Labamba Mexican and Spanish Restaurant

1901 Cordova Rd, Fort Lauderdale, FL 33316 · Permanent Food Service · License 1624098

A
Grade A
Safety score 94 of 100
Latest visit: Oct 30, 2026 (9 days ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 2 other violations

How the score was calculated

  • Starting score100
  • Violations at the Oct 30 routine inspection
    1 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 1 basic
    -6
  • Safety score94

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Routine inspection

3 violations found
  1. First visitOct 30, 2026 No follow-up needed

    Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

    3 violations found:

    • 1 High priority
    • 1 Intermediate
    • 1 Basic
    What the inspector cited

    High priority1

    • Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.

      Right side walk in cooler- mozzarella shredded cheese (46°F - Cold Holding), per employee food held less than 4 hours,manager moved food to left side walk in cooler for a quick chill.

      Fixed on the spot

    Intermediate1

    • Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.

      Two spray bottles containing degreaser and Clorox, employee placed label on each bottle.

      Fixed on the spot

    Basic1

    • Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.

      One door reach in cooler, one employee bag inside unit, manager removed.

      Fixed on the spot

    Official report, on the Florida DBPR website

Reading this report

Priority levels

  • High priority The problems most likely to make someone sick directly.
  • Intermediate Could lead to a high-priority problem if not fixed.
  • Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food
Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.

Most cited

Food out of temperature1
Food protection and cross-contamination1
Chemicals and toxic substances1