Taqueria Morelia INC

961 B W Palm Dr, Florida City, FL 33034 · Permanent Food Service · License 2331772

Official report

out of 100

Grade C

Safety score 70 of 100

Latest visit: Sep 17, 2026 (7 weeks ago)

What drove the grade

Employee failed to wash hands before putting on gloves to initiate a task working with food. .High priority, repeat · no follow-up needed · 13 other violations

How the score was calculated

Starting score100
Violations at the Sep 17 routine inspection
5 high priority (no follow-up needed, 1 repeat), 2 intermediate, 7 basic
-30
Safety score70

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep172026

Routine inspection

14 violations found

First visitSep 17, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
14 violations found:
- 5 High priority
- 2 Intermediate
- 7 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: 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°F. Observed cooked shredded beef (45°F - Cold Holding);sliced tomatoes (50°F - Cold Holding) at reach in cooler across cook like,as per cook since the day prior.
  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.
- Code 02, Labeling, date marking and consumer advisory: 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.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed cooked shredded beef (45°F - Cold Holding); sliced tomatoes (50°F - Cold Holding) at reach in cooler across cook like,as per cook since the day prior.
- Code 12, Handwashing and hygienic practices: 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.
  Repeat violation
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: 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.
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  Observed shelves near the triple sink.
Basic7
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed bags of cooked beef thawing at room temperature in the kitchen.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed a container of oil stored directly on floor at dry storage area across the bathrooms.
- Code 25, Single-service items: Single-service articles improperly stored.
  Observed boxes of single service items stored directly on floor at dry storage area across the bathrooms.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Observed at reach in cooler across cook line.
- Code 36, Floors, walls, ceilings and ventilation: Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
  Observed in the kitchen.
- Code 40, Employee personal belongings: 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.
- Code 51, Other sanitary and safe operation: 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.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.