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La Bamba II

La Bamba II
3758 S Washington Ave
Titusville, FL 32780
(321)268-6960

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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2 Food Service Inspections Since July 1, 2014
Inspection For: LA MARIMBA MEXICAN RESTAURANT
License Number: 1506354
License ID: 5878279
Inspection Visit ID: 5365737
Inspection Date: Tuesday, October 28, 2014
Inspection Number: 2436838
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 21
Number of High Priority Violations: 3
Number of Intermediate Violations: 3
Number of Basic Violations: 15
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. Metal container no handle
28-02-4 Basic.Condensation or other drainage not disposed of according to law. Laying on the bottom of the cook line cooler
12B-02-4 Basic.Employee eating in a food preparation or other restricted area. Cook eating in kitchen. **Corrected On-Site**
10-08-4 Basic.Ice scoop handle in contact with ice. **Corrected On-Site** **. Repeat Violation**
10-17-4 Basic.In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site** **. Repeat Violation**
22-19-4 Basic.Interior of microwave moderately soiled with encrusted food debris.
05-09-4 Basic.No conspicuously located ambient air temperature thermometer in holding unit. Cook line **Corrected On-Site**
51-18-4 Basic.No copy of latest inspection report available. Found **Corrected On-Site**
14-29-4 Basic.Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. For raw chicken in white reach in freezer.
16-48-4 Basic.Old food stuck to clean dishware/utensils.
16-46-4 Basic.Old labels stuck to food containers after cleaning.
36-27-4 Basic.Walls moderately soiled with accumulated food debris. Throughout kitchen
21-11-4 Basic.Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 ppm
14-06-4 Basic.Wood food-contact surface not properly sealed. Prep kitchen area
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. White storage containers
22-45-4 High Priority.Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Glasses.
14-03-4 High Priority.Galvanized metal in contact with acidic foods. Tomato sauce
29-43-4 High Priority.No vacuum breaker on fitting/splitter added to mop sink faucet.
22-05-4 Intermediate.Cook line Cutting board(s) badly stained/soiled.
31A-11-4 Intermediate.Front counter Handwash sink used for purposes other than handwashing. For ware washing
22-28-4 Intermediate.Interior of 3 door reach-in freezer heavily soiled with accumulation of food residue.

Inspection For: LA MARIMBA MEXICAN RESTAURANT
License Number: 1506354
License ID: 5878279
Inspection Visit ID: 5269602
Inspection Date: Friday, July 11, 2014
Inspection Number: 2390480
Visit Number: 1
Inspection Class: Food
Inspection Type: Food-Licensing Inspection
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 6
Number of High Priority Violations: 3
Number of Intermediate Violations: 0
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
10-24-4 Basic.In-use knife/knives stored in crack between equipment and wall. In prep area. **Corrected On-Site**
10-06-4 Basic.In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. In cooked shredded chicken in walk in.
06-04-4 Basic.Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Cooked immediately.
22-41-4 High Priority.Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Corrected On-Site**
14-03-4 High Priority.Galvanized metal in contact with acidic foods. Tomato sauce,
29-06-4 High Priority.Plumbing improperly installed. Large leak in dish room.

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day La Bamba II in Titusville Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Titusville's La Bamba II.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while La Bamba II may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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