🪰1,241,883 violations tracked across 67 Florida counties

ESPANA RESTAURANT & TAPAS

22 S 4 ST, FERNANDINA BEACH, FL 32034

License #5500870

🫔 Latin American ℹ️
59 Grade F / 100

Failing Health Score

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Latest inspection
October 30, 2026 · 21 findings · 7 critical
Routine - Food
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Critical
Highest-priority rows.
Major
Worth checking for repeats.
Minor
Usually lower-risk context.
Record snapshot

What stands out in this inspection history

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Inspections on file
3
Clean inspections
1
Callback visits
0
Latest clean pass
August 10, 2026

The latest inspection on October 30, 2026 shows 21 observation rows: 7 critical, 6 major, and 8 minor.

Official record

DBPR source + data confidence

Official source: DBPR
Inspection coverage
67%
Inspector notes
22
Coverage note
Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

ESPANA RESTAURANT & TAPAS has a rough inspection history. Would you risk it?

F record

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Inspection timeline

Inspection History

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

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

  • Disposition: Administrative complaint recommended
  • [01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In wait station cooler, container of tiramisu mousse date marked 10/19.
  • [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In top of reach in cooler at end of cook line, pan of raw fish over pans of tomatoes, black olives and capers. Employee moved raw fish. Also, in reach in freezer in small storage room outside, commercially packaged raw chicken on ziploc bags of cooked empanada filling.
  • [10-20-4] In-use tongs stored on equipment door handle between uses. Three pairs of tongs on handle of oven on cook line. Operator removed tongs from handle.
  • [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener attached to prep table near three compartment sink soiled with residue build up.
  • [27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At handwash sink near server area, water at a temperature of 77F.
  • [31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at handwash sink on cook line. Operator stocked paper towels.
  • [41-10-4] Toxic substance/chemical improperly stored. On clean dish rack between three compartment sink and cook line, two spray bottles of surface cleaner stored next to clean pot. Operator removed spray bottles. Also, outside on shelf across from ice machine, spray bottle of surface cleaner stored next to ice scoop. Operator removed spray bottle.
  • [51-09-4] Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment has 75 seats on file but has approximately 150 between two indoor dining areas and outside dining area.
  • [22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior deflector plate of ice machine outside soiled with black mold-like substance.
  • [22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler in small storage room outside soiled with chicken liquid.
  • [06-01-5] Time/temperature control for safety food thawed in an improper manner. Two bags of raw shrimp in three compartment sink thawing in standing water. Operator turned on cold water.
  • [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets on reach in coolers/reach in freezers soiled with food debris/black stains or torn. Also, hood filters above cook line soiled with dust/grease buildup.
  • [01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In top of reach in cooler at beginning of cook line, cooked beef (44F - Cold Holding). Cooked beef stored in top of cooler over night. See stop sale.
  • [40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee mini book bag stored on top of reach in cooler. Employee moved bag. Also, employee earbuds in case stored on shelf next to microwave with clean dishes/seasonings. Operator removed earbuds.
  • [02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In walk-in cooler, gallon of milk opened day prior not date marked.
  • [02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In bottom of reach in cooler at beginning of cook line, rice, cooked beef and cooked chicken made day prior not date marked. Also, in bottom of cooler under microwave, tray of empanadas made day prior not date marked. Also, in walk-in cooler three pans of rice made day prior not date marked.
  • [12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee on cook line cutting raw meat touch hair with gloved hands and then continue cutting meat. Manager coached employee on proper handwashing procedures. Employee washed hands correctly.
  • [12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open water bottle stored in beer glasses cooler at bar.
  • [02C-08-5] Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. In reach in cooler at end of cook line, bag of spare ribs pulled from freezer day prior but not date marked.
  • [08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In drawers of reach in cooler at end of cook line, pan of raw chicken in top drawer stored directly over pan of raw fish. Employee switched items.
  • [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top of reach in cooler at beginning of cook line, cooked beef (44F - Cold Holding); raw fish (47F - Cold Holding); mussels (50F - Cold Holding). Cooked beef stored in top of cooler over night. See stop sale. Raw fish and mussels put in top of cooler approximately 3 hours prior. Items stocked over fill line, Operator added item to product. Also, in bottom of reach in cooler at beginning of cook line, rice (47F - Cold Holding); cooked chicken (44F - Cold Holding); cooked beef (46F - Cold Holding). Operator stated products had been out while stocked and then put into cooler. Operator added ice to products.
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