Delicias De Espana, 4016 Sw 57 Ave, Miami, FL - Restaurant inspection findings and violations

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Business Info

Name: DELICIAS DE ESPANA
Type: Permanent Food Service
Address: 4016 Sw 57 Ave, Miami, FL 33155
License #: 2328507
Total inspections: 16
Last inspection: 08/19/2014

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Inspection findings

Inspection Date

Type

Disposition

  • Basic - Cutting board has cut marks and is no longer cleanable.
  • Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.
  • Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler.
  • Basic - Open dumpster lid.
  • Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
  • Basic - Working containers of food removed from original container not identified by common name.
  • High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
  • Intermediate - Accumulation of food debris/grease on food-contact surface.
  • Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
  • Intermediate - Encrusted material on can opener blade.
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
08/19/2014Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
4/22/2014Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
4/22/2014Routine - FoodCall Back - Complied
  • Basic - Accumulation of debris on exterior of warewashing machine.
  • Basic - Bathroom door not self-closing.
  • Basic - Bowl or other container with no handle used to dispense food.
  • Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
  • Basic - Cleaned and sanitized equipment or utensils not properly stored. Slicer in front counter area and pans hanging on wall in dry storage area
  • Basic - Covered waste receptacle not provided in employees bathroom.
  • Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
  • Basic - Employee with no hair restraint while engaging in food preparation.
  • Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
  • Basic - Floor tiles cracked, broken or in disrepair.
  • Basic - Food debris/dust/soil residue on dry storage shelves.
  • Basic - Food stored on floor. Dry cured ham and Food cans
  • Basic - Grease on the ground and/or pad around grease receptacle.
  • Basic - In-use tongs stored on oven door handle.
  • Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
  • Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
  • Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
  • Basic - Soiled dry wiping cloth in use.
  • Basic - Walk-in cooler/walk-in freezer floor soiled.
  • Basic - Wet mop not stored in a manner to allow the mop to dry.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • Basic - Wiping cloth/towel used under cutting board.
  • Basic - Working containers of food removed from original container not identified by common name.
  • High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm
  • High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
  • High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
  • High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
  • High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham andcheese sandwiches 68°f, potatoe salad 51°f, sausage 79°f, cut lettuce 46°f, cut tomatoes 46°f, butter 71°
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Spanish omelette 96°f, 100°f
  • High Priority - Vacuum breaker missing at hose bibb.
  • Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
  • 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.
  • Intermediate - Cutting board(s) stained/soiled.
  • Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
  • Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
  • Intermediate - Handwash sink used for purposes other than handwashing.
  • Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the dishmachine/glasswasher/potwasher. **Repeat Violation**
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter
  • Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Ham and cheese sandwiches **Repeat Violation**
  • Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Egg and sausage omelette.
  • Intermediate - Slicer blade guard soiled with old food debris.
10/28/2013Routine - FoodWarning Issued
  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Deep Fryer
  • Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
  • Basic - Cutting board has cut marks and is no longer cleanable.
  • Basic - Ice scoop handle in contact with ice.
  • Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Next to ice machine and above food preparation area.
  • Basic - Soiled reach-in cooler gaskets.
  • Basic - Stored food not covered in walk-in cooler.
  • Basic - Wet mop not stored in a manner to allow the mop to dry.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
