MI CASITA NICEVILLE LLC
East John Sims Parkway
Florida, 32578
Okaloosa County County
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 3/18/2025
High Priority
5
Intermediate
3
Basic
1
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Rear kitchen door
- 08A-02-6: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-04-5: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
- 08B-01-4:High Priority - Self-service salsa bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Front counter
- 12A-09-4: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.
- 03A-02-5: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.
- 53A-03-7: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
- 31A-11-4: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
- 53B-01-5: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
Food safety inspection conducted on 3/18/2025 revealed 9 total violations (5 high priority, 3 intermediate, 1 basic).
Inspection on 12/10/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 38-04-4:Basic - Adequate light at least 30 inches from floor not provided in walk-in cooler.
- 38-11-4:Basic - Bright light not provided in rear kitchen - ware wash area and walk in cooler.
Food safety inspection conducted on 12/10/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 2/7/2024
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 03D-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.
- 01B-02-5: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.
Food safety inspection conducted on 2/7/2024 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 11/16/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 11/16/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/14/2023
High Priority
4
Intermediate
1
Basic
1
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 06-09-1: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
- 08A-20-5: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
- 01B-13-4: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
- 03A-02-5: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
- 03B-01-6: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
- 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. Walk in cooler cooked beef and pork Made 3 days prior to inspection. Dated during the inspection Corrected On-Site
Food safety inspection conducted on 11/14/2023 revealed 6 total violations (4 high priority, 1 intermediate, 1 basic).