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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 09/14/2018 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
3 4 13
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
23-03-4    Basic - Build-up of grease on nonfood-contact surface. In kitchen oven doors and handle
08B-45-4    Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
36-36-4    Basic - Ceiling tile missing. In kitchen area
12B-12-4    Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
40-07-4    Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cell phone and glasses in ware washing area
10-20-4    Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-07-4    Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
22-19-4    Basic - Interior of microwave soiled with encrusted food debris.
24-01-4    Basic - Presetting of unwrapped silverware and/or tableware outdoors.
14-20-4    Basic - Ripped/worn tin foil used as food-contact shelf cover. In ware washing area
23-12-4    Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris.
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses.
22-41-4    High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm operator prime the machine 100 ppm **Corrected On-Site**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp 70°, mussels 65°, raw fish 64°, chorizo 54° inside reach in cooler
08A-21-4    High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over lamb chops. **Corrected On-Site**
22-22-4    Intermediate - Encrusted material on can opener blade.
22-35-4    Intermediate - Food preparation sink has soil/old food residue. Observed food preparation in soiled sink, operator removed the food frozen lobster
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/
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. Cooked chicken inside walk in cooler no date marked
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395