DirtyFLRestaurant Inspection Data

ESPANOLES EN MIAMI

ESPANOLES EN MIAMI maintains a 1.5/5 food safety rating based on 3 health department inspections in CORAL GABLES. Food safety practices have remained consistent.

Last inspection: 1 months ago · 3 reports on file

2600 SOUTH DOUGLAS RD

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 3 health inspection reports

All Inspection Reports

1/14/2026· 1mo ago

Visit ID: 13491718

Follow-up Inspection Required

2 high, 2 int, 4 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. Observed reach in cooler at kitchen with broken gaskets.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee changing tasks from soiled equipment to clean items without previously hand washing.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.

8/13/2025· 7mo ago

Visit ID: 10887098

Met Inspection Standards

2 high, 2 int, 7 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment gaskets.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation
  • 36-12-4:Basic - Floors not constructed to be easily cleanable.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Employee placed knife in shelf. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at kitchen, filters' hood, soiled with grease accumulation.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee never wash hands or change gloves when changed tasks at kitchen.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in cooler at kitchen raw chicken over cooked chicken. Employee placed raw chicken on the unit's bottom. Corrected On-Site
  • 14-14-4:Intermediate - Nonfood-grade basting brush used in food.
  • 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.

1/13/2025· 1y 1mo ago

1 high, 1 int, 3 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee at kitchen.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at front counter.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed at kitchen whole chicken improperly thawed.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee went from clean equipment to soil item without hand washing or changing gloves.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled.

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Last Enriched At: 5/14/2025
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