Delicias De Espana 3
Last inspected: Apr 10, 2026
29
Score
Going back to 2022, Delicias De Espana 3 has 10 inspections in the public record. The most recent report on file is from Apr 10, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent visits have flagged more than earlier ones: around 17 violations per visit lately, up from roughly 14 violations before.
The most common issue across all inspections has been “ceiling/ceiling tiles/vents soiled”, showing up six times.
Delicias De Espana 3's latest score of 29 falls below the Miami average of 74. There are enough flags in the record to merit a second thought.
10
Inspections
5
Critical latest
1
Major latest
8
Minor latest
Inspection History
Apr 10, 2026
Complaint Full
5 critical violations. 1 major violation. 8 minor violations.
View 14 violations
High Priority - Displayed food not properly protected from contamination. Observed multiple desserts in cooler at front counter without cover, able to be accessed by customers. **Repeat Violation**
08B-02-4
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drink from bottle, then continue working. Inspector stepped in and spoke to employee. Employee removed gloves and washed hands. **Corrected On-Site**
12A-05-4
High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Observed at mop sink. **Repeat Violation**
29-45-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw fish croquettes, inside cooler across cook line. Chef changed order during inspection. **Corrected On-Site** **Repeat Violation**
08A-20-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 3 pargo filets thawed in ROP.
01B-13-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed sheet trays on hand sink in ware wash. **Repeat Violation**
31A-11-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple shelves. **Repeat Violation**
14-33-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen and ware wash area. **Repeat Violation**
36-34-5
Basic - 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.
06-09-1
Basic - Food stored on floor. Observed oil on floor under hand sink in kitchen area. **Repeat Violation**
08B-38-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at front counter under table. **Repeat Violation**
14-36-5
Basic - No copy of latest inspection report available. Observed no copy on site.
51-18-6
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
29
Mar 13, 2026
Routine - Food
3 critical violations. 1 major violation. 10 minor violations.
View 14 violations
High Priority - - From initial inspection : High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Observed at mop sink. **Warning** - From follow-up inspection 2026-03-13: Observed at mop sink. **Time Extended**
29-45-4
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw fish croquettes in cooler across cook line. **Repeat Violation** **Warning** - From follow-up inspection 2026-03-13: Observed raw chicken stored above raw fish croquettes in cooler across cook line. **Time Extended**
08A-20-5
High Priority - - From initial inspection : High Priority - Displayed food not properly protected from contamination. Observed cakes in reach in cooler with customer access with no cover. **Repeat Violation** **Warning** - From follow-up inspection 2026-03-13: Observed cakes in reach in cooler with customer access with no cover. **Time Extended**
08B-02-4
Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed on knife magnet. **Warning** - From follow-up inspection 2026-03-13: Observed on knife magnet. **Time Extended**
22-31-4
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior soiled. **Warning** - From follow-up inspection 2026-03-13: Observed exterior soiled. **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Observed cooler handles soiled at cooler across cook line. **Repeat Violation** **Warning** - From follow-up inspection 2026-03-13: Observed cooler handles soiled at cooler across cook line. **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout establishment; dust accumulation. **Repeat Violation** **Warning** - From follow-up inspection 2026-03-13: Observed throughout establishment; dust accumulation. **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed Reach in across stove with ambient temp if 51F. The following TCS foods stored inside for less than 3 hours: octopus (49F - Cold Holding); raw chicken (45F - Cold Holding); raw shrimp (47F - Cold Holding); hard boiled egg (44F - Cold Holding); tomato sauce (44F - Cold Holding); roasted peppers (43F - Cold Holding); peas (43F - Cold Holding). Observed reach in at front counter with ambient temp of 51F. The following TCS foods stored inside for less than 3 hours: seafood salad (51F - Cold Holding); potato salad (53F - Cold Holding). Observed pastry cooler at front counter with ambient temp if 48F, the following TCS foods stored inside for less than 3 hours : flan (45F - Cold Holding); tiramisu (45F - Cold Holding); mousse cake (51F - Cold Holding). **Warning** - From follow-up inspection 2026-03-13: Observed reach in across cook line with a,burnt temp of 53F. **Time Extended**
14-74-7
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed torn gasket at reach in where coffee bar is. **Warning** - From follow-up inspection 2026-03-13: Observed torn gasket at reach in where coffee bar is. **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at wine cooler under toaster and plates. **Warning** - From follow-up inspection 2026-03-13: Observed at wine cooler under toaster and plates. **Time Extended**
14-36-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in multiple coolers. **Warning** - From follow-up inspection 2026-03-13: Observed soiled gaskets in multiple coolers. **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers. **Repeat Violation** **Warning** - From follow-up inspection 2026-03-13: Observed in multiple coolers. **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2026-03-13: Observed throughout kitchen. **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Observed lamb and fish thawing in sink ambiently in warewash area. Operator began prepping. **Corrected On-Site** **Warning** - From follow-up inspection 2026-03-13: Observed lamb and fish thawing in sink ambiently in warewash area. **Time Extended**
06-01-5
35
Mar 10, 2026
Routine - Food
6 critical violations. 2 major violations. 14 minor violations.
