Brisa de Espana

8726 NW 26 St #21-22, Miami, FL 33172 · Permanent Food Service · License 2330163

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Sep 24, 2026 (6 weeks ago)

What drove the grade

Shell eggs not stored at an ambient air temperature of 45°F or less.High priority · no follow-up needed · 17 other violations

How the score was calculated

Starting score100
Violations at the Sep 24 routine inspection
1 high priority (no follow-up needed), 3 intermediate (1 fixed on the spot), 14 basic (3 repeats); basic violations cost 12 at most
-23
Safety score77

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep242026

Routine inspection

18 violations found

First visitSep 24, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
18 violations found:
- 1 High priority
- 3 Intermediate
- 14 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Shell eggs not stored at an ambient air temperature of 45°F or less.
  Observed two raw shell eggs stored at room temperature at prep table kitchen area, chef relocated the eggs to reach in cooler, as per chef just 30 minutes moved outside.
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed can opener blade blade soiled, staff preceded and cleaned it.
  Fixed on the spot
  Non-pitting surface rust on food-contact equipment.
  Observed at reach in cooler unit prep area.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical on premise that is not required for the operation of establishment.
  Observed bottle of tire flat at dry storage room 2nd floor.
Basic14
- Code 06, Food properly thawed: Time/temperature control for safety food thawed under water that was barely running/dripping.
  Observed at prep sink, staff proceeded to open the water faucet to the proper flaw of water, product still semi-frozen.
  Fixed on the spot
  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.
  See stop sale. Observed grouper frozen fillet at reach in cooler unit at prep area to be thawed, coached staff on new ROP fish thawing regulations, staff removed fish fillets from the bag and placed it back in the unit.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed bags of ice stored at walk in freezer 2nd floor.
  Repeat violation
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Observed serving spoon in. Contact with stewed beef at walk in cooler.
  Ice scoop handle in contact with ice.
  Observed at front counter ice machine, staff relocated it.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Observed pastry chef with not hair restraint.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Observed some auxiliary cutting boards with marks not longer cleanable.
  Repeat violation
  Reach-in cooler shelves with rust that has pitted the surface.
  Observed at reach in cooler unit prep area.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Observed reach oven interior at cook line.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed reach in cooler gasket soiled at prep area
  Repeat violation
- Code 25, Single-service items: Single-service articles improperly stored.
  Observed boxes use to pack to go omelette stored totally unprotected at dry storage room 2nd floor.
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed at some vents at kitchen, prep areas.
  Floor soiled/has accumulation of debris.
  Observed at walk in cooler/freezer 2nd floor.
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.