BRISA DE ESPANA
8726 NW 26 ST #21-22, Miami FL 33172 · 305.436.3995
Last inspected Mar 26, 2026 · 10 visits since November 2023
MAY 24
OCT 24
FEB 25
AUG 25
MAR 26
▼ IMPROVING
5 inspections trending up, 27 points better than where it started.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handling lettuce and platting and touching lettuce with no gloves.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Mar 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate7 Basic
What the inspector wrote — 11 findingsThe state's own report →
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed quad sanitizer sink at 0 ppm, staff provided new sanitizer solution container retested at 200ppm
Raw animal food stored over/not properly separated from ready-to-eat food. Observed butter in same container with raw fish at reach in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs stored over raw shrimp inside walk in cooler.
Handwash sink used for purposes other than handwashing. Observed employee washing wiping cloth inside handwashing sink at pastry area.
Show the remaining 7 findings ▾
Cutting board has cut marks and is no longer cleanable. Observed done auxiliary cutting boards with marks not longer cleanable at kitchen area.
Food stored on floor. Observed bag of ice stored on the walk in freezer floor at second floor area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed several cooling unit gaskets soiled.
Reach-in cooler shelves with rust that has pitted the surface. Observed at unit across from cook line
Stored food not covered. Observed bag frozen croquettes uncovered at second floor walk-in freezer.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at several working tables
Aug 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate9 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw marinated raw shell eggs stored over pastry cream at reach -in cooler unit at dessert station.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed ham croquettes (128F - Hot Holding) at front counter hot box, as per staff for less than 4 hours, staff requested chef to reheat it to 165°F or above.
Toxic substance/chemical on premise that is not required for the operation of establishment. Observed a can of flux a flat at dry storage area, staff discarded it.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed over mop sink area.
Cutting board has cut marks and is no longer cleanable. Observed at several prep tables at kitchen area and some auxiliary as well.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed chef wearing wrist watch engaged in food preparation.
Employee with no hair restraint while engaging in food preparation.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Ice buildup in reach-in freezer and/or walk-in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed knifes stored in water at room temperature bat dessert station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled tray cart st kitchen area. Observed reach-in cooler gasket soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at reach-in cooler unit at kit line, also walk-in cooler second floor.
Feb 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate11 Basic
Show 16 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee at front counter changing gloves at not washing hands, employee relocated the was coached on proper hand washing procedures.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed wrapped cheese stored in same tray as wrapped raw whole fish, chef relocated the cheers to different cooler.
Handwash sink used for purposes other than handwashing. Observed a bucket stored at front counter handwashing sink by slicing machine.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine sanitizer dishwasher machine and quad sanitizer 3 compartment sink and not test kit available.
No paper towels or mechanical hand drying device provided at handwash sink. Observed several items at handwashing sink next to employees bathroom entrance.
Buildup of food debris/soil residue on equipment door handles. Observed several items rolling storage cart with soiled handles and tray slides.
Cutting board has cut marks and is no longer cleanable. Observed a few at cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored at front counter line on food contact shelve, employee relocated the phone.
Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. Observed several items at drying rack so tables at dishwasher machine area.
Food stored on floor. Observed a box of clams stored on the floor at walk-in freezer.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Single-service articles improperly stored. Observed single serving aluminum trays stored on the floor at dry storage area.
Time/temperature control for safety food thawed in an improper manner. Observed pork chops thawing at room temperature still frozen at prep table, chef relocated it to walk-in freezer.
Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled soiled wall at preparation area over small reach-in cooler at cook line.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloths stored in detergent and sanitizer mixed together. Observed towel stored out of sanitizer bucket at cook line.
Oct 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw salmon at walk in cooler 2nd floor, staff relocated the salmon to another rack.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic in oil ( as per chef for less than two hours) (78F - Cold Holding) at kitchen table. Chef moved product into walk in cooler for rapid cooling.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade at preparation table kitchen area. Staff washed and sanitized it.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed Quad sanitizer 3 compartment sink and not test kit available.
No paper towels or mechanical hand drying device provided at handwash sink. Observed not paper towels available at handwashing sink next to employees bathroom. Staff provided a new roll.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a substance like mold at ice machine/bin at front counter area.
Cutting board has cut marks and is no longer cleanable. Observed cutting board with marks nor longer cleanable at preparation table across from cooking line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phones stored on kitchen table. Staff removed the phones.
Food stored on floor. Observed several cases of olive oil in plastic containers stored on the floor at 2nd floor dry storage area. Staff was instructed to removed item from the floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walking in cooler fan covers dusted. Observed dusted cover fan grill at table next to 3 compartment sink. Observed soiled gasket at reach in cooler pastries area.
Aug 9, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Floor tiles missing and/or in disrepair. Observed missing floor tiles and unsealed concrete patch in front of 3CS.
