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:
10/01/2024
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
03/25/2024
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
2
5
11
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 - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed thawed raw red snapper stored inside reduced oxygen packaging at walk in cooler. Coached employee and operator on proper thawing procedures. **Warning**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scooper stored inside water at 71F at cook line. Cook removed water. **Corrective Action Taken** **Warning**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed plastic curtains inside walk in cooler at kitchen soiled with black substance. **Warning**
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler soiled with old food debris at dessert preparation area. **Warning**
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled with food debris at cook line and cake preparation area. **Warning**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on preparation table at kitchen. Employee removed cloths. **Corrective Action Taken** **Warning**
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed packages of thawed raw branzino and thawed raw salmon stored inside reduced oxygen packaging at walk in cooler. **Warning**
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed thawed raw red snapper stored inside reduced oxygen packaging at walk in cooler. Coached employee and operator on proper thawing procedures. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed packages of thawed raw branzino and thawed raw salmon stored inside reduced oxygen packaging at walk in cooler. **Warning**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of ice machine at various soiled with black substance. **Warning**
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducts reduced oxygen packaging of raw beef, raw chicken and raw pork belly. Observed establishment conducts cook chill reduced oxygen packaging on cooked octopus, cooked meatballs, garbanzos and cooked lamb shank. Discussed requirements of HACCP plan with operator. **Warning**
Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed reduced oxygen packages of Cooked octopus,Cooked meatballs,Raw chicken, raw
beef, Cooked garbanzo, Cooked lamb shank and
Raw pork belly at walk in coolers and walk in freezers. **Warning**
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water available when valve is open at hand sink at deli area. **Warning**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
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.
