MI TIERRA LATINA
5761 BENEY RD, Jacksonville FL 32207 · 904.505.9239
Last inspected Mar 3, 2026 · 6 visits since November 2023
APR 24
OCT 24
MAR 25
SEP 25
MAR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken on shelf above raw chorizo, employee rearranged
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2020046928 | Sep 10, 2020 | Nov 2, 2020 | — |
| 5--2019043068 | Aug 9, 2019 | Sep 18, 2019 | $400 |
| 5--2018052900 | Sep 26, 2018 | Feb 21, 2019 | $200 |
Inspection history
6 visits, newest first
Mar 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate4 Basic
What the inspector wrote — 11 findingsThe state's own report →
Food prepared in a private home. See stop sale. Flan made at home by a person, explained to manager
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chorizo on shelf above hot dogs in upright cooler by meat market
Stop Sale issued due to food originating from an unapproved source. Flan made at home
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm chl in bucket by cook line, test strip almost black and then turned white, employee diluted it to 200 ppm
Show the remaining 7 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Couldn't find test strips, chlorine
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan made on Saturday
Spray bottle containing toxic substance not labeled. A couple by triple sink, employee stated cleaner
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Big bowls for food by shelf next to cook line
Equipment in poor repair. Gasket torn in prep cooler at front counter
Reach-in cooler interior/shelves have accumulation of soil residues. Vent dusty in upright cooler by meat market
Single-service articles not stored inverted or protected from contamination. Aluminum trays on shelf on hallway by bar, employee inverted them
Sep 16, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 3 high priority.
3 High priority5 Intermediate9 Basic
Show 17 findings ▾
Nonfood-grade bags used in direct contact with food. Raw meat in ziplock bags in box freezer
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chorizo on shelf above big beef loin in upright cooler, raw chicken in ziplock bags above bags with raw pork chop
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 88 f cooked onions, on double pan in warmer, no time no procedure, explained time as public health control and employee heated them up to 165f on grill
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Ham opened a couple of days ago
Food-contact surface soiled with food debris, mold-like substance or slime. Spoon for dry chicken bullion soiled
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Couldn't find chlorine test strips
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at bar, employee placed one
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For cashiers and person that arranges dry goods in market side, employees read and sign
Bowl or other container with no handle used to dispense food. On salt and oil, employee removed them
Cardboard used to line nonfood-contact shelves. Soiled, lining cart by cook line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep area, employee moved it to bottom shelf
Hood filter missing from automatic fire suppression/exhaust system. Gap in between them and one is broken
No conspicuously located ambient air temperature thermometer in holding unit. One cooler with heavy cream
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent in walk in cooler
Single-service articles improperly stored. Box with to go containers on floor in storage area
Utensils in poor condition. Cracked spoon in black pepper
Water leaking from pipe and/or faucet/handle. Base of faucet in triple sink
Mar 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 4 high priority.
4 High priority3 Intermediate9 Basic
Show 16 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed dishes then grabbed tray of food, explained to her and she washed hands
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chorizo on shelf above veggies in upright cooler by meat market area
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 90f beans in warmer off, 90-100f cooked veggies, employee turned warmer and reheated beans to 165f
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet by triple sink
Clam/mussel/oyster tags not marked with last date served. A couple missing date
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. One new employee, he read and signed
Spray bottle containing toxic substance not labeled. Degreaser under grill, operator store it down, it wasn't readable
Bowl or other container with no handle used to dispense food. On coffee and cooked beans
Cardboard used to line nonfood-contact shelves. On cart by cook line
Clean utensils or equipment stored in dirty drawer or rack. Container for knife is dirty
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open can drink by clean dishes
Equipment in poor repair. Gasket torn in reach in cooler
Hood filter missing from automatic fire suppression/exhaust system. Gap in between them
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
No conspicuously located ambient air temperature thermometer in holding unit. In prep reach in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in prep reach in cooler at front counter and in box freezer
Oct 28, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 3 high priority.
