MI TIERRA LATINA

Name: MI TIERRA LATINA
Address: 6802 W HILLSBOROUGH AVE, TAMPA, FL, 33634, US
Rating: 0

6802 W HILLSBOROUGH AVE, TAMPA, FL 33634

License #3912372

🫔 Latin American ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 8, 2026 · 15 findings · 4 critical

Routine - Food

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Minor

Usually lower-risk context.

Quick take

MI TIERRA LATINA in TAMPA currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on September 8, 2026. Across those visits, inspectors documented 117 total violations — 37 critical, 40 major, 40 minor.

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The latest inspection on September 8, 2026 shows 15 observation rows: 4 critical, 4 major, and 7 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

117

Coverage note

Inspector notes linked where available

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MI TIERRA LATINA has a rough inspection history. Would you risk it?

F record

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*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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 4 pounds of cooked white rice stored inside of front line cook oven at 85°F. Employee stated the cooked rice is garbage and they forgot to discard it the night before.
[08B-38-4] Food stored on floor. One bucket of cut cassava stored on front line cook kitchen floor. Employee removed food from floor at time of inspection. One case of lemon juice stored on floor in storage room with alcohol. One case of bottle of water stored on floor next to sandwich make station.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw frozen pork stored over frozen bags of French fries inside front line reach in freezer. Employee relocated raw, frozen pork to an approved location at time of inspection.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. 4 pounds of cooked white rice stored inside of front line cook oven at 85°F. Employee stated the cooked rice is garbage and they forgot to discard it the night before.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Unable to dispense paper towels next to ice machine. Employee fixed paper towel dispenser at time of inspection. No paper towels available at front line cook adjacent to ovens. Employee provide paper towels at time of inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and raw pork are stored over ready to eat cooked food items and sauces inside the walk-in cooler.
[50-09-4] Current Hotel and Restaurant license not displayed.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards in establishment are soiled.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No certificates for Ximena and Sara. Both employees working at establishment for two years.
[14-69-4] Ice buildup in reach-in freezer. Located inside reach in chest freezer for frozen fish.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine tested at over 200 PPM. Employee readjusted chlorine to 50 PPM at time of inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all cooking equipment on front line cook are soiled.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Located at front line cook.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Ovens and microwaves on front line cook are soiled.
[41-17-4] Spray bottle containing toxic substance not labeled. Multiple chemical spray bottles inside establishment are not labeled.

Disposition: Warning Issued
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Multiple cutting boards and establishment with cut marks.
[08B-38-4] Food stored on floor. One case of water stored on floor beneath front counter sandwich press.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Ovens and microwaves on front line cook are soiled.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand washing sign cannot be seen as it has been posted on the reach in cooler located behind the handwashing sink. Missing handwashing sign located adjacent to six burner stove top. Employees posted signs to all sinks at time of inspection.
[08B-12-5] Stored food not covered. Multiple cooked food items stored in Vigo soup base containers are not covered inside walk-in cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Front line cook wall is soiled.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed one employee touch a soil cloth placed over a speaker system, and then handled ready to eat beef empanadas without removing dirty gloves or washing hands. Discussed with employee to always wash hands after a change of task or touching soil surfaces employee use tongs to remove beef empanadas, then washed hands and change gloves.
[22-48-5] Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Establishment using a chlorine sanitizer that is not approved for food contact surfaces. Operator purchased a proper chlorine sanitizer at time of inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over two boxes of plantains and raw beef inside walk-in cooler.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed one employee at front line cook washing hands at three compartment sink. Discussed with employee to wash hands only at designated hand washing sinks. Employee finished washing hands at hand washing sink.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards in establishment are soiled. Interior of ice machine, soiled with food debris and calcium built-up.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Located next to three compartment sink. Manager provided paper towels at time of inspection. Missing paper towels, located adjacent to six burner stove top.
[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. Missing reporting agreement for Judy and Victoria.
[31B-03-4] No soap provided at handwash sink. Missing soap located adjacent to six burner stove top.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shredded pork, yellow rice, soups, shredded cheese, and other food items are not dated inside walk-in cooler.
[53B-14-5] 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. Expired for Yuli M. on 5/15/2025.

