Mi Tierra Latina 3
14614 N Dale Mabry Hwy, Tampa, FL 33618 · Permanent Food Service · License 3910403
What drove the grade
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
How the score was calculated
- Starting score100
- Violations at the Oct 30 routine inspection5 high priority (1 fixed on the spot), 7 intermediate (2 fixed on the spot, 2 repeats), 9 basic (1 repeat); intermediate violations cost 18 at most-55
- Complaint after follow-up on Nov 2Counts in full until a follow-up finds the problems fixed-20
- Safety score25
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitNov 2, 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.
6 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
Vegetable soup 46°F at 11:05 am in large pot in glass for cooler cooked at 9:30 pm the previous night. Soup in the cooler overnight . No temperatures were taken this morning per cook. Employee discarded soup .
More time givenFixed on the spot
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Vegetable soup 46°F at 11:05 am in large pot in glass for cooler cooked at 9:30 pm the previous night. Soup in the cooler overnight . No temperatures were taken this morning per cook . See stop sale Employee discarded vegetable soup
Administrative complaint
Intermediate2
Code 05, Thermometers provided and accurate: -Probe thermometer not used to ensure proper food temperatures.
Probe thermometer not used to monitor food temperatures. Probe thermometer is available for use
More time given
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting boards stained and soiled in grooves of cutting boards . One cutting board replaced . Three cutting boards have deep grooves
More time givenFixed on the spot
Basic2
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair in kitchen and storage areas
More time given
- First visitOct 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
21 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
See stop sale. cooked vegetables soup 85°F at 9:50 am cooked at 10:00 pm previously night , beef soup 50°F at 9:50 am cooked previous day at 4:00 pm vegetable soup 56°F at 9:50 am cooked at 4:00 pm previous day Vegetable soup at 51°F 10:35 am cooked at 10:00 pm in food prep room . Soups in large pots in the glass double door cooler .Soups in large pots in the glass double door cooler
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-milk 51°F taken out of the storage room cooler as needed for coffee lest than 1 hour . Manager placed milk in freezer for quick chill down recheck 36°F
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
- cooked vegetables soup 85°F at 9:50 am cooked at 10:00 pm previously night , beef soup 50°F at 9:50 am cooked previous day at 4:00 pm vegetable soup 56°F at 9:50 am cooked at 4:00 pm previous day , Vegetable soup at 51°F 10:35 am cooked at 10:00 pm in food prep room . Soups in large pots in the glass double door cooler . Reviewed with manager cooling procedures Reviewed MÉTODOS INAPROPIADOS DE ENFRIAMIENTO SON LA MAYOR CAUSA DE ENFERMEDADES ALIMENTARIAS hand out
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged in kitchen Reviewed with the manager ALMACENAJE SEGURO EN EL REFRIGERADOR hand out
Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. 10 ppm chlorine in triple sink . Manager changed solution . Recheck 100ppm chlorine
Intermediate7
Code 05, Thermometers provided and accurate: -Probe thermometer not used to ensure proper food temperatures.
-No probe thermometer provided to measure temperature of food products.
Code 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
No chemical test kit ( chlorine) provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times .
Hand wash sink blocked by mop bucket and mop in prep/storage area . Reviewed with the manager hand wash sinks must be accessible at all times . Manager relocated bucket and mop
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink in prep room .
Manager placed paper towels at hand wash sink. Reviewed with the manager hand wash sinks must be stocked at all times
Fixed on the spotRepeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Basic9
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food (soup) in reach in cooler in the prep/storage room Reviewed with manager safe food storage .
Code 10, In-use utensils properly stored: -Ice scoop handle in contact with ice inside ice machine
-ice scoop with handle inside ice in the cooler chest . Manager relocated ice scoops
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves in glass door reach in cooler .
Cutting board has cut marks and is no longer cleanable.
Repeat violation
Code 16, Dishwashing facilities and test kits: Equipment and utensils not rinsed between washing and sanitizing.
Reviewed with manager and employee the correct set up of triple sink . Reviewed manual dishwashing set up handout . Triple sink set up correctly.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil ( meat blood) residues in storage prep room
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees at the cook line and food prep areas .
Manager posted hand wash signs at hand wash station
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair in kitchen and storage areas
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry in bucket .Manager hung mop to dry
Reporting only1
Code 46, Exits: Exit door locked .
4 locks on exit door in hallways-three locks locked during inspection . For reporting purposes only.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.