LA BAMBA III

Name: LA BAMBA III
Address: 4245 N FEDERAL HWY, OAKLAND PARK, FL, 33308-5532, US
Rating: 82.5

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

License #1616011

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

82.5 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

LA BAMBA III in OAKLAND PARK currently holds an InspectFL Health Score of 82.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 21, 2026. Across those visits, inspectors documented 20 total violations — 6 critical, 3 major, 11 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

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

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

What you’ll see here

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

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DBPR

*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: Inspection Completed - No Further Action
[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.
[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.
[14-09-4] Cookline cutting boards have cut marks and is no longer cleanable.
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. Expo - Sanitizer Bucket (Chlorine over 200ppm). Operator diluted. Chlorine 100ppm.
[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.
[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.
[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.
[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
[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.
[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.
[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.
[08B-12-5] Stored food not covered. Dessert items in reach in freezer at entrance to kitchen stored in freezer uncovered.

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