Mikey's Place

3412 W Baker St Unit B, Plant City, FL 33563 · Permanent Food Service · License 3918636

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Oct 12, 2026 (4 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed by the Oct 12 follow-up · 3 other violations

How the score was calculated

Starting score100
Violations at the Oct 7 routine inspection
1 high priority (fixed by the Oct 12 follow-up), 1 intermediate, 2 basic
-8
Complaint after follow-up on Oct 8, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score80

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 3 visits

Oct72026

Routine inspection

4 violations found · Inspector came back 2 times

2nd follow-up visitOct 12, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Intermediate
What was still cited
Intermediate1
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  will check at next unannounced inspection
  More time given
Official report, on the Florida DBPR website
1st follow-up visitOct 8, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
3 violations still not corrected:
- 1 High priority
- 1 Intermediate
- 1 Basic
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Cook reach in cooler: cold holding: shelled eggs ambient cold holing 53f, American cheese 44f, Cooked rice 44f, raw chicken 44f, raw beef 44f, nacho cheese sauce 44f. Stop sale issued.
  Administrative complaint
Intermediate1
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  More time given
Basic1
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
Official report, on the Florida DBPR website
First visitOct 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
- 1 High priority
- 1 Intermediate
- 2 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Cook line reach in cooler: cooked rice (45°F - Cold Holding); nacho cheese sauce (45°F - Cold Holding); raw beef (45°F - Cold Holding); raw chicken (45°F - Cold Holding). Manager cleared dust buildup on vent
Intermediate1
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  Operator had sign showing 20% gratuity added to walk out tabs. Also impose surcharge on credit/debit cards that is not greater than our cost of acceptance. Discussed posting signage on menus or table tents.
Basic2
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  Observed employee coffee in cooler at bar. Manager discarded
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Racks on cook line and hood system has built up dust and grease.
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.