CAFE ESPANA 2
1000 E 15 ST, Hialeah FL 33010 · 3058892001
Last inspected Jul 22, 2026 · 8 visits since December 2023
JUL 24
JAN 25
OCT 25
FEB 26
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over cooked vegetables inside white reach in freezer at kitchen area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 22, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling with soiled accumulation all around kitchen area.
Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled all around kitchen area.
Jul 21, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority0 Intermediate7 Basic
Show 12 findings ▾
Dented/rusted cans present. See stop sale. Observed dented evaporated milk under front counter. Operator discarded during inspection.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over cooked vegetables inside white reach in freezer at kitchen area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Raw beef steak marinated (47F - Cold Holding); Fried ripe plantains (53F - Cold Holding); Raw chicken breast (53F - Cold Holding); Raw beef steak (45F - Cold Holding); Cooked pork (45F - Cold Holding) inside reach in cooler at kitchen area. As per operator from the day before. Operator discarded them during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw beef steak marinated (47F - Cold Holding); Fried ripe plantains (53F - Cold Holding); Raw chicken breast (53F - Cold Holding); Raw beef steak (45F - Cold Holding); Cooked pork (45F - Cold Holding) inside reach in cooler at kitchen area. As per operator from the day before.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Baked chicken (120F - Hot Holding) under steam table at kitchen area. Employee placed baked chicken inside oven to reheat Baked chicken (178F - Reheating).
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed pink mold like substance inside ice machine at front counter.
Bowl or other container with no handle used to dispense food. Observed several bowl with no handle inside dry beans containers, condensed milk container and salt container. Employee removed bowls with no handle during inspection.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling with soiled accumulation all around kitchen area.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside chest freezer at kitchen area.
Reuse of single-service or single-use articles. Observed several empty single service buckets of pork oil stored on top of dry storage shelf at kitchen area.
Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled all around kitchen area.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on top of three compartment sink not in sanitizing solution at kitchen area.
Feb 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Kitchen cook.
Food thermometer(s) not calibrated according to manufacturer's specifications.
Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Cutting board has cut marks and is no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cell phones on kitchen food preparation area.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed most waitress wearing watches while working with food.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed kitchen shelves soiled throughout.
Wall soiled with accumulated grease, food debris, and/or dust. Observed food debris/ spills throughout kitchen walls.
Wet wiping cloth not stored in sanitizing solution between uses.
Oct 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes (122F - Hot Holding) on top of steam table. As per operator for less than 4 hrs. Operator placed inside over for reheat.
Handwash sink used for purposes other than handwashing. Observed utensils stored inside hand sink at kitchen. Operator removed the items.
Spray bottle containing toxic substance not labeled. Observed spray bottle containing degreaser without label at triple sink.
Time/temperature control for safety food thawed in an improper manner. Observed raw beef steak (frozen) thawing at room temperature at prep area. Operator started food preparation.
Jan 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Ice buildup in reach-in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils stored in standing water, near the cooking line.
Jul 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked oxtails stored inside ric, located at preparation area without dated marked. As per operator food was prepared 5 days before the inspection.
Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Cutting board has cut marks and is no longer cleanable.
Wall soiled with accumulated grease, food debris, and/or dust, throughout the kitchen areas.
Mar 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate7 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon over fresh oranges juice stored inside standing reach in cooler, located at front counter. Employee removed items, and placed them correctly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed meatballs (114F - Hot Holding); mashed potatoes (112F - Hot Holding), stored under the steam table. As per employee for less than 2 hours. Employee reheated items, meatballs (168 F reheating ), mashed potatoes (165F reheating)
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, throughout kitchen.
Cutting board has cut marks and is no longer cleanable, located at cooking line.
Equipment in poor repair. Observed reach in cooler gaskets torn, located at dry storage.
Floor tiles missing and/or in disrepair, throughout kitchen areas.
Observed Ice buildup in reach-in freezer, located at dry storage.
Observed Interior of /microwave has accumulation of grease/food debris, located near steam table. Employee cleaned it.
Observed Reach-in cooler interior have accumulation of soil residues, located at dry storage. Employee cleaned it.
Dec 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed Moro (55°F - Cooling); sweet plantain (60°F - Cooling) inside reach in cooler, was cooked from the day before as per operator.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Moro (55°F - Cooling); sweet plantain (60°F - Cooling) inside reach in cooler, was cooked from the day before as per operator.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked onions (130F - Hot Holding) for less than 4 hours as per operator. Operator reheated at 165°F.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ observed 6 employees working at the same time not certified manager present. Manager arrived during inspection.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employees washing dishes without sanitation solutions. Operator properly set up the three compartment sink with chlorine sanitation solutions of 100 ppm.
Time/temperature control for safety food thawed in an improper manner. Observed frozen raw chicken on top of reach in freezer. Operator placed under running water.
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.