Brisa De Espana
Last inspected: Mar 26, 2026
41
Score
Inspectors have visited Brisa De Espana 12 times, with records going back to 2022. Brisa De Espana was last inspected on Mar 26, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
The trend has not been favorable: recent inspections average around 12 violations each, up from closer to six violations before.
Looking across the full record, “nonfood-contact surface soiled with grease” is the recurring theme, flagged seven times.
The city-wide average sits at 74, which Brisa De Espana's 41 doesn't quite reach. This restaurant has more on its record than most do.
12
Inspections
3
Critical latest
1
Major latest
7
Minor latest
Inspection History
Mar 26, 2026
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed quad sanitizer sink at 0 ppm, staff provided new sanitizer solution container retested at 200ppm **Corrected On-Site**
22-43-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed butter in same container with raw fish at reach in cooler. **Repeat Violation**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs stored over raw shrimp inside walk in cooler.
08A-20-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing wiping cloth inside handwashing sink at pastry area.
31A-11-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed done auxiliary cutting boards with marks not longer cleanable at kitchen area. **Repeat Violation**
14-09-4
Basic - Food stored on floor. Observed bag of ice stored on the walk in freezer floor at second floor area.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed several cooling unit gaskets soiled. **Repeat Violation**
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at unit across from cook line
14-33-4
Basic - Stored food not covered. Observed bag frozen croquettes uncovered at second floor walk-in freezer.
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at several working tables
21-12-4
41
Aug 19, 2025
Routine - Food
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw marinated raw shell eggs stored over pastry cream at reach -in cooler unit at dessert station.
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed ham croquettes (128F - Hot Holding) at front counter hot box, as per staff for less than 4 hours, staff requested chef to reheat it to 165°F or above.
03B-01-6
Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Observed a can of flux a flat at dry storage area, staff discarded it. **Corrected On-Site**
41-04-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed over mop sink area.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed at several prep tables at kitchen area and some auxiliary as well.
14-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed chef wearing wrist watch engaged in food preparation.
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
36-68-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed knifes stored in water at room temperature bat dessert station.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled tray cart st kitchen area. Observed reach-in cooler gasket soiled.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at reach-in cooler unit at kit line , also walk-in cooler second floor.
22-16-4
43
Feb 26, 2025
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Washing Fruits and Vegetables
FL-42
32
Oct 24, 2024
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw salmon at walk in cooler 2nd floor, staff relocated the salmon to another rack. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic in oil ( as per chef for less than two hours) (78F - Cold Holding) at kitchen table. Chef moved product into walk in cooler for rapid cooling. **Corrective Action Taken**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed Quad sanitizer 3 compartment sink and not test kit available.
16-37-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade at preparation table kitchen area. Staff washed and sanitized it. **Corrected On-Site**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed not paper towels available at handwashing sink next to employees bathroom. Staff provided a new roll. **Corrected On-Site**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a substance like mold at ice machine/bin at front counter area.
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with marks nor longer cleanable at preparation table across from cooking line.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phones stored on kitchen table. Staff removed the phones. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Observed several cases of olive oil in plastic containers stored on the floor at 2nd floor dry storage area. Staff was instructed to removed item from the floor. **Corrective Action Taken**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walking in cooler fan covers dusted. Observed dusted cover fan grill at table next to 3 compartment sink. Observed soiled gasket at reach in cooler pastries area.
23-03-4
43
Aug 9, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed missing floor tiles and unsealed concrete patch in front of 3CS. **Warning** - From follow-up inspection 2024-05-07: Floor tiles missing and/or in disrepair. Observed missing floor tiles and unsealed concrete patch in front of 3CS. **Time Extended** - From follow-up inspection 2024-07-08: Floor tiles missing and/or in disrepair. Observed missing floor tiles and unsealed concrete patch in front of 3CS. **Time Extended** - From follow-up inspection 2024-08-09: At time of callback inspection observed Floor tiles missing and/or in disrepair. Observed missing floor tiles and unsealed concrete patch in front of 3CS. **Time Extended**
36-17-5
95
Jul 8, 2024
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
52
May 7, 2024
Routine - Food
2 critical violations. 2 major violations. 12 minor violations.
