MIAMI, FL. Back in April 2026, a state inspector visiting Delicias de Espana 3 at 8950 SW 74th Court found food that had not been cooked to the minimum required temperature, a violation that puts every customer who ordered a hot meal at direct risk of consuming live pathogens.
That was one of six high-severity violations documented on April 10. The restaurant was not closed.
What Inspectors Found
The undercooking violation was not the only finding that pointed directly at the food on customers' plates. Inspectors also cited food contact surfaces that had not been properly cleaned or sanitized, meaning the cutting boards, prep surfaces, or equipment that touched raw ingredients and cooked food were carrying whatever had been on them before.
The shellfish traceability violation added a separate layer of concern. Inspectors found inadequate shell stock identification and records, meaning the restaurant could not document where its oysters, clams, or mussels came from. Shellfish are consumed raw or lightly cooked and are among the highest-risk foods in any kitchen.
The handwashing picture was compounded by two separate violations. The facility lacked adequate handwashing infrastructure, and employees who did attempt to wash their hands used improper technique. Both violations were cited on the same inspection.
No person in charge was present or performing supervisory duties at the time of the inspection. That single fact sat at the top of a list that also included improper sewage or waste water disposal, multi-use utensils that had not been properly cleaned, equipment in poor repair, and inadequate ventilation and lighting.
What These Violations Mean
The undercooking violation is among the most direct routes to a foodborne illness outbreak. Salmonella in poultry survives below 165 degrees Fahrenheit, and the gap between visually cooked and safely cooked food is not visible to a customer. Anyone who ate a meat dish at Delicias de Espana 3 on or around April 10 had no way of knowing whether it had reached a safe internal temperature.
The shellfish records failure matters for a different reason. Without shell stock tags and sourcing documentation, there is no way to trace an illness back to a specific harvest location if a customer gets sick. Shellfish carry bacteria and viruses including Vibrio and norovirus, and the traceability requirement exists precisely because outbreaks are nearly impossible to contain without knowing where the product originated.
The sewage disposal violation at Delicias de Espana 3 is not a paperwork issue. Improper sewage handling creates a direct fecal contamination pathway through a kitchen, and raw sewage contains E. coli, Hepatitis A, and a range of other pathogens. Combined with the handwashing failures documented in the same inspection, the contamination risk extended from the infrastructure of the facility to the hands preparing the food.
Multi-use utensils that are not properly cleaned develop bacterial biofilms within 24 hours. Those biofilms are resistant to routine rinsing and can transfer bacteria to every dish the utensil touches afterward. At Delicias de Espana 3, that risk existed alongside equipment in poor repair, where cracks and corroded surfaces provide additional shelter for bacteria that cleaning cannot reach.
The Longer Record
The April 10 inspection was not an anomaly. State records show Delicias de Espana 3 has been inspected 24 times and has accumulated 343 total violations across that history, with no emergency closures on record.
The two inspections immediately before April 10 tell the same story. On March 13, inspectors found six high-severity and two intermediate violations. On March 10, just three days earlier, they had found nine high-severity and five intermediate violations. The restaurant was not closed after either of those visits.
Going back further, the pattern holds without a break. The September 2025 inspection produced eight high-severity violations. The March 2024 inspection produced 14 high-severity violations, the highest single-visit count in the recent record. The September 2024 inspection produced nine.
In eight consecutive documented inspection periods stretching from March 2023 through April 2026, Delicias de Espana 3 was never cited for fewer than three high-severity violations. The categories repeat: management failures, food handling failures, sanitation failures. The record does not show a facility that corrected problems and then slipped. It shows a facility that has carried the same categories of serious violations across three years of inspections.
Open for Business
State inspectors documented six high-severity violations at Delicias de Espana 3 on April 10, 2026. They included food that had not reached a safe cooking temperature, shellfish with no sourcing records, surfaces that had not been properly sanitized, and no manager present to oversee any of it.
The restaurant was not emergency-closed.