TAQUERIA MORELIA INC

Name: TAQUERIA MORELIA INC
Address: 961 B W PALM DR, FLORIDA CITY, FL, 33034, US
Rating: 16

961 B W PALM DR, FLORIDA CITY, FL 33034

License #2331772

🌮 Mexican/Latin ℹ️

16 Grade F / 100

Failing Health Score

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Latest inspection

September 17, 2026 · 14 findings · 5 critical

Routine - Food

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Quick take

TAQUERIA MORELIA INC in FLORIDA CITY currently holds an InspectFL Health Score of 16 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on September 17, 2026. Across those visits, inspectors documented 76 total violations — 18 critical, 11 major, 47 minor.

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The latest inspection on September 17, 2026 shows 14 observation rows: 5 critical, 2 major, and 7 minor.

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Inspector notes

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TAQUERIA MORELIA INC 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.

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Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shredded beef (45F - Cold Holding);sliced tomatoes (50F - Cold Holding) at reach in cooler across cook like,as per cook since the day prior.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal phone stored over preparation line across cook line.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed shredded beef, ground beef , cooked chicken, cook tripa at reach in cooler near prep table across cook line, as per cook for less than 2 days. Advised operator to label products.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed shredded chicken, cooked lengua at reach in cooler near prep table next to microwave. Operator unable to determine time.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shredded beef (45F - Cold Holding); sliced tomatoes (50F - Cold Holding) at reach in cooler across cook like,as per cook since the day prior.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed shredded chicken, cooked lengua at reach in cooler near prep table next to microwave. Operator unable to determine time.
[25-05-4] Single-service articles improperly stored. Observed boxes of single service items stored directly on floor at dry storage area across the bathrooms.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. . Observed cook failed to washed hands after changing soiled gloves and put on new gloves to engage in food preparation. coached cook on proper procedures for changing gloves.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed bags of cooked beef thawing at room temperature in the kitchen.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed shelves near the triple sink.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed at reach in cooler across cook line.
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed in the kitchen.
[51-09-4] Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed 30 seats at time of inspection.
[08B-38-4] Food stored on floor. Observed a container of oil stored directly on floor at dry storage area across the bathrooms.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed walls heavily ice bin with accumulation of black mold like substance.
[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.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed microwave soiled ceiling vents soiled at front counter.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee open water bottle stored at prep table across cook line. Coach employee.
[14-11-5] Equipment in poor repair. Observed gasket torn at reach in cooler across cook line
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed gap on the side of exit door.
[08B-38-4] Food stored on floor. Observed bowl used 2 gallons of oil stored on floor near kitchen handwash sink. Coach employee
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave soiled with old food debris.
[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.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed at reach in cooler across cook line.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce stored over tortillas at reach in cooler near exit door.
[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.
[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).
[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.
[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.
[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.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observe personal food on preparation table across flat grill, employee removed during inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observe personal phone stored on shelves at preparation area, employee removed during inspection.
[51-09-4] Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observe establishment licensed for 15 seats, observe approximately 33 seats.
[08B-38-4] Food stored on floor. Observe cooking oil container stored on floor at kitchen area, employee stored properly during inspection.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observe cooked beef stew container (frozen) on preparation table at kitchen area, employee moved food container to reach in cooler for a proper thawing method.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observe employee changing gloves without washing their hands, coached employee on properly procedures.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe cooked chicken (123F - Hot Holding) and cooked beans (78F - Hot Holding) at cook line, as per employee approximately 1 hour, employee proceed to reheat food. cooked chicken (169F - Reheating); cooked beans (181F - Reheating)
[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/
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observe cooked chicken and cooked steak not date marked inside reach in cooler at cook line, as per employee over 24 hours, employee dated food during inspection.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling nonabsorbent and easily cleanable in food preparation area throughout the kitchen area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored on preparation table near single service cups.
[51-09-4] Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed establishment licensed for 15 seats but observed 32.
[36-17-5] Floor tiles missing and/or in disrepair. Observed floor tile missing in back of kitchen near reach in freezer.
[14-38-4] Food storage container/container lid cracked or broken. Observed food storage container with cracked lid inside reach in cooler near three compartment sink.
[08B-38-4] Food stored on floor. Observed cooking oil stored on floor near handwashing sink in kitchen. Also observed a box of ribs stored on floor near back exit door.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves above three compartment sink pitted with rust.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed live fly in kitchen landing on preparation table.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Beef (50F - Cold Holding) Cooked Chicken (50F - Cold Holding); Beef Soup (51F - Cold Holding) stored in reach in cooler. As per operator, they were cooked the previous day. Stop Sale Issued
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Beef (50F - Cold Holding) Cooked Chicken (50F - Cold Holding); Beef Soup (51F - Cold Holding) stored in reach in cooler. As per operator, they were cooked the previous day. Stop Sale Issued.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment does not identify ceviche as raw on menu.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed frozen cooked chicken stored in reach in freezer not date marked.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken stored in reach in cooler across from stove not date marked.
[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. Observed Juan and Faviola with expired training on 01/05/24.