Cafe Espana
498 W 28th St, Hialeah, FL 33010 · Permanent Food Service · License 2321276
What drove the grade
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Jul 15 routine inspection5 high priority (1 fixed by the Jul 16 follow-up, 4 fixed on the spot, 1 repeat), 2 intermediate (fixed on the spot), 9 basic (2 repeats)-32
- Safety score68
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 16, 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 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Still observed cutting board with cut marks at preparation table located next to walk in freezer.
More time given
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Still observed walk in freezer shelves with rust accumulation at kitchen area.
More time given
- First visitJul 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed Raw beef steak (49°F - Cold Holding); Cooked chicken (51°F); Raw beef chunks (51°F - Cold Holding); Cooked pork legs (47°F - Cold Holding); Raw Ribs (49°F - Cold Holding); Lentils (49°F - Cold Holding); Beef Empanadas (51°F - Cold Holding); Cooked pork (53°F - Cold Holding) inside walk in cooler at kitchen area. As per operator for more than 4 hours. Operator discarded during inspection.
Fixed on the spot
Food with mold-like growth.
See stop sale. Observed bread pudding with mold like growth inside reach in cooler in front of walk in freezer at kitchen area. Operator discarded it during inspection.
Fixed on the spot
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Observed bread pudding dated 06/29 inside reach in cooler in front of walk in freezer. Operator discarded it during inspection.
Fixed on the spotRepeat violation
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed Raw beef steak (49°F - Cold Holding); Cooked chicken (51°F); Raw beef chunks (51°F - Cold Holding); Cooked pork legs (47°F - Cold Holding); Raw Ribs (49°F - Cold Holding); Lentils (49°F - Cold Holding); Beef Empanadas (51°F - Cold Holding); Cooked pork (53°F - Cold Holding) inside walk in cooler at kitchen area. As per operator from the day before. Operator discarded during inspection.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Observed no vacuum breaker at hose bibb located next to hand wash sink at kitchen area.
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed can opener blade soiled at preparation table next to walk in freezer. Operator removed during inspection.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed a metal spoon and a plastic bucket stored inside hand wash sink next to walk in cooler at kitchen area. Operator removed during inspection.
Fixed on the spot
Basic9
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Observed no ambient inside walk in cooler.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed bowl with no handle inside rice container at storage area. Operator removed during inspection.
Fixed on the spot
Cutting board has cut marks and is no longer cleanable.
Observed gat preparation table located next to walk in freezer.
Repeat violation
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Observed walk in freezer shelves with rust accumulation at kitchen area.
Repeat violation
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk in cooler in disrepair at 51°F at kitchen area.
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Observed at preparation table next to walk in freezer at back kitchen area. Operator removed wet wiping cloth under cutting board at the time of inspection.
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Observed leaking pipe at hand wash sink located next to walk in cooler at kitchen area.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Observed at back kitchen area.
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
Observed hole on the wall behind shelf at storage room. Operator covered hole during inspection.
Fixed on the spot
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.