CASA ESPANA TAPAS Y VINOS
14537 SW 5TH ST, Pembroke Pines FL 33027 · 954-444-5411
Last inspected May 14, 2026 · 10 visits since October 2023
JAN 24
OCT 24
FEB 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
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. Poster emailed.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $880
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2019029896 | May 20, 2019 | Jul 16, 2019 | $880 |
Inspection history
10 visits, newest first
May 14, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Buildup of food debris/soil residue on equipment door handles. Observed oven door handles soiled with food debris.
Mar 12, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 2 high priority.
2 High priority4 Intermediate8 Basic
Show 14 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored above unwashed carrots, inside walk in cooler. Operator properly stored.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed flip top cooler 1// raw calamari (52F - Cold Holding); breaded fish ball (47F - Cold Holding) at cook line. Per operator, foods not prepped or portioned today. Foods out of temperature for approximately 1 hour. Operator put foods inside walk in cooler to quick chill.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed inside of cook line microwave soiled with food debris.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels stored at cook line hand wash sink. Operator provided.
No soap provided at handwash sink. Observed no soap at cook line hand wash sink. Operator provided.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
Buildup of food debris/soil residue on equipment door handles. Observed oven door handles soiled with food debris.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed hotel pans not stored inverted, at clean dish rack. Operator properly stored.
Floor soiled/has accumulation of debris. Observed accumulation of food debris on walk in freezer floor and throughout kitchen floor.
Ice buildup in walk-in freezer.
Ice scoop handle in contact with ice. Observed inside ice machine, in kitchen. Operator properly stored.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on soiled oven door handle.
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 in contact with flour inside flour bin. Operator properly stored.
Dec 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test papers.
Floor soiled/has accumulation of debris. -cook line under cooking equipment - preparation area in rear kitchen Build up of loose food debris and food spills.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer- substantial build up of ice, by AC vents, shelves and floor.
Oct 20, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee gloved, touched cell phone, then proceed to stir a pot with cooking vegetables, using same gloves, after educated and instructed, employee discarded gloves, washed hands and put in new pair of gloves.
Manager or person in charge lacking proof of food manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test papers.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in Cooler- sautéed lamb, ash potatoes, made yesterday morning. Employee placed time labels.
Floor soiled/has accumulation of debris. -cook line under cooking equipment - preparation area in rear kitchen Build up of loose food debris and food spills.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer- substantial build up of ice, by AC vents, shelves and floor.
Ice scoop handle in contact with ice. Bar area, ice machine, employee removed.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle touching rice, employee removed.
Stored food not covered. Container of sugar no covered in dry goods storage rack, employee covered.
Feb 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate3 Basic
Show 8 findings ▾
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Dishwasher and sanitizer bucket
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. Poster emailed
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine sanitizer test strips.
No paper towels or mechanical hand drying device provided at handwash sink.bar area, employee provided.
No soap provided at handwash sink. Bar area- employee provided.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In rear kitchen, employee cleaned and sanitized
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer- Bottom shelf, substantial build up of ice.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.container of flour, container of mix bread crumbs. Employee removed both handles.
Dec 27, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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. Poster emailed
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Rear kitchen
Oct 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 1 high priority.
1 High priority6 Intermediate14 Basic
Show 21 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Sea food station, piece of grilled pork over raw pork, employee discarded at will.
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. Poster emailed
Handwash sink used for purposes other than handwashing. Bar area-cutting board and tray on top of sink, employee removed.
Manager or person in charge lacking proof of food manager certification.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Non-pitting surface rust on food-contact equipment. Two Storage racks of cleaning equipment -dishwasher area -rear kitchen in front of walk in cooler
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Portioned containers of lentil and pumpkin soups, prepared yesterday morning
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Rear kitchen
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Cook line, soiled cardboard with build up of old food residue and grease.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Entire kitchen, substantial building up of black like substance in tiles and AC vents
Equipment in poor repair. Sea food flip top, broken right side cover.
Hole in or other damage to wall. Above walk in cooler, left side
Ice buildup in reach-in freezer and/or walk-in freezer. Substantial build up of ice inside walk in freezer
Improper storage of maintenance equipment that interferes with cleaning. Mop sink is not available for proper use, cleaning equipment, hoses, empty CO2 tank inside sink.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handles inside containers of flour and wheat in rear kitchen
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 3 serving spoon in water, employee removed from water.
Insect control device installed over food preparation area. -one connected device above serving plates and bowls in cook line. -one connected device above prep table in rear kitchen
Interior of oven/microwave has accumulation of black substance/grease/food debris. two compartments oven Three oven below cooking stoves Cook line area.
Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Soiled wiping cloth on hand wash sink in cook line.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler/walk in freezer-substantial build up of rust inside both units.
Wall soiled with accumulated grease, food debris, and/or dust. -Under hand wash sink in cook line. -above storage rack of clean equipment in cook line. -above prep table in front of triple sink
Jan 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate2 Basic
Show 6 findings ▾
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. Poster emailed to operator
Handwash sink used for purposes other than handwashing.bar area-round tray stored inside sink, employee removed
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine sanitizer testing strips
No paper towels or mechanical hand drying device provided at handwash sink. Bar area- employee provided
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In rear kitchen, employee cleaned and sanitized
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Several soiled wiping cloths on prep tables in cook line, Chef removed
Oct 31, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
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. Dishwasher (Chlorine 00ppm)
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine sanitizer testing strips
Oct 23, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 2 high priority.
2 High priority5 Intermediate6 Basic
Show 13 findings ▾
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. Dishwasher (Chlorine 00ppm)
Pesticide/insecticide labeled for household use only present in establishment. 4 cans of raid pesticide under prep table, next to piles of plates, plastic jar and cooking equipment, employee removed all cans.
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. Poster emailed.
Handwash sink used for purposes other than handwashing. Bar area, round tray inside sink, employee removed
Manager or person in charge lacking proof of food manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine sanitizer testing strips
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Build up of soil and grease throughout the entire kitchen, including dishwasher area, tiles and AC vents..
Employee beverage container in ice machine/ice bin. Soda inside ice machine in rear kitchen, employee removed
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Spoons stored on dirty surface, next to sink in front counter, employee removed
Interior of oven/microwave has accumulation of black substance/grease/food debris. Above salad station
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters along the cook line
Reach-in cooler interior/shelves have accumulation of soil residues. -Salad station, inside flip top -Sea food station
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.