MI TIERRA LATINA

Name: MI TIERRA LATINA
Address: 5761 BENEY RD, JACKSONVILLE, FL, 32207, US
Rating: 75.3

5761 BENEY RD, JACKSONVILLE, FL 32207

License #2613632

🫔 Latin American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

75.3 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

MI TIERRA LATINA in JACKSONVILLE currently holds an InspectFL Health Score of 75.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 3, 2026. Across those visits, inspectors documented 22 total violations — 5 critical, 7 major, 10 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 3, 2026 included 3 critical violations, 2 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chorizo on shelf above hot dogs in upright cooler by meat market
[14-11-5] Equipment in poor repair. Gasket torn in prep cooler at front counter
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Couldnt find test strips, chlorine
[25-06-4] Single-service articles not stored inverted or protected from contamination. Aluminum trays on shelf on hallway by bar, employee inverted them
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan made on Saturday
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Vent dusty in upright cooler by meat market
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Big bowls for food by shelf next to cook line
[01B-04-5] Stop Sale issued due to food originating from an unapproved source. Flan made at home
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm chl in bucket by cook line, test strip almost black and then turned white, employee diluted it to 200 ppm

Disposition: Administrative complaint recommended
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Couldnt find chlorine test strips
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Spoon for dry chicken bullion soiled
[25-05-4] Single-service articles improperly stored. Box with to go containers on floor in storage area
[29-11-4] Water leaking from pipe and/or faucet/handle. Base of faucet in triple sink
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at bar, employee placed one
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep area, employee moved it to bottom shelf
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent in walk in cooler
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Ham opened a couple of days ago
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chorizo on shelf above big beef loin in upright cooler, raw chicken in ziplock bags above bags with raw pork chop
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. One cooler with heavy cream
[11-26-1] 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. For cashiers and person that arranges dry goods in market side, employees read and sign
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 88 f cooked onions, on double pan in warmer, no time no procedure, explained time as public health control and employee heated them up to 165f on grill
[14-45-4] Cardboard used to line nonfood-contact shelves. Soiled, lining cart by cook line

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse