DELICIAS DE ESPANA 3
8950 SW 74 CT STE-101, Miami FL 33156 · 305.670.1360
Last inspected Apr 10, 2026 · 8 visits since September 2023
SEP 24
MAR 25
SEP 25
MAR 26
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling on wall in warewash area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2019028025 | Apr 22, 2019 | Jul 23, 2019 | $320 |
Inspection history
8 visits, newest first
Apr 10, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate8 Basic
What the inspector wrote — 14 findingsThe state's own report →
Displayed food not properly protected from contamination. Observed multiple desserts in cooler at front counter without cover, able to be accessed by customers.
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drink from bottle, then continue working. Inspector stepped in and spoke to employee. Employee removed gloves and washed hands.
Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Observed at mop sink.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw fish croquettes, inside cooler across cook line. Chef changed order during inspection.
Show the remaining 10 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Observed 3 pargo filets thawed in ROP.
Handwash sink used for purposes other than handwashing. Observed sheet trays on hand sink in ware wash.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen and ware wash area.
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.
Food stored on floor. Observed oil on floor under hand sink in kitchen area.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at front counter under table.
No copy of latest inspection report available. Observed no copy on site.
Old labels stuck to food containers after cleaning.
Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple shelves.
Wet mop not stored in a manner to allow the mop to dry.
Mar 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority1 Intermediate10 Basic
Show 14 findings ▾
Displayed food not properly protected from contamination. Observed cakes in reach in cooler with customer access with no cover.
Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Observed at mop sink.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw fish croquettes in cooler across cook line.
Non-pitting surface rust on food-contact equipment. Observed on knife magnet.
Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
Buildup of food debris/soil residue on equipment door handles. Observed cooler handles soiled at cooler across cook line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout establishment; dust accumulation.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed Reach in across stove with ambient temp if 51F. The following TCS foods stored inside for less than 3 hours: octopus (49F - Cold Holding); raw chicken (45F - Cold Holding); raw shrimp (47F - Cold Holding); hard boiled egg (44F - Cold Holding); tomato sauce (44F - Cold Holding); roasted peppers (43F - Cold Holding); peas (43F - Cold Holding). Observed reach in at front counter with ambient temp of 51F. The following TCS foods stored inside for less than 3 hours: seafood salad (51F - Cold Holding); potato salad (53F - Cold Holding). Observed pastry cooler at front counter with ambient temp if 48F, the following TCS foods stored inside for less than 3 hours : flan (45F - Cold Holding); tiramisu (45F - Cold Holding); mousse cake (51F - Cold Holding).
Equipment in poor repair. Observed torn gasket at reach in where coffee bar is.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at wine cooler under toaster and plates.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in multiple coolers.
Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers.
Time/temperature control for safety food thawed in an improper manner. Observed lamb and fish thawing in sink ambiently in warewash area. Operator began prepping.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
Mar 10, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 6 high priority.
6 High priority2 Intermediate14 Basic
Show 22 findings ▾
Displayed food not properly protected from contamination. Observed cakes in reach in cooler with customer access with no cover.
Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Observed at mop sink.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish in freezer stored above cooked mussels. Operator changed order during inspection.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw fish croquettes in cooler across cook line.
Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling on wall in warewash area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Reach in across stove with ambient temp if 51F. The following TCS foods stored inside for less than 3 hours: octopus (49F - Cold Holding); raw chicken (45F - Cold Holding); raw shrimp (47F - Cold Holding); hard boiled egg (44F - Cold Holding); tomato sauce (44F - Cold Holding); roasted peppers (43F - Cold Holding); peas (43F - Cold Holding). Observed reach in at front counter with ambient temp of 51F. The following TCS foods stored inside for less than 3 hours: seafood salad (51F - Cold Holding); potato salad (53F - Cold Holding). Observed pastry cooler at front counter with ambient temp if 48F, the following TCS foods stored inside for less than 3 hours : flan (45F - Cold Holding); tiramisu (45F - Cold Holding); mousse cake (51F - Cold Holding).
Handwash sink used for purposes other than handwashing. Observed sheet trays stored on hand sink in warewash area. Observed employee wash wiping cloth in kitchen hand sink.
Non-pitting surface rust on food-contact equipment. Observed on knife magnet.
Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
Buildup of food debris/soil residue on equipment door handles. Observed cooler handles soiled at cooler across cook line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout establishment; dust accumulation.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed Reach in across stove with ambient temp if 51F. The following TCS foods stored inside for less than 3 hours: octopus (49F - Cold Holding); raw chicken (45F - Cold Holding); raw shrimp (47F - Cold Holding); hard boiled egg (44F - Cold Holding); tomato sauce (44F - Cold Holding); roasted peppers (43F - Cold Holding); peas (43F - Cold Holding). Observed reach in at front counter with ambient temp of 51F. The following TCS foods stored inside for less than 3 hours: seafood salad (51F - Cold Holding); potato salad (53F - Cold Holding). Observed pastry cooler at front counter with ambient temp if 48F, the following TCS foods stored inside for less than 3 hours : flan (45F - Cold Holding); tiramisu (45F - Cold Holding); mousse cake (51F - Cold Holding).
