Cafe Espana 2
1000 E 15 St, Hialeah, FL 33010 · Permanent Food Service · License 2301575
What drove the grade
Dented/rusted cans present.
How the score was calculated
- Starting score100
- Violations at the Jul 21 routine inspection5 high priority (2 fixed by the Jul 22 follow-up, 3 fixed on the spot), 7 basic (2 repeats)-24
- Safety score76
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 visitJul 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
More time given
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
- First visitJul 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. Observed dented evaporated milk under front counter. Operator discarded during inspection.
Fixed on the spot
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed Raw beef steak marinated (47°F - Cold Holding); Fried ripe plantains (53°F - Cold Holding); Raw chicken breast (53°F - Cold Holding); Raw beef steak (45°F - Cold Holding); Cooked pork (45°F - Cold Holding) inside reach in cooler at kitchen area. As per operator from the day before. Operator discarded them during inspection.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed Raw beef steak marinated (47°F - Cold Holding); Fried ripe plantains (53°F - Cold Holding); Raw chicken breast (53°F - Cold Holding); Raw beef steak (45°F - Cold Holding); Cooked pork (45°F - Cold Holding) inside reach in cooler at kitchen area. As per operator from the day before.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed Baked chicken (120°F - Hot Holding) under steam table at kitchen area. Employee placed baked chicken inside oven to reheat Baked chicken (178°F - Reheating).
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw chicken stored over cooked vegetables inside white reach in freezer at kitchen area.
Basic7
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed several bowl with no handle inside dry beans containers, condensed milk container and salt container. Employee removed bowls with no handle during inspection.
Fixed on the spot
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice buildup inside chest freezer at kitchen area.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed wet wiping cloth on top of three compartment sink not in sanitizing solution at kitchen area.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed pink mold like substance inside ice machine at front counter.
Code 25, Single-service items: Reuse of single-service or single-use articles.
Observed several empty single service buckets of pork oil stored on top of dry storage shelf at kitchen area.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed walls soiled all around kitchen area.
Repeat violation
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed ceiling with soiled accumulation all around kitchen area.
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.
- Stop sale
- An order that the food can’t be sold or served.