BRISA DE ESPANA

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

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

License #2330163

🫔 Latin American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

C 74.8/100

🟢 A: 95+ 🟡 B: 85-94 🟠 C: 70-84 🔴 F: below 70

⚠️ 5.8 points from an F grade

How is this calculated? →

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

DBPR

Inspection History

Critical Major Minor

Inspection Completed - No Further Action
[22-43-4] 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**
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed employee washing wiping cloth inside handwashing sink at pastry area.
[08B-38-4] Food stored on floor. Observed bag of ice stored on the walk in freezer floor at second floor area.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed several cooling unit gaskets soiled. **Repeat Violation**
[08B-12-5] Stored food not covered. Observed bag frozen croquettes uncovered at second floor walk-in freezer.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed at unit across from cook line
[08A-05-6] 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-20-5] 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.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at several working tables
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed employee washing wiping cloth inside handwashing sink at pastry area.
[08B-38-4] Food stored on floor. Observed bag of ice stored on the walk in freezer floor at second floor area.
[08A-05-6] 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**
[22-43-4] 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**
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed several cooling unit gaskets soiled. **Repeat Violation**
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at several working tables
[08B-12-5] Stored food not covered. Observed bag frozen croquettes uncovered at second floor walk-in freezer.
[08A-20-5] 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.
[14-09-4] 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**
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed at unit across from cook line

Inspection Completed - No Further Action
[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.
[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.
[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.
[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.
[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. **Corrected On-Site**
[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.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed over mop sink area.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.
[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.
[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.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[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.
[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.
[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.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed over mop sink area.
[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. **Corrected On-Site**
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[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.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.
[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.