LA BAMBA III

High Priority - 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.

High Priority - Raw animal food stored over or with unwashed produce. Walk in cooler - raw shrimp stored over unwashed oranges. Operator stored all items properly. Corrected On-Site

High Priority - 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. Corrective Action Taken

High Priority - 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. Corrective Action Taken

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Expo - Sanitizer Bucket (Chlorine over 200ppm). Operator diluted. Chlorine 100ppm. Corrected On-Site

Intermediate - 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.AÂ

Intermediate - 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.

Intermediate - 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. Corrected On-Site

Basic - Cookline cutting boards have cut marks and is no longer cleanable.

Basic - 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. Corrected On-Site

Basic - 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. Corrected On-Site

Basic - Stored food not covered. Dessert items in reach in freezer at entrance to kitchen stored in freezer uncovered.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cookline employee picked up wiping cloth from ground with gloved hands put it to be laundered then continued food preparation without removing gloves washing hands and putting on new gloves, reviewed hand washing and glove usage. Employee washed hands and put on new gloves. Corrected On-Site

Basic - Case of soy sauce stored on floor in dry storage area. Operator stored properly. Corrected On-Site

Basic - Ceiling in disrepair above left side of steam table station.

Basic - Cutting board has cut marks and is no longer cleanable at cookline. Repeat Violation

Basic - Interior of refrigerator in disrepair gaskets for reach in cooler units at cookline in disrepair.

Basic - Lights in food preparation, warewashing area missing the proper covers.

Basic - Reach-in coolers at cookline and prep area shelves with rust that has pitted the surface.

Basic - Soiled dry wiping cloth in use at cookline, operator placed it to be laundered. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. -Cookline flip top unit cutting board.

Basic - Food stored on floor. -Walk in cooler bulk container of raw shrimp thawing, operators stored properly. Corrected On-Site Repeat Violation

High Priority - Dented cans present. See stop sale.

High Priority - 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 Corrected On-Site

High Priority - 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. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -Outdoor mop sink.

Intermediate - 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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cook line cutting boards visibly soiled.

Intermediate - Handwash sink not accessible for employee use at all times. -Bar; Box of single serve straws stored in sink, operator removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Bar handwashing sink, operator provided. Corrected On-Site

Intermediate - 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.

Intermediate - 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. Corrected On-Site

Intermediate - No soap provided at handwash sink. -Bar handwashing sink, operator provided. Corrected On-Site

Basic - Accumulation of black mold-like substance in the interior of the ice machine bin.

Basic - Accumulation of debris on exterior of warewashing machine. Operator cleaned at time of inspection. Corrected On-Site Repeat Violation

Basic - Damaged food not properly segregated. -Dented cans in dry storage area, see stop sale.

Basic - Food stored on floor. -Walk in cooler; Bulk container of onions. -Cookline; Bulk container of onions Operator stored properly. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. -Cook line; tongs stored on oven handle. Operator stored properly. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -Wait station; Sanitizer Bucket (chlorine 0ppm), operator remade solution chlorine 100ppm Corrected On-Site

High Priority - Employee handled soiled dishes or utensils and then picked up clean/sanitized dishes without washing hands. Reviewed proper hand washing and employee properly washed hands. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in walk in cooler. Operator stored all items properly. Corrected On-Site

Intermediate - 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/

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cookline cutting boards visibly soiled.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - In-use tongs stored on equipment door handle between uses. Tongs on cookline - on lower oven handle. Operator stored properly. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cookline. Operator stored in solution. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over French fries in bottom reach in cooler on cook line. Removed. Corrected On-Site Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. beans (49F - Cooling); black beans (51F - Cooling); rice (49F - Cooling) walk in cooler. Operator states food not prepped or portioned today. Food items in cooler over night. Covered. At this rate food did not reach 41F within six hours.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. beans (49F - Cooling); black beans (51F - Cooling); rice (49F - Cooling) walk in cooler. Operator states food not prepped or portioned today. Food items in cooler over night. Covered. At this rate food did not reach 41F within six hours.

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Food stored on floor. Tomatoes on floor by back door of kitchen.

Basic - Working containers of food removed from original container not identified by common name. Flour container

High Priority - 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...00 ppm.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw beef above French fries in reach in cooler at kitchen. Employee properly stored food Corrected On-Site

High Priority - 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...sour cream 47°, green salsa 48°, milk 50°, shredded salsa 49° , cheese 52°, desert 49° in Fagor tall reach in cooler at kitchen. Food being held more than four 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...salsa 52° in Fagor tall reach in collet . Food was prepared yesterday.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...sour cream 47°, green salsa 48°, milk 50°, shredded salsa 49° , cheese 52°, desert 49° in Fagor tall reach in cooler at kitchen. Food being held more than four hours. Stop sale issue. Employee discarded food. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours...salsa 52° in Fagor tall reach in collet . Food was prepared yesterday. Stop sale issue . Employee discarded food. Corrective Action Taken

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.

Intermediate - No chemical test kit provided when using sanitizer at warewashing machine or wiping cloths.

Intermediate - 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.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit....spatula, scoops by the ice cream cooler . Manager moved Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer instructed to wash hands and change gloves. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License renewed during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) sliced tomatoes (41-49F) in flip top cooler over stacked above cold holding line. Tomatoes is cooler less than 1 hour per cook and over stacked portion removed. 2) cheese (42-53F) on ice next to steam table. Ice level shallow and on prep table less than 3 hours per Manager. Ice added to quick chill. Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. Container of salt on storage shelves in kitchen. Label added. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer at front counter

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop rice in steam table. Operator removed bowl Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 3 employee waters and 1 cup of coffee on food storage shelf in kitchen. Operator removed Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone and keys on food storage shelf in kitchen. Operator removed Corrected On-Site

Basic - Hole in or other damage to ceiling in kitchen

Basic - Old labels stuck to food containers after cleaning.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Tools stored above cooling food on food storage shelf in kitchen

Basic - Stored food not covered. Beans, chicken, and beef in walk in cooler