DirtyFLRestaurant Inspection Data

ESPANA RESTAURANT & TAPAS

ESPANA RESTAURANT & TAPAS in FERNANDINA BEACH has 10 health inspections on record with an overall food safety rating of 2.8/5. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 10 reports on file

22 S 4 ST

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 10 health inspection reports

All Inspection Reports

3/10/2026· 1mo ago

Visit ID: 13642194

Follow-up Inspection Required

1 int

  • 51-16-7:Intermediate - - From initial inspection : Intermediate - 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 outdoor kitchen/cooking area, not on current plans. Outdoor area has covered pizza oven with front access, flip top reach in cooler, portable steam wells, table top fryers, griddle with no lid and grill with no lid. Also, outdoor storage room for wine at back of outdoor dining area. Warning - From follow-up inspection 2026-03-02: No change **Time Extended** - From follow-up inspection 2026-03-10: At callback, no change. **Time Extended**

3/2/2026· 1mo ago

Visit ID: 13642101

Follow-up Inspection Required

2 high, 1 int

  • 35A-02-7:High Priority - - From initial inspection : High Priority - Live, small flying insects found Observed one small flying insect on cook like that landed on a scallop. Observed five small flying insects at dining room bar. Observed one small flying insect at prep station in kitchen area. Repeat Violation Admin Complaint - From follow-up inspection 2026-03-02: No small flying insects observed **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items in walk in cooler, ceviche 47F, Milk 47F, Rice 47F, rice 53F, Ham 47F. All items cold holding. Manager stated that cooler had been constantly being opened and closed due to delivery and food prep. Ambient temperature of cooler 42F Observed the following in reach in cooler, short rib 45F, short rib 45F Beef 50F, Raw chicken 46F, Mashed potatoes, 53F all items cold holding,ambient temperature of cooler 41F, ,manager moved all food it,es to another cooler. Observed Polenta at 44F and in reach in cooler at beginning of cook line, ambient temperature of cooler at 46F manager states that it has been in the cooler for 1 hour, manager moved item to another cooler.manager stated the food had been out to transfer from walk in cooler 1 hour prior. Repeat Violation Admin Complaint - From follow-up inspection 2026-03-02: TCS foods in walk-in cooler 45F-46F. Milk 45F, cut lettuce 45F ; Cooked chicken 45F all items are cold holding. Chef stated employees have been in and out of cooler all morning. Ambient temperature of walk in cooler 45F Admin Complaint
  • 51-16-7:Intermediate - - From initial inspection : Intermediate - 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 outdoor kitchen/cooking area, not on current plans. Outdoor area has covered pizza oven with front access, flip top reach in cooler, portable steam wells, table top fryers, griddle with no lid and grill with no lid. Also, outdoor storage room for wine at back of outdoor dining area. Warning - From follow-up inspection 2026-03-02: No change **Time Extended**

