DirtyFLRestaurant Inspection Data

CAFE ESPANA

Based on 7 health inspections, CAFE ESPANA in HIALEAH has earned a 2.3/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 4 weeks ago · 7 reports on file

498 West 28th Street
Hialeah, Florida, 33010
Miami-Dade County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 7 health inspection reports

All Inspection Reports

2/11/2026· 4w ago

Visit ID: 13525334

Met Inspection Standards

5 high, 4 int, 18 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed pink mold like substance inside ice machine at front counter.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed cup with no handle inside black pepper container on top of reach in cooler at cook line area. Employee removed during inspection. Corrected On-Site
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handle soiled with food debris at cook line 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. Observed employee purse stored on top of beans container at dry storage area. Operator stored properly during inspection. Corrected On-Site Repeat Violation
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed 3 employees engaged in food preparation wearing jewelry and a watch at front counter.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed 3 employees engaged in good preparation with no hair restraint at front counter.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting inside metal container on shelf above 3 compartment sink at cook line area.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back door.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water on the floor next to reach in freezers at kitchen entrance.
  • 08B-38-4:Basic - Food stored on floor. Observed a case of plastic water bottles stored on the floor outside of men bathroom. Operator stored properly during inspection. Corrected On-Site
  • 36-24-5:Basic - Hole in or other damage to wall. Observed hole on the wall behind beans container at dry storage area.
  • 33-11-4:Basic - Missing drain plug at dumpster.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside reach in cooler at kitchen area. Operator provided ambient thermometer during inspection. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed sodas reach in cooler gaskets soiled at front counter. Also observed reach in cooler gaskets soiled at cook line area.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed bottle of waters stored inside reach in cooler on top of establishment food. Operator segregated and stored properly during inspection. Corrected On-Site
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed inside reach in cooler in front of cook line at kitchen entrance.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken stew and pork leg thawing at room temperature on top of preparation table at front counter. Employee stored inside walk in cooler for proper thawing . Corrected On-Site
  • 08B-27-4:High Priority - Food placed in soiled container/equipment. Observed washed oranges stored inside dirty cardboard at front counter. Operator washed oranges and stored in clean container during inspection. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken and raw beef stored in same container inside reach in freezer at kitchen area. Operator stored properly during inspection. Corrected On-Site
  • 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 tomato sauce container dated 01/19 inside reach in cooler in front of walk in freezer. Operator discarded during inspection. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed tomato sauce container dated 01/19 inside reach in cooler in front of walk in freezer. Operator discarded during inspection. Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200+ppm) under steam table at cook line at kitchen area. Operator discarded and replaced sanitizer solution Sanitizer Bucket (Chlorine 50ppm) under steam table at cook line at kitchen area. Corrected On-Site
  • 53A-10-4:Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed certified food manager unable to answer the big 6. Coached employee during inspection.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed 1 dirty utensil stored inside hand wash sink at kitchen area. Employee removed and stored properly during inspection. Corrected On-Site
  • 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Observed rusty shelf at dry storage area at kitchen area.
  • 14-14-4:Intermediate - Nonfood-grade basting brush used in food. Observed at coffee machine area.

9/22/2025· 5mo ago

Visit ID: 13525146

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

9/19/2025· 5mo ago

Visit ID: 10889414

Follow-up Inspection Required

2 high, 1 basic

  • 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 employee bag stored on top of container of beans at dry storage. Observed employee phone stored next to canned good at dry storage. Operator removed all items. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (46F - Cold Holding); raw pork (47F - Cold Holding); chickpeas (48F - Cold Holding); bacon (46F - Cold Holding) inside walk in cooler. As per operator for less than 4 hrs. Operator stated that door often open during rush time. bacon (53F - Cold Holding); sliced tomatoes (53F - Cold Holding); sliced ham (50F - Cold Holding); sausage (52F - Cold Holding) inside reach in cooler next to cook line. As per operator for less than 4 hrs. Operator stated that door was left open during rush time.
  • 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 cod stew (120F - Hot Holding); roasted chicken (129F - Hot Holding) on steam table at kitchen. As per operator for less than 4 hrs. Operator placed products on stove for reheat. **Corrective Action Taken**

1/7/2025· 1y 2mo ago

1 int, 2 basic

  • 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.

7/15/2024· 1y 8mo ago

1 high, 5 basic

  • 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.

3/13/2024· 1y 12mo ago

Visit ID: 8560650

Met Inspection Standards

4 int, 11 basic

  • 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.

11/28/2023· 2y 3mo ago

Visit ID: 8385802

Met Inspection Standards

5 high, 1 int, 6 basic

  • 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.

Additional Information

Contact Information

Google Rating

★★★★½ (4.5/5)
(208 reviews)

Price Level

$

Opening Hours

Monday:5:30 AM – 6:00 PM
Tuesday:5:30 AM – 6:00 PM
Wednesday:5:30 AM – 6:00 PM
Thursday:5:30 AM – 6:00 PM
Friday:5:30 AM – 6:00 PM
Saturday:5:30 AM – 4:00 PM
Sunday:Closed
✓ Currently Open

Features

✓ Restaurant

Restaurant Features

Serves Beer
Serves Wine
Breakfast
Lunch
Takeout
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025

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Enriched Reports: 0 of 0