View 16 violations
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Observed raw beef stored in grocery bag inside RIC prep area inside kitchen. **Warning** - From follow-up inspection 2024-05-07: Observed raw beef stored in grocery bag inside RIC prep area inside kitchen. **Time Extended**
14-31-5
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed cartons of raw shell eggs store above croquettes mix inside WIC second floor. **Repeat Violation** **Warning** - From follow-up inspection 2024-05-07: Observed cartons of raw shell eggs store above croquettes mix inside WIC second floor **Time Extended**
08A-05-6
Intermediate - - From initial inspection : Intermediate - No chlorine chemical test kit provided when using sanitizer warewashing machine. **Warning** - From follow-up inspection 2024-05-07: Observed No chlorine chemical test kit provided when using sanitizer warewashing machine. **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed not all food items made from the previous day stored in WIC with not date marking. **Repeat Violation** **Warning** - From follow-up inspection 2024-05-07: Observed not all food items made from the previous day stored in WIC with not date marking. **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine located at kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2024-05-07: Accumulation of debris on exterior of warewashing machine located at kitchen. **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves. Observed inside RIC at bakery area. **Repeat Violation** **Warning** - From follow-up inspection 2024-05-07: Observed inside RIC at bakery area. **Time Extended**
14-05-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance inside kitchen area. **Repeat Violation** **Warning** - From follow-up inspection 2024-05-07: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance inside kitchen area. **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Observed uncover receptacle at both bathrooms inside kitchen area for all employees use. **Warning** - From follow-up inspection 2024-05-07: Observed uncover receptacle at both coed bathrooms inside kitchen area for all employees use. **Time Extended**
32-12-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable located all throughout kitchen. **Warning** - From follow-up inspection 2024-05-07: Cutting board has cut marks and is no longer cleanable located all throughout kitchen. **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed missing floor tiles and unsealed concrete patch in front of 3CS. **Warning** - From follow-up inspection 2024-05-07: Floor tiles missing and/or in disrepair. Observed missing floor tiles and unsealed concrete patch in front of 3CS. **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Ice scoop handle in contact with ice. Observed at front counter serving line. **Warning** - From follow-up inspection 2024-05-07: Observed ice scoop properly stored. **Time Extended**
10-08-5
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Observed several tongs stored on oven handle in kitchen area. **Warning** - From follow-up inspection 2024-05-07: Observed In-use tongs stored on equipment door handle between uses. Observed several tongs stored on oven handle in kitchen area. **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers located throughout kitchen. **Warning** - From follow-up inspection 2024-05-07: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers located throughout kitchen. **Time Extended**
38-07-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed kitchen hoods filters in kitchen area with heavy accumulated grease. **Warning** - From follow-up inspection 2024-05-07: Observed kitchen hoods filters in kitchen area with heavy accumulated grease. **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust located all throughout the kitchen area. **Warning** - From follow-up inspection 2024-05-07: Wall soiled with accumulated grease, food debris, and/or dust located all throughout the kitchen area. **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed establishment packaging cured meats and hard cheeses with not production date or time and not removed from packaging within 48 hours. Discussed with manager proper HACCP plan requirements or stop the use of the ROP. **Repeat Violation** **Warning** - From follow-up inspection 2024-05-07: Discussed with manager proper HACCP plan requirements or stop the use of the ROP. **Time Extended**
03G-53-1
33
May 6, 2024
Routine - Food
4 critical violations. 3 major violations. 15 minor violations.
