Cafe Espana
Last inspected: Feb 11, 2026
13
Score
Inspectors have visited Cafe Espana nine times, with records going back to 2022. The most recent visit was on Feb 11, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Things have been moving the wrong way, with the rolling count rising from around eight violations to closer to 10 violations per visit.
The pattern that stands out is “accumulation of black/green mold-like substance”, which has been cited three times.
By comparison, the average Hialeah facility scores 76, putting Cafe Espana on the weaker side. Diners may want to scan the inspection details before deciding to visit.
9
Inspections
5
Critical latest
4
Major latest
18
Minor latest
Inspection History
Feb 11, 2026
Routine - Food
5 critical violations. 4 major violations. 18 minor violations.
View 27 violations
High Priority - Food placed in soiled container/equipment. Observed washed oranges stored inside dirty cardboard at front counter. Operator washed oranges and stored in clean container during inspection. **Corrected On-Site**
08B-27-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken and raw beef stored in same container inside reach in freezer at kitchen area. Operator stored properly during inspection. **Corrected On-Site**
08A-20-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed tomato sauce container dated 01/19 inside reach in cooler in front of walk in freezer. Operator discarded during inspection. **Corrected On-Site**
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed tomato sauce container dated 01/19 inside reach in cooler in front of walk in freezer. Operator discarded during inspection. **Corrected On-Site**
01B-13-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200+ppm) under steam table at cook line at kitchen area. Operator discarded and replaced sanitizer solution Sanitizer Bucket (Chlorine 50ppm) under steam table at cook line at kitchen area. **Corrected On-Site**
41-27-4
Intermediate - Nonfood-grade basting brush used in food. Observed at coffee machine area.
14-14-4
Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed certified food manager unable to answer the big 6. Coached employee during inspection.
53A-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed 1 dirty utensil stored inside hand wash sink at kitchen area. Employee removed and stored properly during inspection. **Corrected On-Site**
31A-11-4
Intermediate - Non-pitting surface rust on food-contact equipment. Observed rusty shelf at dry storage area at kitchen area.
22-31-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed pink mold like substance inside ice machine at front counter.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed cup with no handle inside black pepper container on top of reach in cooler at cook line area. Employee removed during inspection. **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handle soiled with food debris at cook line area.
23-24-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purse stored on top of beans container at dry storage area. Operator stored properly during inspection. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed 3 employees engaged in food preparation wearing jewelry and a watch at front counter.
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed 3 employees engaged in good preparation with no hair restraint at front counter.
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting inside metal container on shelf above 3 compartment sink at cook line area.
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back door.
35B-01-4
Basic - Floor area(s) covered with standing water. Observed standing water on the floor next to reach in freezers at kitchen entrance.
36-22-4
Basic - Food stored on floor. Observed a case of plastic water bottles stored on the floor outside of men bathroom. Operator stored properly during inspection. **Corrected On-Site**
08B-38-4
Basic - Hole in or other damage to wall. Observed hole on the wall behind beans container at dry storage area.
36-24-5
Basic - Missing drain plug at dumpster.
33-11-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside reach in cooler at kitchen area. Operator provided ambient thermometer during inspection. **Corrected On-Site**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed sodas reach in cooler gaskets soiled at front counter. Also observed reach in cooler gaskets soiled at cook line area.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed bottle of waters stored inside reach in cooler on top of establishment food. Operator segregated and stored properly during inspection. **Corrected On-Site**
12B-13-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken stew and pork leg thawing at room temperature on top of preparation table at front counter. Employee stored inside walk in cooler for proper thawing . **Corrected On-Site**
06-01-5
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed inside reach in cooler in front of cook line at kitchen entrance.
14-33-4
13
Sep 22, 2025
Routine - Food
No violations found.
100
Sep 19, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (46F - Cold Holding); raw pork (47F - Cold Holding); chickpeas (48F - Cold Holding); bacon (46F - Cold Holding) inside walk in cooler. As per operator for less than 4 hrs. Operator stated that door often open during rush time. bacon (53F - Cold Holding); sliced tomatoes (53F - Cold Holding); sliced ham (50F - Cold Holding); sausage (52F - Cold Holding) inside reach in cooler next to cook line. As per operator for less than 4 hrs. Operator stated that door was left open during rush time.