View 22 violations
High Priority - Displayed food not properly protected from contamination. Observed cakes in reach in cooler with customer access with no cover. **Repeat Violation** **Warning**
08B-02-4
High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Observed at mop sink. **Warning**
29-45-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish in freezer stored above cooked mussels. Operator changed order during inspection. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw fish croquettes in cooler across cook line. **Repeat Violation** **Warning**
08A-20-5
High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling on wall in warewash area. **Warning**
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Reach in across stove with ambient temp if 51F. The following TCS foods stored inside for less than 3 hours: octopus (49F - Cold Holding); raw chicken (45F - Cold Holding); raw shrimp (47F - Cold Holding); hard boiled egg (44F - Cold Holding); tomato sauce (44F - Cold Holding); roasted peppers (43F - Cold Holding); peas (43F - Cold Holding). Observed reach in at front counter with ambient temp of 51F. The following TCS foods stored inside for less than 3 hours: seafood salad (51F - Cold Holding); potato salad (53F - Cold Holding). Observed pastry cooler at front counter with ambient temp if 48F, the following TCS foods stored inside for less than 3 hours : flan (45F - Cold Holding); tiramisu (45F - Cold Holding); mousse cake (51F - Cold Holding). **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed sheet trays stored on hand sink in warewash area. Observed employee wash wiping cloth in kitchen hand sink. **Warning**
31A-11-4
Intermediate - Non-pitting surface rust on food-contact equipment. Observed on knife magnet. **Warning**
22-31-4
Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior soiled. **Warning**
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed cooler handles soiled at cooler across cook line. **Repeat Violation** **Warning**
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout establishment; dust accumulation. **Repeat Violation** **Warning**
36-34-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed Reach in across stove with ambient temp if 51F. The following TCS foods stored inside for less than 3 hours: octopus (49F - Cold Holding); raw chicken (45F - Cold Holding); raw shrimp (47F - Cold Holding); hard boiled egg (44F - Cold Holding); tomato sauce (44F - Cold Holding); roasted peppers (43F - Cold Holding); peas (43F - Cold Holding). Observed reach in at front counter with ambient temp of 51F. The following TCS foods stored inside for less than 3 hours: seafood salad (51F - Cold Holding); potato salad (53F - Cold Holding). Observed pastry cooler at front counter with ambient temp if 48F, the following TCS foods stored inside for less than 3 hours : flan (45F - Cold Holding); tiramisu (45F - Cold Holding); mousse cake (51F - Cold Holding). **Warning**
14-74-7
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone on cutting board. **Repeat Violation** **Warning**
40-06-5
Basic - Equipment in poor repair. Observed torn gasket at reach in where coffee bar is. **Warning**
14-11-5
Basic - Food stored on floor. Observed case of oil on floor under kitchen hand sink. **Warning**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observed at oven door on cook line. Chef removed tongs. **Corrected On-Site** **Warning**
10-20-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at wine cooler under toaster and plates. **Warning**
14-36-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in multiple coolers. **Warning**
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers. **Repeat Violation** **Warning**
14-33-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed lamb and fish thawing in sink ambiently in warewash area. Operator began prepping. **Corrected On-Site** **Warning**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen. **Repeat Violation** **Warning**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on cutting board. **Warning**
21-12-4
17
Sep 23, 2025
Routine - Food
4 critical violations. 1 major violation. 9 minor violations.
View 14 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 5 filets of fish completely thawed in ROP.
01B-13-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in cooler across warewash area; raw chicken over raw beef. Operator changed order. **Corrected On-Site**
08A-20-5
High Priority - Displayed food not properly protected from contamination. Observed next to front counter; multiple cakes with no cover.
08B-02-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked sauces in reach in across warewash area. Operator corrected during inspection. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves across cook line where plates are held. Observed soiled knife magnet. Observed soiled can opener.
22-02-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed microwave exterior in kitchen soiled.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen.
36-34-5
Basic - 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. Observed 5 filets of fish completely thawed in ROP.
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone on table where microwave is. **Repeat Violation**
40-06-5
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in coolers at cook line and across warewash.
14-33-4
Basic - Reuse of single-service or single-use articles. Observed container of garlic used for salt.
25-32-4
Basic - Ripped/worn tin foil used as shelf cover. Observed in kitchen under prep tables.
14-20-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in kitchen. **Repeat Violation**
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Observed container of salt with no label.
02D-01-5
32
Mar 21, 2025
Routine - Food
9 minor violations.
View 9 violations
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone phone next to the dishwasher area.
40-06-5
Basic - Floor tiles missing and/or in disrepair. Observed broken multiple floor tiles in the kitchen area
36-17-5
Basic - Hole in or other damage to wall. Observed hole on wall in the kitchen area behind the slicer.
36-24-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed inside of the oven with heavy soiled.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler gasket soiled, under prep table soiled.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed desserts cooler fan cover with heavy soiled
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled by the three compartment sink.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
64
Sep 30, 2024
Routine - Food
6 critical violations. 13 minor violations.
