Mi Apa Catering
6805 NW 18 Dr, Gainesville, FL 32653 · Catering · License 1102973
What drove the grade
Reduced oxygen packaged sous vide or cook-chill food transported to a satellite location of the same business entity without being equipped with electronic monitoring devices.
How the score was calculated
- Starting score100
- Violations at the Sep 22 routine inspection2 intermediate (1 fixed on the spot), 5 basic-10
- Safety score90
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 03, Food out of temperature: Reduced oxygen packaged sous vide or cook-chill food transported to a satellite location of the same business entity without being equipped with electronic monitoring devices.
Individual containers used in delivery truck. Manager stated tags are in the process of being ordered.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Pan stored in prep area hand washing sink. Manager removed pan from hand washing sink.
Fixed on the spot
Basic5
Code 08, Food protection and cross-contamination: Stored food not covered.
Pastries stored in walk-in freezer. Manager had employee placed pan over pastries.
Fixed on the spot
Food stored on floor.
Portioned sauces stored on kitchen floor. Employee placed small pan underneath container of sauces.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Containers stored on shelf next to walk-in cooler.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Door slide for ice bin next to entrance door.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Aluminum to go pans stored on shelf in kitchen. Manager turned pans over.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.