Mi Tierra Latina
Last inspected: Sep 23, 2025
32
Score
Going back to 2022, Mi Tierra Latina has six inspections in the public record. Inspectors last stopped by on Sep 23, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
Violation counts have ticked up lately, averaging around 10 violations per visit versus roughly six violations earlier in the record.
“Time/temperature control for safety food cold held” comes up most often, recorded two times in the inspection record.
That's lower than the typical Ocala restaurant, which scores around 78. Taken together, the history suggests a facility that has struggled with consistency.
6
Inspections
2
Critical latest
4
Major latest
5
Minor latest
Inspection History
Sep 23, 2025
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
Toilet Rooms Maintained
FL-53
32
Apr 24, 2025
Routine - Food
2 critical violations. 6 major violations. 10 minor violations.
View 18 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. Raw beef not in original package stored over yuca fries in reach-in freezer next to dish area.
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler next to shelf with kitchen microwave: shrimp (45F - Cold Holding); clams (45F - Cold Holding). Employee stated items placed in cooler one hour prior to temperature being taken. Employee moved items inside of cooler to reduce temperature to 41F. **Corrective Action Taken**
03A-02-5
Intermediate - 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. No written procedure available. Inspector provided operator with written procedure.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on kitchen prep table.
22-02-4
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/. No certified food manager with five employees working.
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. No proof two employees have been informed of their reporting responsibilities.
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan and rice stored in kitchen reach-in cooler next to kitchen entrance to dining room. Employee stated teams prepared the previous morning.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of degreaser stored on shelf next to three compartment sink.
41-17-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoops stored on top of kitchen ice machine.
10-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on top of reach-in cooler across from cook line grill.
40-06-5
Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining shelf underneath microwave next to fryers.
14-45-4
Basic - Open dumpster lid. Dumpster behind building.
33-16-4
Basic - Single-service articles improperly stored. To go containers stored on floor in back storage area.
25-05-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries stored over portioned sauces in reach-in cooler next to kitchen entrance.
08B-17-4
Basic - Old labels stuck to food containers after cleaning. Pan stored on clean dish shelf in dish area.
16-46-4
Basic - Food stored on floor. Case of cooking oil stored on kitchen floor. Container of prepped onions stored on floor in walk-in cooler.
08B-38-4
Basic - Equipment in poor repair. Handles for reach-in cooler next to kitchen entrance.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill.
23-03-4
25
Feb 26, 2025
Routine - Food
No violations found.
100
Mar 2, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : 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. Reach-in cooler at the cook line (pico 53F, sour cream 48F, cut tomatoes 53F and 50F, green hot sauce 58F, tomatillo sauce 53F, cheese 51F, guacamole with cut tomatoes 50F, rice 53F, raw fish 47F, raw beef 54F). Ambient temperature of 54F. **Warning** - From follow-up inspection 2023-03-02: Reach-in cooler at the cook line (on ice bath), cut tomatoes 43F, eggs 43F, lettuce 43F, raw beef 43F. Operator will replace unit. **Time Extended**
14-74-7
95
Mar 1, 2023
Routine - Food
5 critical violations. 3 major violations. 5 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line pico 53F, sour cream 48F, cut tomatoes 53F and 50F, green hot sauce 58F, tomatillo sauce 53F, cheese 51F, guacamole with cut tomatoes 50F, rice 53F, raw fish 47F, raw beef 54F. Per employee all items placed in cooler around 11:00-12:00. All items will be discarded at 5:00pm. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler near side door, noodles 52F, rice 54F, both items cooked 02/28/23 pm. **Warning**
01B-02-5
High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Male employee started wearing gloves no handwash occurred, Inspector addressed situation, employee washed his hands. **Corrected On-Site**
12A-11-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach-in cooler near side door, noodles 52F, rice 54F, both items cooked 02/28/23 pm. **Warning**
03D-02-5
High Priority - Container of medicine improperly stored. At the dish machine area next to cleaned containers, employee moved. **Corrected On-Site**
41-07-4
Intermediate - Spray bottle containing toxic substance not labeled. At the dish machine area, spray bottle with yellow liquid not labeled.
41-17-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the bar area used for dumping drinks. Also at the kitchen entrance, container inside sink, employee moved. **Repeat Violation**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler near side door, sweet potatoes no date marked, per employee potatoes cooked 02/26/23.
02C-02-5
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. Reach-in cooler at the cook line (pico 53F, sour cream 48F, cut tomatoes 53F and 50F, green hot sauce 58F, tomatillo sauce 53F, cheese 51F, guacamole with cut tomatoes 50F, rice 53F, raw fish 47F, raw beef 54F). Ambient temperature of 54F. **Warning**
14-74-7
Basic - Employee eating in a food preparation or other restricted area. At the cook line, opened yogurt on prep table and drink next to cutting board. Employee moved. **Corrected On-Site** **Repeat Violation**
12B-02-4
Basic - In-use wet wiping cloth/towel used under cutting board. At the cook line, employee removed. **Corrected On-Site**
21-04-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at the dish machine area. **Repeat Violation**
31B-04-4
27
Sep 26, 2022
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
67
Frequently Asked Questions
When was Mi Tierra Latina last inspected?
The most recent health inspection at Mi Tierra Latina on file is from Sep 23, 2025. The public record contains six inspections in total.
What is the most common violation at Mi Tierra Latina?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Mi Tierra Latina.
How does Mi Tierra Latina compare to other restaurants in Ocala?
Mi Tierra Latina most recently scored 32 out of 100, which is lower than the Ocala average of 78.
Has Mi Tierra Latina's inspection record improved over time?
No. Recent inspections at Mi Tierra Latina have averaged around 10 violations per visit, up from roughly six 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 two times per year on average.
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