BRISA DE ESPANA

Name: BRISA DE ESPANA
Address: 8726 NW 26 ST #21-22, MIAMI, FL, 33172, US
Rating: 0

8726 NW 26 ST #21-22, MIAMI, FL 33172

License #2330163

🫔 Latin American ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 24, 2026 · 18 findings · 1 critical

Routine - Food

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Quick take

BRISA DE ESPANA in MIAMI currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on September 24, 2026. Across those visits, inspectors documented 172 total violations — 27 critical, 31 major, 114 minor.

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The latest inspection on September 24, 2026 shows 18 observation rows: 1 critical, 3 major, and 14 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

172

Coverage note

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

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Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[06-09-2] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Observed grouper frozen fillet at reach in cooler unit at prep area to be thawed, coached staff on new ROP fish thawing regulations, staff removed fish fillets from the bag and placed it back in the unit.
[08B-38-4] Food stored on floor. Observed bags of ice stored at walk in freezer 2nd floor.
[06-08-5] Time/temperature control for safety food thawed under water that was barely running/dripping. Observed at prep sink, staff proceeded to open the water faucet to the proper flaw of water, product still semi-frozen.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed at reach in cooler unit prep area.
[41-04-4] Toxic substance/chemical on premise that is not required for the operation of establishment. Observed bottle of tire flat at dry storage room 2nd floor.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade blade soiled, staff preceded and cleaned it.
[36-73-4] Floor soiled/has accumulation of debris. Observed at walk in cooler/freezer 2nd floor.
[25-05-4] Single-service articles improperly stored. Observed boxes use to pack to go omelette stored totally unprotected at dry storage room 2nd floor.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed two raw shell eggs stored at room temperature at prep table kitchen area, chef relocated the eggs to reach in cooler, as per chef just 30 minutes moved outside.
[10-08-5] Ice scoop handle in contact with ice. Observed at front counter ice machine, staff relocated it.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed serving spoon in. Contact with stewed beef at walk in cooler.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed pastry chef with not hair restraint.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed some auxiliary cutting boards with marks not longer cleanable.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed at reach in cooler unit prep area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled at prep area
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at some vents at kitchen, prep areas.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed reach oven interior at cook line.

Disposition: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed over mop sink area.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at several prep tables at kitchen area and some auxiliary as well.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed chef wearing wrist watch engaged in food preparation.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed knifes stored in water at room temperature bat dessert station.
[23-03-4] 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.
[22-16-4] 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.
[08A-05-6] 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.
[03B-01-6] 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.
[41-04-4] 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.

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed several items rolling storage cart with soiled handles and tray slides.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed a few at cook line.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored at front counter line on food contact shelve, employee relocated the phone.
[14-23-4] Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. Observed several items at drying rack so tables at dishwasher machine area.
[08B-38-4] Food stored on floor. Observed a box of clams stored on the floor at walk-in freezer.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[25-05-4] Single-service articles improperly stored. Observed single serving aluminum trays stored on the floor at dry storage area.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed pork chops thawing at room temperature still frozen at prep table, chef relocated it to walk-in freezer.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled soiled wall at preparation area over small reach-in cooler at cook line.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together. Observed towel stored out of sanitizer bucket at cook line.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee at front counter changing gloves at not washing hands, employee relocated the was coached on proper hand washing procedures.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed wrapped cheese stored in same tray as wrapped raw whole fish, chef relocated the cheers to different cooler.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed a bucket stored at front counter handwashing sink by slicing machine.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine sanitizer dishwasher machine and quad sanitizer 3 compartment sink and not test kit available.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed several items at handwashing sink next to employees bathroom entrance.

