La Bamba Mexican Restaurant

Year by year

Inspections

1. Jan 21, 2026 Re-Inspection · No Reinspection Required

   No violations cited.

2. Dec 18, 2025 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CLEAN - FOOD CONTACT SURFACES

     Meat slicer is visibly soiled with food debris.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor)

     DATE MARK - SYSTEM

     A date marking system is not in place for ready-to-eat TCS foods. No foods were datemarked. These include cut tomatoes, cut lettuce, beef tripe, chicken, bbq chicken, milanesa, barbacoa, ground steak, ground beef, rice, beans, and salsa.

     Correction: Implement procedures so that all ready-to-eat TCS foods are date marked with a date not to exceed 7 days.

     Code WFC 3-501.17

   • Not serious Good Retail Practice

     FOOD - CONTAMINATION

     Food (e.g. beans, rice, chicken, beef, etc) is being placed directly into plastic grocery shopping bags to be reheated in microwave oven. Grocery bags are not food-grade.

     Correction: Change methods or procedures to protect foods from contamination.

     Code WFC 3-307.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - WHEN

     Employee observed not washing hands before putting on gloves.

     Correction: Before putting on gloves or before working with food, clean equipment, utensils, and unwrapped single use or single service articles, food employees shall properly wash their hands.

     Code WFC 2-301.14

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING

     No single-use toweling or approved hand drying device available at handsink for hand drying in dishwashing area.

     Correction: Provide single-use toweling or an approved hand drying device at handsink to facilitate proper handwashing.

     Code WFC 6-301.12

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer for chlorine (bleach) is expired.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COOLING

     Three pans of refried beans in walk in cooler are at 44 degrees F after 10 hours.

     Correction: Rapidly cool cooked food from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS food prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less.

     Code WFC 3-501.14

3. Sep 12, 2024 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Diced tomatoes, tripe, salsa cups, etc. being cold held is not datemarked in 2 door cooler and reach-in prep cooler.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice Corrected on site

     EQUIPMENT - NSF/ANSI

     Operator freezing steaks in residential cooler rather than single door upright commercial cooler.

     Correction: Replace with only ANSI accredited equipment in the facility, or submit to the Department for evaluation and approval of non-ANSI equipment.

     Code WFC 4-205.11

   • Serious Priority (CDC risk factor)

     RESPONDING TO CONTAMINATION EVENTS

     The food establishment does not have procedures for employees to follow when responding to vomiting or diarrheal events.

     Correction: Provide procedures for employees to follow when responding to vomiting or diarrheal events.

     Code WFC 2-501.11

4. Sep 13, 2022 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Inside and outside of coolers and shelves below work tables are soiled and unclean.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Portioned sour cream and portioned steak being cold held is not datemarked or has a datemark that exceeds 7 days.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink at prewash basin in dish room is not accessible. Dishes are stacked in prewash basin and no towels are available.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees. Keep prewash basin always clear of dishes and provide towels.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Not serious Good Retail Practice

     LABEL - WORKING CONTAINER

     Salt on grill line and bulk containers of beans and rice are stored in unlabeled container.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Not serious Good Retail Practice

     PEST - EVIDENCE

     Evidence of pests observed. Many small flies in dish room.

     Correction: Provide proper pest control by trapping or otherwise controlling pest problems on a continual basis. Clean up all pest activity evidence and increase control activities.

     Code WFC 6-501.111

   • Serious Priority (CDC risk factor) Corrected on site

     RESPONDING TO CONTAMINATION EVENTS

     The food establishment does not have procedures for employees to follow when responding to vomiting or diarrheal events.

     Correction: Provide procedures for employees to follow when responding to vomiting or diarrheal events.

     Code WFC 2-501.11

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - SEPARATION

     Cleaners stored hanging above clean equipment and stored above soda syrup.

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

     Code WFC 7-201.11; 7-301.11

5. Feb 21, 2020 Routine Inspection · No Reinspection Required

   No violations cited.

6. Jan 7, 2020 Routine Inspection · No Reinspection Required

   No violations cited.

7. Nov 13, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

8. Feb 13, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

9. Nov 22, 2016 Routine Inspection · No Reinspection Required

   No violations cited.

10. Nov 30, 2015 Re-Inspection · No Reinspection Required

    No violations cited.

11. Nov 18, 2015 Routine Inspection · Reinspection Required

    No violations cited.

12. Jan 6, 2015 Re-Inspection · No Reinspection Required

    No violations cited.

13. Dec 9, 2014 Routine Inspection · Reinspection Required

    No violations cited.

14. Dec 17, 2013 Routine Inspection · No Reinspection Required

    No violations cited.

15. Sep 6, 2012 Routine Inspection · No Reinspection Required

    No violations cited.