MI TIERRA LATINA

Name: MI TIERRA LATINA
Address: 6802 W HILLSBOROUGH AVE, TAMPA, FL, 33634, US
Rating: 45.5

6802 W HILLSBOROUGH AVE, TAMPA, FL 33634

License #3912372

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

45.5 Grade F / 100

Failing Health Score

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Quick take

MI TIERRA LATINA in TAMPA currently holds an InspectFL Health Score of 45.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on May 5, 2026. Across those visits, inspectors documented 34 total violations — 12 critical, 9 major, 13 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.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 5, 2026 shows 17 observation rows: 3 critical, 7 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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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: Administrative complaint recommended
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Front line cook wall is soiled.
[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.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Ovens and microwaves on front line cook are soiled.
[50-09-4] Current Hotel and Restaurant license not displayed.
[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.
[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.
[31B-03-4] No soap provided at handwash sink. Missing soap located adjacent to six burner stove top.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Multiple cutting boards and establishment with cut marks.
[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.
[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.
[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.
[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.
[08B-38-4] Food stored on floor. One case of water stored on floor beneath front counter sandwich press.
[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.
[08B-12-5] Stored food not covered. Multiple cooked food items stored in Vigo soup base containers are not covered inside walk-in cooler.
[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-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.

Disposition: Administrative complaint recommended
[33-11-4] Missing drain plug at dumpster.
[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.
[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.
[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.
[29-08-4] Plumbing system in disrepair. Handwashing sink across from the stove top no draining, discussed issue with operator
[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.
[33-16-4] Open dumpster lid.
[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.
[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.
[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.
[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.
[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.
[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
[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.
[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.

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Community pulse