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Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.

Licensee
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 06/04/2018 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
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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.
Violation    Observation
24-08-4    Basic - - From initial inspection : 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** - From follow-up inspection 2018-06-04: On 6/4/18, observed clean pans stacked on top of each other with accumulated water in between pans. **Time Extended**
16-46-4    Basic - - From initial inspection : 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** - From follow-up inspection 2018-06-04: On 6/14/18, observed old labels stuck on clean food containers on top shelf and bottom shelves of storage racks. **Time Extended**
23-09-4    Basic - - From initial inspection : 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** - From follow-up inspection 2018-06-04: Observed walk in cooler gaskets in main kitchen soiled. **Time Extended**
12A-04-5    High Priority - - From initial inspection : 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** - From follow-up inspection 2018-06-04: At the time of inspection, observed employee handling soiled utensils and placing it on dish rack to wash, then handling clean pans and placing it on drain board to dry without washing hands. Employee was rinsing hands with spray. Admin Complaint**. Coached operator to review proper hand washing procedures with employee. **Admin Complaint**
03A-02-4    High Priority - - From initial inspection : 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** - From follow-up inspection 2018-06-04: On 6/4/18a¿¿ observed cut tomatoes 51 °f (cold holding ) cooked chicken 45 °f (cold holding) at reach in cooler next to cook line, less than 1 hour. As per employee, tomatoes was cut from previous day and stored in walk in cooler, and transferred to reach in cooler as needed. , observed mussels at 64 °f (cold holding ), raw fish 57 °f (cold holding), raw shrimp 50 °f (cold holding ) at reach in cooler in front of cook line with the lid open, less than 2 hours. Employee transferred product to walk in cooler for rapid cooling. observed ham and chorizo empanadas 54 °f(cold holding) , raw fish ceviche at 52 °f (cold holding) stored on front counter display reach in cooler , less than 2 hours. Employee transferred to rapid cool products. **Admin Complaint**
22-02-4    Intermediate - - From initial inspection : 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** - From follow-up inspection 2018-06-04: Observed cutting board encrusted with soil. **Time Extended**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395