Taqueria Morelia
Last inspected: Mar 19, 2026
30
Score
Taqueria Morelia Inc, located at 961 B W Palm Dr in Florida City, FL, underwent a high-risk inspection on March 19, 2026. This inspection identified four critical and twelve minor violations. Notably, repeat violations included the accumulation of mold-like substances in the ice machine and the use of soiled cardboard on the kitchen floor.
7
Inspections
4
Critical latest
0
Major latest
12
Minor latest
Inspection History
Mar 19, 2026
Routine - Food
4 critical violations. 12 minor violations.
30
Oct 14, 2025
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
50
Mar 3, 2025
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
45
Dec 2, 2024
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
29
Jan 16, 2024
Routine - Food
1 critical violation. 8 minor violations.
58
Aug 8, 2023
Routine - Food
2 minor violations.
90
Aug 19, 2022
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
43
Violations — Mar 19, 2026 Inspection
Basic - 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. **Repeat Violation**
22-20-5
Basic - 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.
36-06-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed microwave soiled ceiling vents soiled at front counter.
36-34-5
Basic - 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.
12B-07-4
Basic - Equipment in poor repair. Observed gasket torn at reach in cooler across cook line **Repeat Violation**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap on the side of exit door.
35B-01-4
Basic - Food stored on floor. Observed bowl used 2 gallons of oil stored on floor near kitchen handwash sink. Coach employee **Repeat Violation**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave soiled with old food debris.
22-08-4
Basic - Single-service articles improperly stored. Observed at dining room dry storage area box of napkins and cup stored on floor. Coach employee.
25-05-4
Basic - Standing water in bottom of reach-in-cooler. Observed at reach in cooler across cook line. **Repeat Violation**
29-49-6
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce stored over tortillas at reach in cooler near exit door.
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed brown wiping cloth at prep table near kitchen entrance. Coach employees.
21-12-4
High Priority - 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). **Corrected On-Site** **Repeat Violation**
22-52-4
High Priority - 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.
12A-28-4
High Priority - 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.
09-19-5
High Priority - 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. **Repeat Violation**
03A-02-5
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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