LA MORENITA MEXICAN GRILL INC
29607 SW 162 AVE
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 1/15/2025
High Priority
4
Intermediate
4
Basic
7
Total
15
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed on sugar container l Corrected On-Site
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Observed under equipment at kitchen area.
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed inside cooked rice container. Corrected On-Site
- 33-16-4:Basic - Open dumpster lid.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on unit at cook line.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed sugar container not identified next to stove at kitchen area. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak being stored above cut onions inside reach in cooler at cook line. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken being stored above raw steak inside reach in cooler at kitchen area. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. . Observed cooked steak (53F - Cold Holding)on unit at cook line, as per employee from previous day. Employee discarded during inspection. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked steak (53F - Cold Holding)on unit at cook line, as per employee from previous day. Employee discarded during inspection. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board at kitchen area.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen area. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at kitchen area. Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork not date marked un unit by dining area. Corrected On-Site
Food safety inspection conducted on 1/15/2025 revealed 15 total violations (4 high priority, 4 intermediate, 7 basic).
Inspection on 7/22/2024
High Priority
3
Intermediate
2
Basic
10
Total
15
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed on beans white bin container at dry storage area. Corrected On-Site
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Observed under equipment and under 3 compartment sink at kitchen area.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed at dry storage area.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in unit at cook line.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed on clean plastic containers above 3 compartment sink.
- 33-16-4:Basic - Open dumpster lid.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed cooked pork (frozen' in standing water at cook line. Corrected On-Site
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at kitchen area.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken breast stored above cooked beans inside reach in cooler at cook line. Corrected On-Site
- 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. Observed cooked steak (41F - Cold Holding) dated on 06/30 inside reach in cooler, Manager discarded during inspection. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked steak (41F - Cold Holding) dated on 06/30 inside reach in cooler, Manager discarded during inspection. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee adding water to food from HWS at kitchen area. Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice (42F - Cold Holding); cooked pork (41F - Cold Holding); inside each in cooler at kitchen area, as per employee from previous day. Corrected On-Site
Food safety inspection conducted on 7/22/2024 revealed 15 total violations (3 high priority, 2 intermediate, 10 basic).
Inspection on 1/5/2024
High Priority
0
Intermediate
1
Basic
7
Total
8
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. Observed at the front counter. Repeat Violation
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed in cooked rice container, at cook line. Employee removed during inspection. Corrected On-Site
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed at cooked onions container at the cook line. Employee removed during inspection. Corrected On-Site
- 33-16-4:Basic - Open dumpster lid.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink inside reach in cooler at cook line. Employee moved drink during inspection. Corrected On-Site
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at kitchen area.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm); employee replaced with a new solution.Sanitizer Bucket (Chlorine 50ppm) Corrected On-Site Repeat Violation
- 53B-14-5:Intermediate - 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 expired training for Kelen Maldonado.
Food safety inspection conducted on 1/5/2024 revealed 8 total violations (0 high priority, 1 intermediate, 7 basic).
Inspection on 7/24/2023
High Priority
2
Intermediate
4
Basic
7
Total
13
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. Employee clean it during inspection. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop at the front counter, employee removed during inspection. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed in kitchen area. Employee started to clean it during inspection, apparently is stained. **Corrective Action Taken**
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed at front counter.
- 08B-12-5:Basic - Stored food not covered. Observed cooking oil container not covered in cook line. Employee covered during inspection. Corrected On-Site
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in kitchen area.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm); employee made a new solution during inspection.Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw steak in cooler in kitchen area. Employee rearranged properly during inspection. Corrected On-Site
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
- 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. Provided form during inspection.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed washed vegetables inside in hand wash sink at kitchen area, employee removed during inspection. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed in kitchen area, employee restocked during inspection. Corrected On-Site
- 53B-14-5:Intermediate - 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.
Food safety inspection conducted on 7/24/2023 revealed 13 total violations (2 high priority, 4 intermediate, 7 basic).