Mi Tierra Latina
Last inspected: Mar 3, 2026
33
Score
Inspectors have visited Mi Tierra Latina nine times, with records going back to 2022. The most recent visit was on Mar 3, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Violation counts have been trending down, averaging around 13 violations across recent inspections versus roughly 19 violations before.
When inspectors have written things up, “no proof provided that food employees are informed” has been the most frequent reason, cited five times.
Restaurants in Jacksonville average 74, so Mi Tierra Latina trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
4
Critical latest
3
Major latest
4
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
4 critical violations. 3 major violations. 4 minor violations.
View 11 violations
High Priority - 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 **Corrected On-Site**
41-27-4
High Priority - Stop Sale issued due to food originating from an unapproved source. Flan made at home
01B-04-5
High Priority - 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
08A-05-6
High Priority - Food prepared in a private home. See stop sale. Flan made at home by a person, explained to manager
01A-03-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Couldn't find test strips, chlorine **Repeat Violation**
16-37-1
Intermediate - 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
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. A couple by triple sink, employee stated cleaner
41-17-4
Basic - 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
24-05-4
Basic - Equipment in poor repair. Gasket torn in prep cooler at front counter
14-11-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Vent dusty in upright cooler by meat market
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Aluminum trays on shelf on hallway by bar, employee inverted them **Corrected On-Site**
25-06-4
33
Sep 16, 2025
Routine - Food
3 critical violations. 5 major violations. 9 minor violations.
View 17 violations
High Priority - 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 **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - 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
08A-20-5
High Priority - Nonfood-grade bags used in direct contact with food. Raw meat in ziplock bags in box freezer
14-31-5
Intermediate - 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
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Spoon for dry chicken bullion soiled
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Couldn't find chlorine test strips
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at bar, employee placed one **Corrected On-Site**
31B-02-4
Intermediate - 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 **Corrected On-Site** **Repeat Violation**
11-26-1
Basic - Bowl or other container with no handle used to dispense food. On salt and oil, employee removed them **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Cardboard used to line nonfood-contact shelves. Soiled, lining cart by cook line **Repeat Violation**
14-45-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep area, employee moved it to bottom shelf **Corrected On-Site**
12B-07-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Gap in between them and one is broken **Repeat Violation**
14-42-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. One cooler with heavy cream
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent in walk in cooler **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. Box with to go containers on floor in storage area
25-05-4
Basic - Utensils in poor condition. Cracked spoon in black pepper
14-12-4
Basic - Water leaking from pipe and/or faucet/handle. Base of faucet in triple sink
29-11-4
25
Mar 4, 2025
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
26
Oct 28, 2024
Routine - Food
3 critical violations. 4 major violations. 10 minor violations.
View 17 violations
High Priority - 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 **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
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. 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 **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-17-6
High Priority - 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 **Corrected On-Site**
12A-17-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Missing July
01C-02-4
Intermediate - 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 **Corrected On-Site**
53A-05-6
Intermediate - 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 **Repeat Violation**
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. A couple, front counter, employee labeled them, windex and chlorine **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Stored food not covered. Peeled and cut onions in walk in cooler
08B-12-5
Basic - Bowl or other container with no handle used to dispense food. On spice, **Repeat Violation**
14-01-5
Basic - Cardboard used to line food-contact shelves. Dirty under grill
14-05-4
Basic - 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 **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - 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
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Cutting veggies, put one one **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - Food stored on floor. Oil jug on floor, placed on shelf by employee **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Ice scoop handle in contact with ice. In ice machine at bar
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in box freezer, meat market area, shelf in walk in cooler **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. Portioned cups, napkins, and deli paper in box on floor, front counter **Repeat Violation**
25-05-4
26
Apr 2, 2024
Routine - Food
4 critical violations. 1 major violation. 8 minor violations.
View 13 violations
Food Obtained from Approved Sources
FL-11
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
22
Nov 1, 2023
Routine - Food
6 critical violations. 8 major violations. 13 minor violations.
