La Bamba Mexican and Spanish Restaurant
730 US 1, North Palm Beach, FL 33408 · Permanent Food Service · License 6019736
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 2 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 2 basic (1 repeat)-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 2, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. cooked ground beef (45°F - Cooling);in walk-in cooler #2; as per operator food left to cool inside the walk-in cooler; advised to use smaller pans; food never reached 41°F within 6 hours; See Stop Sale
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
cooked ground beef (45°F - Cooling);in walk-in cooler #2; as per operator food left to cool inside the walk-in cooler; advised to use smaller pans; food never reached 41°F within 6 hours; See Stop Sale
Code 12, Handwashing and hygienic practices: 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.
Observed employee loading dishwasher with dirty dishes and unloading clean and sanitized ones without washing hands first. Manager educated and employee washed hands;
Fixed on the spot
Basic2
Code 12, Handwashing and hygienic practices: Employee eating while preparing food.
Repeat violation
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed multiple cups and bottles of beverages on the shelves used to store condiments and clean utensils by cook line Operator removed.
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.