View 22 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed raw beef stored in grocery bag inside RIC prep area inside kitchen. **Warning**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed cartons of raw shell eggs store above croquettes mix inside WIC second floor. **Repeat Violation** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tuna salad (53F - Cold Holding); potatoes salad (53F - Cold Holding); octopus salad (54F - Cold Holding); ; (52F - Cold Holding); rice pudding (46F - Cold Holding); cheese cake flan (50F - Cold Holding); custard pudding (55F - Cold Holding) at front counter display RIC, less than four hour. Maintenance arrived to adjust temperature of cooler units. At time of inspection maintenance arrived and increase temperature of the RIC to proper maintain temperature. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed tortilla plain with potatoes (83F - Hot Holding); tortilla chorizo (87F - Hot Holding) at top front counter holding at room temperature, less than 4 hours. Employee removed food items into another cooler unit. Observed chorizo sausage (122F - Hot Holding) at hot holding unit front counter, less than 4 hours. Manager directed employee to reheated to 165F and above. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed kitchen staff washing wiping cloths at HWS inside kitchen area by WIF. **Warning**
31A-11-4
Intermediate - No chlorine chemical test kit provided when using sanitizer warewashing machine. **Warning**
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed not all food items made from the previous day stored in WIC with not date marking. **Repeat Violation** **Warning**
02C-02-5
Basic - Accumulation of debris on exterior of warewashing machine located at kitchen. **Repeat Violation** **Warning**
16-21-4
Basic - Cardboard used to line food-contact shelves. Observed inside RIC at bakery area. **Repeat Violation** **Warning**
14-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance inside kitchen area. **Repeat Violation** **Warning**
36-34-5
Basic - Covered waste receptacle not provided in women's bathroom. Observed uncover receptacle at both bathrooms inside kitchen area for all employees use. **Warning**
32-12-5
Basic - Cutting board has cut marks and is no longer cleanable located all throughout kitchen. **Warning**
14-09-4
Basic - Floor tiles missing and/or in disrepair. Observed missing floor tiles and unsealed concrete patch in front of 3CS. **Warning**
36-17-5
Basic - Food stored on floor. Observed boxes of shrimp stored on floor inside WIF. Observed bucket with croquettes mix and raw swai stored on floor inside WIC second floor. **Repeat Violation** **Warning**
08B-38-4
Basic - Ice scoop handle in contact with ice. Observed at front counter serving line. **Warning**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. Observed several tongs stored on oven handle in kitchen area. **Warning**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed several utensil in standing water 110F on counter top at bakery station area. **Repeat Violation** **Warning**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board located under cutting board at prep table inside kitchen. **Warning**
21-04-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers located throughout kitchen. **Warning**
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed kitchen hoods filters in kitchen area with heavy accumulated grease. **Warning**
23-03-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed establishment packaging cured meats and hard cheeses with not production date or time and not removed from packaging within 48 hours. Discussed with manager proper HACCP plan requirements or stop the use of the ROP. **Repeat Violation** **Warning**
03G-53-1
Basic - Wall soiled with accumulated grease, food debris, and/or dust located all throughout the kitchen area. **Warning**
36-27-5
19
Nov 20, 2023
Routine - Food
2 major violations. 11 minor violations.