View 27 violations
High Priority - 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 **Corrected On-Site**
12A-12-4
High Priority - 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 **Repeat Violation** **Admin Complaint**
22-45-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak on shelf above raw cactus leaves, employee rearranged **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - 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 **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. 88f corn, 90f pork in steamer at 125, employee reheated them to 165f **Corrected On-Site**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet by raw meat cooler, **Repeat Violation** **Admin Complaint**
29-34-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
01C-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hands sink in meat market area **Repeat Violation**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - 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
11-26-1
Intermediate - 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
53B-13-5
Intermediate - 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 **Corrected On-Site**
02A-01-4
Intermediate - Spray bottle containing toxic substance not labeled. Front counter, employee stated cleaners, employee labeled them **Corrected On-Site**
41-17-4
Basic - Current Hotel and Restaurant license not displayed. Old one
50-09-4
Basic - Bowl or other container with no handle used to dispense food. On spice
14-01-5
Basic - Working containers of food removed from original container not identified by common name. White powder in container, storage shelf **Corrected On-Site**
02D-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table
21-12-4
Basic - Single-service articles improperly stored. Box with to go containers on floor, front counter
25-05-4
Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting bananas, explained to her
08B-39-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink in meat market area **Corrected On-Site**
31B-04-4
Basic - In-use tongs stored on equipment door handle between uses. On oven handle, employee moved them **Corrected On-Site**
10-20-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. One is broken
14-42-4
Basic - Food stored on floor. Oil jug by handsink in kitchen , employee placed it on chair **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Employee with no hair restraint while engaging in food preparation. Cooking **Repeat Violation**
13-03-4
Basic - 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 **Corrected On-Site**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, **Repeat Violation**
12B-07-4
10
Jun 21, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - - From initial inspection : Priority: High Priority Observed: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing back flow preventer at water hose bib on right side of wall at three compartment sink **Warning** - From follow-up inspection 2023-06-21: Vacuum breaking still missing **Admin Complaint**
29-34-4
Intermediate - - From initial inspection : Priority: Intermediate Observed: 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. Discussed and provided the Employee Health Reporting Agreement form during the inspection. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-06-21: No change emailed operator employee reporting form during inspection **Time Extended**
11-26-1
Intermediate - - From initial inspection : Priority: Intermediate Observed: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with Clean-Up of Vomiting and Diarrheal Events handout **Corrective Action Taken** **Warning** - From follow-up inspection 2023-06-21: No change, emailed operator employee reporting form during inspection **Time Extended**
11-27-4
Basic - - From initial inspection : Priority: Basic Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink bottle stored on prep table next to food **Warning** - From follow-up inspection 2023-06-21: No change **Time Extended**
12B-07-4
Basic - - From initial inspection : Priority: Basic Observed: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food in kitchen with watch on wrist **Warning** - From follow-up inspection 2023-06-21: One employee with bracelet on while preparing food **Time Extended**
13-07-4
Basic - - From initial inspection : Priority: Basic Observed: Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint in kitchen **Repeat Violation** **Warning** - From follow-up inspection 2023-06-21: No change **Time Extended**
13-03-4
Basic - - From initial inspection : Priority: Basic Observed: Food stored on floor. Cooked pans of food stored on floor under kitchen prep table. Employee removed Case of fry oil stored on floor on cook line **Repeat Violation** **Warning** - From follow-up inspection 2023-06-21: No change **Time Extended**
08B-38-4
58
Mar 31, 2023
Routine - Food
7 critical violations. 6 major violations. 6 minor violations.
