Espanolita Miami
437 Espanola Way, Miami Beach, FL 33139 · Permanent Food Service · License 2332492
What drove the grade
Employee failed to wash hands before putting on gloves to initiate a task working with food.
How the score was calculated
- Starting score100
- Violations at the Oct 8 routine inspection4 high priority, 7 intermediate, 2 basic; intermediate violations cost 18 at most-44
- Complaint after follow-up on Oct 19Counts in full until a follow-up finds the problems fixed-20
- Safety score36
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 visitOct 19, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Administrative complaint
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
More time given
Basic1
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
More time given
- First visitOct 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed the dishwasher touch the trash can and kept washing dishes.
Employee dried hands on clothes/apron/soiled towel after washing.
Observed the bartender dried his hands on cloth towel.
Code 22, Food-contact surfaces clean and sanitized: 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 both Dishwasher (Chlorine 0.00ppm); Dishwasher (Chlorine 0.00ppm); the manager set up the Triple Sink (Quaternary 200ppm) to sanitize.
Intermediate7
Code 01, Approved source; food safe and unadulterated: Establishment not maintaining clam/mussel tags for 90 days.
Clam/mussel tags not marked with last date served.
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Observed oysters on the menu not identified as raw.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed the sink blocked by a laundry basket and items on the floor.
No paper towels or mechanical hand drying device provided at handwash sink.
Observed at the bar.
No soap provided at handwash sink.
Observed at the bar.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed a spray bottle with a blue liquid not labeled.
Basic2
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Observed at the bar.
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
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.