Disposition: Met Inspection Standards
[22-20-5] 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.
[14-09-4] 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.
[40-06-5] 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.
[08B-38-4] 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.
[23-03-4] 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.
[08A-20-5] 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.
[03A-02-5] 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.
[22-02-4] 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.
[16-37-1] 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.
[31B-02-4] 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.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine located at kitchen.
[14-05-4] Cardboard used to line food-contact shelves. Observed inside RIC at bakery area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance inside kitchen area.
[32-12-5] Observed uncover receptacle at both coed bathrooms inside kitchen area for all employees use.
[14-09-4] Cutting board has cut marks and is no longer cleanable located all throughout kitchen.
[36-17-5] Floor tiles missing and/or in disrepair. Observed missing floor tiles and unsealed concrete patch in front of 3CS.
[10-08-5] Ice scoop handle in contact with ice. Observed at front counter serving line.
[10-20-4] Observed In-use tongs stored on equipment door handle between uses. Observed several tongs stored on oven handle in kitchen area.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers located throughout kitchen.
[23-03-4] Observed kitchen hoods filters in kitchen area with heavy accumulated grease.
[03G-53-1] Discussed with manager proper HACCP plan requirements or stop the use of the ROP.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust located all throughout the kitchen area.
[14-31-5] Observed raw beef stored in grocery bag inside RIC prep area inside kitchen.
[08A-05-6] Observed cartons of raw shell eggs store above croquettes mix inside WIC second floor
[16-37-1] Observed No chlorine chemical test kit provided when using sanitizer warewashing machine.
[02C-02-5] 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.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine located at kitchen.
[14-05-4] Cardboard used to line food-contact shelves. Observed inside RIC at bakery area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance inside kitchen area.
[32-12-5] Covered waste receptacle not provided in womens bathroom. Observed uncover receptacle at both bathrooms inside kitchen area for all employees use.
[14-09-4] Cutting board has cut marks and is no longer cleanable located all throughout kitchen.
[36-17-5] Floor tiles missing and/or in disrepair. Observed missing floor tiles and unsealed concrete patch in front of 3CS.
[08B-38-4] 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.
[10-08-5] Ice scoop handle in contact with ice. Observed at front counter serving line.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed several tongs stored on oven handle in kitchen area.
[10-07-4] 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.
[21-04-4] In-use wet wiping cloth/towel used under cutting board located under cutting board at prep table inside kitchen.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers located throughout kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed kitchen hoods filters in kitchen area with heavy accumulated grease.
[03G-53-1] 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.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust located all throughout the kitchen area.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed raw beef stored in grocery bag inside RIC prep area inside kitchen.
[08A-05-6] 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.
[03A-02-5] 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.
[03B-01-6] 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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed kitchen staff washing wiping cloths at HWS inside kitchen area by WIF.
[16-37-1] No chlorine chemical test kit provided when using sanitizer warewashing machine.
[02C-02-5] 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.

Disposition: Warning Issued
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed top of dishwashing machine soiled.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed plate of employee food on top of preparation table.
[08B-38-4] Food stored on floor. Observed boxes and containers of food stored on floor at walk-in cooler and walk-in freezer.
[06-06-5] Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid inside the compartment sink.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside walk-in freezer.
[10-01-5] 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.
[51-13-4] No Heimlich maneuver/choking sign posted. Provided operator with choking poster via email.
[05-09-4] No conspicuously located ambient air temperature thermometer in reach-in coolers at kitchen area.
[23-03-4] 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.
[10-17-4] Observed In-use knives stored in cracks between pieces of equipment at preparation table.
[14-05-4] Observed cardboard and aluminum foil used to line food-contact shelves.
[10-07-4] Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed water temperature at 82F.
[25-32-4] Reuse of single-service or single-use articles. Observed reused plastic containers with different food products used inside walk-in cooler.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed leaking faucet at hand washing sink e compartment sink.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed container of pan rallado with no labeling at kitchen area.
[03D-02-5] 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.
[01B-36-5] 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.
[08B-02-4] 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.
[09-01-4] 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.
[41-07-4] Observed containers of medicine improperly stored on top of preparation table.
[08A-05-6] 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.
[03A-03-5] 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-02-5] 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.
[03B-01-6] 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.
[41-10-4] Toxic substance/chemical improperly stored. Observed sanitizer spray next to food at bakery area.
[53A-10-4] 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.
[53B-16-4] 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.
[03C-89-4] 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.
[11-27-4] 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.
[03D-15-4] 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.
[22-02-4] 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.
[31A-09-4] 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-11-4] 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.
[11-26-1] 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.
[03F-10-5] 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.
[03G-50-1] 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
[02C-02-5] 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.
[48-04-4] Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.