MI CASITA NICEVILLE LLC
1124 JOHN SIMS PKWY E, Niceville FL 32578 · 850-902-4459
Last inspected Mar 3, 2026 · 11 visits since November 2023
FEB 24
DEC 24
MAR 25
DEC 25
MAR 26
— STEADY
5 inspections within 53 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line make bar Shredded Lettuce 44F less than 4 hrs.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 6--2019037557 | Jul 9, 2019 | Jan 16, 2020 | $400 |
Inspection history
11 visits, newest first
Mar 3, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 2, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line make bar - tenders 48, shredded cheese 48, shredded lettuce 50, fries 47F Per kitchen staff less than 4 hrs. ( make bar reported loaded 2 hrs prior to inspection ) Operator advised to cool above to 41F or below as soon as possible. Items iced during the inspection.
Handwash sink used for purposes other than handwashing. Water jug observed located in cook line hand wash sink. Removed during the inspection.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Make line make bar
Dec 16, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 15, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority0 Intermediate7 Basic
Show 10 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Cook line low boy cold drawers. Raw repackaged chicken over beef and shrimp.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food handler observed leaving cook line and engaging in clean up and re stocking without washing hands and changing gloves. Food Safety industry bulletin provided in Spanish reference Gloves and Hand washing.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make Line low boys - corn 49, cooked beef 48, cooked chicken 49, raw beef 48/47F Per staff approximately 3 hrs. Ambient temperature 50F Advised staff to relocate food to secondary cooler and ice for rapid cooling.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Rear ice machine Deflector
Accumulation of debris on exterior of warewashing machine. Top of dishwasher soiled with accumulated debris.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Make line Low Boy cold drawers 50F ambient at time of the inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cook line. Removed during the inspection
Floors soiled/has accumulation of debris. Multiple areas of the kitchen, cook line and preparation area.
Stored food not covered. Raw beef in glass top reach in freezer.
Water leaking from pipe and/or faucet/handle. Kitchen hand wash sink
Jul 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 20, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Mar 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 5 high priority.
5 High priority3 Intermediate1 Basic
Show 9 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Kitchen chest freezer Raw open steak above cooked wings and fries.
Raw animal food stored over or with unwashed produce. Walk in cooler Raw unpasteurized shell eggs over an open box of oranges. Shell eggs moved
Self-service salsa bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Front counter
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook line food handler Spanish language proper / safe glove use handout provided to assist discussion.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line make bar Shredded Lettuce 44F less than 4 hrs.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
Handwash sink used for purposes other than handwashing. Fully packaged frozen shrimp placed in cook line hand wash sink to thaw. Shrimp removed during the inspection
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Exterior door has a gap at the threshold that opens to the outside. Rear kitchen door
Dec 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Adequate light at least 30 inches from floor not provided in walk-in cooler.
Bright light not provided in rear kitchen - ware wash area and walk in cooler.
Feb 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked stewed beef located in the walk-in cooler, contained in a large covered pot cooling overnight. 57/59/60F (see stop sale) Prob Thermometer calibrated with operator during the inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked stewed beef located in the walk-in cooler, contained in a large covered pot cooling overnight. 57/59/60F Prob Thermometer calibrated with operator during the inspection.
Nov 16, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 14, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler Chicken moved during the inspection Spanish Language food storage hand out provided to operator.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Low boy cooler - ROP packaged fish 53F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line make bar - pico 53, guacamole 54, diced tomatoes 49/48, shredded cheese 51, shredded lettuce 53F Per manager approximately 3 hrs. Advised operator to ice TCS foods to facilitate rapid cooling to 41F or below. Items iced during the inspection. Line low boys - tomatoes 51, fish 53, sausage 56, shrimp 51, beef 45/50, chicken 50/51F per operator less than 4 hrs. Items moved to walk in cooler for rapid cooling.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked rice hot held on cook line 118/120F less than 4 hrs. Advised operator to reheat to 165F and hold at or above 135F
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler cooked beef and pork Made 3 days prior to inspection. Dated during the inspection
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Low boy cooler - ROP packaged fish 53F See stop sale
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.