DirtyFLRestaurant Inspection Data

MITY NICE CAFE

MITY NICE CAFE in TAMPA has 5 health inspections on record with an overall food safety rating of 2.3/5. Recent inspections indicate some food safety concerns.

Last inspection: 3 months ago · 5 reports on file

5944 BENJAMIN RD

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 5 health inspection reports

All Inspection Reports

12/11/2025· 3mo ago

Visit ID: 10916782

Met Inspection Standards

3 high, 4 int, 4 basic

  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. -clean lids stored between unwashed produce, operator moved to items. Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.spoke with operator about the importance of smooth cutting boards.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on prep table, employee moved item Observed employee back pack in kitchen by the stoves. Corrected On-Site
  • 14-06-4:Basic - Wood food-contact surface not properly sealed. Unsealed wood used under microwave on shelf in kitchen. Discussed with operator the importance of smooth sealed surfaces.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed food stored in non food grade bags in reach in cooler , employee discard item. discussed with operator the importance of using food grade containers to store foodCorrected On-Site Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs stored over ready to eat items in the reach in cooler closest to service window, employee moved item to the appropriate location. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed paint stored next to food and single service containers, operator moved paint to appropriate location. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed food items placed on sink in the kitchen area , employee moved items.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink , under service window , manager placed paper towels at handwash sink Corrected On-Site
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

4/21/2025· 10mo ago

Visit ID: 8898200

Met Inspection Standards

4 basic

  • 14-11-5:Basic - Equipment in poor repair. Gasket along doors in reachin cooler adjacent to 3-compartment sink
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored in refrigerator on cook line. Employee discarded. Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In reachin cooler adjacent to 3-compartment sink
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk sugar no label.

9/24/2024· 1y 5mo ago

Visit ID: 8785865

Met Inspection Standards

1 high, 1 int, 1 basic

  • 22-08-4:Basic - Interior of microwave has accumulation of black food debris. On cook line.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chorizo stored over cooked chicken in pizza prep cooler. Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef burgers stored over raw steaks in reach-in cooler. Operator rearranged items to prevent cross contamination at time of inspection. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line, operator provided. Corrected On-Site Repeat Violation

3/8/2024· 2y ago

Visit ID: 8508391

Met Inspection Standards

3 high, 3 int, 1 basic

  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed multiple employee drinks stored in reach-in cooler at front service area.
  • 12A-19-4:High Priority - Employee washed hands with cold water. Hot water shut off in all handwash sinks at time of inspection.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a container of sliced raw steak (67F - Cold Holding) stored on handwash sink in kitchen. Operator moved to reach-in cooler. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed a can of WD-40 stored on food storage shelf over the prep table on cook line. Operator removed from food storage shelf. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed a container of raw sliced beef and a slow cooker with pot roast stored on handwash sink blocked to utilize handwash sink in kitchen. Operator removed items from handwash sink.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No soap provided at handwash sink. Handwash sink in kitchen. Operator provided. Corrected On-Site Repeat Violation
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. All handwash sinks has hot water shut off. Operator turn on hot water, temped 100+ F. Corrected On-Site

9/25/2023· 2y 5mo ago

Visit ID: 8384530

Met Inspection Standards

1 high, 1 int, 3 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed. Corrected On-Site
  • 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris. On cook line.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. At kitchen.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs and pooled egg stored over sauerkraut and other sauces in reach-in cooler at kitchen. Operator rearranged items to prevent cross contamination. Corrected On-Site Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. On cook line, operator provided. Corrected On-Site