DirtyFLRestaurant Inspection Data

TAQUERIA MORELIA

Based on 9 health inspections, TAQUERIA MORELIA in HOMESTEAD has earned a 2.3/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 9 reports on file

1871 NE 8 ST

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 9 health inspection reports

All Inspection Reports

3/9/2026· 1mo ago

Visit ID: 13646099

Met Inspection Standards

3 basic

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2026-03-09: Still observed. **Time Extended**
  • 36-06-4:Basic - - From initial inspection : Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed at walk in cooler. Warning - From follow-up inspection 2026-03-09: Still observed. **Time Extended**
  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed on walk in cooler. Warning - From follow-up inspection 2026-03-09: Still observed. **Time Extended**

3/6/2026· 1mo ago

Visit ID: 13543874

Follow-up Inspection Required

3 high, 7 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning
  • 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed at walk in cooler. Warning
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed standing unit across cook line at 55° ambient temperature. Repeat Violation Warning
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal yogurt next to establishment food in standing unit at kitchen area, employee removed yogurt during inspection. Warning
  • 33-16-4:Basic - Open dumpster lid. Warning
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink inside standing unit at kitchen area, employee removed during inspection. Corrected On-Site Warning
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed on walk in cooler. Warning
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pork (54F - Cooling); cooked beef (59F - Cooling) in standing unit at kitchen area, as per operator food was cooked and stored last night. Operator segregated to discard food. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed shrimp ceviche (48F - Cold Holding); fish ceviche (49F - Cold Holding); cooked yellow rice (49F - Cold Holding) in standing reach in cooler at kitchen area, as per operator over 4 hours. Operator segregated food to discard. Also observed Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp ceviche (48F - Cold Holding); fish ceviche (49F - Cold Holding); cooked yellow rice (49F - Cold Holding)in standing reach in cooler at kitchen area, as per operator over 4 hours. Operator segregated food to discard. Also observed cooked pork (48F - Cold Holding); cooked chicken (48F - Cold Holding) at cook line, as per operator less than 1 hour. Operator add more ice for rapid cooling. **Corrective Action Taken** Repeat Violation Warning

10/9/2025· 6mo ago

Visit ID: 13543151

Met Inspection Standards

1 int, 3 basic

  • 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed hole on wall on top of the three compartment sink. - From follow-up inspection 2025-10-09: Hole in or other damage to wall. Observed hole on wall on top of the three compartment sink. **Time Extended**
  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves with rust. - From follow-up inspection 2025-10-09: Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves with rust. **Time Extended**
  • 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. OB pitchers of juices not labeled. - From follow-up inspection 2025-10-09: Working containers of food removed from original container not identified by common name. OB pitchers of juices not labeled. **Time Extended**
  • 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Observed container inside of the hand washing sink located in the entrance of the kitchen. - From follow-up inspection 2025-10-09: Handwash sink not accessible for employee use at all times. Observed container inside of the hand washing sink located in the entrance of the kitchen. **Time Extended**

10/8/2025· 6mo ago

Visit ID: 10889963

Follow-up Inspection Required

2 high, 2 int, 5 basic

  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed prep reach in cooler ambient temperature 61 F
  • 36-24-5:Basic - Hole in or other damage to wall. Observed hole on wall on top of the three compartment sink.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves with rust.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. OB pitchers of juices not labeled.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed inside of the prep reach in cooler located in the kitchen line Chicken breast (50 F - Cold Holding); Steak (53 F - Cold Holding); Beef Milanese (56 F - Cold Holding); Chicken Milanese (54 F - Cold Holding); Marinated chicken (49 F - Cold Holding); Cooked BBQ beef (56 F - Cold Holding) according to operator stored in cooler for more than two days.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside of the prep reach in cooler located in the kitchen line Chicken breast (50 F - Cold Holding); Steak (53 F - Cold Holding); Beef Milanese (56 F - Cold Holding); Chicken Milanese (54 F - Cold Holding); Marinated chicken (49 F - Cold Holding); Cooked BBQ beef (56 F - Cold Holding) according to operator stored in cooler for more than two days. Repeat Violation Admin Complaint
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed container inside of the hand washing sink located in the entrance of the kitchen.
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training for Claudia Dinora Urbina expired 06/22/25, Milagros Ramirez expired 04/04/25,xareni Maldonado 04/03/25, Karina Villatoro expired 07/07/25, Norma Lopez 05/24/25, Ana Longines 04/02/25, Maritzs Cabrera 04/04/25

