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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 11/05/2020 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
4 5 33
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
16-21-4    Basic - Accumulation of debris on exterior of warewashing machine.
23-15-4    Basic - Accumulation of food debris/soil residue on handwash sink.
36-40-5    Basic - Attached equipment soiled with accumulated dust, grease, or food debris. Observed exterior of coolers soiled.
14-01-5    Basic - Bowl or other container with no handle used to dispense food. Observed bowl stored in dry rice container.
23-25-4    Basic - Build-up of grease/dust/debris on hood filters.
23-04-4    Basic - Build-up of mold-like substance on nonfood-contact surface. Observed at air curtain at entrance of walk-in cooler.
23-24-4    Basic - Buildup of food debris/soil residue on equipment door handles.
36-34-5    Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
24-05-4    Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
36-03-4    Basic - Cove molding at floor/wall juncture broken/missing. Observed at hand wash sink at entrance of kitchen.
40-06-5    Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
36-41-4    Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris.
36-22-4    Basic - Floor area(s) covered with standing water.
36-01-4    Basic - Floor not cleaned when the least amount of food is exposed.
36-73-4    Basic - Floor soiled/has accumulation of debris. Observed in walk-in cooler and in kitchen under shelving and behind equipment at cook line.
36-17-5    Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Observed at walk in cooler.
08B-38-4    Basic - Food stored on floor. Observed boxes of fish and onions stored on floor in walk-in cooler.
23-07-4    Basic - Gaskets with slimy/mold-like build-up.
36-24-5    Basic - Hole in wall. Observed hole in wall at ware washing area.
14-70-4    Basic - Ice buildup in walk-in freezer.
10-20-4    Basic - In-use tongs stored on equipment door handle between uses.
10-07-4    Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
21-04-4    Basic - In-use wet wiping cloth/towel used under cutting board.
35B-02-4    Basic - Insect control device installed over food preparation area.
22-08-4    Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
14-20-4    Basic - Ripped/worn tin foil used as food-contact shelf cover.
06-04-5    Basic - Time/temperature control for safety food thawed at room temperature. Observed fish thawing at room temperature.
23-12-4    Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris.
14-17-4    Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
36-26-4    Basic - Wall soiled with accumulated black debris in dishwashing area. Also observed soiled wall in some parts of kitchen area.
29-03-4    Basic - Water draining onto floor surface. Observed water leaking from three compartment sink.
29-11-4    Basic - Water leaking from pipe and/or faucet/handle. Observed pipe leaking under three compartment sink.
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. Observed Dishmachine Chlorine 0 ppm. Owner ran machine and replaced chemicals. Observed dish machine chlorine 50 ppm.
08A-05-6    High Priority - Raw animal food stored over ready-to-eat food. Observed raw shell eggs stored over vegetables.
03A-02-5    High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tomato sauce (65°F - Cooling); heavy cream (57°F - Cold Holding); garlic in oil (56°F - Cold Holding); Plant Foods (46°F - Cold Holding); milk (57°F - Cold Holding) all cold holding at prep cooler across from cook line.
41-27-4    High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sanitizer bucket with chlorine at 200 plus ppm
22-22-4    Intermediate - Encrusted material on can opener blade.
22-28-4    Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at employee bathroom.
31B-03-4    Intermediate - No soap provided at handwash sink. Observed no hand soap in employee bathroom.
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 chicken and sauce in walk-in cooler missing date marking, as per cook items were prepared on previous days.
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395