View 19 violations
High Priority - Priority: High Priority Observed: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing back flow preventer at water hose bib on right side of wall at three compartment sink **Warning**
29-34-4
High Priority - Priority: High Priority Observed: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed bartender employee handled soiled dishes and wiping down tables and then handle picking up plated food to deliver to customers without washing hands. Reviewed with employee **Warning**
12A-02-4
High Priority - Priority: High Priority Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked foods on shelf in walk in cooler Raw shell eggs stored over unwashed produce in walk in cooler Raw shell eggs stored over prep vegetables in reach in make table cooler in kitchen Reviewed with employee on proper storage **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Priority: High Priority Observed: Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dish washer employee wash, rinse and not sanitizing equipment before putting away to dry storage. Reviewed with employee **Warning**
22-45-4
High Priority - Priority: High Priority Observed: Employee washed hands with cold water. Observed employee eating and drinking food in kitchen while preparing food and then employee went to prep food with washing hands. Reviewed with employee to wash hands and employee then went to wash hands with cold water for under 10 seconds at three compartment sink. Reviewed with employee on proper procedure **Warning**
12A-19-4
High Priority - Priority: High Priority Observed: Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee eating and drinking food in kitchen while preparing food and then employee went to prep food with washing hands. Reviewed with employee to wash hands and employee then went to wash hands with cold water for under 10 seconds at three compartment sink. Reviewed with employee on proper procedure **Repeat Violation** **Admin Complaint**
12A-05-4
High Priority - Priority: High Priority Observed: Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee eating and drinking food in kitchen while preparing food and then employee went to prep food with washing hands. Reviewed with employee to wash hands and employee then went to wash hands with cold water for under 10 seconds at three compartment sink. Reviewed with employee on proper procedure **Warning**
12A-17-4
Intermediate - Priority: Intermediate Observed: Employee washed hands in a sink other than an approved handwash sink. Observed employee eating and drinking food in kitchen while preparing food and then employee went to prep food with washing hands. Reviewed with employee to wash hands and employee then went to wash hands with cold water for under 10 seconds at three compartment sink. Reviewed with employee on proper procedure **Repeat Violation** **Warning**
12A-03-4
Intermediate - Priority: Intermediate Observed: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with Clean-Up of Vomiting and Diarrheal Events handout **Corrective Action Taken** **Warning**
11-27-4
Intermediate - Priority: Intermediate Observed: No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at bar and front line hand wash sink **Warning**
31B-02-4
Intermediate - Priority: Intermediate Observed: 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. Discussed and provided the Employee Health Reporting Agreement form during the inspection. **Corrective Action Taken** **Warning**
11-26-1
Intermediate - Priority: Intermediate Observed: Person in charge not ensuring employees are properly maintaining the temperatures of time/temperature control for safety foods during hot and cold holding. Manager on duty no monitoring employee maintaining proper hot holding temperatures **Warning**
53A-17-1
Intermediate - Priority: Intermediate Observed: Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator has multiple employees hired over 60 days with no proof of training but only has proof of training for one employee that is expired 6-27-22 **Warning**
53B-05-5
Basic - Priority: Basic Observed: In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle **Repeat Violation** **Warning**
10-20-4
Basic - Priority: Basic Observed: Ice scoop handle in contact with ice. Ice scoop handle touching ice bin at bar area **Warning**
10-08-5
Basic - Priority: Basic Observed: Food stored on floor. Cooked pans of food stored on floor under kitchen prep table. Employee removed Case of fry oil stored on floor on cook line **Repeat Violation** **Warning**
08B-38-4
Basic - Priority: Basic Observed: Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint in kitchen **Repeat Violation** **Warning**
13-03-4
Basic - Priority: Basic Observed: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food in kitchen with watch on wrist **Warning**
13-07-4
Basic - Priority: Basic Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink bottle stored on prep table next to food **Warning**
12B-07-4
14
Aug 30, 2022
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee talking on cell phone in kitchen area then went back to scooping rice. Spoke to employee about proper hand washing procedures. Employee washed hands **Corrected On-Site**
12A-25-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Frozen Raw pork stored over frozen yuca in white reach in freezer
08A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained Small white cutting board in kitchen area
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by a brown chair, and extra large stainless bowl in kitchen area **Repeat Violation**
31A-09-4
Basic - Single-service articles improperly stored. Open case Foil wrap stored on floor in taco bar area
25-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Black mold like substance on Walk in cooler gasket
23-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Several utensils stored in standing water 86F in taco bar area **Repeat Violation**
10-07-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handles **Repeat Violation**
10-20-4
Basic - Food stored on floor. Container of Oil and bag of wheat stored on floor in kitchen area **Repeat Violation**
08B-38-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food items without a hair restraint
13-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table near peeled onions
21-12-4
43
Frequently Asked Questions
When was Mi Tierra Latina last inspected?
The most recent health inspection at Mi Tierra Latina on file is from Mar 3, 2026. The public record contains nine inspections in total.
What is the most common violation at Mi Tierra Latina?
Across the inspection record, “no proof provided that food employees are informed” has been cited five times, more than any other issue at Mi Tierra Latina.
How does Mi Tierra Latina compare to other restaurants in Jacksonville?
Mi Tierra Latina most recently scored 33 out of 100, which is lower than the Jacksonville average of 74.
Has Mi Tierra Latina's inspection record improved over time?
Yes. Recent inspections at Mi Tierra Latina have averaged around 13 violations per visit, down from roughly 19 earlier in the record.
What does a high risk rating mean?
A high risk rating at Mi Tierra Latina means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Mi Tierra Latina inspected?
Based on the inspection history on file, Mi Tierra Latina is inspected around three times per year on average.
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