1/22/2025· 1y 2mo ago

  • N/A:No Violations Were Observed

1/21/2025· 1y 2mo ago

3 high, 1 int, 2 basic

  • 10-08-5:Basic - Ice scoop handle in contact with ice.
  • 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. Observed on flour container at cook line.
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observe Triple Sink (Chlorine 0ppm); Triple Sink (Chlorine 50ppm). Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (48F - Cold Holding); cooked steak (48F - Cold Holding); cooked chicken (49F - Cold Holding) cooked pork (49F - Cold Holding); cooked ground beef (49F - Cold Holding) on walk in cooler. As per employee less than 3 hours. Employee moved food to reach in cooler. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked pork (118F - Hot Holding) on flat grill, as per employee lees than 2 hours. Employee reheated food during inspection. 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, cooked steak,cooked ground beef and cooked tripe not date marked on reach in cooler across flat grill, as per employee from previous day. Corrected On-Site

8/20/2024· 1y 7mo ago

3 high, 2 int, 2 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water marks on tiles at bathrooms, also at the bathroom entrance. Also observed a leak from ceiling tile on women's bathroom.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at kitchen area.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed fish ceviche (46F - Cold Holding) on reach in cooler at kitchen area, as per employee over 24 hours. Employee discarded food.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fish ceviche (46F - Cold Holding) on reach in cooler at kitchen area, as per employee over 24 hours. Employee discarded food. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked beans (123F - Hot Holding) on flat grill, as per employee less than 1 hour. Employee proceeded to reheat food during inspection. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed food residues on 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 beans not date marked, as per employee from previous day at walk in cooler. Corrected On-Site

4/22/2024· 1y 11mo ago

Visit ID: 8543378

Met Inspection Standards

1 high, 1 int, 5 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed in cooked tomatoes container inside walk in cooler. Corrected On-Site
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food next to clean cups inside reach in cooler at front counter. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employee making tortillas. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Observed 2 food containers stored on floor across 3 compartment sink. 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 cook line.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked tripe (114F - Hot Holding); chicken soup (125F - Hot Holding) at cook line, as per employee less than 1 hour, employee proceeded to reheat. **Corrective Action Taken**
  • 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 not date marked inside reach in cooler at kitchen area, as per employee from previous day. Corrected On-Site

11/2/2023· 2y 5mo ago

Visit ID: 8369925

Met Inspection Standards

2 high, 1 int, 9 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed soiled interior of ice machine in front walk in coolers entrance.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl inside chicken broth container at walk in cooler in front ice machine. Employee removed during inspection. Corrected On-Site
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed soiled handles in unit in front of flat grill.
  • 08B-38-4:Basic - Food stored on floor. Observed food container stored on floor next t to walk in cooler door. Employee stored properly during inspection.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in unit in front flat grill.
  • 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 Red Bull inside reach in cooler in front flat grill. Employee removed during inspection. Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed maseca and flour white bin containers not identified with common name under shelves next to tortillas station. Employee labeled during inspection. Corrected On-Site
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 25ppm); employee add chlorine,Triple Sink (Chlorine 100ppm) Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked tripe (123F - Hot Holding); under flat grill, as per employee less than 2 hours, employee reheated food during inspection cooked tripe (168F - Reheating). Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed raw oranges being washed at hand wash sink next to ice machine at kitchen area. Employee moved oranges during inspection. Corrected On-Site

Additional Information

Contact Information

Google Rating

★★★★☆ (4.2/5)
(2,213 reviews)

Price Level

$

Opening Hours

Monday:9:00 AM – 10:00 PM
Tuesday:9:00 AM – 10:00 PM
Wednesday:9:00 AM – 10:00 PM
Thursday:9:00 AM – 10:00 PM
Friday:9:00 AM – 10:00 PM
Saturday:9:00 AM – 10:00 PM
Sunday:9:00 AM – 10:00 PM
✓ Currently Open

Features

✓ Restaurant

Restaurant Features

Serves Beer
Breakfast
Lunch
Dinner
Takeout
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025

Report Enrichment Status

Enriched Reports: 0 of 0