Jul 8, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate8 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed cartons of raw shell eggs store above croquettes mix inside WIC second floor.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed not all food items made from the previous day stored in WIC with not date marking.
Accumulation of debris on exterior of warewashing machine located at kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance inside kitchen area.
Cutting board has cut marks and is no longer cleanable located all throughout kitchen.
Floor tiles missing and/or in disrepair. Observed missing floor tiles and unsealed concrete patch in front of 3CS.
Ice scoop handle in contact with ice. Observed at front counter serving line.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers located throughout kitchen.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed establishment packaging cured meats and hard cheeses with not production date or time and not removed from packaging within 48 hours. Discussed with manager proper HACCP plan requirements or stop the use of the ROP.
Wall soiled with accumulated grease, food debris, and/or dust located all throughout the kitchen area.
May 7, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority2 Intermediate12 Basic
Show 16 findings ▾
Nonfood-grade bags used in direct contact with food. Observed raw beef stored in grocery bag inside RIC prep area inside kitchen.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed cartons of raw shell eggs store above croquettes mix inside WIC second floor.
No chlorine chemical test kit provided when using sanitizer warewashing machine.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed not all food items made from the previous day stored in WIC with not date marking.
Accumulation of debris on exterior of warewashing machine located at kitchen.
Cardboard used to line food-contact shelves. Observed inside RIC at bakery area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance inside kitchen area.
Covered waste receptacle not provided in women's bathroom. Observed uncover receptacle at both bathrooms inside kitchen area for all employees use.
Cutting board has cut marks and is no longer cleanable located all throughout kitchen.
Floor tiles missing and/or in disrepair. Observed missing floor tiles and unsealed concrete patch in front of 3CS.
Ice scoop handle in contact with ice. Observed at front counter serving line.
In-use tongs stored on equipment door handle between uses. Observed several tongs stored on oven handle in kitchen area.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers located throughout kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed kitchen hoods filters in kitchen area with heavy accumulated grease.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed establishment packaging cured meats and hard cheeses with not production date or time and not removed from packaging within 48 hours. Discussed with manager proper HACCP plan requirements or stop the use of the ROP.
Wall soiled with accumulated grease, food debris, and/or dust located all throughout the kitchen area.
May 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 4 high priority.
4 High priority3 Intermediate15 Basic
Show 22 findings ▾
Nonfood-grade bags used in direct contact with food. Observed raw beef stored in grocery bag inside RIC prep area inside kitchen.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed cartons of raw shell eggs store above croquettes mix inside WIC second floor.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tuna salad (53F - Cold Holding); potatoes salad (53F - Cold Holding); octopus salad (54F - Cold Holding);; (52F - Cold Holding); rice pudding (46F - Cold Holding); cheese cake flan (50F - Cold Holding); custard pudding (55F - Cold Holding) at front counter display RIC, less than four hour. Maintenance arrived to adjust temperature of cooler units. At time of inspection maintenance arrived and increase temperature of the RIC to proper maintain temperature.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed tortilla plain with potatoes (83F - Hot Holding); tortilla chorizo (87F - Hot Holding) at top front counter holding at room temperature, less than 4 hours. Employee removed food items into another cooler unit. Observed chorizo sausage (122F - Hot Holding) at hot holding unit front counter, less than 4 hours. Manager directed employee to reheated to 165F and above.
Handwash sink used for purposes other than handwashing. Observed kitchen staff washing wiping cloths at HWS inside kitchen area by WIF.
No chlorine chemical test kit provided when using sanitizer warewashing machine.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed not all food items made from the previous day stored in WIC with not date marking.
Accumulation of debris on exterior of warewashing machine located at kitchen.
Cardboard used to line food-contact shelves. Observed inside RIC at bakery area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance inside kitchen area.
Covered waste receptacle not provided in women's bathroom. Observed uncover receptacle at both bathrooms inside kitchen area for all employees use.
Cutting board has cut marks and is no longer cleanable located all throughout kitchen.
Floor tiles missing and/or in disrepair. Observed missing floor tiles and unsealed concrete patch in front of 3CS.
Food stored on floor. Observed boxes of shrimp stored on floor inside WIF. Observed bucket with croquettes mix and raw swai stored on floor inside WIC second floor.
Ice scoop handle in contact with ice. Observed at front counter serving line.
In-use tongs stored on equipment door handle between uses. Observed several tongs stored on oven handle in kitchen area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed several utensil in standing water 110F on counter top at bakery station area.
In-use wet wiping cloth/towel used under cutting board located under cutting board at prep table inside kitchen.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers located throughout kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed kitchen hoods filters in kitchen area with heavy accumulated grease.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed establishment packaging cured meats and hard cheeses with not production date or time and not removed from packaging within 48 hours. Discussed with manager proper HACCP plan requirements or stop the use of the ROP.