View 13 violations
Intermediate - - From initial inspection : Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed oxtail partial cook inside walk-in cooler with no approved written procedures available. - From follow-up inspection 2023-11-20: Observed oxtail partial cook inside walk-in cooler with no approved written procedures available. **Time Extended**
03C-89-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed walk-in cooler shelves soiled, inside of ovens soiled, interior and exterior of microwave at cookline, and cutting board soiled at preparation area near cook line, can opener soiled, slicer soiled. - From follow-up inspection 2023-11-20: Observed interior and exterior of microwave at cookline, and cutting board soiled at preparation area near cook line, can opener soiled, slicer soiled. **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Observed top of dishwashing machine soiled. - From follow-up inspection 2023-11-20: Observed top of dishwashing machine soiled. **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen. - From follow-up inspection 2023-11-20: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen. **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - From follow-up inspection 2023-11-20: Observed employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Time Extended**
13-07-4
Basic - - From initial inspection : Basic - Food stored on floor. Observed boxes and containers of food stored on floor at walk-in cooler and walk-in freezer. - From follow-up inspection 2023-11-20: Observed boxes stored on floor at walk-in freezer **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside walk-in freezer. - From follow-up inspection 2023-11-20: Observed ice buildup inside walk-in freezer. **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in reach-in coolers at kitchen area. - From follow-up inspection 2023-11-20: No conspicuously located ambient air temperature thermometer in reach-in coolers at kitchen area. **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at walk-in cooler, freezer and reach-in freezers and coolers. - From follow-up inspection 2023-11-20: Observed gaskets soiled at walk-in cooler, freezer and reach-in freezers and coolers. **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Observed cardboard and aluminum foil used to line food-contact shelves. - From follow-up inspection 2023-11-20: Observed cardboard used to line food-contact shelves. Chef began removing all cardboard from shelves. **Time Extended** **Corrective Action Taken**
14-05-4
Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Observed reused plastic containers with different food products used inside walk-in cooler. - From follow-up inspection 2023-11-20: Observed reused plastic containers with different food products used inside walk-in cooler. **Time Extended**
25-32-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Observed leaking faucet at hand washing sink e compartment sink. - From follow-up inspection 2023-11-20: Observed leaking faucet at hand washing sink e compartment sink. **Time Extended**
29-11-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. - From follow-up inspection 2023-11-20: Wet wiping cloth not stored in sanitizing solution between uses. **Time Extended**
21-12-4
47
Nov 17, 2023
Routine - Food
10 critical violations. 12 major violations. 19 minor violations.
View 41 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked tomatoes and vegetable sauce from previous day at 60F cooling.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Observed four 10 gallons containers of cooked tomatoes and vegetable sauce cooling from previous day at 60F. Inside walk-in cooler at second floor. See stop sale.
01B-36-5
High Priority - Displayed food not properly protected from contamination. Observed desserts for self service uncovered and large container of cooked paella at lobby with no sneeze guard.
08B-02-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handling lettuce and platting and touching lettuce with no gloves.
09-01-4
High Priority - Observed containers of medicine improperly stored on top of preparation table.
41-07-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over open container of cut tomatoes at walk-in cooler.
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed three boxes of 24 eggs each stored at room temperature.
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw fish on preparation table at 80F and mussels at 84F at preparation table. Calamari at 79F and shrimp 47F on preparation table at kitchen area. Observed milk at 53F and flan at 54F at reach cooler at bakery area. Potatoes salad 58F, tuna salad 58F, cooked shrimp 58F, and Spanish tortilla 58F all at display cold holding unit at front counter.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed ox tail on top of preparation table at 119F at kitchen area, cooked paella 107F, white rice 92F, succi cream at 126F at steam table, and lamb at 122F at oven at kitchen area. Ham Croquettes 119F and chorizo 103F at hot holding unit at front counter.
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Observed sanitizer spray next to food at bakery area.
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed walk-in cooler shelves soiled, inside of ovens soiled, interior and exterior of microwave at cookline, and cutting board soiled at preparation area near cook line, can opener soiled, slicer soiled.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink blocked by reduce oxygen machine at front counter and mop bucket.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink at front counter next to coffee machine used to clean cloth towels and utensils.
31A-11-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator with employees reporting agreement form via email.
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan for Spanish tortillas.
03F-10-5
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed reduced oxygen packaging
03G-50-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice, mixed vegetables, cooked pork no date marked inside walk-in cooler.
02C-02-5
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed oxtail partial cook inside walk-in cooler with no approved written procedures available.
03C-89-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with cleanup procedures via email.
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked octopus uncovered at walk-in cooler and cooked salsa containers too deep for proper cooling at walk-in cooler at second floor.
03D-15-4
Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed chef not knowing cooling parameters and cooking temperature for stuffed products.
53A-10-4
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed staff did not know proper quaternary concentration use for three compartment sink sanitizer.
53B-16-4
Basic - Accumulation of debris on exterior of warewashing machine. Observed top of dishwashing machine soiled.
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen.
36-34-5
Basic - Employee eating in a food preparation or other restricted area. Observed plate of employee food on top of preparation table.
