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Licensee
Name:
TASCA DE ESPANA
License Number:
SEA2328523
Rank:
Seating
License Expiration Date:
10/01/2024
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
04/03/2018
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
2
3
10
Violations:
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.
Basic - Observed
- From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine.
- From follow-up inspection 2018-04-03: Observed some lime scale inside of dish machine. **Time Extended**
Basic - Observed
- From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Observed water accumulated inside clean pans stored above three compartment sink on shelf.
- From follow-up inspection 2018-04-03: Observed clean pans with water accumulated stacked on top of each on shelf. **Time Extended**
Basic - Observed
- From initial inspection : Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. Observed gap between wall and three compartment. Observed some caulking missing.
- From follow-up inspection 2018-04-03: Observed gap between wall and three compartment sink. **Time Extended**
Basic - Observed
- From initial inspection : Basic - Old food stuck to clean dishware/utensils.observed encrusted food debris on clean containers on dry storage rack above three compartment sink.
- From follow-up inspection 2018-04-03: Observed old food stuck on some clean pans stored on dry storage shelves. Operator transferred to warewashing area. **Time Extended**
Basic - Observed
- From initial inspection : Basic - Old labels stuck to food containers after cleaning on drain board.
- From follow-up inspection 2018-04-03: Observed old labels stuck on clean pans. **Time Extended**
Basic - Observed
- From initial inspection : Basic - Ripped/worn tin foil used as food-contact shelf cover( bottom of shelf of prep table.
- From follow-up inspection 2018-04-03: Observed ripped tin foil on bottom shelf of prep table. **Time Extended**
Basic - Observed
- From initial inspection : Basic - Self-closing device on bathroom door disconnected/broken. Bathroom inside kitchen.
- From follow-up inspection 2018-04-03: observed a broken self -closing device on employee bathroom door in kitchen area. **Time Extended**
Basic - Observed
- From initial inspection : Basic - Soiled reach-in cooler gaskets and walk in coolers.
- From follow-up inspection 2018-04-03: Observed gasket on walk in cooler door soiled. **Time Extended**
Basic - Observed
- From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Different sauces in squeeze bottles. **Repeat Violation**
- From follow-up inspection 2018-04-03: Observed some sauces stored in squeeze bottles not identified . **Time Extended**
High Priority - Observed
- From initial inspection : 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.
- From follow-up inspection 2018-04-03: Observe$ employee handling soiled plates and pans, then handling clean plates and pans without washing hands. **Time Extended**
High Priority - Observed
- From initial inspection : 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**
- From follow-up inspection 2018-04-03: Observed ham croquettes mixture at 44°f-45 °f, cod mixture 45 °f , 10 lbs of cooked oxtail in sauce at 53 °f cold
holding inside walk in cooler stored since yesterday inside walk in cooler. Observed heavy cream at 67 °f, and fresh garlic and oil at 51 °f in a melted ice
bath next to cook line.
Observed cooked shanks 43 °f, butter 42 °f raw fish ceviche 42 °f, octopus ceviche 41 °f. **Admin Complaint**
Intermediate - Observed
- From initial inspection : 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.
- From follow-up inspection 2018-04-03: Observed interior of microwave soiled, top of mixer head soiled. Observed encrusted soil on can opener and can opener. . **Time Extended**
Intermediate - Observed
- From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. At the time of inspection, observed food manager certification expired since 12/16/17.
- From follow-up inspection 2018-04-03: . The food manager certification is expired. **Time Extended**
Intermediate - Observed
- From initial inspection : 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.
- From follow-up inspection 2018-04-03: Observed cooked ham mixture not date marked. As per cook, it was prepared on Friday. **Time Extended**
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If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
