Mi Tierra Bar and Kitchen

13804 SW 56 St, Miami, FL 33175 · Permanent Food Service · License 2327179

Official report

out of 100

Grade C

Safety score 70 of 100

Latest visit: Oct 1, 2026 (5 weeks ago)

What drove the grade

Roach activity present as evidenced by live roaches found.High priority · fixed by the Oct 1 follow-up · 15 other violations

How the score was calculated

Starting score100
Violations at the Sep 30 complaint inspection
6 high priority (2 fixed by the Oct 1 follow-up, 4 fixed on the spot), 1 intermediate, 9 basic
-30
Safety score70

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

Inspection history

2 inspections · 3 visits

Latest inspection

Sep302026

Complaint inspection

16 violations found · Inspector came back once

Follow-up visitOct 1, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 4 Basic
What was still cited
Intermediate1
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  More time given
Basic4
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Observed cutting boards with deep cut marks at the prep area of the kitchen.
  More time given
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  More time given
Official report, on the Florida DBPR website
First visitSep 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
- 6 High priority
- 1 Intermediate
- 9 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed white rice (49°F - Cold Holding) and moros (69°F - Cold Holding) inside walk in cooler. As per owner, items were made the night before. Operator discarded.
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed white rice (49°F - Cold Holding) and moros (69°F - Cold Holding) inside walk in cooler. As per owner, items were made the night before. Operator discarded.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed cooked plantains (101°F - Hot Holding) at the steam table.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Observed white rice (49°F - Cold Holding) and moros (69°F - Cold Holding) inside walk in cooler. As per owner, items were made the night before. Operator discarded.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  Observed raw chicken stored above unwashed produce inside walk in cooler. Operator removed.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
  Observed one live roach crawl underneath cook line.
Intermediate1
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Observed no quaternary test kit for three compartment sink.
Basic9
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Observed cutting boards with objectionable cut marks at the prep area of the kitchen.
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Observed walk in cooler shelves with rust accumulation.
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Observed wiping cloth underneath cutting board at the prep area of the kitchen.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed hood filters at the cook line soiled. Observed reach in freezer gasket heavily soiled.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed a stack of plastic containers adjacent to three compartment sink with wet nesting in ware washing area.
- Code 25, Single-service items: Single-service items for customer self-service not properly protected to prevent contamination.
  Observed single use straws at bar area not covered or protected from possible contamination.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Observed no handwashing sign in female public restroom.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Observed wall behind cooked line heavy soiled.
  Floor soiled/has accumulation of debris.
  Observed underneath cook line floor heavy soiled.
Official report, on the Florida DBPR website

Earlier inspections 1

Jul12026C74Routine inspection14 violations, 2 high priority No follow-up needed

First visitJul 1, 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.
14 violations found:
- 2 High priority
- 2 Intermediate
- 10 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed white rice (127°F - Hot Holding) inside rice warmer, as per manager from approximately 30 minutes prior.
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  Repeat violation
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed white rice, yellow rice, cooked chicken, and cooked pasta without date marked. As per manager from previous day.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed HWS at bar area with a strainer inside.
Basic10
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Observed no ambient thermometer inside WIC.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed container with produce on floor inside WIC.
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Observed grooved cutting boards at cook line.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Observed at cook line.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed fans inside WIC soiled.
- Code 25, Single-service items: Straws provided for customer self-service not individually wrapped or in an approved dispenser.
  Observed at bar area.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Repeat violation
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Repeat violation
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
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.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.