MIMIS CAFE #131
4414 SOUTHWEST COLLEGE RD, Ocala FL 34474 · 352.291.8668
Last inspected Aug 21, 2026 · 9 visits since November 2023
NOV 24
APR 25
JUL 25
DEC 25
AUG 26
▼ IMPROVING
5 inspections trending up, 29 points better than where it started.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets and walk-in cooler shelves soiled, also with mold like substance. Exterior part of Cold holding units soiled and exterior of microwave spoiled.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
What the inspector wrote — 7 findingsThe state's own report →
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. Servers cutting toast with bare hands, Manager instructed to stop, wash hands and use gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cook line, sausage 55F, cut tomatoes 48F, manager moved to freezer, temperatures dropped to 38F. On front line slaw 46F, manager voluntarily discarded.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For seven employees.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table on cook line, manager moved.
Show the remaining 3 findings ▾
Ice buildup in reach-in freezer and/or walk-in freezer. Exterior part of walk in freezer door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves with food debris and mold like substance, also Walk in cooler fan cover with dust.
Wet wiping cloth not stored in sanitizing solution between uses. On prep area.
Dec 9, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Spray bottle containing toxic substance not labeled. At the dish machine area, spray bottle not labeled, Manager labeled sanitizer.
Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers at the dish machine area.
Food storage container/container lid cracked or broken. In use lids with cracks.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer door (exterior).
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets heavily soiled with food residue and mold like substance, also exterior part of cooler soiled. Walk-in cooler shelves soiled.
Old labels stuck to food containers after cleaning. At the cook line cleaned stacked plates with food residue, also at the dish machine area, cleaned stacked containers with food residue, manager moved to dish machine.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line soiled with food residue.
Jul 15, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 8, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 0 ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, next to stove, liquid egg whites 48F manager moved to freezer, temperature dropped below 41F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, mashed potatoes 128F, Manager voluntarily discarded.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Photocopies For two employees
Equipment in poor repair. Multiple coolers not working.
Floor soiled/has accumulation of debris. Walk-in freezer floor.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach-in cooler soiled. Walk-in cooler shelves soiled also with mold like substance.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line soiled.
Apr 16, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 1 high priority.
1 High priority5 Intermediate8 Basic
Show 14 findings ▾
Toxic substance/chemical improperly stored. Box containing piping bags stored on shelf directly beside "Raid" wasp poison and "WD-40". Manager removed piping bags from shelf during this inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. 1. Deflector plate inside ice machine soiled with mold-like substance. 2. Interior of cooler in server station soiled with white substance and/or food debris. 3. Ice bin in server station soiled with mold-like substance. 4. Shelving inside cooler in bar area soiled with food debris.
Handwash sink not accessible for employee use at all times. Handwashing sink in prep area covered with tray. Manager removed tray from sink during this inspection.
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 employee working at cookline without food handler training who does not have proof they have been informed of their health reporting responsibilities.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice prepared on-site inside reach-in cooler at cookline missing date mark.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Photocopies of food handler certificates for five employees.
Building components, attachments or fixtures in poor repair. 1. Several damaged ceiling tiles in kitchen. 2. Hole in wall liquor storage room.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on prep table in server station beside clean dishes.
Equipment in poor repair. 1. Several nonfunctional coolers at cookline. 2. Torn gaskets on cooler at end of cookline.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on door of walk-in freezer.
In-use tongs stored on equipment door handle between uses. Tongs hanging from oven door handle at cookline.
Insect control device installed over food preparation area. Rolling rack with food stored below insect control light in server station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Shelving in walk-in soiled with mold-like substance. 2. Gaskets on cooler door at end of cookline soiled with food debris. 3. Exterior of equipment at cookline soiled with grease and/or food debris. 4. Back of monitor at cookline soiled with food debris.
Wet mop not stored in a manner to allow the mop to dry. Wet mops stored down inside mop sink.
Nov 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 3 high priority.
3 High priority2 Intermediate10 Basic
Show 15 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, (next to stove), liquid eggs 48F, manage moved to freezer to drop temperature.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, pot pie 128F, manager moved to oven and reheated to 170F.
Toxic substance/chemical improperly stored. Spray bottle (chemical solution) next to single services, manager moved.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Reach-in cooler at the cook line, portion bags of quinoa no date marked, manager dated 11/01/24.
Records/documents for required employee training do not contain all of the required information. No date of birth for some employee certifications.
Current Hotel and Restaurant license not displayed. Expired license (June 1, 2024) displayed at the office.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables, manager moved all.
