Morro Castle
1201 W 44 Pl, Hialeah, FL 33012 · Permanent Food Service · License 2319259
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 21 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 2 intermediate (1 fixed on the spot), 8 basic (2 repeats)-24
- Safety score76
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 21, 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.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed fries (67°F - Cold Holding) on preparation table at kitchen area, as per operator less than 2. Hours. Operator moved fries to walk in cooler.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed white rice (127°F - Hot Holding) on steam table, as per operator less than 1 hour. Operator proceeded to reheated.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed cooked pork prepared onsite and held more than 24 hours not date marked on shelves at walk in cooler.
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Observed at kitchen area, operator provided during inspection.
Fixed on the spot
Basic8
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed food containers not covered at walk in cooler.
Food stored on floor.
Observed sauce container stored on kitchen floor. Operator stored properly.
Repeat violation
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Employee removed during inspection.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Employee cleaned during inspection.
Fixed on the spot
Reach-in cooler interior/shelves have accumulation of soil residues.
Observed soiled walk in cooler shelves. Also observed soiled standing reach in cooler interior across flat grill.
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Observed on standing freezer by back door.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Observed under equipment at cook line.
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 glasses stored on top of food container at cook line, operator removed during inspection.
Fixed on the spotRepeat violation
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.