LA BAMBA MEXICAN AND SPANISH RESTAURANT
730 US 1, North Palm Beach FL 33408 · 561-844-5722
Last inspected Feb 25, 2026 · 10 visits since January 2024
JUL 24
JAN 25
JUN 25
OCT 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2019046056 | Aug 15, 2019 | Oct 2, 2019 | $200 |
| 2--2015034836 | Jul 7, 2015 | Aug 19, 2015 | $160 |
Inspection history
10 visits, newest first
Feb 25, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 18, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 4 high priority.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
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;
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;
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;
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;
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;
Oct 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
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++
Insect control device installed over food preparation area. Server station Small cups use for salsa stored right under device. Operator moved cups.
Jun 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate0 Basic
Show 6 findings ▾
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 and the time removed from temperature control cannot be determined. See stop sale. Shredded cheese Salsa Time marked
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened 24 hours ago in walk in. Date marked
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced tomatoes (60F - Cooling) at 11:37 am to 60F at 11:55 am since 11:00 am top of bane Marie on cook line. Food will not cool to 41F within 4 hours Over stacked. Chef removed top half portion of food item.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar
Handwash sink used for purposes other than handwashing. Tongs in hand sink Removed
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.
Jan 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 28, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 7 high priority.
7 High priority2 Intermediate0 Basic
Show 9 findings ▾
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
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
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
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
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
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
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+
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
No soap provided at handwash sink at employee restrooms. Advised operator to provide
Jul 31, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. At cook line employee grabbed raw beef with gloved hand to put on grill and then handled clean equipment without changing gloves, operator spoke to employee who then changed gloves and washed hands.
Nonfood-grade containers used for food storage - direct contact with food. At walk in cooler non food grade thank you bag used to store fresh vegetables, operator removed items from bag and discarded bag.
Handwash sink used for purposes other than handwashing. At bar area handwashing sink has ice in it, operator removed by running wot water to melt ice.
Food stored on floor. At walk in cooler bag of white onions stored on floor, operator moved bag to proper storage.
Raw fruits/vegetables not washed prior to preparation. At make line employee cutting avocados with stickers still attached, operator spoke to employee, discarded cut avcado and moved remaining avocados to be washed.
Apr 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Dented/rusted cans present. See stop sale. At dry storage shelf 1 Dented can tomato's
Employee failed to wash hands before putting on gloves to initiate a task working with food. At cook line employee grabbed raw steak with gloved hand and then changed gloves and proceeded to handle clean equipment without washing hands, employee washed hands.
Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. In prep area immersion blender blade not cleaned, operator washed and sanitized equipment.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler Raw beef over cheese sauce Raw fish over crab, operator stored properly.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler #1 chopped lettuce at 11:45 (46F - Cooling)since 10:20am at 12:36pm (51F cooling) housemade guacamole with tomatoes at 11:45am (52F - Cooling)since 10:20am at 12:37pm(51F cooling) at this cooling rate product will not cool to 41F within 4 hours. Operator moved items to freezer.
wiping cloth not stored in sanitizing solution between uses. At cook line multiple employees with sanitize wiping cloth hanging from uniform apron, advised operator.
At server station Single-service articles improperly stored inside a use cardboard box.
Floor soiled/has accumulation of debris. Multiple locations including dry storage area and behind ice machine.
No handwashing sign provided at a hand sink used by food employees. At bar area and server area,operator provided signs
Jan 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 6 high priority.
6 High priority1 Intermediate3 Basic
Show 10 findings ▾
Container of medicine improperly stored. Employee medication held in hot line drawer - operator removed.
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.
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.
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.
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.
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.
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.
In-use wet wiping cloth/towel used under cutting board. Operator removed wet towel from hot,one cutting board.
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.
Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler - unwashed case of peppers over prepared foods.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.