MI TIERRA AUTHENTIC MEXICAN RESTAURANT
2235 S VOLUSIA AVE, Orange City FL 32763 · 386-774-1438
Last inspected Aug 19, 2026 · 14 visits since August 2023
JUL 24
JAN 25
AUG 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Presence of insects, rodents, or other pests. -1-dead flying insect and 3- weevils in flour container in storage area rolling cart. Operator discarded.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2024054770 | Jul 16, 2024 | Nov 14, 2024 | $200 |
Inspection history
14 visits, newest first
Aug 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate3 Basic
What the inspector wrote — 11 findingsThe state's own report →
Dented/rusted cans present. See stop sale.
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dish machine is repaired and sanitizing properly. 10 chlorine PPM 100 ppm.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line make table, container filled pass fill line stuffed taco (44-52F - Cold Holding) placed more than 4 hours. Operator reduced amount and instructed to discard.
Show the remaining 7 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to outside hose bibb.
Handwash sink used for purposes other than handwashing. Wash ware area hand sink, used as a dump sink.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Red salsa prepared the day before, in walk in cooler.
Bar floor tiles missing and/or in disrepair.
Equipment in poor repair. Bar glass door reach in cooler, duct tape used.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -food carts in storage area soiled with food debris. Operator cleaned.
Mar 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Dented/rusted cans present. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler home fries (52F - Cold Holding);/ placed overnight; salsa (52F - Cold Holding). Operator instructed
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tamales in kitchen make table unit or prepared 24 hours ago, not date marked. Operator placed date mark.
Current Hotel and Restaurant license not displayed. License is not on site.
In-use knife/knives stored in between equipment and wall in food preparation area.
Interior of kitchen microwave has accumulation of black substance/grease/food debris. Operator cleaned.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen AC vent soiled..
Standing water in bottom of bar low boy unit. Operator removed water.
Aug 8, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to outside hose bibb.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Hole in or other damage to bar wall.
Aug 7, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 7 high priority.
7 High priority7 Intermediate8 Basic
Show 22 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. salsa (64F - Cooling ); cooked pork (64F - Cooling); cooked beans (64F - Cooling ); rice (64F - Cooling) Placed overnight. Operator instructed to discard,
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Food worker handling peeled whole onion with bare hands, in food or operation area. Educated operator.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored over cooked beans in walk in cooler operator relocated
Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wait station area, green salsa (39-45F - Cold Holding); pico de gallo (45F - Cold Holding). Overnight. Operator placed ice.
Vacuum breaker missing at hose bibb or on fitting/splitter added to outside hose bibb.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris. operator cleaned,.
Handwash sink used for purposes other than handwashing. Knife stored in wash ware hand wash sink.operator removed.
No paper towels or mechanical hand drying device provided at food orientation and kitchen handwash sink. operator restocked.
No soap provided at bar hand wash sink. Operator restocked.
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soup, cooked meat, prepared more than 24 hours ago, not date marked in walk in cooler. Operator updated to 24 hours ago. Green salsa prepared 24 hours ago, not date marked. Operator updated.
Bar floor area(s) covered with standing water.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items Cell phone stored on food storage shelf in storage area. and kitchen food preparation table top. Operator relocated.
Food stored on floor. Bags ice stored directly on walk in freezer floor.
Hole in or other damage to bar wall.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryer soiled with grease Underneath flat top. Stove top full of food debris.in top and underneath.
Opened employee beverage container in a cold holding unit with food to be served to customers. Opened water bottle in storage area reach in freezer. Operator relocated.
Standing water or very slow draining water in handwash mop sink. operator cleaned drain area,.
Stored food not covered. Taco shells on kitchen counter top uncovered Operator covered.
Jan 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate8 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler refried beans (62F-66F - Cooling), placed overnight. Operator instructed discard.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored in cook line make table, over mayonnaise. Operator relocated.
Food thermometer(s) not calibrated according to manufacturer's specifications.
No paper towels or mechanical hand drying device provided at cook line and food preparation handwash sink. Operator restocked.
Cooling ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Equipment in poor repair. Cook line gasket torn.
Hole in or other damage to wall. Wall detaching by bar ice machine
Ice buildup in reach-in freezer chest.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Operator cleaned area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Kitchen make table unit gaskets, soiled with grime and food debris. Operator cleaned.
Standing water or very slow draining water in mop sink. Operator unclogged.
Stored food not covered. Kitchen make table unit sour cream,diced tomatoes Operator covered.
Jul 17, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Exterior door has a gap at the threshold that opens to the outside.
Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Jul 16, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4- flying insects in food storage area, on garbage can. Operator removed garbage and,1- flying insects was left.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline make tables sour cream (52F - Cold Holding); guacamole (52F - Cold Holding); shredded lettuce (52F - Cold Holding); shredded cheese (52F - Cold Holding);/3 hours. Operator placed ice, relocated in reach in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting board.on food on food preparation table.
Exterior door has a gap at the threshold that opens to the outside.
Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Kitchen reach in freezer gasket soiled with grime. -Under kitchen flat top spiked with grease and food debris. -side of stove in kitchen area, spoiled with food debris. -dish machine racks spiked with dirt.and grime,
Jul 15, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4- flying insects in food storage area, on garbage can. Operator removed garbage and,1- flying insects was left.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline make tables sour cream (52F - Cold Holding); guacamole (52F - Cold Holding); shredded lettuce (52F - Cold Holding); shredded cheese (52F - Cold Holding);/3 hours. Operator placed ice, relocated in reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 117 F in 1 hour in microwave. Operator instructed to reheat.
Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting board.on food on food preparation table.
Current Hotel and Restaurant license not displayed. License is not on site.
Employee eating in a food preparation or other restricted area. Opened container of electrolyte on Kitchen food preparation area.
Exterior door has a gap at the threshold that opens to the outside.
Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Kitchen reach in freezer gasket soiled with grime. -Under kitchen flat top spiked with grease and food debris. -side of stove in kitchen area, spoiled with food debris. -dish machine racks spiked with dirt.and grime,
Open dumpster lid.
Apr 8, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 22 violations recorded, none serious enough to require a return visit.
6 High priority4 Intermediate12 Basic
Show 22 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Bagged rice 54F cooling motre than 6 hours. Operator discarded,
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
Nonfood-grade bags used in direct contact with food. Non-food bag used for rice.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa station Ladles causing hood not to close. pico de gallo (47F - Cold Holding)/2.5 hours. Operator relocated handles.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline table top cooked vegetables (107F - Hot Holding)/10 minutes. Operator instructed to reheat.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Three compartment sink 200+chlorine,
Food-contact surface soiled with food debris, mold-like substance or slime. Cookline cookline cutting board soiled with food debris. -bar soda gun nozzle soiled with food debris.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No paper towels or mechanical hand drying device provided at washware and food preparation area,handwash sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date. Flautas at cookline make table not datemarked from 24 hours ago.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Carbon dioxide/helium tanks not adequately secured.
Cookline wall soiled with accumulated grease, food debris, and/or dust.
Current Hotel and Restaurant license not displayed. License is not n site.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack stored on food storage shelf,.
Faucet/handle missing at plumbing fixture, men's stall sink, handle broken.
Food stored on floor. Bags of onions stored in storage area floor.
Glass door reach in cooler shelves k by ice machine, with rust that has pitted the surface.
Interior of bar reach in cooler rust that has pitted the surface
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ventilation hood soiled with grease.
Time/temperature control for safety food thawed in an improper manner.
Feb 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Accumulation of black/green mold-like substance in the interior of the bar ice machine/bin.
Ice buildup in reach-in freezer and/or walk-in freezer.
Wall soiled with accumulated grease, food debris, and/or dust, behind fiat top
Feb 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 1 high priority.
1 High priority4 Intermediate6 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit Walk in cooler tacos de carne (46F - Cold Holding)1 hour; stuffed peppers (46F - Cold Holding); raw chicken (46F - Cold Holding. Operator placed in walk in freezer
Clam/mussel/oyster tags not marked with last date served. 2-14-2024.
Handwash sink used for purposes other than handwashing. Food preparation area habdcsink, used as dump,sink. Food debris in sink.
No soap provided at barvhandwash sink.
Paper towel dispenser at cookline handwash sink not working/unable to dispense paper towels.
Accumulation of black/green mold-like substance in the interior of the bar ice machine/bin.
Ice buildup in reach-in freezer and/or walk-in freezer.
In-use knife/knives stored in cracks between pieces of equipment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cookline make able gasket soiled with food debris.
Stored food not covered, cookline make table storage area.
Wall soiled with accumulated grease, food debris, and/or dust, behind fiat top
Sep 5, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee food preparation area hot water handwash sink not operating,
Current Hotel and Restaurant license not displayed. License is not on site,
Aug 28, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee food preparation area hot water handwash sink not operating,
Current Hotel and Restaurant license not displayed. License is not on site,
Ice buildup in reach-in freezer and/or walk-in freezer. Food preparation area Igloo reach in freezer.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Sides of fryers soiled with grease, grime, food debris. - sides of fryers soiled with grease m grime and food debris - under flat top soiled grease, grime and food debris,
Standing water in floor drain/floor drain draining very slowly.
Standing water or very slow draining mop sink.
Aug 21, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 4 high priority.
4 High priority6 Intermediate10 Basic
Show 20 findings ▾
Presence of insects, rodents, or other pests. -1-dead flying insect and 3- weevils in flour container in storage area rolling cart. Operator discarded.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers above mayonnaise in kitchen salad station.
Stop Sale issued due to food not being in a wholesome, sound condition.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Establishment not maintaining clam/mussel/oyster tags for 90 days. Clams in kitchen reach in freezer.
Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen cutting board soiled with dirt. -soda gun and holster soiled with food debris,
No soap provided at wash ware area handwash sink.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled. Glass cleaner at bar not labeled.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee food preparation area hot water handwash sink not operating,
Carbon dioxide/helium tanks not adequately secured, bar ice machine,
Current Hotel and Restaurant license not displayed. License is not on site,
Ice buildup in reach-in freezer and/or walk-in freezer. Food preparation area Igloo reach in freezer.
In-use knife/knives stored in cracks between pieces of kitchen make table equipment lids l
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Kitchen wall soiled, behind steam table,with accumulated grease, food debris, and/or dust.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Sides of fryers soiled with grease, grime, food debris. - sides of fryers soiled with grease m grime and food debris - under flat top soiled grease, grime and food debris,
Standing water in floor drain/floor drain draining very slowly.
Standing water or very slow draining mop sink.
Stored food not covered. Uncovered tortilla bowls and chips food preparation area, refried beans in walk in cooler.
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.