Mi Tierra Latina
6802 W Hillsborough Ave, Tampa, FL 33634 · Permanent Food Service · License 3912372
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 8 routine inspection4 high priority (3 no follow-up needed, 1 fixed on the spot), 4 intermediate (1 fixed on the spot, 1 repeat), 7 basic (4 repeats)-35
- Safety score65
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 8, 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.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
4 pounds of cooked white rice stored inside of front line cook oven at 85°F. Employee stated the cooked rice is garbage and they forgot to discard it the night before.
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
4 pounds of cooked white rice stored inside of front line cook oven at 85°F. Employee stated the cooked rice is garbage and they forgot to discard it the night before.
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.
Raw frozen pork stored over frozen bags of French fries inside front line reach in freezer. Employee relocated raw, frozen pork to an approved location at time of inspection.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
Raw beef and raw pork are stored over ready to eat cooked food items and sauces inside the walk-in cooler.
Intermediate4
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Multiple cutting boards in establishment are soiled.
Repeat violation
Code 31, Handwash sinks and supplies: Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Unable to dispense paper towels next to ice machine. Employee fixed paper towel dispenser at time of inspection. No paper towels available at front line cook adjacent to ovens. Employee provide paper towels at time of inspection.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Multiple chemical spray bottles inside establishment are not labeled.
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. No certificates for Ximena and Sara. Both employees working at establishment for two years.
Basic7
Code 08, Food protection and cross-contamination: Food stored on floor.
One bucket of cut cassava stored on front line cook kitchen floor. Employee removed food from floor at time of inspection. One case of lemon juice stored on floor in storage room with alcohol. One case of bottle of water stored on floor next to sandwich make station.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer.
Located inside reach in chest freezer for frozen fish.
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Chlorine tested at over 200 PPM. Employee readjusted chlorine to 50 PPM at time of inspection.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Ovens and microwaves on front line cook are soiled.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Exterior of all cooking equipment on front line cook are soiled.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Located at front line cook.
Repeat violation
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Repeat violation
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.
- 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.