LABAMBA MEXICAN AND SPANISH RESTAURANT
1901 CORDOVA RD, Fort Lauderdale FL 33316 · 954.306.3746
Last inspected Feb 26, 2026 · 9 visits since July 2023
FEB 25
MAY 25
AUG 25
JAN 26
FEB 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Operating with an expired Division of Hotels and Restaurants license. Operator renewed during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023042629 | Jul 24, 2023 | Aug 21, 2023 | $200 |
| 2--2017019750 | Apr 14, 2017 | May 18, 2017 | $200 |
Inspection history
9 visits, newest first
Feb 26, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate6 Basic
What the inspector wrote — 6 findingsThe state's own report →
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Large ice machine in rear kitchen. Build up of black like substance
Equipment and utensils not properly air-dried - wet nesting. Cleaning equipment storage rack. Several metallics containers stacked wet, employee removed from piles to allow air dry.
Food stored on floor. Cooking oil on floor, end of cook line. Employee removed.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle touching container of rice and container of pinto beans, employee removed both.
Show the remaining 2 findings ▾
Wet mop not stored in a manner to allow the mop to dry. Inside yellow bucket, employee removed and stored properly.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 00ppm), employee made new solution. Chlorine sanitizer at 50 ppm.
Jan 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Gloved employee touched raw beef, then grabbed tortilla to set up a clean plate, using same gloves. After manager instructed, employee discarded gloves, washed hands and put in new pair of gloves.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cook line-Ceiling tiles around ac vents, build up of grease and dust.
Employee eating while preparing food. Employee eating bread while preparing customers orders in cook line. After manager instructed, employee discarded gloves and wash hands.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. One door reach in cooler-chocolate bar and yogurt, employee placed on a separate container and ID container.
Aug 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wearing gloves touched dirty wiping cloth from his apron, then wrapped a clean plate to set a customer order. Manager instructed employee to discarded gloves, washed hands and placed new pair of gloves.
Handwash sink used for purposes other than handwashing. Bar area, bowl inside sink, employee 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. - 3 employees.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cook line- beverage next to dessert plates in storage shelf, employee removed.
Equipment and utensils not properly air-dried - wet nesting. Cleaning equipment storage rack- Metallic food containers stacked wet, employee removed from piles to allow air dry.
Food stored on floor. Walk in cooler- bag on carrots on floor, employee moved to shelf
In-use tongs stored on equipment door handle between uses. Pair of tongs on equipment handle in cook line, employee removed.
May 8, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed flip top cooler 3// raw steak (45F - Cold Holding); precooked fries (50F - Cold Holding). Per operator, foods not prepped or portioned today; foods stored in cooler for approximately 2 hours. Operator put foods inside walk in cooler to quick chill.
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. Observed garlic butter stored at cook line without time marking. Per operator, food put on time approximately two hours prior to inspection. Operator put time mark on garlic butter.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed flip top cooler 2// diced tomatoes (46F - Cooling) since 10:30am, at 1:15pm. 51 at 1:44pm; shredded lettuce (46F - Cooling) since 10:30am, at 1:15pm. 47F at 1:45pm. Foods are being cooled inside a deep container at cook line. Educated operator on proper cooling methods. Operator put foods inside walk in cooler to quick chill.
Spray bottle containing toxic substance not labeled. Observed to unlabeled spray bottles containing unknown yellow solutions, stored at dish machine area. Operator labeled during inspection.
In-use utensil stored in cracks between pieces of equipment. Observed slicer stored in between steam table and flip top cooler at cook line. Employee removed.
Soiled dry wiping cloth in use. Observed soiled dry cloth in use at cook line. Employee removed.
Feb 19, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
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 two door flip top 1// cut lettuce (54F - Cooling) since 11:00am, at 4:15pm; diced tomatoes (44F - Cooling) since 11:00am, at 4:15pm. Foods never reached 41F for cold holding in allotted time. Stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed garlic butter (75F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; food out of temperature for approximately 2 hours. Operator put food inside low boy cooler to quick chill. 2) Observed two door flip top 2// chicken tenders (59F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; food out of temperature for approximately 2 hours.
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 two door flip top 1// cut lettuce (54F - Cooling) since 11:00am, at 4:15pm; diced tomatoes (44F - Cooling) since 11:00am, at 4:15pm. Foods never reached 41F for cold holding in allotted time. Stop sale.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels or soap at bar hand wash sink. Operator provided.
Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle containing unknown yellow substance, stored on dish machine. Operator labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black mold like substance inside ice machine in kitchen
Stored food not covered. Observed tortilla bowls and tortilla chips stored uncovered on top of service window at expo line. Employee covered.
Jul 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed grill flip top cooler//raw chicken (55F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; food stored out of temperature for approximately 1 hour. Operator put inside different cooler to quick chill.
Jan 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Operator renewed during inspection.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Provided thermolabels to operator.
Covered waste receptacle not provided in women's bathroom. Observed garbage can without lid inside employee bathroom.
Jul 25, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 24, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Two door flip top cooler//; pico de gallo (49°F - Cold Holding); shredded chicken (53°F - Cold Holding). Per operator, foods not prepped or portioned today; foods stored in cooler for approximately 6hrs. Stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Two door flip top cooler//; pico de gallo (49°F - Cold Holding); shredded chicken (53°F - Cold Holding). Per operator, foods not prepped or portioned today; foods stored in cooler for approximately 6hrs. Stop sale.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter installed on mop sink faucet without vacuum breaker.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Reviewed and emailed procedures to operator.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Fredy Rubi 07/19/16 issued ServSafe
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black mold like substance inside ice machine in kitchen.
Standing water in bottom of reach-in-cooler. Observed standing water inside three door flip top cooler.
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.