2/27/2026· 1mo ago

Visit ID: 10947362

Follow-up Inspection Required

5 high, 8 int, 12 basic

  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Observed multiple shelves in kitchen area being lined with cardboard boxes, manager removed all cardboard. Corrected On-Site
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed Multiple holes in ceiling in kitchen area.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed opened water bottle on food prep table on cook line, manager disposed of water bottle. Corrected On-Site Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed unopened employee drinks on food prep table while food was being prepped on table. Manager moved drinks. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee on cook line was not wearing any kind of hair restraint. Employee put on hair net. Corrected On-Site Repeat Violation
  • 51-09-4:Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment licensed for 75 seats, observed 168 seats including outdoor seating.
  • 08B-38-4:Basic - Food stored on floor. Observed boxed wine on floor in dry storage room.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed multiple tongs hanging from door handles on cook line, manager relocated all tongs. Corrected On-Site
  • 25-05-4:Basic - Single-service articles improperly stored. Observed toilet paper on floor in storage closet by bathrooms. Manager placed on crates. Corrected On-Site
  • 29-03-4:Basic - Water draining onto floor surface. Hand wash sink at cook like draining waste water onto floor. Manager was able to get drain un clogged. Handwashing sink by ice machine has broken drain line, draining in bucket. Manager had plumber repair. Corrected On-Site
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth quaternary sanitizer at 500ppm.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Multiple bulk bins in kitchen area not labeled. Contents was removed from original packaging.
  • 12A-13-4:High Priority - Employee handled personal item, and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee texting on phone, employee set phone on food prep station, did not wash hands and started preparing food. Manager educated employee on hand washing. **Corrective Action Taken**
  • 35A-02-7:High Priority - Live, small flying insects found Observed one small flying insect on cook like that landed on a scallop. Observed five small flying insects at dining room bar. Observed one small flying insect at prep station in kitchen area. Repeat Violation Admin Complaint
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 1 fly land on 1 scallop, manager disposed of the scallop the fly landed on. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items in walk in cooler, ceviche 47F, Milk 47F, Rice 47F, rice 53F, Ham 47F. All items cold holding. Manager stated that cooler had been constantly being opened and closed due to delivery and food prep. Ambient temperature of cooler 42F Observed the following in reach in cooler, short rib 45F, short rib 45F Beef 50F, Raw chicken 46F, Mashed potatoes, 53F all items cold holding,ambient temperature of cooler 41F, ,manager moved all food it,es to another cooler. Observed Polenta at 44F and in reach in cooler at beginning of cook line, ambient temperature of cooler at 46F manager states that it has been in the cooler for 1 hour, manager moved item to another cooler.manager stated the food had been out to transfer from walk in cooler 1 hour prior. Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed hand soap stored next to paper towels in storage room by bathrooms manager relocated soap. Corrected On-Site Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with old food debris, manager placed it in was area to be washed. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Multiple Hand wash sinks in prep area and cook line blocked, manager unblocked two sinks, and plumber cleared floor drain to allow third sink to be unblocked. **Corrective Action Taken**
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Manager does not have quaternary test strips to test sanitizer buckets.
  • 51-16-7:Intermediate - 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 outdoor kitchen/cooking area, not on current plans. Outdoor area has covered pizza oven with front access, flip top reach in cooler, portable steam wells, table top fryers, griddle with no lid and grill with no lid. Also, outdoor storage room for wine at back of outdoor dining area. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink at beginning of cook line. Manager has new dispenser to install. **Corrective Action Taken**
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ceviche in reach in cooler on cook line not date marked. Per manager it was prepared two days prior. Milk in walk in cooler not date marked per manager it was opened yesterday at 11AM. Manager dated items. Corrected On-Site
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed multiple expired food handler certifications, manager stated that employees are scheduled get re certified. **Corrective Action Taken**
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with sanitizer in it near ware wash area, manager placed label on spray bottle. Corrected On-Site Repeat Violation

4/29/2025· 11mo ago

Visit ID: 10828206

Met Inspection Standards
  • N/A:No Violations Were Observed

4/28/2025· 11mo ago

Visit ID: 10761939

Follow-up Inspection Required

6 high, 3 int, 7 basic

  • 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

3/20/2025· 1y ago

Visit ID: 10761874

Met Inspection Standards
  • N/A:No Violations Were Observed

1/17/2025· 1y 2mo ago

Visit ID: 8788419

Follow-up Inspection Required

4 high, 2 int, 7 basic

  • 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

1/5/2024· 2y 3mo ago

Visit ID: 8545802

Met Inspection Standards

1 high, 1 int

  • 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**

11/6/2023· 2y 5mo ago

Visit ID: 8457152

Follow-up Inspection Required

2 high, 4 int, 4 basic

  • 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

7/26/2023· 2y 8mo ago

Visit ID: 8451778

Met Inspection Standards
  • N/A:No Violations Were Observed