LA BAMBA MEXICAN & SPANISH RESTAURANT II
5452 W SAMPLE RD, Margate FL 33073 · 954.978.6377
Last inspected Jul 30, 2026 · 13 visits since August 2023
JUN 25
SEP 25
FEB 26
MAR 26
JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Operating with an expired Division of Hotels and Restaurants license. License expired less than sixty days
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
13 visits, newest first
Jul 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
What the inspector wrote — 3 findings
Raw animal food stored over/not properly separated from ready-to-eat food. Beef over potato fries in two door cooler on cook line. Chef moved items Beef over cut onions in walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at front bar has a black mold like substance
Equipment and utensils not properly air-dried - wet nesting. Pots and pans stacked wet.
Mar 25, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
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
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.
Equipment and utensils not properly air-dried - wet nesting. Pots and pans being stacked wet.
Feb 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at front bar with black mold like substance
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Equipment and utensils not properly air-dried - wet nesting.
No handwashing sign provided at a hand sink used by food employees.
Time/temperature control for safety food thawed in an improper manner. Thawing under hot water, changed manager to cold running water
Sep 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate7 Basic
Show 12 findings ▾
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.
Nonfood-grade bags used in direct contact with food. In walk in cooler by cook line has cut vegetables in thank you bag.
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
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
Spray bottle containing toxic substance not labeled. Spray bottle with chemicals at front bar not labeled. Employee labeled bottles.
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
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent above cook line dusty
Covered waste receptacle not provided in women's bathroom. Unisex employee restroom has no receptacle with a lid for women.
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.
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.
Standing water in bottom of reach-in-cooler. Two door reach in cooler on cook line has standing water inside unit.
Water leaking from pipe and/or faucet/handle. Pipe leaking under three compartment sink.
Jun 10, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
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.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent above cook line dusty
Jun 9, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
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.
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
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
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine on left side slimy.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent above cook line dusty
Water draining onto floor surface. 3 compartment sink is draining onto the floor
Jan 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
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
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
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.
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.
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.
Aug 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Dec 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
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.
Operating with an expired Division of Hotels and Restaurants license. License expired less than sixty days
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. By three compartment sink hose
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Equipment and utensils not properly air-dried - wet nesting. Items separated to dry
Food stored on floor. Box of food on the floor in the walk-in cooler, chef picked up
Sep 28, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 27, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
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
No handwashing sign provided at a hand sink used by food employees. No hand wash sign at front bar
Aug 11, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Cutting board has cut marks and is no longer cleanable.
Aug 7, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
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
Cutting board has cut marks and is no longer cleanable.
Raw fruits/vegetables not washed prior to preparation. Observed lettuce being cut directly from bag. Discussed with operator, operator instructed employee to wash lettuce
Standing water in bottom of reach-in-cooler. Observed at 2 door low top on cook line next to steam table
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.