DELICIAS DE ESPANA 2
7384 SW 40 ST, Miami FL 33155 · 305-850-3399
Last inspected May 13, 2026 · 14 visits since November 2023
NOV 24
MAR 25
JUN 25
NOV 25
MAY 26
▼ IMPROVING
5 inspections trending up, 39 points better than where it started.
Operating with an expired Division of Hotels and Restaurants license. Expired 10-1-23. Paid during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2018014434 | Jan 22, 2018 | Jul 9, 2018 | $400 |
Inspection history
14 visits, newest first
May 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate9 Basic
What the inspector wrote — 13 findingsThe state's own report →
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook line employee crack raw shelled eggs and immediately touch clean bowl without washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed liquid egg mix (64F - Cold Holding) located across the cook line. As per operator, product has been there for about an hour. Operator placed walk in cooler for rapid cooling.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker at mop sink faucet.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board at the cook line area soiled. Operator washed, rinsed, and sanitized.
Show the remaining 9 findings ▾
Buildup of food debris/soil residue on equipment door handles. Observed back microwave located across the cook line with soiled door handle.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal drinks stored next to slicer in kitchen prep area. Operator removed.
Food stored on floor. Observed gallon of oil on floor near cook line. Operator removed.
In-use tongs stored on equipment door handle between uses. Observed a set of tongs on oven door handle.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils in standing water at 83F next to cook line.
In-use wet wiping cloth/towel used under cutting board. Observed paper towels under white cutting board located across the cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters hood filters at the cook line soiled. Observed reach in cooler located across the cook line with soiled gaskets.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Working containers of food removed from original container not identified by common name. Observed container of salt and seasonings with no label near prep table. Operator labeled.
Nov 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate15 Basic
Show 18 findings ▾
Dented/rusted cans present. See stop sale. Observed one dented can of chickpeas at dry stored area at kitchen area. Operator segregated during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw Chicken (49F - Cold Holding) at preparation table at cook line area. As per chef for less than 4 hours. Chef began preparation of raw chicken immediately. Also observed Raw Beef (71F - Cold Holding) at preparation table at cook line area. As per chef for less than 4 hours. Chef began preparation of raw beef during inspection.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted at service table next to bar area. Employee inverted during inspection.
Cutting board has cut marks and is no longer cleanable. Observed on top of cold holding unit at cook line area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee water bottles stored inside reach in cooler above ready to eat food. Employee stored properly during inspection.
Equipment in poor repair. Observed reach in cooler gaskets torn and door no closing properly in front of mop area at cook line area.
Food stored on floor. Observed liquid oil case stored on the floor at cook line area.
In-use tongs stored on equipment door handle between uses. Observed tong stored on oven handle at cook line area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed clean utensil stored inside standing water container at 88 degrees Fahrenheit.
No Heimlich maneuver/choking sign posted.
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood system filters soiled at cook line area.
Reuse of single-service or single-use articles. Observed single service olives container reused to stored foods and stored clean utensils all around kitchen area.
Single-service articles improperly stored. Observed single service boxes stored on the floor next to main office. Employee stored properly during inspection.
Time/temperature control for safety food thawed in an improper manner. Observed frozen salmon filets thawing at room temperature inside sink at cook line. Chef put it under running cold water during inspection.
Wet wiping cloth not stored in sanitizing solution between uses. Observed all around kitchen area.
Working containers of food removed from original container not identified by common name. Observed seasoning powders with not labeled at cook line.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.
Jun 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed SLICED TOMATOES (50F - Cooling) at reach in cooler at sandwich area, as per manager more than four hours.
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Observed SLICED TOMATOES (50F - Cooling) at reach in cooler at sandwich area, as per manager more than four hours.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed shelves at walk in older soiled with debris.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored on slicer. Manager had employee remove phone.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed sticky fly trap over preparation table. Manager had employee remove fly trap.
Food stored on floor. Observed a case of fry oil stored on the floor of cook line. Manager had employee remove from floor and stored properly.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handle. Employee removed tongs during inspection.
Stored food not covered. Observed cooked octopus at walk in cooler not covered. Manager had employee place a lid on product during inspection.
Mar 10, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
Nonfood-grade basting brush used in food. Observed non food grade brush used at coffee station.
