Labamba Mexican and Spanish Restaurant
Last inspected: Feb 26, 2026
74
Score
Public records show 10 inspections at Labamba Mexican and Spanish Restaurant stretching back to 2023. The latest inspection on file is from Feb 26, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up three times.
That's lower than the typical Fort Lauderdale restaurant, which scores around 80. The inspection history reads as standard for a restaurant of this size.
10
Inspections
0
Critical latest
0
Major latest
6
Minor latest
Inspection History
Feb 26, 2026
Complaint Full
6 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Washing Fruits and Vegetables
FL-42
74
Jan 21, 2026
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Food Received at Proper Temperature
FL-12
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
74
Aug 25, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
58
May 8, 2025
Complaint Full
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed garlic butter stored at cook line without time marking. Per operator, food put on time approximately two hours prior to inspection. Operator put time mark on garlic butter. **Corrected On-Site** **Warning**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed flip top cooler 3// raw steak (45F - Cold Holding); precooked fries (50F - Cold Holding). Per operator, foods not prepped or portioned today; foods stored in cooler for approximately 2 hours. Operator put foods inside walk in cooler to quick chill. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed flip top cooler 2// diced tomatoes (46F - Cooling) since 10:30am, at 1:15pm. 51 at 1:44pm; shredded lettuce (46F - Cooling) since 10:30am, at 1:15pm. 47F at 1:45pm. Foods are being cooled inside a deep container at cook line. Educated operator on proper cooling methods. Operator put foods inside walk in cooler to quick chill. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed to unlabeled spray bottles containing unknown yellow solutions, stored at dish machine area. Operator labeled during inspection. **Corrected On-Site** **Warning**
41-17-4
Basic - Soiled dry wiping cloth in use. Observed soiled dry cloth in use at cook line. Employee removed. **Corrected On-Site** **Warning**
21-10-4
Basic - In-use utensil stored in cracks between pieces of equipment. Observed slicer stored in between steam table and flip top cooler at cook line. Employee removed. **Corrected On-Site** **Warning**
10-17-4
55
Feb 19, 2025
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
47
Jul 18, 2024
Routine - Food
1 critical violation.
View 1 violation
Employee Health Policies Present
FL-03
86
Jan 25, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed during inspection. **Corrected On-Site**
50-17-3
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Provided thermolabels to operator. **Corrective Action Taken**
16-62-1
Basic - Covered waste receptacle not provided in women's bathroom. Observed garbage can without lid inside employee bathroom.
32-12-5
74
Jul 25, 2023
Routine - Food
No violations found.
100
Jul 24, 2023
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
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. Observed at Two door flip top cooler//; pico de gallo (49°F - Cold Holding); shredded chicken (53°F - Cold Holding). Per operator, foods not prepped or portioned today; foods stored in cooler for approximately 6hrs. Stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Two door flip top cooler//; pico de gallo (49°F - Cold Holding); shredded chicken (53°F - Cold Holding). Per operator, foods not prepped or portioned today; foods stored in cooler for approximately 6hrs. Stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter installed on mop sink faucet without vacuum breaker.
29-42-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Reviewed and emailed procedures to operator. **Corrective Action Taken** **Repeat Violation**
11-27-4
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/ Fredy Rubi 07/19/16 issued ServSafe
53A-03-7
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.
53B-13-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black mold like substance inside ice machine in kitchen.
22-20-5
Basic - Standing water in bottom of reach-in-cooler. Observed standing water inside three door flip top cooler.
29-49-6
43
Feb 16, 2023
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Container in ice bath on top beverage air cooler in cook line ; blend cheese (50F cold holding ) less than 4 hours ago. Container not submerged into ice covering cheese line mark. Operator moved blend cheese inside reach in cooler to quick chill. 2. Cooked pork ; (50F Cold Holding) on top low boy cooler under no temperature control for food safety in cook line. Cooked pork held under 4 hours ago. Manager moved to reach in cooler to quick chill. **Corrective Action Taken**
03A-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed procedures to manager **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris in cook line. Operator wash , rinsed and sanitized during inspection. **Corrected On-Site**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled in ware washing area. Operator Labelled bleach **Corrected On-Site**
41-17-4
Basic - Stored food not covered. Lemons in bar not covered on top bar counter. Operator covered **Corrected On-Site**
08B-12-5
Basic - Employee using tongs to handle raw chicken and then raw beef without first washing, rinsing and sanitizing tongs in cook line. Operator moved tongs to be washed , rinsed and sanitized and replaced with separate tongs for both food items. **Corrected On-Site**
08B-22-4
Basic - In-use tongs stored on equipment door handle between uses in cook line. Operator removed **Corrected On-Site**
10-20-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry next to mop sink.
42-01-4
50
Frequently Asked Questions
When was Labamba Mexican and Spanish Restaurant last inspected?
The most recent health inspection at Labamba Mexican and Spanish Restaurant on file is from Feb 26, 2026. The public record contains 10 inspections in total.
What is the most common violation at Labamba Mexican and Spanish Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Labamba Mexican and Spanish Restaurant.
How does Labamba Mexican and Spanish Restaurant compare to other restaurants in Fort Lauderdale?
Labamba Mexican and Spanish Restaurant most recently scored 74 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Labamba Mexican and Spanish Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Labamba Mexican and Spanish Restaurant have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Labamba Mexican and Spanish Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Labamba Mexican and Spanish Restaurant inspected?
Based on the inspection history on file, Labamba Mexican and Spanish Restaurant is inspected around three times per year on average.
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