Disposition: Warning Issued
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
[08B-38-4] Food stored on floor. Observed peeled potatoes in bucket stored on floor in walk in cooler, discussed with operator.
[33-11-4] Missing drain plug at dumpster.
[33-16-4] Open dumpster lid.
[29-08-4] Plumbing system in disrepair. Handwashing sink across from the stove top no draining, discussed issue with operator
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed 4 cases of ribs thawing out in storage room without running water , or refrigeration.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed a pot of chicken soup at 62f placed in walk in cooler cooler at 5 pm and left over night in walk in cooler did not reach 43f at time of inspection. Observed pot of potato and Yuka Soup Placed in cooler at 5 pm previous day and left over night in walk in cooler temped at 50f did not reach 43f at time of inspection.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed operator touching multiple surfaces and continuing to cook without washing hands and changing gloves.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed operator touching multiple surfaces and continuing to cook without washing hands and changing gloves. Operator washed hands and changed gloves.
[22-48-5] Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing Observed operator using improper sanitizer, owner went out and purchased the proper sanitizer
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed triple sink being used with improper sanitizer and washing dishes in improper order. Employee was rinsing , washing and sanitizing with improper sanitizer.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw meat over ready to eat items , operator moved items to the appropriate location.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed a pot of chicken soup at 62f placed in walk in cooler cooler over night did not reach 43f . Observed pot of potato and Yuka Soup Placed in cooler over night temped at 50f did not reach 43f.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a pot of chicken soup at 62f placed in walk in cooler cooler over night did not reach 43f . Observed pot of potato and Yuka Soup Placed in cooler over night temped at 50f did not reach 43f.
[41-10-4] Toxic substance/chemical improperly stored. Observed chemicals being stored above food items in the storage room, discussed with operator the importance of separating chemicals from food items.
[11-01-5] Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Employee did not have knowledge of the big 6 foodborne illnesses , inspector provided an educational packet with the Big Six foodborne illnesses educational information.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towels not easily accessible at hand wash sinks.operator made paper towels accessible.

Disposition: Met Inspection Standards
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Reach-in cooler at front service counter.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[50-09-4] Current Hotel and Restaurant license not displayed.
[08B-38-4] Food stored on floor. Fry oil stored on floor in kitchen. Operator moved to shelf.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw fish and seafood mix thawed at dry food storage shelf. Operator moved to walk-in cooler.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Multiple cooking utensils stored in water at 87 F on cook line. Operator discarded water.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked pork and peeled plantain in reach-in cooler on cook line. Operator rearranged items to prevent cross contamination.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at front service counter - Cold Holding: pulled pork 49 F, sliced ham 51 F, sliced white American cheese 46 F. Operator moved items to reach-in freezer. Re temped: sliced cheese 39 F, sliced ham 39 F. Pulled pork stays in reach-in cooler and temped 49 F. Operator moved pulled pork to reach-in freezer. A container of pulled pork (58F - Cold Holding) and cooked yellow rice (52F - Cold Holding) stored on prep table at cook line. Operator moved to walk-in cooler. A container of seafood mix 46 F stored at dry food storage shelf. Operator moved to walk-in cooler.
[41-10-4] Toxic substance/chemical improperly stored. Multiple bottles of degreaser, glass cleaners and other cleaning chemicals stored on top shelf over bottled drinks, flour and rice in dry food storage room.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee washed hands with no soap. Observed employee rinsed hands in three compartments sink with no soap.
[31A-11-4] Handwash sink used for purposes other than handwashing. Food container stored in hand wash sink at cook line. Operator removed container.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Next to ice machine. Provided. No handwashing sign provided at a hand sink used by food employees. Mens room.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice, cooked beef and various cooked food in walk-in cooler.

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee with no lid stored on ice machine.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple cooking utensils stored in standing water at 82 F on cook line.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored over cooked rice and cooked pork in walk-in cooler.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handled soiled food containers, then returned to cut vegetables without change gloves.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at front service counter - Reach-in cooler on cook line
[41-10-4] Toxic substance/chemical improperly stored. Hand washing detergents and degreasers stored on top storage shelf over the canned drinks, rice and flours in food dry storage.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed food debris in handwash sink in kitchen.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 4 employees working at time of inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No handwashing sign provided at a hand sink used by food employees. 2 handwash sinks in kitchen. Operator provided signs and paper towels.
[53B-01-5] 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.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked yellow rice, cooked pork belly and various cooked items in walk-in cooler.
[41-17-4] Spray bottle containing toxic substance not labeled.

Disposition: Warning Issued
[08B-38-4] Food stored on floor. Pot of beef soup and a case of bottled water stored on floor at cook line.
[10-20-4] In-use tongs stored on equipment door handle between uses. In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temped 83 F.
[51-13-4] No Heimlich maneuver/choking sign posted. Provided by email.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At kitchen.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested 0ppm.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested 0ppm. Operator remade solution, tested 100ppm.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chicken soup (cooked and cooling from last night at 8pm, 58F at 9:45am - Cooling); beef soup (cooked and cooling from last night at 8pm, 60F at 9:45am - Cooling); cooked pork belly (cooked and cooling from last night at 8pm, 50F at 9:45am - Cooling
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee handled soiled dishes, then scooped ice in ice machine and make drink for customers without washing hands. Discussed with operator about proper handwash procedures.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Large pot of beef soup (112F - Hot Holding) at kitchen. Operator reheated at time of inspection, re temped: 198 F.
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
[11-27-4] 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 by email.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Large deep pots of soups. Pork belly stacked up high and deep in 1 container. Provided proper cooling procedures handout to operator.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed accumulation of food debris in handwash sink at kitchen.