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 cod stew (120F - Hot Holding); roasted chicken (129F - Hot Holding) on steam table at kitchen. As per operator for less than 4 hrs. Operator placed products on stove for reheat. **Corrective Action Taken**
03B-01-6
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag stored on top of container of beans at dry storage. Observed employee phone stored next to canned good at dry storage. Operator removed all items. **Corrected On-Site**
40-06-5
70
Jan 7, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Cooked pork held for more than 24 hours with no date marked at walk in cooler.
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Reach-in cooler shelves with rust that has pitted the surface, located at cooking line.
14-33-4
82
Jul 15, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
67
Mar 13, 2024
Routine - Food
4 major violations. 11 minor violations.
View 15 violations
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.
11-27-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
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.
11-26-1
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. **Corrected On-Site**
02D-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed most employees working with food wearing jewelry.
13-07-4
Basic - Floor soiled/has accumulation of debris. Observed food debris behind kitchen fryers and stove top.
36-73-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Most kitchen coolers throughout.
14-33-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen chicken, thawed in room temperature.
06-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls throughout kitchen area.
36-27-5
39
Nov 28, 2023
Routine - Food
5 critical violations. 1 major violation. 6 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked beef (113°F - Hot Holding); cooked calabaza (99°F - Hot Holding); for less than 4 hours as per operator, operator reheated at 165°F **Corrected On-Site**
03B-01-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed cooked ground beef with date marked 10/10. Observed employee touched a cooked chicken and placed on customer plate with not gloves on his hands.
01B-13-4
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 touched a cooked chicken and placed on customer plate with not gloves on his hands.
09-01-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked ground beef with date marked 10/10, also observed flan with date marked 11/13.
02C-01-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touched raw chicken and placed on the grilled than touched raw fish without changed gloves. Instructed operator regarding change gloves procedure. Operator changed gloves. **Corrected On-Site**
12A-09-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees name Solange, Maria,Yakeline.
53B-13-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee washing dishes with not rinse step. Instructed operator regarding wash dishes step. **Corrected On-Site**
16-13-5
Basic - Floor tiles missing and/or in disrepair. In front three compartment sink.
36-17-5
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues.
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping towels on preparation table, operator placed inside chlorine sanitation bucket at 100 ppm. **Corrected On-Site**
21-12-4
32
Apr 6, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over cooked chicken inside walk in cooler. Operator properly stored it. **Corrected On-Site**
08A-05-6
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.
11-26-1
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.
11-27-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed single cutting board with cut marks located at the front counter.
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 cellular phone on shelves above steam table. Operator removed it. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee washing dishes without sanitation step. Instructed operator regarding dishwasher procedure. Operator re washed the dishes. **Corrected On-Site**
16-13-5
58
Dec 6, 2022
Routine - Food
1 major violation. 8 minor violations.
View 9 violations
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Basic - Buildup of food debris/soil residue on equipment door handles. Walk-in Freezer.
23-24-4
Basic - Cleaned and sanitized equipment or utensils not properly stored.
24-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer inside most kitchen coolers.
05-09-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Soiled wet wiping cloth placed in use with fresh solution.
21-13-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed pork being thawed in room temperature kitchen area.
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
61
Frequently Asked Questions
When was Cafe Espana last inspected?
The most recent health inspection at Cafe Espana on file is from Feb 11, 2026. The public record contains nine inspections in total.
What is the most common violation at Cafe Espana?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited three times, more than any other issue at Cafe Espana.
How does Cafe Espana compare to other restaurants in Hialeah?
Cafe Espana most recently scored 13 out of 100, which is lower than the Hialeah average of 76.
Has Cafe Espana's inspection record improved over time?
No. Recent inspections at Cafe Espana have averaged around 10 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Cafe 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 Cafe Espana inspected?
Based on the inspection history on file, Cafe Espana is inspected around three times per year on average.
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