CAFE ESPANA 2
1000 E 15 ST
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 4 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 1/13/2025
High Priority
0
Intermediate
0
Basic
2
Total
2
Inspection Details:
- 14-69-4:Basic - Ice buildup in reach-in freezer.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils stored in standing water, near the cooking line.
Food safety inspection conducted on 1/13/2025 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 7/11/2024
High Priority
0
Intermediate
1
Basic
3
Total
4
Inspection Details:
- 36-34-5:Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust, throughout the kitchen areas. Repeat Violation
- 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 oxtails stored inside ric, located at preparation area without dated marked. As per operator food was prepared 5 days before the inspection.
Food safety inspection conducted on 7/11/2024 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).
Inspection on 3/12/2024
High Priority
2
Intermediate
0
Basic
7
Total
9
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, throughout kitchen.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable, located at cooking line.
- 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler gaskets torn, located at dry storage.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair, throughout kitchen areas.
- 14-69-4:Basic - Observed Ice buildup in reach-in freezer, located at dry storage.
- 22-08-4:Basic - Observed Interior of /microwave has accumulation of grease/food debris, located near steam table. Employee cleaned it. Corrected On-Site
- 22-16-4:Basic - Observed Reach-in cooler interior have accumulation of soil residues, located at dry storage. Employee cleaned it. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon over fresh oranges juice stored inside standing reach in cooler, located at front counter. Employee removed items, and placed them correctly. Corrected On-Site
- 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 meatballs (114F - Hot Holding); mashed potatoes (112F - Hot Holding), stored under the steam table. As per employee for less than 2 hours. Employee reheated items, meatballs (168 F reheating ), mashed potatoes (165F reheating) Corrected On-Site Repeat Violation
Food safety inspection conducted on 3/12/2024 revealed 9 total violations (2 high priority, 0 intermediate, 7 basic).
Inspection on 12/5/2023
High Priority
3
Intermediate
1
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 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 employees washing dishes without sanitation solutions. Operator properly set up the three compartment sink with chlorine sanitation solutions of 100 ppm.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen raw chicken on top of reach in freezer. Operator placed under running water. Corrected On-Site
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed Moro (55°F - Cooling); sweet plantain (60°F - Cooling) inside reach in cooler, was cooked from the day before as per operator. Repeat Violation
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Moro (55°F - Cooling); sweet plantain (60°F - Cooling) inside reach in cooler, was cooked from the day before as per operator. Repeat Violation
- 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 onions (130F - Hot Holding) for less than 4 hours as per operator. Operator reheated at 165°F. Corrected On-Site
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ observed 6 employees working at the same time not certified manager present. Manager arrived during inspection. Corrected On-Site
Food safety inspection conducted on 12/5/2023 revealed 6 total violations (3 high priority, 1 intermediate, 2 basic).