Espanoles en Miami
2600 South Douglas Rd, Coral Gables, FL 33134 · Permanent Food Service · License 2334910
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 29 routine inspection1 high priority (fixed on the spot), 1 intermediate, 3 basic-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 29, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed at reach in cooler at kitchen the following items out of temperature: ham 46°F, cheese 46°F, cut tomatoes 46°F. Operator transferred items to another unit since according to him, all items were prepared and placed in the unit less than one hour before.
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener soiled and rusted.
Basic3
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed reach in cooler at sandwich station not cooling properly.
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door gaskets.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
By sandwich station.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.