DirtyFLRestaurant Inspection Data

MI TIERRA MEXICAN FOOD INC

MI TIERRA MEXICAN FOOD INC in MASCOTTE has 5 health inspections on record with an overall food safety rating of 1.2/5. Recent inspections show improving food safety practices.

Last inspection: 6 months ago · 5 reports on file

856 East Myers Boulevard
Florida, 34753
Lake County County

Overall Food Safety Rating

★☆☆☆☆ (1.2/5)
Based on 5 health inspection reports

All Inspection Reports

10/7/2025· 6mo ago

Visit ID: 10884558

Met Inspection Standards

1 high, 2 int, 2 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -bottle of water on shelf with dry goods in kitchen. Operator removed. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. -numerous items throughout the establishment Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp over beans in reach in cooler in storage area -raw pork over cooked chicken in upright reach in cooler in kitchen
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line -interior of ice machine Repeat Violation
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -multiple items throughout the establishment Repeat Violation

4/15/2025· 1y ago

Visit ID: 10733747

Met Inspection Standards

1 high, 3 int, 8 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Cans of milk in dry storage on floor. Operator removed. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. White microwave in the kitchen soiled.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves and interior soiled
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed celery over Horchatta in reach in cooler. Operator removed. Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. In back kitchen area
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Operator removed. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Dawn detergent, hand soap and open bucket of laundry detergent on shelf next to salt Saltines crackers and rice in dry storage.Operator removed. Corrected On-Site Repeat Violation
  • 02C-03-5: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. Milk in reach in freezer opened 4 days prior. Operator date marked. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Long cutting boards on prep table soiled Repeat Violation
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Foods in reach in coolers Repeat Violation

12/3/2024· 1y 4mo ago

Visit ID: 8764306

Met Inspection Standards

4 high, 2 int, 8 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -bottle of water on cutting board next to slices. Operator discarded. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone next to vegetables in kitchen
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. -side of fryer
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -handle touching shrimp ceviche.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of fryers/grill in kitchen
  • 08B-12-5:Basic - Stored food not covered. -multiple items throughout the establishment.
  • 14-12-4:Basic - Utensils in poor condition. -2 basket fryers and rubber spatula. Operator discarded. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over cooked shrimp ceviche in upright reach in cooler. Operator corrected. Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee on cook line did not remove gloves prior to washing hands. Educated operator, he educated employee who then removed gloves and properly washed hands. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. -bleach stored next to lemon juice in dry storage area. Repeat Violation
  • 29-34-4:High Priority - Vacuum breaker missing at splitter added to hose bibb beside mop sink.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards on cook line. Repeat Violation
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -no date marking throughout the establishment. Repeat Violation

3/22/2024· 2y ago

Visit ID: 8364336

Met Inspection Standards

4 high, 4 int, 7 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation
  • 14-13-4:Basic - Food-contact surface not smooth and easily cleanable. -mortar and pestle set by dish area.
  • 36-24-5:Basic - Hole in or other damage to wall. -by reach in coolers in back area.
  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. -flan in front reach in cooler.
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. -back reach in cooler Repeat Violation
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed peppers stored over bread in reach in cooler.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. -on cutting board on cook line. Corrected On-Site
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. -raw pork in non food grade bag on cook line.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. -raw beef stored over mangoes on cook line. - raw pork next to tortillas in front reach in cooler -raw bacon next to flan in front reach in cooler. -raw bacon over cooked chicharones in back reach in freezer.Corrected On-Site Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. -windex and chlorine cleaner stored next to coffee creamer on dry storage rack in front area. Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -chlorine over 200 ppm. Corrected On-Site
  • 11-27-4: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. -provided a copy to operator. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on cook line.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -employee used hand sink to fill bucket of water
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -no datemarking throughout the establishment.

9/6/2023· 2y 7mo ago

Visit ID: 8491436

Follow-up Inspection Required

3 high, 2 int, 4 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Sandwich top reach in in kitchen
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Triple door reach in cooler in kitchen
  • 01A-05-4:High Priority - Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Tamales made by his friend and doesn't know where they are made and has no invoice for it. Admin Complaint
  • 01B-04-5:High Priority - Stop Sale issued due to food originating from an unapproved source. Tamales made by his friend and doesn't know where they are made and has no invoice for it.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb on hose outside front door Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By three compartment sink Corrected On-Site Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing clear toxic substance not labeled by three compartment sink Repeat Violation