Floor area(s) covered with standing water. In walk-in cooler
Floor soiled/has accumulation of debris. Walk-in freezer floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets and walk-in cooler shelves soiled, also with mold like substance. Exterior part of Cold holding units soiled and exterior of microwave spoiled.
Old labels stuck to food containers after cleaning. Cleaned stacked containers, manager moved to dish machine. Also old food residue on cleaned stacked containers, manager moved to dish machine.
Open dumpster lid. Behind restaurant.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler interior soiled.
Standing water in bottom of reach-in-cooler. Reach-in cooler T the cook line (quinoa cooler).
Working containers of food removed from original container not identified by common name. At the prep area near walk-in cooler entrance container with white substance not labeled, manager labeled
Feb 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 24 recorded, 7 high priority.
7 High priority4 Intermediate13 Basic
Show 24 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee adjusted glasses with gloved hand then continued to prepare food without washing hands. Female employee touched ear and continued to roll silverware without washing hands. Female employee touched hair when entering kitchen then continued to touch plated food without washing hands.
Employee touched soiled apron/clothes and/or other soiled surface then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched inside of trash can while discarding paper then continued to place bacon on tray without washing hands. Male employee on cookline touched apron and continued to open turkey without washing hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: raw shell eggs on shelf over boiled eggs. Also, raw bacon being prepared on prep table over jugs of oil. All were moved.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in steam table: turkey gravy 93F. Heavy cream sauce 84F. Beef base sauce 88F. Red sauce 86F. Manager stated he was not aware of how long items were in the non working steam table. Stop sale issued on all.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese sauce 70F. In reach in cooler near stove. Employee placed cheese in unit 30 minutes prior. Manager discarded sauce.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In reach in steam table: turkey gravy 93F. Heavy cream sauce 84F. Beef base sauce 88F. Red sauce 86F. Manager stated he was not aware of how long items were in the non working steam table. Stop sale issued on all.
Toxic substance/chemical improperly stored. Bacon pieces stored under soap dispenser on cookline. Moved during this inspection.
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Several employees with artificial and painted nails scooping ice and handling plated food without gloves.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice chute soiled with food debris. Cleaned during this inspection. Interior of reach in coolers on cookline soiled with food debris. Interior of ice bin soiled with black substance. Interior of microwave soiled with food debris. Interior of ovens in prep area soiled with grease.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tomatoes in reach in cooler on cookline prepared 2/13. Date added.
Records/documents for required employee training do not contain all of the required information. More than 20 certificates missing date of birth.
Building components, attachments or fixtures in poor repair. Ceiling tile missing over ice machine. Replaced during this inspection. Cove molding broken in kitchen.
Current Hotel and Restaurant license not displayed. Previous owner license is displayed.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Several food service employees wearing bracelets and watches.
Equipment in poor repair. Two reach in drawer units on cookline not working. Gaskets of two reach in coolers on cookline have torn gaskets. Steam table on cookline not working. Cutting board in bar with deep groves.
In-use tongs stored on equipment door handle between uses. Two pair on oven handle in prep area.
No handwashing sign provided at a hand sink used by food employees. Sink on cookline near ware wash area missing sign.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease build up. Exterior of reach in coolers on cookline soiled with food debris. Top of stove on cookline soiled with food debris.
Old food stuck to clean dishware/utensils. Old food on pans stacked under prep table near walk in cooler.
Raw fruits/vegetables not washed prior to preparation. Avocados in pans on front line in reach in cooler with stickers. Employee stated avocados are ready to use and are sliced as ordered, employee then peeled off stickers and washed avocados.
Standing water in bottom of reach-in-cooler. Reach in unit in server station.
Uncovered food stored near sink exposed to splash. Ice cream and crumbles uncovered in walk in freezer.
Unpackaged food not protected from environmental sources of contamination during preparation. Lemon with partially peeled peel being used for drinks left on counter near bar. Customers dining at bar during this inspection.. Manager discarded lemon.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler: unwashed tomatoes and berries stored on shelf over bags of pre washed broccoli and lettuce. In reach in cooler at end of cookline: unwashed strawberries stored on shelf over cake. Moved during this inspection.
Nov 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate7 Basic
Show 7 findings ▾
Accumulation of debris inside warewashing machine. Dish machine in dish area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee coat hanging from dry storage shelf in back of kitchen. Manager placed coat in office.
Ice buildup in reach-in freezer and/or walk-in freezer. Outside of door to walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk-in cooler.
Stored food not covered. Baked potatoes in walk-in cooler. Manager placed lid on pan.
Walk-in cooler interior/shelves have accumulation of soil residues. Shelves in walk-in cooler across from walk-in freezer.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves 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.