test quaternary strength when employees are replacing sanitizing solutions, and using test kits to verify proper levels. Quaternary concentration should be between 100 and 400 ppm **Corrected On-Site**
22-43-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at front counter area in dining area. Manager refilled paper towels. **Corrected On-Site**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In the ice machine Found in ice making machine a black mold like substance around the guard of the ice flow and around the rim of the ice chute.
22-20-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados on the cook line with stickers still attached, chef removed avocados, removed stickers washed and returned avocados to cook line. **Corrected On-Site**
08B-17-4
61
Aug 21, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
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. Form emailed
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
86
Dec 8, 2023
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired less than sixty days
50-17-3
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. By three compartment sink hose
29-34-4
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. Ppm 0 sanitizer at dishwasher. Used a chlorine test kit and found no chlorine sanitizer residual in the dishwashing machine.Pic corrected by replacing empty bucket with full bucket, then priming to 100 ppm, dishwashing machine was repaired and working properly before inspection was completed. Pic has been reminded to use test kit to verify that dishwashing machine is sanitizing dishes. **Corrected On-Site**
22-41-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Items separated to dry
24-08-4
Basic - Food stored on floor. Box of food on the floor in the walk-in cooler, chef picked up **Corrected On-Site**
08B-38-4
55
Sep 28, 2023
Complaint Full
No violations found.
100
Sep 27, 2023
Complaint Full
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two door flip top cooler at. tomato (51F - Cold Holding); lettuce (51F - Cold Holding); guacamole (50F - Cold Holding); cheese (50F - Cold Holding); beef (51F - Cold Holding), manager moved all items and called for maintenance **Warning**
03A-02-5
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at front bar **Warning**
31B-04-4
82
Aug 11, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2023-08-11: Next unannounced **Time Extended**
14-09-4
95
Aug 7, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 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. Dish machine tested at 0ppm chlorine. Operator attempted to prime sanitizer. Retested at 0ppm. Operator called for service **Corrective Action Taken** **Warning**
22-49-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed lettuce being cut directly from bag. Discussed with operator, operator instructed employee to wash lettuce **Corrected On-Site**
08B-39-4
Basic - Standing water in bottom of reach-in-cooler. Observed at 2 door low top on cook line next to steam table
29-49-6
74
Apr 3, 2023
Complaint Full
1 critical violation. 2 major violations.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak stored above French fries in reach in cooler. Operator reorganized **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed at frozen beverage dispenser at bar.
22-02-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. rice 3:35 (120°F - Cooling); rice 4:00 (120°F - Cooling) being cooled from 135°F. Item is being cooled at room temperature. Discussed proper cooling with operator. Operator moved to walk in cooler **Corrective Action Taken**
03D-15-4
70
Mar 22, 2023
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-22 **Admin Complaint**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above krab stick in walk in cooler. Operator reorganized **Corrected On-Site**
08A-05-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on shelving in walk in cooler
23-03-4
67
Oct 31, 2022
Complaint Full
2 critical violations. 6 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salsa (41-47F - Cold Holding) on ice at server station. Ice level not reaching top portion of salsa. Salsa on ice less than 1 hour per Manager and ice added. **Corrective Action Taken**
03A-02-5
High Priority - Dented/rusted cans present. 6 lb can of jalapeños on dry storage shelf.. See stop sale.
01B-01-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Food not stored at least 6 inches off of the floor. Cases of tomatoes on floor in hallway. Manager stated cases of tomatoes delivered earlier today. Cases moved and properly stored. **Corrected On-Site**
08B-47-4
Basic - No handwashing sign provided at a hand sink used by food employees by bar area and at bar.. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust., grease on floor under grill at cook line.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Styro foam cups not covered at server station.
25-06-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quat 0ppm. Sanitizer replaced and retested 200ppm. **Corrected On-Site**
21-08-4
55
Frequently Asked Questions
When was La Bamba Mexican & Spanish Restaurant II last inspected?
The most recent health inspection at La Bamba Mexican & Spanish Restaurant II on file is from Mar 25, 2026. The public record contains 15 inspections in total.
What is the most common violation at La Bamba Mexican & Spanish Restaurant II?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited seven times, more than any other issue at La Bamba Mexican & Spanish Restaurant II.
How does La Bamba Mexican & Spanish Restaurant II compare to other restaurants in Margate?
La Bamba Mexican & Spanish Restaurant II most recently scored 74 out of 100, which is lower than the Margate average of 80.
Has La Bamba Mexican & Spanish Restaurant II's inspection record improved over time?
No. Recent inspections at La Bamba Mexican & Spanish Restaurant II have averaged around seven violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at La Bamba Mexican & Spanish Restaurant II 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 & Spanish Restaurant II inspected?
Based on the inspection history on file, La Bamba Mexican & Spanish Restaurant II is inspected around four times per year on average.
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