TAQUERIA MORELIA INC

Name: TAQUERIA MORELIA INC
Address: 961 B W PALM DR, FLORIDA CITY, FL, 33034, US
Rating: 70.4

961 B W PALM DR, FLORIDA CITY, FL 33034

License #2331772

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

70.4 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

TAQUERIA MORELIA INC in FLORIDA CITY currently holds an InspectFL Health Score of 70.4 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 19, 2026. Across those visits, inspectors documented 19 total violations — 7 critical, 1 major, 11 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.

Inspection Completed - No Further Action
[14-11-5] Equipment in poor repair. Observed gasket torn at reach in cooler across cook line
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed brown wiping cloth at prep table near kitchen entrance. Coach employees.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed gap on the side of exit door.
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed soiled cardboard on floor in the kitchen and near exit door. Coach person in charge.
[09-19-5] Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cook touched chopped onions and chopped peppers with bare hands to serve to customers. Coach employee. Employee voluntarily discarded products.
[25-05-4] Single-service articles improperly stored. Observed at dining room dry storage area box of napkins and cup stored on floor. Coach employee.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cook beef (67F - Cold Holding); ground beef (60F - Cold Holding) at preparation table across handwash sink. As per cook for less than 2 hours. Cook placed products in reach cooler.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed at reach in cooler across cook line.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave soiled with old food debris.
[08B-38-4] Food stored on floor. Observed bowl used 2 gallons of oil stored on floor near kitchen handwash sink. Coach employee
[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 food employee touched soiled apron and began plating food to serve to customers. Coach employee.
[22-52-4] Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed Triple Sink (Chlorine Oppm). Operator reset Triple Sink (Chlorine 100ppm).

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