MI CASITA NICEVILLE LLC

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line make bar - tenders 48, shredded cheese 48, shredded lettuce 50, fries 47F Per kitchen staff less than 4 hrs. ( make bar reported loaded 2 hrs prior to inspection ) Operator advised to cool above to 41F or below as soon as possible . Items iced during the inspection . Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. Water jug observed located in cook line hand wash sink . Removed during the inspection. Corrected On-Site

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 make bar Repeat Violation

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.

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

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Rear ice machine Deflector

Basic - Accumulation of debris on exterior of warewashing machine. Top of dishwasher soiled with accumulated debris.

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.

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

Basic - Floors soiled/has accumulation of debris. Multiple areas of the kitchen, cook line and preparation area.

Basic - Stored food not covered. Raw beef in glass top reach in freezer.

Basic - Water leaking from pipe and/or faucet/handle. Kitchen hand wash sink

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

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.

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

High Priority - Self-service salsa bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Front counter

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.

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.

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

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

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

Basic - Exterior door has a gap at the threshold that opens to the outside. Rear kitchen door

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

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

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

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

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

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

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk-in Cooler Refried beans 47, ground beef 48, cooked chicken 46, pork 47/48, shredded beef 67, black beans 47F Per staff cooked yesterday and cooling overnight in walk in cooler. See stop sale Warning

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Displayed food not properly protected from contamination. Self service salsa station uncovered . No lids Repeat Violation

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. Walk-in Cooler Refried beans 47, ground beef 48, cooked chicken 46, pork 47/48, shredded beef 67, black beans 47F Per staff cooked yesterday and cooling overnight in walk in cooler. Prob Thermometer calibrated with operator Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make bar - left side and bottom Diced tomatoes 46, pico 48, cooked peppers 45F Per staff less than 4 hrs. Repeat Violation Warning

Basic - Carbon dioxide tanks not adequately secured. Rear storage area Repeat Violation

Basic - Ceiling tile missing. Rear preparation area above glass door upright cooler.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Cook line Knife removed and cleaned during the inspection Corrected On-Site

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. Repeat Violation Warning - From follow-up inspection 2022-10-04: No proof of Florida approved employee training available at time of the callback inspection. Time Extended

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Kitchen chest freezer Re packaged ice cream ( for fried ice cream ) stored with open packaged chicken tenders.

High Priority - Self-salsa bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line make bar - salsa 58, tomatoes 47/48, guacamole 56,sour cream 56, beef 45, shrimp 57F Per operator less than 4 hrs. Instructed operator to rapidly cool TCS items with ice packs and / or move to freezer. Walk in cooler Shredded cheese 46, chicken 44/45F Less than 4 hrs. Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Stove top hot holds - beef 121, pork 115, chicken 109F Less than 2 hrs Advised operator to reheat food to 165F and hot hold at or above 135F Warning

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. Repeat Violation Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Rear kitchen Repeat Violation

Basic - Carbon dioxide tanks not adequately secured. Front bar and rear storage area Repeat Violation

High Priority - Self-service condiments bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Front self service salsa station. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler shredded cheese 44/45 less than 4 hours.

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior top of ice machine.

Basic - Carbon dioxide tanks not adequately secured. Front bar and kitchen. Repeat Violation

Basic - Ceiling tile missing. Rear preparation area.