View 19 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed bread inside of thank you bags at shelf preparation area. Operator sent the products to be changed the bag. **Corrective Action Taken**
14-31-5
High Priority - Raw animal food stored over or with unwashed produce. Observed raw tail stored over unwashed potatoes at walk-in cooler.
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over apples at walk-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 chicken stored over raw ground beef at walk-in cooler. Operator relocated the products. **Corrected On-Site**
08A-20-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touching raw beef and cracker eggs with gloves and then touching single service artificial to serve the food. Operator was informed that the gloves need to be discarded, washing hands and use new gloves. Operator discarded the gloves, washed hands and put on new gloves. **Corrected On-Site** **Repeat Violation**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked potatoes (56 F - Cold Holding); white rice (56 F - Cold Holding) at preparation table next to fryers. As per operator for 1.5 hours. Operator moved the products to the reach in cooler for rapid cooling.
03A-02-5
Basic - Bowl or other container with no handle used to dispense food. Observed single service cup without handle inside of rice containers.
14-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing bracelets while preparing food at cook line.
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Food stored on floor. Observed an oil container stored on floor at preparation area.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in water at 90 F. Operator reheat the water to 138°F. **Corrected On-Site**
10-07-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed reach in cooler exposed insulation at preparation area.
14-36-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues at kitchen area.
22-16-4
Basic - Stored food not covered. Observed different cooked food not covered at reach in cooler located in front of dishwasher machine. **Repeat Violation**
08B-12-5
Basic - Water leaking from pipe and/or faucet/handle. Observed leaking faucet at preparation sink next to dishwasher area.
29-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses at kitchen area. **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed rice containers not identified by common name at shelf under preparation table.
02D-01-5
21
Mar 26, 2024
Routine - Food
6 critical violations. 4 major violations. 11 minor violations.
View 21 violations
Hands Clean and Properly Washed
FL-08
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Received at Proper Temperature
FL-12
Food Obtained from Approved Sources
FL-11
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
7
Sep 12, 2023
Routine - Food
4 critical violations. 1 major violation. 8 minor violations.
View 13 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Washing Fruits and Vegetables
FL-42
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
14
Mar 28, 2023
Routine - Food
3 critical violations. 2 major violations. 11 minor violations.
View 16 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed in the reach in freezer located at the dishwashing area raw meat stored over raw fish. Both items were not commercially packed.
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at ambient temperature pooled eggs (62F - Cold Holding). Per operator less than two hours. Operator will put the pooled eggs over ice **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed the chlorine sanitizing solution concentration at 200ppm
41-15-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed the front counter hand wash sink with a red scrapper inside.
31A-11-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed soiled cardboard on the floor by the dishwashing area.
36-06-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed in the kitchen preparation area the plastic covers not inverted or protected **Repeat Violation**
24-05-4
Basic - Food not stored at least 6 inches off of the floor. Observed oil stored on the floor of the kitchen area.
08B-47-4
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils in standing water. Water temperature 85F **Repeat Violation**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - No Heimlich maneuver/choking sign posted. E mailed chocking poster to operator
51-13-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish being thawed at room temperature by the dishwashing area.
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Observed at the front counter next to the coffee station a sugar container without name label.
02D-01-5
30
Aug 8, 2022
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at the kitchen area shell eggs at room temperature. Room temperature is 61F
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the kitchen area pooled eggs 52F Operator put the pooled eggs over ice. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed at the front counter reach in cooler spanish omelette (8:54. 51F at 9:40. 51F- Cooling); cod (8:54. 51F at 9:44. 53F- Cooling); . Operator is moving the omelettes and cod to a different reach in cooler. Observed ambient temperature of reach in cooler 58F **Corrective Action Taken**
03D-06-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed at the dishwashing area no chlorine chemical test strips.
16-37-1
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils in standing water Water temperature 79F **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the can opener blade soiled.
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed at the kitchen preparation area round covers not inverted or protected on the top rack **Repeat Violation**
25-06-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water in theTwo reach in cooler by the dishwashing machine
29-49-6
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed the return vent over the exit door of the preparation area soiled. Observed the return vent of the dishwashing area soiled **Repeat Violation**
36-34-5
39
Frequently Asked Questions
When was Delicias De Espana 3 last inspected?
The most recent health inspection at Delicias De Espana 3 on file is from Apr 10, 2026. The public record contains 10 inspections in total.
What is the most common violation at Delicias De Espana 3?
Across the inspection record, “ceiling/ceiling tiles/vents soiled” has been cited six times, more than any other issue at Delicias De Espana 3.
How does Delicias De Espana 3 compare to other restaurants in Miami?
Delicias De Espana 3 most recently scored 29 out of 100, which is lower than the Miami average of 74.
Has Delicias De Espana 3's inspection record improved over time?
No. Recent inspections at Delicias De Espana 3 have averaged around 17 violations per visit, up from roughly 14 earlier in the record.
What does a high risk rating mean?
A high risk rating at Delicias De Espana 3 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 Delicias De Espana 3 inspected?
Based on the inspection history on file, Delicias De Espana 3 is inspected around three times per year on average.
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