LA MORENITA MEXICAN GRILL INC

Name: LA MORENITA MEXICAN GRILL INC
Address: 29607 SW 162 AVE, HOMESTEAD, FL, 33033, US
Rating: 79

29607 SW 162 AVE, HOMESTEAD, FL 33033

License #2320596

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

79 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

LA MORENITA MEXICAN GRILL INC in HOMESTEAD currently holds an InspectFL Health Score of 79 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 22, 2026. Across those visits, inspectors documented 26 total violations — 9 critical, 5 major, 12 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on January 22, 2026 shows 14 observation rows: 4 critical, 3 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Coached employee on proper procedures.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in unit at cook line.
[31B-03-4] No soap provided at handwash sink. Observed at kitchen area, operator provided soap during inspection.
[33-16-4] Open dumpster lid.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed throughout kitchen.
[16-46-4] Old labels stuck to food containers after cleaning. Observed on clean plastic containers by dishwashing area.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef steak stored above cooked pork in standing unit at kitchen area, employee stored properly during inspection.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee washing their hands on 3 compartment sink at front counter. Coached employee on proper procedures.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tortilla mix with pork (49F - Cold Holding) across flat grill , as per employee less than 35 minutes. Employee moved to reach in cooler during inspection.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beans,cooked rice and cooked pork containers not date marked as per employee over 24 hours, inside standing unit at kitchen area. Employee dated food during inspection.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beans (92F - Hot Holding) next to stove, as per employee less than 1 hour. Employee moved to reach in cooler during inspection.

Disposition: Inspection Completed - No Further Action
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pork (49F - Cold Holding) in standing unit at kitchen area, as per operator over 4 hours. Operator discarded food during inspection.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork,steak and chicken containers not date marked in reach in cooler at cook line, as per employee over 24 hours.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (49F - Cold Holding) in standing unit at kitchen area, as per operator over 4 hours. Operator discarded food during inspection.
[51-09-4] Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed establishment licensed for 44 seats with approximately 68 seats in total at the time of the inspection.
[08B-38-4] Food stored on floor. Observed chip bag stored on kitchen floor, employee removed and stored properly.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed throughout kitchen area.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observe employee obtaining water from hand wash sink to filled a pot.
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee washing pots and utensils on middle compartment. Coached employee on proper set up 3 compartment sink.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed portioned raw chicken and portioned raw steak not separate in standing unit at kitchen area. Employee stored properly during inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored above cooked potatoes in standing unit at kitchen area. Employee stored properly during inspection.
[08A-08-5] Raw animal food stored in same container as ready-to-eat food. Observed raw chicken and sliced ham not separate in standing unit at kitchen area. Employee stored properly during inspection.

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