  • Intermediate - Accumulation of encrusted food debris on/around mixer head.
  • Intermediate - Cutting board(s) stained/soiled.
  • Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
  • Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
4/4/2013Routine - FoodInspection Completed - No Further Action
  • OBSERVED BUILD-UP OF GREASE ON NONFOOD-CONTACT SURFACE (COOKING EQUIPMENT).
  • Critical - OBSERVED BUILD-UP OF SLIME IN THE INTERIOR OF ICE MACHINE.
  • OBSERVED CUTTING BOARD GROOVED/PITTED AND NO LONGER CLEANABLE.
  • Critical - OBSERVED FOOD STORED ON FLOOR (IN WALK IN FREEZER).
  • Critical - OBSERVED IMPROPER VERTICAL SEPARATION OF RAW ANIMAL FOODS AND READY-TO-EAT FOODS.
  • OBSERVED IN-USE UTENSIL STORED IN STANDING WATER LESS THAN 135 DEGREES FAHRENHEIT.
  • Critical - OBSERVED RAW ANIMAL FOODS NOT PROPERLY SEPARATED FROM EACH OTHER IN HOLDING UNIT/DURING PREPARATION.
  • Critical - OBSERVED READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD PREPARED ON SITE AND HELD MORE THAN 24 HOURS NOT PROPERLY DATE MARKED.
  • Critical - OBSERVED SOILED REACH-IN COOLER GASKETS.
  • Critical - OBSERVED UNCOVERED FOOD IN HOLDING UNIT/DRY STORAGE AREA.
  • OBSERVED WALK-IN COOLER GASKET TORN/IN DISREPAIR.
  • OBSERVED WALL SOILED WITH ACCUMULATED DUST (BEHIND DISHWASHER).
  • OBSERVED WET MOP NOT HUNG TO DRY.
  • OBSERVED WET WIPING CLOTH NOT STORED IN SANITIZING SOLUTION BETWEEN USES.
12/13/2012Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
3/15/2012Complaint FullInspection Completed - No Further Action
  • Critical - Electrical outlet missing cover plate. For reporting purposes only.[next to heat lamp]
  • Employee lockers improperly located.[next to dry storage]
  • Exhaust fan inoperable in bathroom.
  • Lights missing the proper shield, sleeve coatings or covers.[new prep area in kitchen]
  • Observed gaskets with slimy/mold-like build-up.[rear walkin cooler]
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.chicken @ 63 degrees[ moved immediately to walkin cooler after only 1 hour of exposure] Corrected On Site.
  • Observed residue build-up on nonfood-contact surface.[door @ walkin cooler]
  • Observed soiled dry wiping cloth in use. Corrected On Site.
  • Critical - Observed soiled reach-in cooler shelves.[kitchen reachin at prep]
  • Critical - Observed soiled reach-in cooler shelves.[reachin cooler @ cookline]
  • Critical - Observed uncovered food in holding unit/dry storage area.[walkin cooler]
  • Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.[croquetes @ 105 degrees] Corrected On Site.-at heat lamp
  • Critical - Reach-in cooler not cleaned prior to accumulation of soil residue. Corrected On Site.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
2/24/2012Routine - FoodInspection Completed - No Further Action
  • Lights missing the proper shield, sleeve coatings or covers.
  • Critical - No conspicuously located thermometer in holding unit.
  • Critical - No thermometer provided to measure temperature of food product.
  • Critical - Observed buildup of soiled material on racks in the reach-in cooler.
  • Critical - Observed encrusted material on can opener.
  • Critical - Observed food stored on floor.-cooler
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.-shrimp Corrected On Site.
  • Observed residue build-up on nonfood-contact surface.-fanguard walkin cooler
  • Observed residue build-up on nonfood-contact surface.[w lkin cooler door-exterior ]
  • Critical - Observed soiled reach-in cooler gaskets.
8/19/2011Routine - FoodInspection Completed - No Further Action
  • Critical - Certified Food Manager failed to verify employee health, exclusions or restrictions.[no health pol icy]
  • Critical - Hand wash sink lacking proper hand drying provisions.
  • Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
  • Critical - Observed food stored on floor.[freezer]
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[omeletes @ 52 deges -for 1 hour]
  • Critical - Observed soiled reach-in cooler gaskets.
  • Critical - Observed uncovered food in holding unit/dry storage area.[freezer]
  • Critical - Observed uncovered food in holding unit/dry storage area.[wain cooler -rice]
  • Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.[croquetes @ 125-1 hour]
  • Critical - Required consumer advisory for raw/undercooked animal food not provided.[must be installed in ALL Menus]
  • Critical - Water pressure lacking at fixtures that require the use of water.[handwash sink in emplyees restroom hot water]
3/8/2011Routine - FoodInspection Completed - No Further Action
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[omeletes found at 59 degrees moved to other cooler] Corrected On Site.
