LA BAMBA III

Name: LA BAMBA III
Address: 4245 N FEDERAL HWY, OAKLAND PARK, FL, 33308-5532, US
Rating: 64.1

4245 N FEDERAL HWY, OAKLAND PARK, FL 33308-5532

License #1616011

🌮 Mexican/Latin ℹ️

64.1 Grade F / 100

Failing Health Score

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Latest inspection

January 21, 2026 · 12 findings · 5 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

LA BAMBA III in OAKLAND PARK currently holds an InspectFL Health Score of 64.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on January 21, 2026. Across those visits, inspectors documented 55 total violations — 15 critical, 13 major, 27 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 17, 2023

The latest inspection on January 21, 2026 shows 12 observation rows: 5 critical, 3 major, and 4 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

88%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

Community reaction

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Community pulse

Would you eat here?

LA BAMBA III has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[14-09-4] Cookline cutting boards have cut marks and is no longer cleanable.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. 2 employee drinks at Cookline. Operator removed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Cell phones on shelf with food items. Operator removed.
[08B-12-5] Stored food not covered. Dessert items in reach in freezer at entrance to kitchen stored in freezer uncovered.
[01B-28-5] Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. Walk in cooler: Cooked ground beef prepared 1-12-2026, 10 ounces Cooked chunk beef prepared 1-14-2026, 3 pounds Cooked ground beef prepared 1-4 -2026, 4 pounds Cooked shredded beef prepared 1-14-2026, 5 pounds. See stop sale.
[08A-04-5] Raw animal food stored over or with unwashed produce. Walk in cooler - raw shrimp stored over unwashed oranges. Operator stored all items properly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - ice bath - shredded cheese (49F). Per operator holding less than an hour. Observed ice/water solution too low. Operator added ice/water. Expo - ice bath - mild salsa (45-46F). Per operator holding less than 2 hours. Observed ice/water solution too low. Operator added ice/water.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Reach in next to walk in freezer - shredded lettuce - ambient cooling 15 minutes at noon (48F - Cooling) at 12:50pm 48-49F. At this rate proper ambient cooling will not occur. Observed item in tall, covered plastic container. Operator placed item on shallow sheet pans to expedite cooling.
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. Expo - Sanitizer Bucket (Chlorine over 200ppm). Operator diluted. Chlorine 100ppm.
[11-26-1] 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. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.A
[53B-13-5] 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.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler - cooked pork per operator prepared 3 days ago. Operator date marked.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black mold-like substance in the interior of the ice machine bin.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Operator cleaned at time of inspection.
[08B-20-4] Damaged food not properly segregated. -Dented cans in dry storage area, see stop sale.
[08B-38-4] Food stored on floor. -Walk in cooler; Bulk container of onions. -Cookline; Bulk container of onions Operator stored properly.
[10-20-4] In-use tongs stored on equipment door handle between uses. -Cook line; tongs stored on oven handle. Operator stored properly.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. -Wait station; Sanitizer Bucket (chlorine 0ppm), operator remade solution chlorine 100ppm
[01B-01-4] Dented cans present. See stop sale.
[22-41-4] 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. -Ware washing station; Dishwasher (chlorine 0ppm), operator primed dishwasher Chlorine 100ppm
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -chicken soup (129F - Hot Holding)hot holding less than 1hr observed no heat, operator turned on heat chicken soup second temp 170F Hot holding.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -Outdoor mop sink.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. -Reviewed big six foodborne illnesses with manager and provided hand out.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Cook line cutting boards visibly soiled.
[31A-09-4] Handwash sink not accessible for employee use at all times. -Bar; Box of single serve straws stored in sink, operator removed.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -Bar handwashing sink, operator provided.
[53B-02-5] No proof of required state approved employee training provided for 1 employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[11-26-1] No proof provided that 1 food employee are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -employee signed reporting agreement at time of inspection.
[31B-03-4] No soap provided at handwash sink. -Bar handwashing sink, operator provided.