LA BAMBA III

Violations (12)

• 03D-06-5Critical

  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.

  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

• 41-18-4CriticalCorrected on site

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

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

  High Priority

• 01B-28-5Critical

  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 - 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

• 08A-04-5CriticalCorrected on site

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

  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

• 03A-02-5Critical

  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.

  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

• 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.

  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

• 14-09-4

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

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

  Basic

• 02C-02-5Corrected on site

  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.

  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**

  Intermediate

• 12B-12-5Corrected on site

  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.

  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

• 40-06-5Corrected on site

  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.

  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

• 08B-12-5

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

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

  Basic

• 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

  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.A

  Intermediate