Mi Apa Latin Cafe
114 SW 34 Street, Gainesville, FL 32607 · Permanent Food Service · License 1102987
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 18 routine inspection2 high priority (1 fixed by the Aug 24 follow-up, 1 fixed on the spot), 1 basic-7
- Safety score93
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Complaint check
- First visitOct 27, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
No violations found.
Official report, on the Florida DBPR website
Earlier inspections 1
A93Routine inspection3 violations, 2 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitAug 24, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 18, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
ham (47°F - Cold Holding); tomatoes (45°F - Cold Holding); chicken (46°F - Cold Holding) chicken (44°F - Cold Holding) employees placed items in freezer to rapidly drop in temperature. Retemped no change.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
2 flies flying in kitchen.
Basic1
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters above cooking equipment.
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
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.