DirtyFLRestaurant Inspection Data

MI CASITA NICEVILLE LLC

Health inspection records show MI CASITA NICEVILLE LLC in NICEVILLE has 11 inspections with a food safety rating of 3.6/5. Food safety practices have remained consistent.

Last inspection: 1 weeks ago · 11 reports on file

East John Sims Parkway
Florida, 32578
Okaloosa County County

Overall Food Safety Rating

★★★½☆ (3.6/5)
Based on 11 health inspection reports

All Inspection Reports

3/3/2026· 1w ago

Inspection #: 3692781

Call Back - Complied

3/2/2026· 1w ago

Inspection #: 3692781

Warning Issued

12/16/2025· 2mo ago

Visit ID: 13596452

Met Inspection Standards
  • N/A:No Violations Were Observed

12/15/2025· 2mo ago

Visit ID: 10903026

Follow-up Inspection Required

3 high, 7 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Rear ice machine Deflector
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Top of dishwasher soiled with accumulated debris.
  • 14-74-7: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.
  • 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 on cook line. Removed during the inspection Corrected On-Site
  • 36-73-4:Basic - Floors soiled/has accumulation of debris. Multiple areas of the kitchen, cook line and preparation area.
  • 08B-12-5:Basic - Stored food not covered. Raw beef in glass top reach in freezer.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Kitchen hand wash sink
  • 08A-17-6: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. Cook line low boy cold drawers. Raw repackaged chicken over beef and shrimp.
  • 12A-09-4: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
  • 03A-02-5: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

7/2/2025· 8mo ago

Visit ID: 10843580

Met Inspection Standards
  • N/A:No Violations Were Observed

5/20/2025· 9mo ago

Visit ID: 10801574

Follow-up Inspection Required

1 int

  • 53B-01-5: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**

3/18/2025· 11mo ago

Visit ID: 10739701

Follow-up Inspection Required

5 high, 3 int, 1 basic

  • 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

12/10/2024· 1y 3mo ago

Visit ID: 8727877

Met Inspection Standards

2 basic

  • 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.

2/7/2024· 2y 1mo ago

Visit ID: 8552149

Met Inspection Standards

2 high

  • 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.

11/16/2023· 2y 3mo ago

Visit ID: 8552028

Met Inspection Standards
  • N/A:No Violations Were Observed

11/14/2023· 2y 3mo ago

Visit ID: 8388139

Follow-up Inspection Required

4 high, 1 int, 1 basic

  • 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