Wall soiled with accumulated grease, food debris, and/or dust located all throughout the kitchen area.
Nov 20, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate11 Basic
Show 14 findings ▾
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed oxtail partial cook inside walk-in cooler with no approved written procedures available.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed walk-in cooler shelves soiled, inside of ovens soiled, interior and exterior of microwave at cookline, and cutting board soiled at preparation area near cook line, can opener soiled, slicer soiled.
Accumulation of debris on exterior of warewashing machine. Observed top of dishwashing machine soiled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Food stored on floor. Observed boxes and containers of food stored on floor at walk-in cooler and walk-in freezer.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside walk-in freezer.
No conspicuously located ambient air temperature thermometer in reach-in coolers at kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at walk-in cooler, freezer and reach-in freezers and coolers.
Observed cardboard and aluminum foil used to line food-contact shelves.
Reuse of single-service or single-use articles. Observed reused plastic containers with different food products used inside walk-in cooler.
Water leaking from pipe and/or faucet/handle. Observed leaking faucet at hand washing sink e compartment sink.
Wet wiping cloth not stored in sanitizing solution between uses.
- From initial inspection : Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.
Nov 17, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 41 recorded, 10 high priority.
10 High priority12 Intermediate19 Basic
Show 42 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked tomatoes and vegetable sauce from previous day at 60F cooling.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Observed four 10 gallons containers of cooked tomatoes and vegetable sauce cooling from previous day at 60F. Inside walk-in cooler at second floor. See stop sale.
Displayed food not properly protected from contamination. Observed desserts for self service uncovered and large container of cooked paella at lobby with no sneeze guard.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handling lettuce and platting and touching lettuce with no gloves.
Observed containers of medicine improperly stored on top of preparation table.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over open container of cut tomatoes at walk-in cooler.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed three boxes of 24 eggs each stored at room temperature.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw fish on preparation table at 80F and mussels at 84F at preparation table. Calamari at 79F and shrimp 47F on preparation table at kitchen area. Observed milk at 53F and flan at 54F at reach cooler at bakery area. Potatoes salad 58F, tuna salad 58F, cooked shrimp 58F, and Spanish tortilla 58F all at display cold holding unit at front counter.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed ox tail on top of preparation table at 119F at kitchen area, cooked paella 107F, white rice 92F, succi cream at 126F at steam table, and lamb at 122F at oven at kitchen area. Ham Croquettes 119F and chorizo 103F at hot holding unit at front counter.
Toxic substance/chemical improperly stored. Observed sanitizer spray next to food at bakery area.
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed chef not knowing cooling parameters and cooking temperature for stuffed products.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed staff did not know proper quaternary concentration use for three compartment sink sanitizer.
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed oxtail partial cook inside walk-in cooler with no approved written procedures available.
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. Provided operator with cleanup procedures via email.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked octopus uncovered at walk-in cooler and cooked salsa containers too deep for proper cooling at walk-in cooler at second floor.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed walk-in cooler shelves soiled, inside of ovens soiled, interior and exterior of microwave at cookline, and cutting board soiled at preparation area near cook line, can opener soiled, slicer soiled.
Handwash sink not accessible for employee use at all times. Observed hand washing sink blocked by reduce oxygen machine at front counter and mop bucket.
Handwash sink used for purposes other than handwashing. Observed hand washing sink at front counter next to coffee machine used to clean cloth towels and utensils.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator with employees reporting agreement form via email.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan for Spanish tortillas.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed reduced oxygen packaging
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice, mixed vegetables, cooked pork no date marked inside walk-in cooler.
Accumulation of debris on exterior of warewashing machine. Observed top of dishwashing machine soiled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen.
Employee eating in a food preparation or other restricted area. Observed plate of employee food on top of preparation table.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee with no hair restraint while engaging in food preparation.
Food stored on floor. Observed boxes and containers of food stored on floor at walk-in cooler and walk-in freezer.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid inside the compartment sink.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside walk-in freezer.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle touching stored inside container of pan rallado at kitchen area.
No Heimlich maneuver/choking sign posted. Provided operator with choking poster via email.
No conspicuously located ambient air temperature thermometer in reach-in coolers at kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at walk-in cooler, freezer and reach-in freezers and coolers.
Observed In-use knives stored in cracks between pieces of equipment at preparation table.
Observed cardboard and aluminum foil used to line food-contact shelves.
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed water temperature at 82F.
Reuse of single-service or single-use articles. Observed reused plastic containers with different food products used inside walk-in cooler.
Water leaking from pipe and/or faucet/handle. Observed leaking faucet at hand washing sink e compartment sink.
Wet wiping cloth not stored in sanitizing solution between uses.
Working containers of food removed from original container not identified by common name. Observed container of pan rallado with no labeling at kitchen area.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.