3 High priority4 Intermediate10 Basic
Show 17 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands 7 seconds after washing a dirty dish then grabbed a container with food, explained to her and she washed hands
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. Raw chicken in plastic wrap on shelf above raw beef, employee rearranged upright freezer, chicken hearts and gizzards above chorizo and bacon in meat cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 117f tamales and corn, warmer off, employee turned in on
Establishment not maintaining clam/mussel/oyster tags for 90 days. Missing July
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/. 4 people touching food, manager arrived
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. A new cook and 3 cashiers in store, gave Spanish form
Spray bottle containing toxic substance not labeled. A couple, front counter, employee labeled them, windex and chlorine
Bowl or other container with no handle used to dispense food. On spice,
Cardboard used to line food-contact shelves. Dirty under grill
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above customer food in upright freezer, also one open cup on prep table, discarded by employee
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal gum above food on prep counter
Employee with no hair restraint while engaging in food preparation. Cutting veggies, put one one
Food stored on floor. Oil jug on floor, placed on shelf by employee
Ice scoop handle in contact with ice. In ice machine at bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in box freezer, meat market area, shelf in walk in cooler
Single-service articles improperly stored. Portioned cups, napkins, and deli paper in box on floor, front counter
Stored food not covered. Peeled and cut onions in walk in cooler
Apr 2, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 5 high priority.
5 High priority2 Intermediate11 Basic
Show 18 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw shrimp then grabbed tongs to grab cooked shrimp, explained to her and she washed hands
Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak on shelf above cactus leave in display cooler, raw chicken on shelf above hot dogs in upright cooler, employee rearranged
Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Raw chicken on shelf above raw beef in upright cooler, manager rearranged
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 111f bullion, hot held on shelf, 113f cooked onions,:employee heated them to 165f
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Also faucet by walk in cooler
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. One new employee
Spray bottle containing toxic substance not labeled. Chlorine, manager labeled it
Bowl or other container with no handle used to dispense food. On spices
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink on prep table, employee discarded it
Employee with no hair restraint while engaging in food preparation. Open foods
Food stored on floor. Plastic soda bottles in storage closet
Hood filter missing from automatic fire suppression/exhaust system. One is broken
No handwashing sign provided at a hand sink used by food employees. Hand sink in meat market area, mgr write it down and posted it
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan by front counter
Raw fruits/vegetables not washed prior to preparation. Employee cutting onion, explained to her
Single-service articles improperly stored. To go containers, at front counter
Wet wiping cloth not stored in sanitizing solution between uses. On prep table, discarded by employee
Working containers of food removed from original container not identified by common name. Bulk container with white powder, labeled flour, cook line
Nov 1, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 27 violations recorded, 6 high priority.
6 High priority8 Intermediate13 Basic
Show 27 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw beef then grabbed plantains to cook, explained to her and she cooked plantains to 155f, and washed hands
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed dishes only, explained to him
Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak on shelf above raw cactus leaves, employee rearranged
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken on shelf above raw chorizo, employee rearranged
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 88f corn, 90f pork in steamer at 125, employee reheated them to 165f
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet by raw meat cooler,
Establishment not maintaining clam/mussel/oyster tags for 90 days.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
No paper towels or mechanical hand drying device provided at handwash sink. Hands sink in meat market area
No probe thermometer provided to measure temperature of food products.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For employees that don't have training
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. 4 employees that handle food don't have training, more than 2 months here
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Gave one and posted it
Spray bottle containing toxic substance not labeled. Front counter, employee stated cleaners, employee labeled them
Bowl or other container with no handle used to dispense food. On spice
Current Hotel and Restaurant license not displayed. Old one
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table,
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food above drinks, employee rearranged
Employee with no hair restraint while engaging in food preparation. Cooking
Food stored on floor. Oil jug by handsink in kitchen, employee placed it on chair
Hood filter missing from automatic fire suppression/exhaust system. One is broken
In-use tongs stored on equipment door handle between uses. On oven handle, employee moved them
No handwashing sign provided at a hand sink used by food employees. Hand sink in meat market area
Raw fruits/vegetables not washed prior to preparation. Employee cutting bananas, explained to her
Single-service articles improperly stored. Box with to go containers on floor, front counter
Wet wiping cloth not stored in sanitizing solution between uses. On prep table
Working containers of food removed from original container not identified by common name. White powder in container, storage shelf
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.