DirtyFLRestaurant Inspection Data

ESPANA RESTAURANT & TAPAS

22 S 4 ST

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 4/29/2025

Inspection #: Visit ID: 10828206

  • N/A:No Violations Were Observed

Inspection Date: 4/28/2025

Inspection #: Visit ID: 10761939

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License provided expired 06/01/2024. Operator states she will print/post correct license. **Corrective Action Taken**
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drink bottles stored on small prep counter with clean utensils where desserts are kept. Bottles moved and stored correctly. Corrected On-Site
  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Cook drinking from cup without lid in kitchen. Lid placed on cup. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. One cook on cook line. Cook placed on hairnet. Corrected On-Site Repeat Violation
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Serving spoon for sangria fruit in reach in cooler where sangria is prepared. Spoon moved and stored correctly. Corrected On-Site
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Multiple areas in kitchen and walk in cooler. Repeat Violation
  • 36-30-4:Basic - Walls/ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Outdoor dry storage area. Manager states that establishment has contractor coming to paint/seal. **Corrective Action Taken** Repeat Violation
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. In outdoor storage area, one (1) dented can of mandarin oranges. Oranges removed.
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer touched face and mouth and immediately handled clean dishes without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 35A-02-7:High Priority - Live, small flying insects found. One live flying insect observed in dish area. Fly killed and discarded. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler on far end of cook line, sepia 66F. Sepia stored on top of pans in reach in cooler approximately 15 minutes prior. Sepia moved to reach in cooler to cool. In flip top cooler at other end of cook line, sausage, cut tomatoes, mussels, chicken, shrimp 48F. All items left out for approximately 15 minutes while restocking line. Cooler top closed to cool items. In walk in cooler, beef stock, scalloped potatoes, chicken 47F. Door constantly opened and closed during prep. Door kept closed to cool items. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. In outside chemical storage area, multiple sangria bottles and two ice buckets stored with chemicals. Bottles and ice buckets moved and stored correctly. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Breaker missing on outside faucet by ice machine where black hose is attached. Breaker missing on faucet near hand washing sink in dish area. Breakers attached. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Outdoor hand washing sink by ice machine has towels stored inside. Towels removed. Corrected On-Site
  • 11-26-1:Intermediate - 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. No proof that one employee has been informed of their health responsibilities. Inspector emailed Form 5030-103 (Food Employee Reporting Agreement). **Corrective Action Taken**
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. In prep area near cook line, spray bottle containing bleach chemical cleaner stored on shelf not labeled. Manager labeled bottle. Corrected On-Site

Inspection Date: 3/20/2025

Inspection #: Visit ID: 10761874

  • N/A:No Violations Were Observed

Inspection Date: 1/17/2025

Inspection #: Visit ID: 8788419

  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Shelf for plates near pass through window is lined with cardboard.
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in outdoor food storage area.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple backpacks stored on top of boxed rice in dry storage area. Backpacks moved and stored correctly. Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Multiple cooks on cook line.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Multiple sets of tongs on handles of equipment on cook line. Tongs moved and stored correctly. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink in men's restroom in dining area. Inspector emailed sign. **Corrective Action Taken**
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk in cooler floor.
  • 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Two (2) different cooks on cook line touched face, hair and then engaged in food preparation without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, two (2) pans of rice 49F. Manager states that rice was pulled out of cooler for approximately 20 minutes to fill pans on cook line. Rice left in walk in cooler to cool. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle containing chemical cleaner stored next to clean glassware in sangria station. Bottle moved and stored correctly. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on two (2) outside faucets by ice machine where orange and black hoses are attached.
  • 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Only a few tags were provided - all without last use date.
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment uses reduced oxygen packaging for multiple items including meat, poultry and vegetables but has no approved HACCP plan. Manager states he was confused by the requirements and has decided to no longer use ROP for packaging and storing of products. **Corrective Action Taken** Repeat Violation Admin Complaint

Inspection Date: 1/5/2024

Inspection #: Visit ID: 8545802

  • 03G-04-5:High Priority - - From initial inspection : High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Salmon - From follow-up inspection 2024-01-05: **Time Extended**
  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Vacuum sealed raw beef Sous vide and vacuum seal for fish - From follow-up inspection 2024-01-05: **Time Extended**

Inspection Date: 11/6/2023

Inspection #: Visit ID: 8457152

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink over cooler. Moved Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored over cooler rear rubric cube, keys and wallets.. employees moved Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook on line wearing watch
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Container of oil stored on floor. Under hand sink, moved Corrected On-Site
  • 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Salmon
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Beef fat made on site stored in reach in cooler dated 10-17 to 10-25
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification.
  • 53B-01-5:Intermediate - 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.
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Vacuum sealed raw beef Sous vide and vacuum seal for fish
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Pink substance in spray bottles, labeled Corrected On-Site

Inspection Date: 7/26/2023

Inspection #: Visit ID: 8451778

  • N/A:No Violations Were Observed