Mi Casita Niceville
Last inspected: Mar 3, 2026
100
Score
Public records show 13 inspections at Mi Casita Niceville stretching back to 2022. On Mar 3, 2026, the health department conducted the most recent visit. Low risk means the most recent visit produced few or no significant findings.
The trend has been favorable: violation counts have eased from around four violations to closer to one violation per visit over the last few inspections.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited four times.
The city-wide average for Niceville sits at 97, putting Mi Casita Niceville on the better side of that line. The record reflects steady performance over time.
13
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 3, 2026
Complaint Full
No violations found.
100
Mar 2, 2026
Complaint Full
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - 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 . **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Water jug observed located in cook line hand wash sink . Removed during the inspection. **Corrected On-Site**
31A-11-4
Basic - 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 **Repeat Violation**
14-74-7
74
Dec 16, 2025
Routine - Food
No violations found.
100
Dec 15, 2025
Routine - Food
3 critical violations. 7 minor violations.
View 10 violations
High Priority - 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.
08A-17-6
High Priority - 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. **Repeat Violation**
12A-09-4
High Priority - 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 . **Repeat Violation** **Warning**
03A-02-5
Basic - Water leaking from pipe and/or faucet/handle. Kitchen hand wash sink
29-11-4
Basic - Stored food not covered. Raw beef in glass top reach in freezer.
08B-12-5
Basic - Floors soiled/has accumulation of debris. Multiple areas of the kitchen, cook line and preparation area.
36-73-4
Basic - 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.
14-74-7
Basic - Accumulation of debris on exterior of warewashing machine. Top of dishwasher soiled with accumulated debris.
16-21-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Rear ice machine Deflector
22-20-5
Basic - 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 **Corrected On-Site**
40-06-5
45
Jul 2, 2025
Routine - Food
No violations found.
100
May 20, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2025-05-20: At time of the inspection No proof of state approved food handlers training in place **Time Extended**
53B-01-5
90
Mar 18, 2025
Routine - Food
5 critical violations. 3 major violations. 1 minor violation.
View 9 violations
High Priority - 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.
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line make bar Shredded Lettuce 44F less than 4 hrs.
03A-02-5
High Priority - 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.
12A-09-4
High Priority - Self-service salsa bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Front counter
08B-01-4
High Priority - 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 **Corrected On-Site**
08A-04-5
Intermediate - 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/ **Warning**
53A-03-7
Intermediate - 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 **Corrected On-Site**
31A-11-4
Intermediate - 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. **Warning**
53B-01-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Rear kitchen door
35B-01-4
33
Dec 10, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - Bright light not provided in rear kitchen - ware wash area and walk in cooler.
38-11-4
Basic - Adequate light at least 30 inches from floor not provided in walk-in cooler.
38-04-4
90
Feb 7, 2024
Routine - Food
2 critical violations.
View 2 violations
High Priority - 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.
01B-02-5
High Priority - 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.
03D-02-5
74
Nov 16, 2023
Routine - Food
No violations found.
100
Nov 14, 2023
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - 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 **Warning**
01B-13-4
High Priority - 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. **Corrected On-Site**
08A-20-5
High Priority - 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 **Warning**
03B-01-6
High Priority - 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. **Warning**
03A-02-5
Intermediate - 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 **Corrected On-Site**
02C-02-5
Basic - 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 **Warning**
06-09-1
47
Apr 5, 2023
Routine - Food
No violations found.
100
Oct 4, 2022
Routine - Food
1 major violation.
View 1 violation
Toilet Rooms Maintained
FL-53
90
Frequently Asked Questions
When was Mi Casita Niceville last inspected?
The most recent health inspection at Mi Casita Niceville on file is from Mar 3, 2026. The public record contains 13 inspections in total.
What is the most common violation at Mi Casita Niceville?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Mi Casita Niceville.
How does Mi Casita Niceville compare to other restaurants in Niceville?
Mi Casita Niceville most recently scored 100 out of 100, which is higher than the Niceville average of 97.
Has Mi Casita Niceville's inspection record improved over time?
Yes. Recent inspections at Mi Casita Niceville have averaged around one violation per visit, down from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Mi Casita Niceville means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Mi Casita Niceville inspected?
Based on the inspection history on file, Mi Casita Niceville is inspected around four times per year on average.
Nearby Restaurants