12B-02-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Food stored on floor. Observed boxes and containers of food stored on floor at walk-in cooler and walk-in freezer.
08B-38-4
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid inside the compartment sink.
06-06-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside walk-in freezer.
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle touching stored inside container of pan rallado at kitchen area.
10-01-5
Basic - No Heimlich maneuver/choking sign posted. Provided operator with choking poster via email.
51-13-4
Basic - No conspicuously located ambient air temperature thermometer in reach-in coolers at kitchen area.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at walk-in cooler, freezer and reach-in freezers and coolers.
23-03-4
Basic - Observed In-use knives stored in cracks between pieces of equipment at preparation table.
10-17-4
Basic - Observed cardboard and aluminum foil used to line food-contact shelves.
14-05-4
Basic - Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed water temperature at 82F.
10-07-4
Basic - Reuse of single-service or single-use articles. Observed reused plastic containers with different food products used inside walk-in cooler.
25-32-4
Basic - Water leaking from pipe and/or faucet/handle. Observed leaking faucet at hand washing sink e compartment sink.
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed container of pan rallado with no labeling at kitchen area.
02D-01-5
3
Mar 9, 2023
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale.
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Utensils stored inside hand sink at front counter.
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler, garbanzos, cayos, paella.
02C-02-5
Basic - Food not stored at least 6 inches off of the floor. At storage observed flour bags on floor.
08B-47-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom.
31B-04-4
Basic - Stored food not covered. Several plates inside walk in cooler without labels with more than 24 hours of cooked. Paella, caldo Gallegos, beef.
08B-12-5
Basic - Walk in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Faucet/handle missing at plumbing fixture. Three compartment sink.
29-09-4
43
Nov 7, 2022
Routine - Food
2 critical violations. 5 major violations. 16 minor violations.
View 23 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over cooked chicken in walk in cooler. Person in charge moved cooked chicken to top shelve. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed a reading of o PPM at time of inspection. Manager dump water and reload sanitizer solution.
22-43-4
Intermediate - Non-pitting surface rust on food-contact equipment. Observed bottom rack in front of walk in cooler rusted.
22-31-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled at prep tables in front of grill line. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink blocked by a prep table at front area next to slicer. **Repeat Violation**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kid available at time of inspection.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand washing sink next to walk in cooler. Person in charge provided hand towels. **Corrected On-Site**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Next to heat cabinet for croquettes.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed no handle bowl used to dispense rice inside rice container at prep area.
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed door and door handles soiled in upright dessert coolers.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen area. **Repeat Violation**
36-34-5
Basic - Covered waste receptacle not provided in women's bathroom. At employees restroom.
32-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phones at prep area in front of grill line. Manager had them removed. **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed cooks engaged in preparation of food not wearing a hair net.
13-03-4
Basic - Food stored on floor. Observed cases of shrimp stored in floor of walk in freezer.
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer.
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave soiled next to slicer in prep area. **Repeat Violation**
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In all units.
05-09-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Stored food not covered. Observed food stored without cover in walk in cooler. **Repeat Violation**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed a leg of lamb being thawed at ambient temperature in the production sink. Manager removed it and took it to walk in cooler. **Corrected On-Site**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Through out the kitchen area.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed several prepared food not labeled in walk in cooler.
02D-01-5
20
Frequently Asked Questions
When was Brisa De Espana last inspected?
The most recent health inspection at Brisa De Espana on file is from Mar 26, 2026. The public record contains 12 inspections in total.
What is the most common violation at Brisa De Espana?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited seven times, more than any other issue at Brisa De Espana.
How does Brisa De Espana compare to other restaurants in Miami?
Brisa De Espana most recently scored 41 out of 100, which is lower than the Miami average of 74.
Has Brisa De Espana's inspection record improved over time?
No. Recent inspections at Brisa De Espana have averaged around 12 violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Brisa De Espana means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Brisa De Espana inspected?
Based on the inspection history on file, Brisa De Espana is inspected around four times per year on average.
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