  • Critical. No thermometer provided to measure temperature of food product.
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Critical. Observed soiled reach-in cooler shelves.
  • Critical. Observed soiled reach-in cooler gaskets.
  • Critical. Observed encrusted material on can opener.
  • Critical. Hand wash sink lacking proper hand drying provisions.
  • Observed attached equipment soiled with accumulated dust.[walkin cooler fan guards]
  • Lights missing the proper shield, sleeve coatings or covers.[front reach in cooler]]
9/14/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Observed dented/rusted cans.
  • Critical. Establishment using reduced oxygen packaging without a proper HACCP plan.
  • Critical. Observed food container not properly labeled. Repeat Violation.
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
  • Critical. Working containers of food removed from original container not identified by common name.
  • Critical. Observed bread served to customers reused.
  • Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. CAN GOODS STORED NEAR MOP SINK
  • Critical. Observed food stored on floor. Repeat Violation.
  • Critical. Observed uncovered food in holding unit/dry storage area.
  • Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  • Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
  • Critical. Observed soiled reach-in cooler gaskets. Repeat Violation.
  • Critical. Observed soil residue in storage containers.
  • Critical. Observed interior of microwave soiled.
  • Critical. Observed buildup of soiled material on mixer head. Repeat Violation.
  • Critical. No handwashing sign provided at a handsink used by food employees.
  • Observed food debris accumulated on under shelves in front counter floor.
  • Observed dusty ceiling tiles and/or air conditioning vent covers. IN DESSERT WALK IN COOLER
  • Lights missing the proper shield, sleeve coatings or covers. INSIDE PASTRIES HOLDING UNIT
  • Lights missing the proper shield, sleeve coatings or covers. DRY STORAGE
  • Critical. Observed unlabeled spray bottle.
3/19/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.Desserts
  • Critical. Required consumer advisory for raw/undercooked animal food not provided.
  • Critical. Observed food container not properly labeled.
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Inside walk-in cooler
  • Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Ham and cheese sandwiches
  • Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Sausages ,croquettes at 80 degrees Corrected On Site.
  • Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.Spanish Tortillas at 105 degrees two hours into the cooling process.
  • Critical. Displayed food not properly protected from contamination.Dried ham unwrapped in front counter area.
  • Critical. Observed food stored on floor.Inside walk-in cooler
  • Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Observed walk-in cooler gasket torn/in disrepair.
  • Critical. Observed accumulation of debris in warewashing machine and associated equipment.
  • Critical. Observed missing/inaccurate/damaged gauges on dishmachine.Final temperature thermometer in glassware washing machine
  • Critical. Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
  • Critical. Equipment food-contact surfaces and utensils not sanitized.Tray fell to the floor and was cleaned with a towell not washed and sanitized.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical. Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours.
  • Critical. Observed soiled reach-in cooler gaskets.
  • Critical. Observed buildup of slime in the interior of ice machine.
  • Critical. Observed encrusted material on can opener.
  • Critical. Observed buildup of soiled material on mixer head.
  • Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Aluminum bakers rack
  • Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Cutting board
  • Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
  • Observed clean paddle utensils/equipment stored in dirty surface
  • Critical. No waste receptacle provided at handwash lavatory with disposable towels.
  • Observed grease accumulated under cooking equipment.
  • Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
  • Critical. No person in charge of establishment. Corrected On Site.
11/4/2009Routine - FoodInspection Completed - No Further Action
No report available. 6/9/2009Routine - FoodCall Back - Complied
No report available. 3/3/2009Routine - FoodWarning Issued
No report available. 9/18/2008Routine - FoodInspection Completed - No Further Action

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