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Name: TASCA DE ESPANA License Number: SEA2328523
Rank: Seating License Expiration Date: 10/01/2021
Primary Status: Current Secondary Status: Active
Location Address: 8770 CORAL WAY
MIAMI, FL 33165

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 04/02/2018 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
6 9 27
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
16-23-4    Basic - Accumulation of lime scale on the inside of the dishmachine.
08B-45-4    Basic - Case/container/bag of food stored on floor in walk-in cooler. Observed pooled eggs and raw beef on plastic containers directly on floor inside walk in cooler. **Repeat Violation**
24-24-4    Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Observed clean pots stored in a screened room next to kitchen.
24-05-4    Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates and pots not inverted on dry storage rack. **Repeat Violation**
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
24-08-4    Basic - Equipment and utensils not properly air-dried - wet nesting. Observed water accumulated inside clean pans stored above three compartment sink on shelf.
14-23-4    Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. Observed gap between wall and three compartment. Observed some caulking missing.
08B-40-4    Basic - Food being prepared in a room that has screening in place of all or part of a wall. Observed bags of flours, canned tomatoes sauce, cooking wines stored on shelves in a screened room next to
08B-31-4    Basic - Food stored in undrained ice. Raw fish with ice inside container in reach in cooler,
33-19-4    Basic - Garbage on the ground and/or pad around dumpster.
14-69-4    Basic - Ice buildup in reach-in freezer. (White freezer.
10-20-4    Basic - In-use tongs stored on equipment door handle between uses.
10-07-4    Basic - In-use utensil stored in spiked standing water less than 135 degrees Fahrenheit. Container was stored at room temperature
21-04-4    Basic - In-use wet wiping cloth/towel used under cutting boards in kitchen area. **Repeat Violation**
05-09-4    Basic - No conspicuously located ambient air temperature thermometer in holding unit.on some of the reach in coolers.
14-47-4    Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.shelves inside walk in cooler are rusted.
16-48-4    Basic - Old food stuck to clean dishware/utensils.observed encrusted food debris on clean containers on dry storage rack above three compartment sink.
16-46-4    Basic - Old labels stuck to food containers after cleaning on drain board.
14-20-4    Basic - Ripped/worn tin foil used as food-contact shelf cover( bottom of shelf of prep table.
32-17-4    Basic - Self-closing device on bathroom door disconnected/broken. Bathroom inside kitchen.
25-11-5    Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Observed single service aluminum pans, cups , lids stored outside in screened room.
23-09-4    Basic - Soiled reach-in cooler gaskets and walk in coolers.
23-12-4    Basic - Walk-in cooler shelves soiled with encrusted food debris.
36-27-5    Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall next to cook line splattered with food. **Repeat Violation**
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on top of prep table not in sanitizing solution.
21-38-4    Basic - Wiping cloth sanitizing solution stored on the floor. Employee corrected placement of wiping cloth solution. **Corrected On-Site**
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. Different sauces in squeeze bottles. **Repeat Violation**
12A-04-5    High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Observed employee handling soiled pots and pans, them cellphone, then handled clean pots and pans without washing hands.
01D-01-4    High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment offers raw Swai fish on raw fish ceviche.
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed cooked onions (73°F - Cold Holding next to cook lime, less than 30 minutes.employee transferred product to reach in cooler for rapid cooling. Observed raw fish ceviche (51°F - Cold Holding) at front reach in cooler, less than 2 hours, fresh garlic and oil (71°F - Cold Holding), less than 30 minutes near cook line, and cooked omelet (51°F - Cold Holding), less than 1 hour in front display cooler. Employee transferred to walk in freezer for rapid cooling. observed cod croquettes (54°F - Cold Holding); heavy cream (71°F - Cold Holding)inside reach in cooler in front of cook line, less than 2 hours, less than 1 hour. observed raw mussels (51°F - Cold Holding); raw calamari (57°F - Cold Holding)at reach in cooler in front of cook line. Employee transferred to walk in cooler for rapid cooling. observed cut tomatoes (48°F - Cold Holding); cooked chicken (46°F - Cold Holding); cooked ham (44°F - Cold Holding); stored in reach in cooler , less than 1 hour. Employee closed lid on units for rapid cooling. **Corrective Action Taken**
03B-01-4    High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed cooked vegetable stock (127°F - hot Holding) at cook line, less 1 hour.
08A-21-4    High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer. Observed raw beef over raw calamari not commercially processed. inside walk in freezer.
41-27-4    High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth sanitizer at 200+ ppm , chlorine solution. Employee diluted mixture to 100 ppm. **Corrected On-Site**
22-02-4    Intermediate - Accumulation of food debris/grease on food-contact surface.: interior of oven, soiled mixer head, soiled grinder; soiled food storage containers; soiled cutting boards; can opener; interior of microwave.
11-07-4    Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed and discussed the big 5 food borne illness **Corrective Action Taken** **Repeat Violation**
53A-03-5    Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at At the time of inspection, observed food manager certification expired since 12/16/17.
31A-11-4    Intermediate - Handwash sink used for purposes other than handwashing. Observed kitchen hand sink with ice inside. Observed hand sink not accessible and with items stored inside the server hand sink.
02B-01-4    Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment offers raw fish ceviche not identified on menu.
16-35-4    Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine and wiping cloth sanitizer solution.
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sinks in kitchen and server area.
31B-03-4    Intermediate - No soap provided at handwash sink.t serve hand sink on side front counter area.
02C-02-4    Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed prepared, ready to eat ham croquettes not date marked. As per employee, it was prepared two days ago. Observed cooked pasta not date marked and prepared two days ago as per employee.
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