Espana Restaurant & Tapas
22 S 4 St, Fernandina Beach, FL 32034 · Permanent Food Service · License 5500870
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 30 routine inspection7 high priority (5 fixed on the spot, 2 repeats), 6 intermediate, 8 basic (4 repeats)-61
- Administrative complaint on Oct 30, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score19
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 4 visitsLatest inspection
Routine inspection
- Follow-up visitNov 2, 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.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At callback, in bottom of reach in cooler at beginning of cook line, cooked pork 44°F, Rice 46°F. Operator stated prep person was here working approximately 1 hour ago and had cooler doors open.
- First visitOct 30, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
21 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
In top of reach in cooler at beginning of cook line, cooked beef (44°F - Cold Holding). Cooked beef stored in top of cooler over night. See stop sale.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. In wait station cooler, container of tiramisu mousse date marked 10/19.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In top of reach in cooler at beginning of cook line, cooked beef (44°F - Cold Holding); raw fish (47°F - Cold Holding); mussels (50°F - Cold Holding). Cooked beef stored in top of cooler over night. See stop sale. Raw fish and mussels put in top of cooler approximately 3 hours prior. Items stocked over fill line, Operator added item to product. Also, in bottom of reach in cooler at beginning of cook line, rice (47°F - Cold Holding); cooked chicken (44°F - Cold Holding); cooked beef (46°F - Cold Holding). Operator stated products had been out while stocked and then put into cooler. Operator added ice to products.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In top of reach in cooler at end of cook line, pan of raw fish over pans of tomatoes, black olives and capers. Employee moved raw fish. Also, in reach in freezer in small storage room outside, commercially packaged raw chicken on ziploc bags of cooked empanada filling.
Fixed on the spotRepeat violationAdministrative complaint
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
In drawers of reach in cooler at end of cook line, pan of raw chicken in top drawer stored directly over pan of raw fish. Employee switched items.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee on cook line cutting raw meat touch hair with gloved hands and then continue cutting meat. Manager coached employee on proper handwashing procedures. Employee washed hands correctly.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
On clean dish rack between three compartment sink and cook line, two spray bottles of surface cleaner stored next to clean pot. Operator removed spray bottles. Also, outside on shelf across from ice machine, spray bottle of surface cleaner stored next to ice scoop. Operator removed spray bottle.
Fixed on the spot
Intermediate6
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
In bottom of reach in cooler at beginning of cook line, rice, cooked beef and cooked chicken made day prior not date marked. Also, in bottom of cooler under microwave, tray of empanadas made day prior not date marked. Also, in walk-in cooler three pans of rice made day prior not date marked.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
In walk-in cooler, gallon of milk opened day prior not date marked.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
In reach in cooler at end of cook line, bag of spare ribs pulled from freezer day prior but not date marked.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener attached to prep table near three compartment sink soiled with residue build up.
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
At handwash sink near server area, water at a temperature of 77°F.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels provided at handwash sink on cook line. Operator stocked paper towels.
Basic8
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Two bags of raw shrimp in three compartment sink thawing in standing water. Operator turned on cold water.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Three pairs of tongs on handle of oven on cook line. Operator removed tongs from handle.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee open water bottle stored in beer glasses cooler at bar.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Interior of reach in cooler in small storage room outside soiled with chicken liquid.
Repeat violation
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Interior deflector plate of ice machine outside soiled with black mold-like substance.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Multiple gaskets on reach in coolers/reach in freezers soiled with food debris/black stains or torn. Also, hood filters above cook line soiled with dust/grease buildup.
Repeat violation
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee mini book bag stored on top of reach in cooler. Employee moved bag. Also, employee earbuds in case stored on shelf next to microwave with clean dishes/seasonings. Operator removed earbuds.
Fixed on the spot
Code 51, Other sanitary and safe operation: Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
Establishment has 75 seats on file but has approximately 150 between two indoor dining areas and outside dining area.
Repeat violation
Earlier inspections 1
Follow-up to an earlier routine inspectionFirst visit not on file · 2 follow-up visits Fixed at follow-up
- 6th follow-up visitAug 10, 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 - 5th follow-up visitJul 7, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
At callback, manager stated they have been in correspondence with Tallahassee plan review and are fixing few things plan review has pointed out.
More time given
At the first visit
Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed outdoor kitchen/cooking area, not on current plans. Outdoor area has covered pizza oven with front access, flip top reach in cooler, portable steam wells, table top fryers, griddle with no lid and grill with no lid. Also, outdoor storage room for wine at back of outdoor dining area.
Follow-up, Mar 2, 2026More time given
No change
Follow-up, Mar 10, 2026More time given
At callback, no change.
Follow-up, Apr 29, 2026More time given
At callback, spoke with co owner. He states plans have been submitted by other owner but have not been approved yet.
Follow-up, Jun 2, 2026Administrative complaint
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.
- 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.