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone on cutting board.
Equipment in poor repair. Observed torn gasket at reach in where coffee bar is.
Food stored on floor. Observed case of oil on floor under kitchen hand sink.
In-use tongs stored on equipment door handle between uses. Observed at oven door on cook line. Chef removed tongs.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at wine cooler under toaster and plates.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in multiple coolers.
Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers.
Time/temperature control for safety food thawed in an improper manner. Observed lamb and fish thawing in sink ambiently in warewash area. Operator began prepping.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. Observed on cutting board.
Sep 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate9 Basic
Show 14 findings ▾
Displayed food not properly protected from contamination. Observed next to front counter; multiple cakes with no cover.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked sauces in reach in across warewash area. Operator corrected during inspection.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in cooler across warewash area; raw chicken over raw beef. Operator changed order.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed 5 filets of fish completely thawed in ROP.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves across cook line where plates are held. Observed soiled knife magnet. Observed soiled can opener.
Buildup of food debris/soil residue on equipment door handles. Observed microwave exterior in kitchen soiled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen.
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 5 filets of fish completely thawed in ROP.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone on table where microwave is.
Reach-in cooler shelves with rust that has pitted the surface. Observed in coolers at cook line and across warewash.
Reuse of single-service or single-use articles. Observed container of garlic used for salt.
Ripped/worn tin foil used as shelf cover. Observed in kitchen under prep tables.
Wall soiled with accumulated grease, food debris, and/or dust. Observed in kitchen.
Working containers of food removed from original container not identified by common name. Observed container of salt with no label.
Mar 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate9 Basic
Show 9 findings ▾
Accumulation of debris on exterior of warewashing machine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone phone next to the dishwasher area.
Floor tiles missing and/or in disrepair. Observed broken multiple floor tiles in the kitchen area
Hole in or other damage to wall. Observed hole on wall in the kitchen area behind the slicer.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed inside of the oven with heavy soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler gasket soiled, under prep table soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed desserts cooler fan cover with heavy soiled
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled by the three compartment sink.
Wet mop not stored in a manner to allow the mop to dry.
Sep 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
6 High priority0 Intermediate13 Basic
Show 19 findings ▾
Nonfood-grade bags used in direct contact with food. Observed bread inside of thank you bags at shelf preparation area. Operator sent the products to be changed the bag.
Raw animal food stored over or with unwashed produce. Observed raw tail stored over unwashed potatoes at walk-in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over apples at walk-in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw ground beef at walk-in cooler. Operator relocated the products.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touching raw beef and cracker eggs with gloves and then touching single service artificial to serve the food. Operator was informed that the gloves need to be discarded, washing hands and use new gloves. Operator discarded the gloves, washed hands and put on new gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked potatoes (56 F - Cold Holding); white rice (56 F - Cold Holding) at preparation table next to fryers. As per operator for 1.5 hours. Operator moved the products to the reach in cooler for rapid cooling.
Bowl or other container with no handle used to dispense food. Observed single service cup without handle inside of rice containers.
Current Hotel and Restaurant license not displayed.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing bracelets while preparing food at cook line.
Employee with no hair restraint while engaging in food preparation.
Food stored on floor. Observed an oil container stored on floor at preparation area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in water at 90 F. Operator reheat the water to 138°F.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed reach in cooler exposed insulation at preparation area.
Reach-in cooler interior/shelves have accumulation of soil residues at kitchen area.
Stored food not covered. Observed different cooked food not covered at reach in cooler located in front of dishwasher machine.
Water leaking from pipe and/or faucet/handle. Observed leaking faucet at preparation sink next to dishwasher area.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses at kitchen area.
Working containers of food removed from original container not identified by common name. Observed rice containers not identified by common name at shelf under preparation table.
Mar 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 30 violations recorded, none serious enough to require a return visit.
9 High priority6 Intermediate15 Basic
Show 30 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed an employee coming from the outside starting put gloves without washing hands first. Employee was informed and he washed his hands and put gloves on.
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 put whole orange inside of orange juicer without gloves.
Operating with an expired Division of Hotels and Restaurants license since October 1, 2023. Operator paid the license at the time of the inspection. Confirmation number 236059217.
