CAFE ESPANA
498 West 28th Street
Hialeah, Florida, 33010
Miami-Dade County County
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 4 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 1/7/2025
High Priority
0
Intermediate
1
Basic
2
Total
3
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface, located at cooking line.
- 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. Observed Cooked pork held for more than 24 hours with no date marked at walk in cooler.
Food safety inspection conducted on 1/7/2025 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 7/15/2024
High Priority
1
Intermediate
0
Basic
5
Total
6
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface, located at cooking area.
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust, throughout the kitchen areas.
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. By the hand sink near the cooking line.
Food safety inspection conducted on 7/15/2024 revealed 6 total violations (1 high priority, 0 intermediate, 5 basic).
Inspection on 3/13/2024
High Priority
0
Intermediate
4
Basic
11
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed most employees working with food wearing jewelry.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed food debris behind kitchen fryers and stove top.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Most kitchen coolers throughout.
- 21-10-4:Basic - Soiled dry wiping cloth in use.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen chicken, thawed in room temperature.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls throughout kitchen area.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Corrected On-Site
- 11-27-4:Intermediate - 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.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 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.
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.
Food safety inspection conducted on 3/13/2024 revealed 15 total violations (0 high priority, 4 intermediate, 11 basic).
Inspection on 11/28/2023
High Priority
5
Intermediate
1
Basic
6
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee washing dishes with not rinse step. Instructed operator regarding wash dishes step. Corrected On-Site
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. In front three compartment sink.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 22-16-4:Basic - Reach-in freezer interior/shelves have accumulation of soil residues.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping towels on preparation table, operator placed inside chlorine sanitation bucket at 100 ppm. Corrected On-Site
- 09-01-4:High Priority - 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 touched a cooked chicken and placed on customer plate with not gloves on his hands.
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked ground beef with date marked 10/10, also observed flan with date marked 11/13.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touched raw chicken and placed on the grilled than touched raw fish without changed gloves. Instructed operator regarding change gloves procedure. Operator changed gloves. Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed cooked ground beef with date marked 10/10. Observed employee touched a cooked chicken and placed on customer plate with not gloves on his hands.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked beef (113°F - Hot Holding); cooked calabaza (99°F - Hot Holding); for less than 4 hours as per operator, operator reheated at 165°F Corrected On-Site
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees name Solange, Maria,Yakeline.
Food safety inspection conducted on 11/28/2023 revealed 12 total violations (5 high priority, 1 intermediate, 6 basic).