Bowl or other container with no handle used to dispense food. Observed cup used as scoop inside bin of rice near dry storage. Operator removed.
Cutting board has cut marks and is no longer cleanable. Observed brown cutting board at cook line prep table with cut marks and no longer cleanable.
In-use tongs stored on equipment door handle between uses. Observed a set of tongs on oven door handle at cook line. Operator removed.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle inside bin of flour touching product.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters at the cook line soiled. Observed reach in cooler gaskets soiled located across the cook line.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler with rusted shelves.
Working containers of food removed from original container not identified by common name. Observed several squeeze bottles containing oil with no label near cook line.
Nov 19, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sliced cheese (47F - Cold Holding); cut tomatoes (48F - Cold Holding) at 3 door reach in cooler at sandwich area. As per employee, since the previous day.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chorizo (50F - Cold Holding); blood sausage (63F - Cold Holding); cut tomatoes (46F - Cold Holding) stored at reach in cooler at cook line. As per cook products placed in unit approximately 3 hours prior. Employee took products to walk in freezer to rapid cooling. Observed raw chicken (60F - Cold Holding) at front line at preparation area. Employee relocated at walk in freezer for rapid cooling.Observed sliced cheese (47F - Cold Holding); cut tomatoes (48F - Cold Holding) at 3 door reach in cooler at sandwich area. As per employee, since the previous day. Cook placed products inside walk in freezer to rapidly chill.
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 procedures to manager by email.
Ceiling tile missing. Observed several ceiling tiles missing across from cook line.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow draining water at hand sink at ware washing area.
Nov 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 7 high priority.
7 High priority2 Intermediate8 Basic
Show 17 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed chorizo egg souffle (71F - reach in cooler at storage area. As per cook, products cooling more than 2 hours. Discussed proper cooling procedures with cook.
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed cook crack raw shell eggs then touch singles service box at cook line.
Nonfood-grade bags used in direct contact with food. Observed meatballs stored inside thank you bags at reach in freezer.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 6 packages of raw red snapper thawing inside reduced oxygen packaged at reach in cooler at front line.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sliced cheese (47F - Cold Holding); cut tomatoes (48F - Cold Holding) at 3 door reach in cooler at sandwich area. As per employee, since the previous day.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chorizo (50F - Cold Holding); blood sausage (63F - Cold Holding); cut tomatoes (46F - Cold Holding) stored at reach in cooler at cook line. As per cook products placed in unit approximately 3 hours prior. Employee took products to walk in freezer to rapid cooling. Observed raw chicken (60F - Cold Holding) at front line at preparation area. Employee relocated at walk in freezer for rapid cooling.Observed sliced cheese (47F - Cold Holding); cut tomatoes (48F - Cold Holding) at 3 door reach in cooler at sandwich area. As per employee, since the previous day. Cook placed products inside walk in freezer to rapidly chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes (as per chef placed products 30 minutes ago) (79F - Hot Holding); cooked cut potatoes (71F - Hot Holding), whole cooked potatoes (117F - Hot Holding) stored at room temperature at cook line area. at cook line. As per employee, products placed at room temperature 30 minutes prior. Employee relocated products to walk in cooler for rapid cooling.
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 procedures to manager by email.
Handwash sink used for purposes other than handwashing. Observed sanitizer bucket stored inside hand sink.
Ceiling tile missing. Observed several ceiling tiles missing across from cook line.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 6 packages of raw red snapper thawing inside reduced oxygen packaged at reach in cooler at front line.
No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer at three door unit at sandwich area.
Old labels stuck to food containers after cleaning. Observed paella stored inside a container with old label dated 11-15-24. As per employee paella was made yesterday 11-17-24
Plates dried with a towel/cloth. Employee put the plates back to DM to be sanitized.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow draining water at hand sink at ware washing area.
Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing improperly inside a bucket at front line at preparation area. Employee took product to walk in cooler.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm) at ware washing area. Employee made a new solution final reading Sanitizer Bucket (Chlorine 50ppm).
Aug 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 16, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Ceiling tile missing. Observed ceiling tiles missing at front of cook line and mop sink room.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed cooking utensils stored in water at 98F at cook line. Employee removed container. Observed portioning utensils stored in at 73F at front counter.