Raw animal food stored over or with unwashed produce. Observed raw pork stored over unwashed vegetables at walk in cooler. Operator relocated the raw pork.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over croquettes at reach in cooler preparation area. And raw shrimp stored over cheese at reach in cooler. And raw chicken stored over soups at reach in coolers. Operator moved the raw products to the walk in cooler.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw beef stored over raw fish and raw pork. Operator relocated the products.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed operator washed hands with gloves on. Operator was informed that the gloves need to be discarded and the hands need to be washed. Employee discarded the gloves and washing her hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ground chorizo (70 F - Cold Holding) inside of microwave. As per operator was thawed one hour ago. Operator moved the product to the reach in cooler.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine + 200 ppm) at preparation area. Operator added water to get 100 ppm.
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager unable to answer how to calibrate the thermometer. Manager was instructed how to calibrate the thermometer.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
No paper towels or mechanical hand drying device provided at handwash sink preparation area. Paper towels was provided.
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. Observed two new employees no proof of Food employees reporting agreement. Employees signed the form.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels at preparation table.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed deserts and chorizo at reach in cooler not properly date marked. As per operator from two days ago. Operator was informed that the products need to be date marked.
Bowl or other container with no handle used to dispense food. Observed two plastic containers used as scoop inside of rice.
Buildup of food debris/soil residue on equipment door handles.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At walk in cooler.
Cleaned and sanitized equipment or utensils not properly stored. Observed trays stored on floor next to dishwasher machine. Operator picked up the trays.
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 tuna inside of ROP at reach in cooler. Operated opened the individual packages.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Observed ground chorizo (70 F - Cold Holding) at microwave. As per operator was thawed one hour ago. Operator moved the product to a container and moved to a reach in cooler.
In-use knife/knives stored in cracks between pieces of equipment. Observed a spatula between wall and dishwasher machine. Operator removed the spatula.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in water at 101°F. Operator moved the container to the grill to reheat the water.
Interior of refrigerator or freezer in disrepair/has exposed insulation.
No copy of latest inspection report available.
Old labels stuck to food containers after cleaning red containers at walk-in cooler.
Raw fruits/vegetables not washed prior to preparation. Observed raw whole oranges dispensed to orange juicer without washing the oranges before used. As per manager the oranges are squeezed without washing the orange's before.
Stored food not covered. Observed Deserts and ground chorizo not covered at reach in cooler.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses.
Sep 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 25 violations recorded, none serious enough to require a return visit.
7 High priority1 Intermediate17 Basic
Show 25 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils in water at 80F. Operator was informed to heat water to 135 or completely remove water.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef stored over empanadas at walk in freezer. Operator placed item at top of shelf.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp,octopus and calamari stored over onions and butter at reach in cooler in front of stove. Observed raw chicken stored over vegetables at walk in cooler and raw fish stored over vegetables at reach in cooler. Operator was informed to relocate the products.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw beef stored over raw fish at reach in freezer. Operator was informed that they need to relocate the products.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked white rice (53F - Cold Holding) at reach in cooler across from dishwashing area. As per manager has been there since day before. Operator discarded rice
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked white rice (53F - Cold Holding) at reach in cooler across from dishwashing area. As per manager has been there since day before and slice ham (45F - Cold Holding); chorizo(47F - Cold Holding) all cold holding at reach in cooler at preparation area. As per operator was out at breakfast time. Operator put item in bottom part of reach in cooler for rapid cooling. Operator discarded rice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes (90F - Hot Holding) hot holding at room temperature under shelf at preparation table. As per operator for half an hour. Operator put potatoes in container and moved to reach in cooler to cool down.
Handwash sink used for purposes other than handwashing. Operator washed dish in hand wash sink at preparation area.
Bowl or other container with no handle used to dispense food. Observed in container of white rice under preparation table.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents throughout kitchen soiled. Observed fan cover at walk in cooler soiled.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees shoes under cooling racks at kitchen.
Employee with no hair restraint while engaging in food preparation. Observed all front counter employees without hair restraint.
Equipment and utensils not properly air-dried - wet nesting. Observed at warewashing area.
Equipment in poor repair. Observed reach in cooker gaskets torn at preparation area.
Food stored on floor. Observed box of bread and fish stored on floor at walk in freezer. Observed box of raw pork on floor at walk in cooler.
In-use knife/knives stored in cracks between pieces of equipment.Observed at preparation table at preparation area. Employee removed knife and properly stored it.
In-use tongs stored on equipment door handle between uses. Observed 5 tongs hanging at oven door. Operator removed all tongs.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed utensil hanging on soiled equipment handle next to grill. Operator removed utensils.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed handle of utensil touching cooked potatoes at preparation table. Operator removed handle.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed reach in cooler at preparation area with exposed insulation.
No conspicuously located ambient air temperature thermometer in holding unit. Observed at cooler at front counter.
No handwashing sign provided at a hand sink used by food employees.
Stored food not covered. Observed container of rice not covered under preparation table.
Wet mop not stored in a manner to allow the mop to dry.
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.