LA BAMBA MEXICAN AND SPANISH RESTAURANT IV

Name: LA BAMBA MEXICAN AND SPANISH RESTAURANT IV
Address: 10169 W SUNRISE BLVD, PLANTATION, FL, 33322-7617, US
Rating: 45.6

10169 W SUNRISE BLVD, PLANTATION, FL 33322-7617

License #1617150

🌮 Mexican/Latin ℹ️

45.6 Grade F / 100

Failing Health Score

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Latest inspection

January 28, 2026 · 6 findings · 3 critical

Routine - Food

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Quick take

LA BAMBA MEXICAN AND SPANISH RESTAURANT IV in PLANTATION currently holds an InspectFL Health Score of 45.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on January 28, 2026. Across those visits, inspectors documented 62 total violations — 34 critical, 9 major, 19 minor.

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Record snapshot

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The latest inspection on January 28, 2026 shows 6 observation rows: 3 critical, 0 major, and 3 minor.

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Inspector notes

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LA BAMBA MEXICAN AND SPANISH RESTAURANT IV 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
[23-03-4] Nonfood-contact surface soiled with grease, slime or dust. Hood filters soiled.
[08B-12-5] Stored food not covered. Container of Taco shells on top shelf above prep table in kitchen not covered. Covered during inspection.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep table in kitchen. Cook stored in sanitizer solution.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee began shift proceeded to go to reach in cooler to get bucket of sauce without washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Container of raw beef and raw chicken stored above containers of raw fish and raw shrimps in Beverage Air lowboy cooler. Employee inverted.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Oven- ; Cooked Yellow Rice (116-118F - Hot Holding). Per chef food item in unit less than 2 hours. Chef reheated

Disposition: Warning Issued
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed hotel pans stacked with moisture.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in rice container the handle in contact with the rice. Operator removed.
[29-49-6] Standing water in bottom of reach-in-cooler. Lower flip top coolers on cook line
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed pork chops 32F stored on speed rack out at room temperature. Employee placed in walk-in cooler. Observed box of plantains 31F defrosting on prep table at cook line. Operator placed in walk-in cooler.
[02D-01-5] Working containers of food (flour)and(sugar)removed from original container not identified by common name.
[08A-11-5] Raw animal food stored over canned/bottled drinks. Observed raw shell eggs stored over bottled sodas in walk-in cooler.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed on low boy on cook line Raw chicken strips over raw shrimp Raw beef over fish fillets
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in deep covered plastic container marinated raw chicken (44-45F - Cooling) per operator prepared and held in walk-in 24 hours ago.
[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. Observed in deep covered plastic container marinated raw chicken (44-45F - Cooling) per operator prepared and held in walk-in 24 hours ago. See stop sale.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed plantain (118-136F - Hot Holding); ground beef (131-150F - Hot Holding) per operator held out of temperature less than 2 hours. Operator reheated on stove.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in deep covered plastic container marinated raw chicken (44-45F - Cooling) per operator prepared and held in walk-in 24 hours ago
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris, mold-like substance or slime.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed no handle cup used to portion cheese in flip top cooler across from grill. PIC removed cup.
[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. Observed 0ppm.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored above ready to eat taco in low boy cooler across from grill. Employee removed and stored appropriately.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: - in walk-in cooler pork gravy(45F - Cold Holding). - in low boy cooler across from cook line, cut tomatoes (45F - Cold Holding). Per operator item was not prepared or portioned today. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: - in walk-in cooler pork gravy(45F - Cold Holding). - in low boy cooler across from cook line, cut tomatoes (45F - Cold Holding). Per operator item was not prepared or portioned today. See stop sale.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in flip top cooler across from cook line, cut tomatoes (43-45F @ 11:05 - Cooling since 10:00, second temperature, 42-46 at 12:02). Item was filled above fill line resulting in inappropriate cooling. Employee removed top portion and placed in walk-in to rapid cool.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle containing bleach and degreaser at three compartment sink.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed no handle cup used to portion rice in steam table across from cook line. PIC removed.
[10-08-5] Ice scoop handle in contact with ice. Observed ice scoop handle not stored above ice in ice machine in kitchen. PIC removed and stored appropriately.
[21-10-4] Soiled dry wiping cloth in use. Observed Ssiled wiping cloth used on prep table across from cook line. PIC removed and stored appropriately.
[08A-11-5] Raw animal food stored over canned/bottled drinks. Observed raw beef stored on top of case of drink in drink walk-in cooler.
[01B-02-5] 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 cut tomatoes (57F @ 2:15- Cooling since since 10:00). Item did not make it to 41F within 4 hours. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (45F - Cold Holding). Per operator lettuce was taken from walk-in cooler at approximately 11:00 am. Item was not prepared or portioned today. Item has been out of temperature for approximately 1 hour. PIC placed lettuce in cooler to rapid cool.
[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. Observed cut tomatoes (57F @ 2:15- Cooling since since 10:00). Item did not make it to 41F within 4 hours. See stop sale.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cut tomatoes (50F @ 2:48 - Cooling since 11:30). Item was being cooked in deep plastic pans with lids on. Employee separated tomatoes and placed in walk-in freezer to rapid cool.

Disposition: Warning Issued
[10-08-5] Ice scoop handle in contact with ice. Observed at bar area. PIC removed.
[08B-12-5] Stored food not covered. - Observed cut lettuce, tuna salad and crab salad stored uncovered in low boy cooler across from cook line. - Observed beef taco stored in walk-in cooler uncovered. PIC covered taco.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 0ppm. Corrected to 200ppm.
[08A-15-5] Raw animal food dripping into container of ready-to-eat food when raw animal food is removed from holding unit for cooking. See stop sale. Observed pieces of raw steak on ready to eat chicken.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above cooked mushrooms. PIC removed and stored appropriately.
[01B-03-5] Stop Sale issued due to adulteration of food product. Raw animal food dripping into container of ready-to-eat food when raw animal food is removed from holding unit for cooking. Observed pieces of raw steak on ready to eat chicken. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Observed garlic butter (49F - Cold Holding) on top of low boy next to flip top cooler. Per operator, item has been out of temperature for approximately 1 hour. Item placed in low boy to cool.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: - cooked onion (112F - Hot Holding), broth (103F - hot holding). Per operator items have been out of temperature for approximately 45mins. Onion placed to be reheated. Broth placed in walk-in freezer to rapid cool.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener with accumulation of old food debris in prep area.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand wash sink used to hold chemical spray bottle. PIC removed bottle from sink.
[16-32-5] Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed quaternary test strip used to check chlorine sanitizer at dish machine. PIC went to get correct test strip.