Jul 22, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed hand sink removed across from cook line at preparation area.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed hand sink removed across from cook line at preparation area.
Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed packages of cured meats missing required information at walk in cooler.
Jun 21, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed hand sink removed across from cook line at preparation area.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed hand sink removed across from cook line at preparation area.
Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed packages of cured meats missing required information at walk in cooler.
Exterior door has a gap at the threshold that opens to the outside. Observed at bottom of back exit door at warehouse washing area and at side of exit door near bathrooms.
Food stored on floor. Observed plastic container of rice stored on floor at preparation area and cooking oil stored on floor at cook line.
May 30, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 19 recorded, 3 high priority.
3 High priority6 Intermediate10 Basic
Show 20 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed egg soufflé (70F-80F - Cold Holding) at front counter display cooler. As per manager products were prepared more than 2 hours prior. Advised manager to reheat product to 165F.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed cook enter cook line and began preparing eggs no hand wash.
Raw animal food stored over or with unwashed produce. Observed raw beef stored on top of unwashed oranges at walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed paella pans soiled with food debris at preparation area.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed hand sink removed from across from cook line.
Handwash sink used for purposes other than handwashing. Observed sanitizer bucket stored inside hand sink at mop room. Observed employee rinsing wiping cloths inside hand sink at front counter
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed hand sink removed from across from cook line.
Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed ROP of dried meats missing required information at walk in cooler.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water available when valve is open at hand sink at ware washing area.
Buildup of food debris/soil residue on equipment door handles. Observed oven handles soiled at cook line.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tile not smooth and easily cleanable at kitchen and front counter.
Ceiling tile missing. Observed ceiling tiles missing at front of cook line and mop sink room.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled at front of cook line.
Clean equipment/utensils not stored at least 6 inches above the floor. Observed paella pans stored on floor between reach in freezers.
Equipment and utensils not properly air-dried - wet nesting. Observed plastic and metal containers wet nesting on shelves at ware washing area.
Exterior door has a gap at the threshold that opens to the outside. Observed gap at bottom of back exit door.
Food stored on floor. Observed bagged onions on floor in walk in cooler. Observed plastic container of cooking oil stored on floor at cook line. Observed plastic container of beans stored on floor at walk in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed cooking utensils stored in water at 98F at cook line. Employee removed container. Observed portioning utensils stored in at 73F at front counter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan cover soiled with accumulated dust. Observed shelf grill at cook line soiled with old food debris.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed near ice machine.
Apr 22, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed hand sink removed across from cook line at preparation area.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed hand sink removed across from cook line at preparation area.
Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed packages of cured meats missing required information at walk in cooler.
Exterior door has a gap at the threshold that opens to the outside. Observed at bottom of back exit door at warehouse washing area and at side of exit door near bathrooms.
Food stored on floor. Observed plastic container of rice stored on floor at preparation area and cooking oil stored on floor at cook line.
Apr 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority5 Intermediate4 Basic
Show 12 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes (83F - Hot Holding); rice (117F - Hot Holding) at room temperature at cook line. As per employee, less than 30 minutes. Advised employee to reheat products to 165F. Also discussed time as a public health control with employee.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine solution at 200 plus ppm. Employee diluted solution with water. Final reading 100ppm.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed hand sink removed across from cook line at preparation area.
Handwash sink used for purposes other than handwashing. Observed wiping cloth stored inside hand sink at front counter.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink in mop room.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed hand sink removed across from cook line at preparation area.
Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed packages of cured meats missing required information at walk in cooler.
Clean equipment/utensils not stored at least 6 inches above the floor. Observed paella pans stored on floor between reach in freezers at preparation area.
Exterior door has a gap at the threshold that opens to the outside. Observed at bottom of back exit door at warehouse washing area and at side of exit door near bathrooms.
Food stored on floor. Observed plastic container of rice stored on floor at preparation area and cooking oil stored on floor at cook line.
Hole in or other damage to wall. Observed near hot water heater at mop room.
Nov 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired 10-1-23. Paid during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line counter: chorizo 76F, cook states product needs to be at room temperature. Discussed Time as a Public Health Control and provided form for written plan.
No soap provided at handwash sink. No soap or paper towels at handwash sink located in mop sink room.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink by slicers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on plastic crates in walk-in cooler.
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.