MORENAS LATIN BAR & GRILL
2300 E SEMORAN BLVD BAY A
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 1/13/2025
High Priority
2
Intermediate
1
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Numerous employee purses and jackets on shelving with to go items
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of drawers on low boy soiled Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walll soiled behind ice machine by mop sink area
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Individual Flan dated 12/31 - 7 servings, operator discarded
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 17 defrosted SALMON - in packaging that states to keep frozen and remove before defrosting
- 22-02-4:Intermediate - Food-contact surface soiled with food debris Shake machine - soiled
Food safety inspection conducted on 1/13/2025 revealed 7 total violations (2 high priority, 1 intermediate, 4 basic).
Inspection on 7/15/2024
High Priority
0
Intermediate
4
Basic
12
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both ice machine in prep area have heavy black buildup inside machines
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Corrected On-Site
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, back of house prep area
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse hanging on rack with foods in prep area Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Dish machine not in use, has out of order sign- 3 compartment sink in use, operator awaiting chemicals
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor soiled under fryers and cooking equipment on cooks line
- 36-24-5:Basic - Hole in or other damage to wall. Ladies restroom, assessable stall has a hole in the wall
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of hot holding cabinet soiled Gaskets to drawers on cooks line soiled Hoods soiled Racks to walk in cooler soiled
- 25-27-4:Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Straws at bar in holders not wrapped, operator moved straws behind the bar out of customer reach Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled behind rice cookers, behind reach in cooler on cooks line Wall soiled behind prep table Wall soiled behind dish machine
- 22-02-4:Intermediate - Food-contact surface soiled with food debris Cut board on line stained
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips for DM or 3 compartment sink, inspector used her strips
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator with form, 7 employees working signed and dated form **Corrective Action Taken**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer in spray bottle not labeled Corrected On-Site
Food safety inspection conducted on 7/15/2024 revealed 16 total violations (0 high priority, 4 intermediate, 12 basic).
Inspection on 3/11/2024
High Priority
4
Intermediate
3
Basic
8
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 3 Employee jackets on rack with dry goods Corrected On-Site
- 36-73-4:Basic - Floor soiled/has accumulation of debris under fryers soiled
- 08B-38-4:Basic - Food stored on floor in walk in freezer Corrected On-Site Repeat Violation
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Corrected On-Site Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at sink at entrance to kitchen
- 22-16-4:Basic - Reach-in drawers on cooks line interior/shelves have accumulation of soil residues. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran dish machine 3 times tested 0 ppm, operator primed machine. Tested 50 ppm Corrected On-Site Repeat Violation
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked lamb in walk in cooler, has prep date of 2/28
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked lamp in walk in cooler dated 2/28/24
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. (1) live roach in 3 compartment sink - operator killed and sanitized sink Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Server dumping drinks with ice into hand sink in kitchen, owner discussed with employee proper procedures **Corrective Action Taken**
- 53A-05-6:Intermediate - 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 Food Manager HEBER OJEDA arrived during inspection
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at entrance to kitchen or sink by walk in cooler Corrected On-Site Repeat Violation
Food safety inspection conducted on 3/11/2024 revealed 15 total violations (4 high priority, 3 intermediate, 8 basic).
Inspection on 7/7/2023
High Priority
3
Intermediate
5
Basic
5
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Boxes of food on floor from previous day in walk-in-cooler Corrected On-Site
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Corrected On-Site
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler by register
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Beef defrosting at room temperature Corrected On-Site
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran, tested and primed machine several times, tested 0 ppm
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 4/1/23 Operator renewed before end of inspection Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Yuca 53° per operator in cooler less than 4 hours, moved into walk-in-cooler for immediate temperature recovery
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, cut board stained
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Broom and dust pan blocking hand sink by walk-in-cooler Corrected On-Site
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche one menu, raw shrimp not identified - operator marked on menu Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at entrance to kitchen Corrected On-Site
Food safety inspection conducted on 7/7/2023 revealed 13 total violations (3 high priority, 5 intermediate, 5 basic).