BRISA DE ESPANA
8726 NW 26 ST #21-22 · MIAMI · Dade County · FL 33172
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
41 full violation description(s) documented by the inspector during this visit.
High Priority 10
03D-02-5High Priority – 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-36-5High Priority – 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-02-4High Priority – 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.
09-01-4High 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 handling lettuce and platting and touching lettuce with no gloves.
41-07-4High Priority – Observed containers of medicine improperly stored on top of preparation table.
08A-05-6High Priority – 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-03-5High Priority – 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-02-5High Priority – 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-01-6High Priority – 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.
41-10-4High Priority – Toxic substance/chemical improperly stored. Observed sanitizer spray next to food at bakery area.
Intermediate 12
53A-10-4Intermediate – 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-16-4Intermediate – 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-89-4Intermediate – 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.
11-27-4Intermediate – 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-15-4Intermediate – 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.
22-02-4Intermediate – 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-09-4Intermediate – 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-11-4Intermediate – 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.
11-26-1Intermediate – 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-10-5Intermediate – 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-50-1Intermediate – 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-02-5Intermediate – 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.
Basic 19
16-21-4Basic – Accumulation of debris on exterior of warewashing machine. Observed top of dishwashing machine soiled.
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen.
12B-02-4Basic – Employee eating in a food preparation or other restricted area. Observed plate of employee food on top of preparation table.
13-07-4Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
13-03-4Basic – Employee with no hair restraint while engaging in food preparation.
08B-38-4Basic – Food stored on floor. Observed boxes and containers of food stored on floor at walk-in cooler and walk-in freezer.
06-06-5Basic – Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid inside the compartment sink.
14-69-4Basic – Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside walk-in freezer.
10-01-5Basic – 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.
51-13-4Basic – No Heimlich maneuver/choking sign posted. Provided operator with choking poster via email.
05-09-4Basic – No conspicuously located ambient air temperature thermometer in reach-in coolers at kitchen area.
23-03-4Basic – 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.
10-17-4Basic – Observed In-use knives stored in cracks between pieces of equipment at preparation table.
14-05-4Basic – Observed cardboard and aluminum foil used to line food-contact shelves.
10-07-4Basic – Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed water temperature at 82F.
25-32-4Basic – Reuse of single-service or single-use articles. Observed reused plastic containers with different food products used inside walk-in cooler.
29-11-4Basic – Water leaking from pipe and/or faucet/handle. Observed leaking faucet at hand washing sink e compartment sink.
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses.
02D-01-5Basic – Working containers of food removed from original container not identified by common name. Observed container of pan rallado with no labeling at kitchen area.
Inspector observations synchronized from DBPR on October 18, 2026 12:00 PM.
Violation category totals
1 observation(s)
2 observation(s)
8 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.